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Region Abruzzo |
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| Fettuccine pasta Abruzzi style |
Cooking time: 30 minutes
Ingredients, amounts for 4 people:
• basil: 4
• onion: 1
• 'fettucine' pasta: 12 ½ oz
• grated Pecorino cheese: 2 oz
• olive oil:
• pancetta (Italian spiced bacon): 3 oz
• pepper:
• parsley:
• salt |
| Chop up finely the pancetta and the onion; put this mixture into a small casserole dish together with three tablespoons of oil, sauté and then add the finely chopped parsley and basil. Season with salt and pepper. While cooking, from time to time add a little water or broth to the sauce (keeping in mind, however, that it should remain quite concentrated). Cook the fettuccine pasta in boiling water, drain, place in a serving bowl, sprinkle with pecorino cheese, pour over the prepared sauce, mix well and serve. |
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| Peas with streaky bacon |
Cooking time: 35 minutes
Ingredients, amounts for 4 people:
• spring pearl onions: 4
• streaky bacon (made from pig's cheek): 3 ½ oz
• olive oil:
• pepper:
• peas: 2 lbs 4 oz
• salt |
| Pod the peas. Chop the onions finely and put them into a wide pan, add a few tablespoons of olive oil and the chopped up streaky bacon. Sauté for a moment and then add the washed and drained peas to the pan. Season with salt and pepper, mix up well and add a little water to prevent them from hardening; leave them to cook, stirring frequently. They should be ready after about 30 minutes. Serve them hot. |
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| Lasagne Abruzzi style |
Cooking time: about 2 hours
Ingredients, amounts for 6 people:
butter:
ground/minced beef: 3 ½ oz
minced veal: 14 oz
tomato paste: 2 oz
flour: 14 oz
grated Pecorino cheese:
prosciutto fat: 2 oz
pepper:
peeled/skinned tomatoes: 1 lb 2 oz
salt:
cow's milk cheese similar to mozzarella, often smoked, from Abruzzo and Molise: 2
eggs: 8
dry white wine: ½ glas |
| Put the ham fat into a pan: when it begins to sizzle, add the 100 g of beef and brown, turning with a wooden spoon; season with salt and pepper, wet with the wine, allow it to evaporate over a high heat, add the tinned tomatoes and the tomato concentrate and cook for half an hour. In the meantime, put the finer quality minced beef into a mixing bowl, add 3 tablespoons of pecorino cheese, 2 eggs, and mix all the ingredients together carefully. Using this mixture, roll up a number of little balls as large as hazelnuts, fry them in 20 g (1 oz) of butter, drain them and add them to the meat sauce. Hard-boil the 3 eggs, cool them and peel them. Place the flour in a heap on the work top, break the remaining eggs into the centre of the heap, work the pasta for 10 minutes, then roll it out into a layer 2 mm (1/8”) thick: cut into strips 15 cm (6 inches) wide and the length of the baking dish to be used (about 25 cm /10”) and leave them to one side on a cloth for about 15 minutes. After this time, cook them in boiling, salted water, remove and drain on a cloth or on a piece of kitchen towel. Butter the baking pan, arrange a layer of lasagne on the bottom of it, spread over a few spoonfuls of meat sauce, small pieces of scamorza cheese, the roughly mashed hard boiled eggs and sprinkle with grated pecorino cheese. Cover with another layer of pasta lightly spread with meat sauce and sprinkled with pecorino cheese. Dot the surface with small knobs of butter and cook in the oven pre-heated to 190° C/375° F/Gas Mark 5 for about 20 minutes. |
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| Anchovies Abruzzi style |
Cooking time: about 30 minutes
Ingredients, amounts for 4 people:
• fresh anchovies: 1 lb 5 oz
• salted anchovies: 5
• white flour: a little
• lemon: 1
• olive oil:
• breadcrumbs:
• pepper:
• parsley:
• salt:
• eggs: 2 small |
