Category: Secondi

Gratineed Potatoes with Pork

Ingredients 

400 g of potatoes

300 g of pork

200 g of fresh Pecorino

3 garlic cloves

50 g of parsley

20 g of oregano

250 ml of extra virgin olive oil

Black pepper to taste

Salt to taste

Preparation

Peel and wash the potatoes. Cut them into slices. Place them in an oiled baking dish. Sprinkle with oregano and chopped parsley. Add the chopped garlic, pecorino cut into thin slices and the meat cut into cubes. Season with salt and pepper. Drizzle with a little olive oil. Preheat oven to 180° C (350° F).

Bake for approximately 40 minutes. Serve hot.

Peppers with Salt Cod

Ingredients 

400 g red bell peppers

60 g of onion

125 ml of extra virgin olive oil

Salt to taste

800 g of salt cod, softened

Preparation

In a skillet, heat olive oil and cook the bell peppers (cut into thin strips), the sliced onion and the basil. In a separate pan, cook the softened cod cut into pieces until golden on all sides, Add the extra virgin olive oil and the peppers, Continue to cook for a few minutes, Serve hot.

Eggs with Cruschi Peppers

Ingredients 

6 eggs

100 g of “cruschi” peppers, (sun-dried long peppers)

125 ml of extra virgin olive oil

300 g of fresh sausage (with pepper and fennel seeds)

Salt to taste

Preparation 

Cut the sausage into slices. In a skillet, cook the sausage in olive oil for 10 minutes approximately. Add the whole eggs and cook. Avoid breaking the eggs. Remove the skillet from the stove and add the seeded cruschi peppers (whole or cut in 2) to avoid burning them. Serve immediately.

Eggs and Sausage

Ingredients 

400 g of fresh sausages (with pepper and fennel seeds)

6 eggs

Extra virgin olive oil

Salt

Preparation

Cut the sausages into slices. In a skillet, cook the sausages in extra virgin olive oil for 10 minutes approximately. Add the eggs and mix well. Season with salt and serve.

Ewe Matera Style

Ingredients 

400 g of ewe

250 g of potatoes

300 g of tomatoes

1 big onion

1 00 g of Lucanian sopressata

100 g of grated Pecorino

250 g of vinegar

125 ml of extra virgin olive oil

Salt and pepper

Preparation 

Cut the meat into cubes. Let it soak in water and vinegar. Wash, seed and dice the tomatoes. Peel, wash and cut the potatoes into cubes. Peel and slice the onion. Cut the Lucanian sopressata into cubes. Place all the ingredients in a terracotta casserole. Add olive oil, salt and pepper. If needed, add a little

water. Cook over medium heat, 1 112 hour. Drain the meat and add it to the casserole and continue cooking. Serve hot.

Snails with Mint

Ingredients 

900 g of snails

20 g of mint leaves

1 garlic clove

Extra virgin olive oil

Salt

Preparation 

Clean the snails by leaving them in bran for three or four days. Wash them carefully and cook them in salted water, then remove them from their shells and season with the extra virgin olive oil. Aromatize the dish with fresh mint leaves and grated garlic.

Veal with Vegetables

Ingredients 

500 g of shin of veal

200 g of ripe tomatoes

200 g of fresh peppers

300 g of fresh mushrooms

1 onion

1 hot red pepper

Basil leaves

Parsley

Flour

200 ml of dry white wine

250 ml of extra virgin olive oil

Salt

Preparation 

Peel and thinly slice the onion. In a skillet, sauté the onion with olive oil for a few minutes. Add the veal meat cut into cubes. Sprinkle with the white wine and let evaporate. After 20-30 minutes, add the cleaned peppers cut into pieces. Clean the mushrooms with a moist kitchen towel and cut them in

quarters. Add the mushrooms, the peppers, the peeled, seeded and diced tomatoes, the chopped hot pepper and parsley along with the basil. Season with salt and continue cooking adding some water from time to time. Towards the end, add one or two tablespoons of flour to thicken the sauce.

Salt Cod Lucania Style

Ingredients 

500 g of salt cod, softened

200 g of peppers preserved in vinegar

Extra virgin olive oil

Salt to taste

Preparation 

In a medium saucepan, bring water to a boil. Add softened cod and boil for several minutes. Drain the fish and remove all skin and bones and cut it into medium-size pieces. Drain the peppers and place them in a separate pan with olive oil. Cook them for 2-3 minutes over high heat. Lower the heat and add the cod, turning the pieces often until olden on all sides. Adjust the salt. Serve hot.

Salt Cod with Cruschi Peppers

Ingredients 

500 g of salt cod, softened

300 of “cruschi” peppers (sun-dried long peppers)

2 garlic cloves

Parsley

125 ml of extra virgin olive oil

Salt to taste

Preparation 

In a medium saucepan, bring water to a boil. Add softened cod and boil for several minutes. Drain the fish, remove all skin and bones and cut it into pieces. Cook the cruschi peppers in boiling water for a few minutes. Place the cod and cruschi peppers in bowl. Season with olive oil, chopped garlic and parsley. Adjust the salt.

Lamb with Cardoncelli Mushrooms

Ingredients 

800 g of lamb

350 g of cardoncelli mushrooms

1-2 garlic cloves

2 hot red peppers

175 ml of olive oil

Salt to taste

Preparation 

In a skillet, heat the olive oil and add the minced garlic. Add the lamb cut into cubes and brown on all sides. Clean the mushrooms and cut them into thin slices. Add to the meat along with the chopped hot red peppers. Season with salt and add some water. Continue to cook over medium heat, 45

minutes approximately.