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Category: Contorni

Sautéed Cardoons

Sautéed Cardoons

Ingredients 

600 g of cardoons

75 ml of extra virgin olive oil

3 garlic cloves

Salt and pepper to taste

Preparation 

Clean the cardoons. Remove the tough outer strings. Keep only the tender branches. Wash them and cook them in salted boiling water, 20 minutes approximately. Drain thoroughly and allow to cool. In a skillet, sauté the cardoons with extra virgin olive oil with chopped garlic clove.

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Gratineed Mushrooms

Gratineed Mushrooms

Ingredients

500 g of potatoes

600 g of porcini mushrooms

300 g of fresh tomatoes

150 g of mild Pecorino di Moliterno

Oregano

Salt

175 ml of extra virgin olive oil

Garlic

Preparation 

Peel the potatoes and cut them into slices. Place them in a casserole with extra virgin olive oil and minced garlic and cook for a few minutes. Half-way through, remove from the stove. Add the coarsely sliced mushrooms along with the ripe peeled and diced tomatoes. Season with salt and sprinkle with

oregano and Pecorino di Moliterno freshly grated. Bake in a preheated oven at 170° C (335° F), 20 minutes. Serve very hot.

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Lampascioni Pears

Lampascioni Pears

Ingredients 

500 g oflampascioni (onion-like bulbs)

1 egg yolk

250 g of potato flour

50 g of Pecorino

3 eggs

5 g of garlic

10 g of chopped parsley

5 g of spagheitini

Salt and pepper to taste

Extra virgin olive oil

Preparation 

Peel the lampascioni and cut a cross at the root end. Cook them in salted boiling water (or steamed), 25 minutes approximately. Drain thoroughly and finely chop them. Add the egg yolk, the grated pecorino, the chopped parsley, the potato flour and the chopped garlic. Season with salt and pepper. Mix thoroughly and with your hands shape the mixture into small pears. Place in the refrigerator, 2 hours

approximately. Dip them in the beaten eggs, insert a small spaghettino at one end and fry in very hot extra virgin olive oil. Keep warm.

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Cauliflower

Cauliflower

Ingredients 

1 whole cauliflower (approximately 800 g)

100 g of black olives, pitted

1 onion

Piquant lard

Salt to taste

Preparation 

Clean the cauliflower. Discard the leaves and the stalk and rinse. Rinse the black olives and finely chop a small onion. Place the whole cauliflower in a large saucepan, head facing up. Season with salt and a tablespoon of piquant lard. Add the onion and the olives. From time to time, add a spoonful of water, if needed. Cover and cook over low heat, 20 minutes approximately. If piquant lard is not available, substitute it with 175 ml of olive oil and 1 hot red pepper.

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Peppers with Almonds

Peppers with Almonds

Ingredients 

800 g of bell peppers

100 g of sweet almonds

50 g of raisins

20 g of sugar

Wine vinegar

Extra virgin olive oil

Salt

Preparation 

Clean and seed the peppers. Cut them into thin trips. Roast, peel and chop the almonds. Soak the raisins in lukewarm water for a few minutes. In a saucepan, add 2 tablespoons of extra virgin olive oil and

cook the peppers over low heat, 10 minutes. Drizzle with vinegar and add the drained raisins, the almonds, the sugar and a pinch of salt. Continue to cook, 20 minutes approximately. Serve very hot.

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Gratineed Potatoes with Bread Crumbs, Oregano, and Pecorino

Gratineed Potatoes with Bread Crumbs, Oregano, and Pecorino

Ingredients 

1 kg of potatoes

500 g of ripe tomatoes

600 g of onions

40 g of grated Pecorino

100 g of bread crumbs

20 g of oregano

250 ml of extra virgin olive oil

Salt

Preparation 

Peel the potatoes and the onion. Rinse them and cut them into slices. Rinse, blanch, peel and dice the tomatoes. In an oiled baking dish, alternate a layer of potatoes and onions. Add the diced tomatoes. Sprinkle with grated pecorino, oregano and a pinch of salt. Add some extra virgin olive oil to the top

layer and sprinkle with bread crumbs. Bake in a preheated oven at 1600 C (3200 F), 45 minutes approximately.

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Cruschi Peppers

Cruschi Peppers

Ingredients 

“Cruschi” peppers,

(sun-dried long peppers)

Extra virgin olive oil

Salt

Preparation 

In a saucepan, heat the extra virgin olive oil. Remove it from the stove and add the seeded cruschi

peppers (whole or cut in two). In the past, in the “cantine” (wine bars) cruschi peppers were served with ossa di morto (biscuits with fennel seeds, boiled and then baked) because they stimulated to drink more. Today, they are usually served with fried black olives, sausages and eggs. They are an excellent typical entree.

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Sweet and Sour Eggplant

Sweet and Sour Eggplant

Ingredients 

500 g of eggplants

50 g of sugar

112 cup of vinegar

300 ml of extra virgin olive oil

Salt

Preparation 

Rinse the eggplants, pat them dry and cut them into medium cubes. Cook them in extra virgin olive oil. Towards the end, add the salt, sugar and drizzle with the vinegar. Mix well with a wooden spoon. Cook over medium heat for a few minutes. Serve cold. They are an excellent entree.

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Lampascioni Fritters

Lampascioni Fritters

Ingredients 

600 g oflampascioni (onion-like bulbs)

500 g of bread crumbs

300 g of flour

2 eggs

Salt and pepper to taste

Extra virgin olive oil

Preparation 

Peel the lampascioni and cut a cross at the root end. Cook them in salted boiling water. Drain thoroughly and allow cool. Mash them with a fork by pressing at the same time to drain all excess water. In a separate bowl, beat the eggs with the fork and add a pinch of salt and pepper. Coat a spoonful of

lampascioni with the flour, dip them in the beaten eggs, and coat them with the bread crumbs. Fry them in extra virgin olive oil.

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