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Proposal indecent! |
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Region Basilicata |
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| Fiery-red Bucatini pasta |
Cooking time: about 20 minutes
Ingredients, amounts for 4 people:
garlic: 4 cloves
olive oil:
dried red chilli peppers: 6
salt:
bucatini pasta (large, hollow spaghetti): 14 oz |
| Heat up a saucepan containing plenty of salted water, which will be used for cooking the pasta. In a frying pan, sauté three cloves of garlic in half a glass of oil and, once browned a little, add the whole red chilli peppers. As soon as they are swollen and have become shiny, remove them from the oil and crush them in a mortar together with the garlic to obtain a sauce. Add the pasta to the boiling water, stir it around and cook over high heat; drain while the pasta is al dente. When the pasta is almost ready, in the frying pan, sauté a clove of garlic in some oil. When the garlic is slightly coloured, add the sauce, stirring quickly so that it does not blacken. Use this sauce to dress the well-drained pasta, which will become a fiery red colour. Serve. |
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| Strangolapreti Potenza style |
Cooking time: about 2 hours
Ingredients, amounts for 6 people:
pounded pork: 1 slice weighing 14 oz
flour: 1 lb 2 oz
grated Pecorino cheese: 2 oz
nutmeg:
olive oil:
finer quality of pancetta (Italian spiced bacon) in a roll: 1 ½ oz
small pieces of 'pecorino' (sheep's cheese): 1 oz
pepper:
powdered hot chilli peppers:
peeled/skinned tomatoes: 14 oz
parsley: 1 handful
salt:
dry white wine: ½ glass |
| Finely chop the parsley with the garlic, mixing with 20 gr. (1 oz) of the grated pecorino, the small pieces of pecorino a little nutmeg and a pinch of chilli pepper. Distribute the mixture over the slice of meat and place the pancetta on top, then roll up the slice of meat and tie up with kitchen string. Brown the roll of meat in 4 tablespoons of oil, wet with the wine and allow it to evaporate over high heat. Add the puréed tomatoes, season with salt and pepper and leave to simmer for about 2 hours, adding if necessary some hot water. Remove the meat from the pan and keep the sauce warm, as it will be used for dressing the strangolapreti. The meat may be served as a second course. Put the flour into a mixing bowl and add enough boiling water to obtain a stiff mixture: transfer this onto the floured work top and knead for about 15 minutes, then form a number of finger-shaped lengths of dough to be cut into small pieces about 2 cm (3/4”) long. These pieces should be squashed down at their centre and then cooked in boiling salted water. The strangolapreti, which will all rise to the surface when the water boils, and then will fall to the bottom of the saucepan when they are cooked: wait until this happens and then drain them, put them into a serving bowl and dress with the meat sauce left aside earlier, the remaining grated pecorino and a sprinkling of chilli pepper. Mix together carefully and serve immediately. |
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| Potatoes raganate style |
Cooking time: about 50 minutes
Ingredients, amounts for 4 people:
onion: 6 medium sized
grated Pecorino cheese: 1 oz
soft inside of stale bread (after crust has been removed): 2 oz
oil:
oregano: 1 tablespoon
potatoes: 8/10
pepper:
ripe tomatoes: 1 lb 2 oz
salt: |
| Peel and slice the potatoes, the tomatoes and the onions; arrange the potatoes in layers in an oven dish greased with oil, alternating them with the onions and tomatoes: season every layer with salt and pepper and sprinkle with oil. Lastly, scatter the surface with the pecorino cheese, the breadcrumbs and sprinkle with oregano. Cook in the oven heated to 180° C/350° F/Gas Mark 4 for about 50 minutes. |
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| Dried codfish Lucana style |
Cooking time: about 45 minutes
Ingredients, amounts for 4 people:
soaked dried codfish: 1 lb 12 ½ oz
olive oil:
sweet peppers preservd in vinegar: |
| Immerse the codfish in boiling water for a moment, drain and cut into even sized pieces, removing the bones. Sauté the pickled sweet peppers in the oil in a saucepan and, after a few minutes, add the pieces of codfish leaving them to cook over moderate heat for about half and hour. Halfway through the cooking time, turn them so that the pieces of fish are well coloured on both sides. Serve immediately when ready. |
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| Dried codfish Lucana style |
Cooking time: about 45 minutes
Ingredients, amounts for 4 people:
soaked dried codfish: 1 lb 12 ½ oz
olive oil:
sweet peppers preservd in vinegar: |
| Immerse the codfish in boiling water for a moment, drain and cut into even sized pieces, removing the bones. Sauté the pickled sweet peppers in the oil in a saucepan and, after a few minutes, add the pieces of codfish leaving them to cook over moderate heat for about half and hour. Halfway through the cooking time, turn them so that the pieces of fish are well coloured on both sides. Serve immediately when ready. |
