| Cilentano Recipes
Antipasti
Zeppoline with Zucchini Flowers
Ingredients:
for 6 persons 500 gr of flour, 350 gr of zucchini flowers, leaven, salt, extra-vergin olive
oil to fry.
Preparation:
Mix in a bowl the dough, salt and leaven and dilute in a small amount of
lukewarm water. Gather the dough with your fingers, adding water as required to achieve a
soft, fluid paste. Cover and let leaven for one hour. Then distribute the flower zucchini and
use an oil soaked spoon to fill the flowers with the paste. Gather and fry them a few at a time
in warm oil. Transfer the golden colored zeppoline onto a absorbent paper and sprinkle salt.
Serve still warm.
First Dishes
Bean Soup
Ingredients: 300 gr of borlotti beans, 1/4 onion, 1 garlic clove, 1 celery,
��
cappuccio cabbage,1
black cabbage, parsley, 2 table spoons of tomato sauce, extra-vergin olive oil, marine salt.
Preparation
:
Cook the beans in two liters of water. Meanwhile, fry the onion, garlic, parsley and
celery thinly minced. Add two ladels of the bean soup and add the cabbage and tomato sauce. Upon
boiling, pour in the bean soup pot. When done cooking add salt and season with olive oil.
Chickpea Soup with Herbs
Ingredients
: 500 gr di chickpeas, 100 gr of herbs or chard, 60 gr of whole grain spaghetti,
rosemary, half an onion, garlic, half a ladel of tomato sauce, 8 table spoons of extra-virgin
olive oil, sea salt, pepper.
Preparation:
Cook the chickpeas for one hour in a liter of water. Meanwhile, lightly fry the
onions in 3 table spoons of oil and half a glass of water. After a few minutes, add garlic and
rosemary then remove after two minutes. Wash carefully the herbs, cut into small pieces and
place in a pan with little water and salt. Let boil for 5 minutes, drain and pour in the pan with
the onion. Add the chickpeas and lightly brown. Cover with one liter of water and let it cook,
with a cover, for one and 1/2
hours. Drain approximately 20 chickpeas and put into sauce, then
mix with the tomato sauce. When it boils, add salt and pour the pasta. When cooked, season
with the remaining olive oil and pepper.
Lentils and Tomatoes
Ingredients:
400 gr of lentils, 300 gr of tomato pulp, 100 gr onion, 100 gr of carrots, celery, parsley, 3 table spoons of extra-virgin olive oil, sea salt.
Preparation
:
Boil the lentils with the parsley. After 50 minutes, lightly fry the thinly cut onion,
carrot and celery. Add the tomato and salt and cook over a low flame for fifteen minutes. Add the
lentils.
Cavatielli Cilentani
Ingredients:
for 4 persons 500 gr. of cavatielli, 1 piece of pork, tomato purèe, garlic, onion, hot
pepper, extra-virgin olive oil, salt, ricotta from goat.
Preparation
:
Place the oil in a pan and fry the garlic, the onion and the hot pepper along with the
meat. Add the purèe when the meat is brown. Lower the flame after the first boil and cook for
about 2 hours. On the side, cook, drain and place the cavatielli in a bowl. Mix with the ragù and
abundant goat cheese.
Fusilli alla Cilentana
Ingredients:
Ingredients for 8 persons1 kg. of home made fusilli cilentani, 500 gr. of pork, 500 gr. Of beef, 500 gr. of mutton, garlic, onion, hot pepper, extra-vergin olive oil, salt, goat cheese, 2 liters of tomato purèe.
Preparation
:
Place the oil in a pan and fry the garlic, the onion and the hot pepper along with the
meat. Add the purèe when the meat is brown. Lower the flame after the first boil and cook for
about 2 hours. On the side, cook, drain and place the fusilli in a bowl. Mix with the ragù and
abundant goat cheese.
Pasta with Black Truffles
Ingredients:
(ingredients for 4 persons).
Preparation:
Wash the truffles ( 50 gr.) under running water with a small brush, finely grate
the truffles and mix with a few table spoons of oil and a bit of salt. Mince bacon (50gr), place
in a pot with butter (50 gr.) and let it melt without frying. Cook the pasta ( 40 gr ) preferably
penne rigate, drain and season with cream, the truffles in oil with bacon. Let simmer for a
few minutes over a low flam and serve.
Lagane and Chickpeas
Ingredients:
Ingredients 6 persons 300 gr of chickpeas, oil, salt, garlic, hot pepper, 500 gr of lagane.
Preparation:
Soak the chickpeas for 12 hours in abundant lukewarm water. Prepare the
lagane, mixing water and flour till the pasta is compact. Cut in stripes. Cook the chickpeas
and add salt. Cook the lagane in abundant water. Mix with the chickpeas and season with
extra-virgin olive oil and garlic. Serve warm.
