The Craco Society

Strascinati

Ingredients

600 g of flour

500 g of ripe tomatoes

2 garlic cloves

3-4 basil leaves

1 hot red pepper

250 ml of extra virgin olive oil

150 g of grated Pecorino

Salt

Preparation

Put the flour on a pasta board. Arrange in a mound and make a well. Add a pinch of salt, the lard and lukewarm water. Start kneading the dough and continue until you get a ball of elastic and smooth dough. Roll out the dough and place it on the cauarola (an antique little ridged pasta board similar to the

one used for the maccheroni alla chitarra from the Marches Region). Roll back and forth with a rolling pin to cut out the strascinati, pasta rectangles which are patterned in herringbone. Place the strascinati on a cotton kitchen towel with some flour and let the pasta rest until needed. In the meantime, in a saucepan, sauté the chopped garlic in 2-3 tablespoons of olive oil for a few minutes. Add the peeled,

diced tomatoes. Season with salt and add the hot pepper. Cook over low heat, 25 minutes approximately. Before removing the saucepan from the stove, add some basil .leaves. Cook the strascinati in a large pot of salted boiling water until al dente. Drain thoroughly. Transfer to a

big serving dish and add the sauce. Sprinkle with grated pecorino.

Posted on May 30, 2017 in category: Primi, Recipes from Members | Comments Off

Casoncello with Ricotta

(Stuffing and a tomato and basil sauce)

ROASTED WHEAT FLOUR DOUGH

Ingredients

40 g of unbleached all purpose flour

80 g of fine semolina flour

80 g of fine roasted wheat semolina flour

2 g of salt

1 egg

1 egg yolk

Preparation

Mix the three types of flour. Arrange in a mound and make a well. Add the eggs and salt. Knead until you obtain a smooth and elastic dough. Roll it into a ball and wrap it in plastic food wrap. Set aside in a cool place, 30 minutes.

PUMPKIN DOUGH

Ingredients

90 of unbleached all purpose flour

80 g of fine semolina flour

80 of pumpkin

1 egg

1 egg yolk

7 g of extra virgin olive oil

1 g of natural food coloring, yellow

Preparation

Bake the pumpkin and pass the pulp through a sieve to obtain a puree. Combine the two types of flour and arrange in a mound. Make a well and add the pumpkin puree, olive oil, salt, natural food colouring and the eggs. Knead to obtain an elastic and smooth dough. Wrap the dough in plastic food film and set aside in a cool place, 30 minutes.

FILLING

Ingredients

500 g of ewe’s milk ricotta

1 egg

1 lemon

Clove and cinnamon to taste

Preparation

Pass the ricotta through a sieve. Add the egg and the grated lemon zest. Season with ground clove and cinnamon. Mix well all ingredients. Roll out the two types of dough to 1 mm. thick. Cut into rounds

of 10 cm. in diameter. Spoon some ricotta filling over half of the rounds. Cover with the second type of pasta rounds. Pay attention to alternate the two types of pastas. Press to seal the borders. Keep on the side in a cool place.

SAUCE

Ingredients

600 g of cherry tomatoes

100 g of extra virgin olive oil

40 g of celery

40 g of carrots

80 g of onion

10 g basil leaves

Salt and pepper to taste

Preparation

In a saucepan, heat the oil and brown the celery, the carrots and the finely chopped onion. Add the peeled and seeded cherry tomatoes. Cook over low heat, 10 minutes approximately. Season with salt and pepper. Put it through a food processor and add basil leaves.

Cook the casoncelli in a large pot of salted boiling water. Remove them with a slotted spoon or a skimmer. Quickly pat them dry on a kitchen towel and transfer them on a hot dish. Serve with tomato sauce and garnish with basil leaves.

Posted on May 30, 2017 in category: Primi, Recipes from Members | Comments Off

Strascinati with Cardoncelli Mushrooms

(Sausage and ricotta salata)

Ingredients

200 g hard ricotta cheese

150 g extra virgin olive oil

480 g hard wheat flour

420 g cardoncelli mushrooms

300 g fresh pork sausage

900 g fresh tomato sauce

100 g onion

1 garlic clove

5 g dried wild fennel seed

Preparation

Make the pasta with the flour and slightly warm water. Roll cylindrical pieces about 3 cm. length and 1 cm. diameter and “drag” them fingers down on a wooden board. Strascinati pasta will thus be obtained, with one side smooth and the other wrinkled. Prepare the tomato sauce and clean the cardoncelli

mushrooms. Remove the sausage from its skin. Without browning, gently fry the grated onion and crushed garlic in extra-virgin olive oil using a terracotta casserole. Then add the sausage and mushrooms and simmer for a few minutes with the lid on the casserole. After stirring the ingredients add the tomato

sauce with a few cherry tomato halves and cook for about 20 minutes. At the time boil the strascinati pasta in salted water and drain al dente. Finally add the pasta to the hot sauce, stir the whole casserole on a high gas for a few seconds and flavour with dried wild fennel seed and grated hard ricotta cheese.

Posted on May 30, 2017 in category: Primi, Recipes from Members | Tagged Italian Food, Cultural Food | Comments Off

Salt Cod e Ciaureddo

Ingredients

1 kg of salt cod

1 kg of green onions

250 ml of extra virgin olive oil

100 g of parsley

1 L of water

Black pepper or hot red pepper to taste

Preparation

Cut the green onions into strips. Chop the parsley. Pour the water and oil in a skillet. Add the onions, the parsley and the red pepper. Cook over low heat, 1 hour approximately. Cut the softened cod (soak in water for 2-3 days in the refrigerator, changing the water often) into pieces. Place them on a baking dish and pour the sauce over. Bake in a preheated oven at 160° C (320° F), 20 minutes. Serve very hot.

Posted on May 30, 2017 in category: Antipasti, Recipes from Members | Comments Off

Ciaudedda

Ingredients

2 artichokes

200 g of potatoes

1 onion

400 g of fava beans

150 g of salt pork or pancetta

Beef broth

Extra virgin olive oil

Salt and pepper to taste

Preparation

Peel and slice the onion. In a saucepan, heat the olive oil and cook the onion until lightly golden. Peel, wash and dice the potatoes. Clean the artichokes and cut into four. Shell the fava beans. Dice the salt pork or pancetta. Transfer the oil and the onions in a terracotta casserole. Add the potatoes, the

artichokes, the fava beans and the salt lard or pancetta. Add some beef broth. Season with salt

and pepper. Cover and bake in a preheated oven at 160° C (320° F), until cooked. Remove cover and continue to bake, 15 minutes approximately, until the top is golden-brown.

Posted on May 30, 2017 in category: Antipasti, Recipes from Members | Comments Off

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.

Posted on May 30, 2017 in category: Antipasti, Recipes from Members | Comments Off

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.

Posted on May 30, 2017 in category: Antipasti, Recipes from Members | Comments Off

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).

Posted on May 30, 2017 in category: Antipasti, Recipes from Members | Comments Off

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.

Posted on May 30, 2017 in category: Antipasti, Recipes from Members | Comments Off

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.

Posted on May 30, 2017 in category: Antipasti, Recipes from Members | Comments Off

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