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Category: Recipes

Cartellate

Cartellate

Ingredients 

500 g of flour

200 g of mosto cotto (“cooked must”) or honey

100 ml of white wine

150 g of chopped, roasted almonds

Multicolored sprinkles

60 ml of extra virgin olive oil

Salt to taste

Preparation 

Arrange the flour in a mound and make a well. Pour in lukewarm water and the white wine. Knead to obtain a ball of elastic and smooth dough. Roll out the dough and cut out into strips with a scalloped pastry cutter. Fold the strips on themselves; roll them into ribbons and other shapes. Fry the cartellate in plenty of oil. Drain them on paper towels. Warm up the honey or the mosto cotto with some water. Pour it slowly over the cartellate. Decorate with chopped roasted almonds and with multicoloured sprinkles.

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Almonds Lucanian Style

Almonds Lucanian Style

Ingredients 

200 g of almonds

500 g of icing sugar

3 egg whites

Cinnamon

Round wafers (os tie)

Preparation 

Blanch almonds, 10 minutes. Drain thoroughly, peel, roast and finely chop them. In a large bowl, beat the egg whites until stiff peaks form. Add the sugar, the almonds and a pinch of cinnamon. Combine well all ingredients. Place the round wafers (os tie) on a cookie sheet. Pour some mixture on each one. Bake in a preheated oven at 140° C (275° F), 20 minutes approximately.

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Mostaccioli

Mostaccioli

Ingredients 

300 g of almonds

300 g of cocoa powder

2 tablespoons of flour

2 tablespoons of sugar

1-2 teaspoons of cinnamon

2 cloves

3 small cups of espresso coffee

Extra virgin olive oil or lard

Preparation 

Crush the almonds and the cloves in a mortar. Mix almonds, flour, sugar, cinnamon and cloves. Arrange in a mound and make a well. Melt the cocoa powder with the espresso coffee. Pour it in the well and start kneading until you get a smooth dough. Roll out the dough and cut out 3-4 cm rectangles. Place

them on an oiled cookie sheet. Bake at 170° C (335° F) until golden. Coat them with white sugar icing or with chocolate icing.

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Autumn Delight with Pomegranate Sauce

Autumn Delight with Pomegranate Sauce

Ingredients 

600 g of glazed chestnuts, pureed

100 g of “mostarda” of Aglianico grapes

100 g of “vino cotto (sweet “cooked wine”)

10 g of chopped hazelnuts

109 of cocoa powder

30 g of sugar

100 g pomegranate sauce

200 g of decorated biscuit (see recipe below)

100 g of cartellate dough (see recipe)

Preparation 

Combine all the ingredients: the glazed chestnuts, the mostarda, the vino cotto, the hazelnuts, the cocoa powder and the sugar. Mix well. Line individual moulds with cut out decorated biscuit and

spoon some of the mixture over. Refrigerate 30 minutes approximately. Coat with pomegranate sauce and turn out on cold dishes. Garnish with caramelised vine leaves made out of cartellate dough.

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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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