lucano cuisine
A trip to Basilicata might be one of the best ways to see Italy at its most unspoiled. Though economically poor, the region has some distinctively Byzantine points of historical interest to compensate. For example, Christian Basilian monks took refuge in dwellings carved out of the rock, now referred to as the "caves," and Frederick II built the largest castle in the region and it was only his hunting lodge! Greek ruins can be seen, as well. If you're looking for minimal tourist hype, Basilicata is an excellent choice.
The Cusine of Lucania If you have never seen Lucanian dishes
offered by restaurants in the big cities, it is because Lucania has probably the
largest number of totally local dishes in Italy. They are greatly influenced by
the regions nearby and vice versa.
The forests and fields, often at an altitude of at least 500
meters produce herbs and vegetables with exquisite perfumes, particularly
rosemary, mints, cumin , wild fennel, and chives.
The sausages of many regions are called luganega. The
reason is that Lucania has has always been famous for its flavorful sausages.
Other region's sausages are named after them. In Lucania, the killing of a pig
is a ritual to which family and close friends are invited. In the country it is
a party where there is music and dancing.
The sheep and goats graze on fragrant herbs and grasses in large
pastures and, as a consequence their meat is very flavorful. In some places, the
butchers prepare and cook the entrails. of sheep and goats.
Usually the sweets are connected with religious holidays.
There are many flavors to discover which can only be found in
Basilicata.
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ANTIPASTO - APPETIZERS |
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Cherry Peppers Wash peppers, drain or wipe dry. Remove stem and seeds using an apple corer or other means. Scoop out seeds, leaving some for the "heat" if you like them spicy. Cut prosciutto in stips about an inch wide. Cut cheese the same size. Roll the cheese inside the prosciutto and stuff inside the hot pepper. Pack tightly and cover with olive oil. These are cold packed. You can put them in a hot bath which won't affect the taste but will melt some of the cheese and form a cloudy layer on the bottom of the jar. They are still delicious! Note: Don't make these too far in advace; at most refrigerate for several days. Also, the prosciutto looses some flavor from being canned
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Fava Bean Appetizer Drain fava beans. Put in a soup pot (an earthenware pot is best) with garlic cloves, bay leaves, celery, onion, pinch of salt and pepper, and cover with about 1 1/2 inches cold water. Simmer over low heat for 2 1/2 to 3 hours. Let cool. In the meantime, make sauce by mixing the oils with the pepper flakes, black pepper, vinegar and garlic. Drain beans and reserve 1 cup of the liquid (the rest of the broth can be used as a soup). Stir in the sauce. Place fava beans in a deep container. Add sauce and let marinate at least 3 hours or, even better, overnight. The best way to serve this fava bean appetizer is in a small bowl or as a garnish. To eat fava beans you have to remove the tough outer skin, but everyone does this at table and then enjoys the tender bean. Offer at room temperature. Serves 6 to 8. NOTE:We often roasted dried fava beans in the oven and ate them as a snack.
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PRIMI PIATTI - FIRST COURSES (PASTA) |
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Cavatelli e Rape - Cavatelli
and Bitter Broccoli kg of broccoli rape Put 4 liters of water to boil in a large pan. Clean the bitter broccoli eliminating leaves and hard stems. Wash them and let the water run off. Put the broccoli rape in the water to boil for about 10 minutes. Add the pasta and salt and mix . Peel the garlic clove and heat the oil in a pan. Sautee the garlic clove in the oil. When the pasta is al dente, drain it and put it back in the pan. Add the oil but not the garlic. Stir it for a few minutes and serve hot. Serves 4
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Tagliatelle or Tubettine e ceci
- Tagliatelle and Chick Peas 300 gr of chick peas Wash the chick peas and put them to soak in luke warm water for 10 hours. Then put them to boil in the same water and let them cook for 3 hours. Add salt and let cook another 15 minutes. At the same time, put the water on to boil for the tagliatelle and cook them. Saute' the garlic and onion in oil and add the half pepper. Put the ceci,pasta and oil into a serving boil and serve Serves 6
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Maccheroni al Sugo di Agnello -
Macaroni with Lamb Sauce Saute the onion, garlic, laurel leaf, thyme and parsley in the oil and add salt and pepper. When the garlic and onion are well cooked, add the leg of lamb cut into pieces. Saute it quickly on a hight flame. Lower the flame and add the peeled tomatoes and tomato paste. Cook until the meat of the lamb begins to fall off the bone and is well cooked. Remove the pieces of lamb which will be eaten separately and remove the fat from the sauce. Cook the bucatini; add the sauce and serve. Serves 6