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| Calzone of savoury herbs |
Cooking time: 20/25 minutes
Ingredients, amounts for 4 people:
savory herbs (cut beet greens)greens: 2 lbs 4 oz
oil:
bread dough: 1 lb 12 ½ oz
pepper:
hot dried chilli peppers: 1
salt:
tiny sweet raisins similar to currants: 1 ½ oz |
| Soften the sultanas in warm water, wash, drain and squeeze out excess water. Trim and wash the herbs, cut them into strips and mix with the sultanas, the finely chopped chilli pepper, salt, pepper and oil. Roll out the dough into a thin layer and, without cutting it, line an oiled oven tray with half of it. Spread the vegetables over it and fold over the remaining dough. Moisten the edges, press down well to seal, and grease the surface with a little oil. Cook in an oven preheated to 200° C/400° F/Gas Mark 6 for about 25 minutes. Remove the calzone from the oven and serve both hot and cold. |
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| Sweet wheat dessert |
Cooking time: about 50 minutes
Ingredients, amounts for 6 people:
pomegranate seeds:
walnut kernels: 10
wheat: 12 ½ oz
chocolate bar: ½
red wine flavored with cinnamon, apples, sugar and cloves: as necessary
sugar: 2 tablespoons |
| Soak the wheat in plenty of water. After 12 hours, drain it and boil it in fresh, clean water. When it is cooked, (about 50 minutes) drain again, transfer to a bowl and sweeten with 2 tablespoons of sugar. Add the chocolate chopped into small pieces, the pomegranate seeds, the chopped up walnuts and enough vino cotto (mulled red wine) as necessary to obtain a soft mixture; mix well, allow to cool and then serve in small bowls. |
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| Lamb Venosino style |
Cooking time: 1 hour
Ingredients, amounts for 4 people:
asparagus: 1 lb 5 oz
onion: 1
grated Pecorino cheese:
olive oil:
lean, minced leg of lamb: 1 lb 12 ½ oz
peeled/skinned tomatoes: 14 oz
parsley:
salt:
eggs: 4 |
| Cut the lamb into pieces, rinse and drain them. Slice the onion into a pan and sauté in five tablespoons of oil; add the meat, brown it over moderate heat and season with salt. Add the tomatoes, cover and cook over moderate heat for thirty minutes. In the meantime, remove the muddy part of the asparagus, scrape the stalks down from the white, shoot area towards the base, wash them and collect them together into a bunch. Cook them standing upright in boiling salted water; the points should protrude above the water by a distance of at least four fingers. Drain them after about ten minutes and untie. Turn on the oven and heat to 220° C/425° F/Gas Mark 7. At the asparagus to the pan with the meat and cook for about ten minutes over a moderate heat. Beat the eggs in a mixing bowl with a pinch of salt, a little grated cheese and the finely chopped parsley. Transfer the meat and asparagus, with their sauce, into an oven dish which is not excessively large. Pour in the egg mixture, covering the meat and asparagus and put into the oven, allowing it to set. Remove from the oven and serve. |
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| Lagane and beans or lasagne |
Cooking time: about 1 hour
Ingredients, amounts for 6 people:
garlic: 2 cloves
fresh beans: 1 lb 2 oz
hard wheat flour: 1 lb 5 oz
powdered hot chilli peppers:
salt:
rendered pork fat/lard: |
| Shell the beans, then boil them in plenty of salted water. Put the flour in a heap onto the pastry board and, in the centre of the heap, add a pinch of salt and enough warm water to obtain a smooth dough of the correct consistency; knead it energetically for a few minutes then, using the rolling pin, roll out a thin layer of pasta. Allow it to dry out a little and then cut it into lasagne (wide tagliatelle). A little before the meal, boil them in boiling, salted water and drain them while still al dente. Transfer the pasta to a serving bowl, add the beans (also drained) and the lard which has previously been melted in a small pan together with the cloves of garlic and a piece of chilli pepper. Mix and serve. |
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| Ciaudedda or vegetable stew |
Cooking time: 50 minutes
Ingredients, amounts for 4 people:
artichoke: 6
onion: 4
fava beans/broad beans: 3 lbs 6 oz
olive oil:
pancetta (Italian spiced bacon): 5 oz
potatoes: 1 lb 5 oz
pepper:
salt |
| Clean the artichokes and cut into 4 sections; pod the broad beans and remove the thin skin which covers them; peel and slice the potatoes and the onions. Sauté the onions with the finely chopped pancetta and 4 tablespoons of oil, add the remaining vegetables, season with salt and pepper, cover the saucepan and cook over moderate heat, wetting if necessary with a little hot water. When the vegetables are soft, turn off the heat and serve. |
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