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Calzone di verdura: pizza dough baked folded over a
filling of chard, peppers and raisins.
Cazmarr: stew of lamb's innards, prosciutto,
cheese and wine.
Focaccia a brazzudo: flatbread with pork
crackling, lard and oregano.
Peperonata con carne di porco: pepper and tomato
stew with various pieces of pork.
Pollo alla potentina: chicken braised in wine with
onion, tomato, peppers and basil.
Spezzatino di agnello: lamb stewed in an
earthenware pot with potatoes, onions, bay leaf and peppers.
Torta di latticini: cheesecake based on ricotta,
mozzarella and pecorino with pieces of prosciutto.
Zuppa di pesce alla Santavenere: soup based on
grouper, scorpion fish and other Ionian seafood with plenty
of garlic and pepper.
Basilicata Recipes:
Cavatelli
Ciammotta - fried eggplant, peppers and potatoes stewed with tomatoes.
Cotechinata - pork rind rolled around a filling of salt pork, garlic and peppers and stewed in tomato sauce.
Ciaudedda - braised artichokes stuffed with
potatoes, onions, fava beans, salt pork.
Grano al ragu' - wheat grains boiled and served with a rich ragout made of sausage and salt pork, tomatoes, garlic, olive oil and white wine and topped with grated pecorino.
Grano dolce - pudding of wheat grains, blended with chocolate, walnuts, pomegranate seeds and vin cotto (sweet “cooked wine”).
Pignata di pecora - ewe cooked with potatoes, tomatoes, onions, pork and Pecorino in a clay pot called a pignata.
Scarcedda - Easter tart with ricotta and hard-boiled eggs.
Testina di capretto al forno - Baked Spring Kid's Hea
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