Category: Recipes from Members

Savoy Cabbage and Chicory Soup

Ingredients 

350 g of wild chicory

200 g of Savoy cabbage

1 salt cured pig’s foot

200 g of pork rind, cleaned

30 g of fennel seeds

125 ml of extra virgin olive oil

Salt

Preparation 

Blanch the pig’s foot. In a large pot of salted water, cook the pig’s foot and the pork rind, 2 ½ hours. Once in a while, remove the fat and other impurities with a spoon. Add the washed wild chicory, the sliced Savoy cabbage and the fennel seeds. Season with salt and continue cooking over medium

heat. Serve very hot with a drop of olive oil.

Acquasale

 Ingredients 

4 slices of stale country bread

4-6 eggs

1 green onion

1 hot red pepper

100 g of Ricotta salata, grated

180 ml of extra virgin olive oil

Salt

Preparation 

Heat the olive oil in a skillet and cook the thinly sliced green onion and the chopped red pepper until golden. Add a spoonful of lukewarm water. Add the eggs and stir with a wooden spoon. Serve in soup plate over stale bread cut into pieces. Sprinkle with abundant grated ricotta salata.

Pan Cotto

Ingredients 

600 g of stale country bread

300 g of chicory or turnip greens

2 eggs

150 g of fresh Lucanian sausage

100 g of salt cured lard or pancetta

100 g of green onions

2 hot red peppers

Meat broth

Extra virgin olive oil

Salt

Preparation

Heat the oil in a large skillet over medium-high heat. Add the diced salt cured lard or pancetta and cook, stirring until lightly golden. Add the finely chopped Lucanian sausage, the peeled, washed and chopped green onions and chicory. Season with salt, gradually add meat broth and cook. At the end add the chopped hot pepper and the beaten eggs. Mix well. Serve in a soup plate over stale bread cut into pieces. (You can also add the stale bread to the soup at the end and cook for a few minutes. In this case, serve in cold dishes).

Fava Beans Puree with Chicory

Ingredients 

250 g of fava beans

400 g of wild chicory

1 hot red pepper

Extra virgin olive oil

Salt

Preparation 

Cook the fava beans in salted water. Stir with a wooden spoon to obtain a thick puree. Clean and wash the chicory. Cook in unsalted water. Drain thoroughly. Serve on each plate a portion of fava beans puree and a portion of chicory, without mixing them together. With a spoon, form a little well in the puree and pour in a little olive oil (to which you can add some hot pepper). To eat it, take a forkful of chicory and dip it in the fava beans puree.

Focaccia with Tomatoes

Ingredients 

500 g of pizza dough

300 g of ripe tomatoes

1 onion

Oregano

Extra virgin olive oil

Salt

Preparation 

With the pizza dough, prepare a focaccia with a whole in the centre. Bake in a preheated oven at 180° C (350° F). Cool the focaccia at room temperature. Dice the tomatoes and spread on the focaccia. Add the finely sliced onion. Season with salt. Sprinkle with a pinch of oregano and a drop of olive oil.

This type of focaccia can also be stuffed.

Pizza with Pork Cracklings and Pork Rind

Ingredients 

300 g of pork cracklings and pork rind

600 g of pizza dough

Lard

Preparation 

Divide the dough in two. Cover an oiled baking dish with the dough. Fill with the pork crackling and the pork rind coarsely chopped. Cover with the other half of the dough. Distribute a little lard on the surface. Bake at 180° C (350° F), 20 minutes until the crust is golden brown. Serve immediately.

Rafanata

Ingredients 

400 g of potatoes

100 g of horseradish roots

100 g of crumbled stale country bread (crumb only)

2 eggs

Flour

Extra virgin olive oil or lard

Salt

Preparation 

Boil and peel the potatoes. Mash them. In a bowl, mix the grated horseradish root, the bread crumb, the eggs, a little olive oil and a pinch of salt. Combine the mix with the mashed potatoes. Shape little balls the size of an olive. Roll them in flour and fry in olive oil. Serve hot. It is a typical Carnival or winter Holiday dish.

Focaccia with Honey

Ingredients 

300 g of flour

1 envelope of baking powder

200 g of melted honey

10 g of oregano

50 g of lard or butter

Preparation 

Place the four in a mound on a pasta board and make a well in the centre. Put the baking powder, the honey and the oregano in the centre. Knead until well mixed. Grease and flour a baking sheet. Spread out the dough. Bake in a preheated oven at 170°C (335°F), 20 minutes. Serve with Moscato or

Malvasia.

Pork Rind and Beans

Ingredients 

600 g of pork rind

500 g of beans

100 g of freshly grated Pecorino

30 g of chopped parsley

125 ml of extra virgin olive oil

100 g of peeled tomatoes

6 garlic cloves, minced

Pepper to taste

Chili pepper to taste

(or 1 hot red pepper)

Preparation 

Wash and clean the pork rind. Cut six equal squares. Sprinkle with pecorino, parsley, salt and pepper. Roll up each square to make a bundle and tie with twine. Soak the beans overnight. In a large pot of water, cook over low heat the pork rind bundles and the beans. While cooking, remove the fat and other impurities with a spoon, from time to time. In a separate saucepan, heat the olive oil and brown the garlic, the parsley and the hot pepper. Add the peeled tomatoes and cook about 15 minutes. When the pork rind bundles and beans are cooked, season with the sauce. Cook over low heat for an additional 20

minutes. Serve as a one dish meal.

Calzone with Chard

Ingredients 

100 g of flour

35 g of brewers’ yeast

1 kg of chard

200 g of pitted black olives

Hot red pepper

Extra virgin olive oil

Salt

Preparation 

Prepare the dough with the flour, a pinch of salt and the brewers’ yeast dissolved in a little bit of water. Add olive oil and lukewarm water and knead in order to obtain a smooth and pliable dough. Wrap the dough in a moist kitchen towel and put it in a warm place to rise, 3-4 hours. Wash the chard and cook it in salted boiling water. Drain thoroughly and coarsely chop it. Sauté in a spoonful of olive oil with chopped hot pepper and black olives. Set aside. Divide the dough into two equal parts and roll out two circles. Oil a baking dish and cover it with a circle of dough. Spread over it the chard filling and cover with the second circle of dough. Fold and seal the edges. Bake the calzone in a preheated oven at 170° C (335° F), 40 minutes approximately. Once cooked, you can serve the calzone with spoonfuls of tomato sauce.