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SECONDI PIATTI - SECOND COURSES |
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PESCE - FISH
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Stuffed Whitefish or Rockfish Have fish cleaned, slit down the center and boned. Sprinkle with salt. Stuffing: Heat butter in pan and saute' onion, celery and parsley until soft (about 10 minutes). Set aside. Mix thoroughly the bread crumbs, thyme, salt, pepper, cheese and marjorm and add to onion mixture. Stuff the fish: fasten edges to prevent stuffing from spilling out. Place stuffed fish in baking pan. Brush fish with oil. Baste with pan oil. Bake at 400 degrees for 15 minutes, baste and reduce heat to 350 degrees for 10 minutes longer. Serve very hot with lemon wedges. Serves 4 to 6
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AGNELLO - LAMB
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Testine di Agnello al Forno -
Baked Lamb's Heads Wash the heads thoroughly. Dry them. Remove the cartilage from the bottom. Leave the eyes and tongue and cut each head in half lengthwise. Put them into a greased baking dish with the inside of each half facing upwards. Sprinkle the surface and the cavities with breadcrumbs, parsley, origano, Romano Cheese, salt and pepper. Spread oil over everything. Bake in the oven at 350 F for one hour. Serve on warmed plates with new potatoes baked with the meat. Serves 4
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CONIGLIO - RABBIT
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PIATTI DI VERDURA/VEGETARIANI - VEGETABLE/VEGETARIAN SECOND COURSES |
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UOVA - EGGS
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VERDURA - VEGETABLE
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INSALATA |
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nsalata di Spinaci e Basil -
Spinach Salad with Basil Toss all ingredients together and serve Serves 6
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CONTORNI DI VERDURA - VEGETABLE SIDE DISHES |
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Asparagi al Sesamo - Asparagus
with Sesame Steam the asparagus. Heat the last 5 ingredients together and serve over the cooked asparagus.
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Pittuliddre 'I Cucuzzieddri --
Zucchini fritters Wash the zucchini, pat them dry, and cut them into
thin strips. Make a batter with the flour, water, salt, grated pecorino,
and pepper. Dip the zucchini strips in it, fry them, drain them on
absorbent paper, and serve them hot.
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DOLCI - SWEETS |
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Torta Di Sangue Di Maiale -
Pigs's Blood Pie Torta Ri Sangue Ri Puorche For the filling: Put everything into a double boiler, mix and cook until it has become dense - about one hour. For the Pie crust: Mix everything. Let stand for 15 minutes. Grease a pie pan. Roll out the 1/2 of the dough and lay it in the pan. Add the filling. Roll out the other half of the dough with a rolling pin which has a a tooth pattern and lay strips in a basket-weave pattern on top of the pie. Brush the strips with melted lard. Bake in the oven for one hour at 350F.
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Porcedduzz - Sweet Fried Sticks
with Powdered Sugar Mix everything together into a paste and form it into small sticks 2 -3 cm wide. Fry the sticks. Sprinkle powdered sugar or warm honey on them. Serve immediately.
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Taralli all'uovo - Sweet Egg
"Pretzels" Mix everything together and work on it for at least 30 minutes and then form it into small ring shapes. Put on a pot of water to boil. Cook them in the boiling water for about one minute. Dry them and then bake them in the oven at 350F until they become golden.
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Cartagghiate - Roses Mix and work into a past. Roll out well. Cut many large (about 2 com wide) strips. Use the tynes of a fork to decorate the edges. Fold each strip in half and then press down with your finger to unite the two half about every two centimeters. Roll the strip around your finger, not always evenly in order to form a rose. Repeat the procedure for all the stips. Fry all the roses in hot oil. In a double boiler, melt some honey. When it becomes liquid, dip the roses in it. Shake off the excess honey. |
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Pignolia Crescents Preheat oven to 350. Finely grind half of the nuts. Mix all ingredients but the egg white. Shape by rounded teaspoon into 2" crescent, one inch apart on ungreased sheet. Press nuts into dough. Brush with egg white. Bake 15 minutes. |
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