| Clean the fresh anchovies well, open them in half from the stomach side, then remove the intestines and the backbone, along with all the bones attached to it; wash the fish well, allow to drain and then place them on the chopping board with the open part facing upwards. Wash and bone the salted anchovies, then cut 4 fillets from each fish. Place a fillet inside each fish (if the fillet is large, then use just a half fillet) and then close up again, giving it its original form. Break the eggs into a deep plate, season them with salt and pepper and beat them a little with a fork. Flour the stuffed anchovies, dip them into the beaten eggs and cover with the breadcrumbs, pressing down with your open hand to make them stick well. Put the frying pan containing plenty of oil over heat and when boiling hot, put in the anchovies and fry, turning them until they are golden on both sides. Once cooked, drain and place on absorbent paper to remove the excess oil; keep them warm while you are frying the remaining fish. As soon as they are all ready, arrange them on a serving plate and garnish with parsley and slices of lemon; serve immediately so the anchovies can be eaten while they are still crunchy. |
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| Stewed leg of lamb |
Cooking time: 2 hours and 15 minutes
Ingredients, amounts for 6 people:
carrots: 2
onion: 1
leg of castrated lamb: 2 lbs 11 oz
olive oil:
oregano:
pancetta (Italian spiced bacon): 3 ½ oz
pepper:
ripe tomatoes: 14 oz
parsley:
salt:
celery: a few stalks
dry white wine: 1 glass |
| Finely chop the pancetta, put it into a wide casserole dish and add the leg of lamb. Season with salt and pepper, sprinkle with oil, add the sliced onion, a few stalks of celery and the 2 small carrots cut into small pieces. Cook slowly and when the lamb is well browned, splash with white wine, allowing it to evaporate and then add the tomatoes chopped into small pieces, the finely chopped parsley and a pinch of oregano. Cover with the lid and finish cooking over a very slow heat, mixing frequently; once cooked, remove the dish from the heat and arrange the leg of lamb on a warm serving plate. Pass the vegetables and the cooking sauce through a sieve, put this mixture back into the dish and boil down over high heat. Pour this sauce over the leg of lamb and serve. |
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| Chicory, pecorino cheese and eggs |
Cooking time: about 1 hour and 10 minutes
Ingredients, amounts for 4 people:
broth/stock: 2 pints
carrots: 2
wild chickory: 1 lb 2 oz
onion: 2
grated Pecorino cheese: 2 oz
lard: 2 oz
olive oil:
parsley:
salt:
celery:
eggs: 2 |
| Wash the chicory well and boil in plenty of boiling water; once cooked, drain and then leave to soak in cold water for about 2 hours, allowing it to lose its bitterness. Pour the broth into an earthenware pan, add the carrots, 1 onion, 1 stalk of celery and a few sprigs of parsley, all finely chopped. Put the pan on the stove and cook the vegetables over moderate heat. Prepare a mixture of finely chopped bacon fat and 1 onion, put into a saucepan, add 2 or 3 spoonfuls of oil and sauté. Drain the chicory, squeeze it well between your hands and then chop it up finely and add to the ingredients being sautéed. A little before serving, beat the whole eggs in the serving bowl along with the grated pecorino cheese, add the sautéed chicory and pour over the boiling hot broth. Mix and serve immediately. |
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| Dried codfish Abruzzi style |
Cooking time: 4 and a half hours
Ingredients, amounts for 4 people:
garlic:
bay leaf: 2
broth/stock: a little
cinnamon powder:
clove: 5
onion: 1
dried mushrooms: 2 oz
olive oil:
purée of tomatoes: 2 oz
potatoes: 1 lb 2 oz
pepper:
red chilli pepper: a little
parsley:
salt:
soaked air-dried small cod: 1 lb 12 ½ oz |
| Wash the mushrooms and leave to soften in warm water. Cut the fish into 4 cm (1½ inch) long pieces: wash them and dry them. Pour the oil into an earthenware dish, add the sliced onion and sauté: when it is almost golden, add the pieces of fish and cook over a moderate heat for 10 minutes. In the meantime, chop up the parsley finely, 1 or 2 cloves of garlic and the small piece of chilli pepper: cover the fish with the mixture, then add the bay leaves, a pinch of cinnamon, the cloves and the tomato sauce diluted with a little broth. As soon as the liquid comes to the boil, add the dried mushrooms and their water, taking care not to disturb any sediment which has been deposited in the bottom of the cup. Cover the dish and cook the fish over low heat for about 3 and a half hours. Then add the peeled potatoes cut into pieces, taste and season with salt and pepper. Continue to cook over a low heat until the potatoes are cooked. |
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| ardoons in broth with meatballs |
Cooking time: 1 hour and 10 minutes
Ingredients, amounts for 6 people:
Ingredients, amounts for 6 people:
• capon or turkey broth/stock: 3 ½ pints
• cardoons: 1 weighing 3 lbs 6 oz
• ground/minced pork: 11 oz
• white flour:
• chicken livers:
• grated Parmesan cheese: 7 oz
• grated Pecorino cheese: 5 oz
• lemon: 2
• salt:
• eggs: 8 |
Clean the cardoon well: remove the tougher, outside stalks and, from those remaining, remove the strings and the thin white skin. Cut these stalks into small pieces and put them into a container; cover them with plenty of cold water acidulated with lemon juice (to prevent them from turning black) and leave like this for at least three hours, allowing them to lose any bitterness which they sometimes have. At the end of this time, drain them and cook them in boiling, salted water acidulated with lemon juice and into which a little white flour has been blended. Drain them once again and immerse them in cold water for a few minutes: remove them, squeezing lightly with your hands and place in a mixing bowl. Mix the pork with 3 eggs (yolk and white) and with the pecorino cheese. Mix together well and then form into small meat balls about the size of cherries which should then be cooked in a little salted water. To one side, beat the remaining 5 eggs with the Parmesan cheese and a pinch of salt. Pour this egg mixture onto the cardoons, mixing well with a wooden spoon, then pour the mixture into a saucepan, adding also the broth, the meatballs and the chicken livers cuts into small pieces: place the saucepan over heat and leave until it comes to the boil and then serve. |
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| Lamb ‘scannese’ style |
Cooking time: about 2 hours
Ingredients, amounts for a few people:
garlic:
lean lamb: as required
olive oil:
pepper:
rosemary:
salt:
dry white wine: |
| Wash the lamb, dry and cut into pieces. Sprinkle a good quantity of oil into an earthenware casserole dish, turning the dish so that the oil completely covers the inside. Place the pieces of lamb in the cold dish, sprinkle with salt and pepper, add a few, whole cloves of garlic, some stalks of rosemary and white wine in proportion to the quantity of meat. Cover the dish and cook the lamb over a low heat; the meat should cook slowly. |
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| Cooking time: 2 hours and 15 minutes |
Cooking time: 2 hours and 15 minutes
Ingredients, amounts for 6 people:
• carrots: 2
• onion: 1
• leg of castrated lamb: 2 lbs 11 oz
• olive oil:
• oregano:
• pancetta (Italian spiced bacon): 3 ½ oz
• pepper:
• ripe tomatoes: 14 oz
• parsley:
• salt:
• celery: a few stalks
• dry white wine: 1 glass |
| Finely chop the pancetta, put it into a wide casserole dish and add the leg of lamb. Season with salt and pepper, sprinkle with oil, add the sliced onion, a few stalks of celery and the 2 small carrots cut into small pieces. Cook slowly and when the lamb is well browned, splash with white wine, allowing it to evaporate and then add the tomatoes chopped into small pieces, the finely chopped parsley and a pinch of oregano. Cover with the lid and finish cooking over a very slow heat, mixing frequently; once cooked, remove the dish from the heat and arrange the leg of lamb on a warm serving plate. Pass the vegetables and the cooking sauce through a sieve, put this mixture back into the dish and boil down over high heat. Pour this sauce over the leg of lamb and serve. |
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