Chickpea Soup
Ingredients:
Ingredients for 6 persons 400 gr of chickpeas, parsley, hot pepper, salt, extra-virgin
olive oil, some garlic.
Preparation:
Cook the chickpeas and add salt. Place the biscuit bread in a bowl and pour the
chickpeas. Season with extra-vergin olive oil, parsley, garlic and hot pepper. Serve warm.
Pasta and Fave Novelle
Ingredients:
Ingredients for 4 persons 300 gr. of pasta (spaghetti type cut 3 cm. long), 300 gr. of
fava novelle, 2 novelle small onions, extra-virgin olive oil and salt.
Preparation:
Peel the onions, wash and cut to thin slices. Place in a pan with 5 table spoons of
extra-virgin olive oil, add the fava beans, add salt, mix and cook with a lid cover for about 10
minutes. Add sufficient water to cook the pasta directly in the pan. Let it rest a minute before
serving.
Bean Soup
Ingredients:
Ingredients for 6 persons: 400 gr of beans, oil, salt, garlic, hot pepper, biscuit bread.
Preparation:
Soak the beans for 12 hours in abundant lukewarm water. Drain and cook for two
hours in water with celery; add salt when the cooking is almost done. Transfer to a pot where oil,
garlic and tomatoes are frying lightly. Place in a dish whole biscuit brea and pour the bens over it,
adding a few drops of extra-virgin olive oil.
Second Dishes
Polpette di Carnevale
Ingredients:
1 kg. di potatoes, 250 g. of grated goat cheese, 5 whole eggs, 250 g. of grated bread,
parsley, pepper, salt, extra-virgin olive oil. Time to prepare: 2 hours.
Preparation:
Boil the potatoes, peel and mash them. As soon as they cool, add cheese, eggs, grated
bread, minced parsley, salt and pepper. Mix the paste and make small balls. Fry in boiling olive oil.
Alici `Mbuttunate
Ingredients:
1 lt of fresh tomato sauce, 1 kg anchovies, 3 whole eggs, goat cheese (enough to fill
the eggs), olive oil, parsley, salt.
Preparation
:
Clean the anchovies and remove bones. Cook the tomato sauce for ten minutes under
a moderate flame. Prepare the filling with the egg, parsley and grated cheese. Place between two
open anchovies. Add to pan with sauce and cook for ten minutes.
Ciambotta
Ingredients
:
for 6 persons 1 Kg. Of potatoes, 1 Kg. of peppers, 1 Kg. of eggplant, 500 g. of small
tomatoes, garlic, basel, extra virgin olive oil.
Preparation
:
Slice the potatoes, the eggplant and the peppers. Fry some oil in a pot and add the
sliced ingredients. Fry lightly in a pan for a few minutes cut garlic and tomatoes. Add the potatoes,
eggplant and peppers, plus some basil leaves, mixing delicately. Serve lukewarm or cold.
Escarole M`buttunate
Ingredients:
For two escarole: one egg, a tablespoon of grated goat cheese, two spoons of grated
bread, a piece of garlic, parsley, two large-leafed escaroles.
Preparation:
the filling is prepared by breaking an egg into a dish, adding grated cheese and bread,
garlic and grated parsley. After mixing, open the escarole and place it in the middle; thereafter, close the escarole by tying the top end with thread. Then, place one and 1/2
liters of water in a pot, add half a glass of oil with some salt. Upon boiling, add the escarole and let it cook.
Sweets
Scauratielli
Ingredients:
1 lt of water, 1 kg of flour, 1/2 orange, lemon peel, 2 spoons of sugar, a touch of salt,
1/2 glass of white wine, 1/2 glass of olive oil, abundant olive oil for frying, some rosemary, honey.
Preparation:
Boil for a few minutes the water with the orange, lemon, wine, oil, sugar, salt,
rosemary. Remove these ingredients from the water and add to the flour. Let it bake till the paste
does not come unstuck from the pot. Place the mixture on a flat surface and beat with a rolling pin.
Let it cool then cut in the shape of bows and fry in abundant olive oil. Place on a large, flat dish and
add honey and sugar.
Ricotta and Pear Pie
Ingredients:
100 gr of chestnut flour with 100 gr of powdered sugar and mix with 100 gr of
albumen and a pinch of salt.
Preparation
:
Form two disks 20 cm in diameter each. Spread the flour on the first and cover it with
the second disk. Add 280 gr of whipped cream and 20 gr of powdered sugar.
Cream of Ricotta and Pear
Ingredients:
300 gr of sheep ricotta;300 gr of whipped cream; 6gr of isinglass;40 gr of powdered
sugar; 40 gr of albumen; 75 gr of granulated sugar; 30 gr of water; 200 gr of pears; 250 gr of
candied sugar;
Preparation:
Cut the pears in slices and pour on them a water and sugar syrup. Prepare the
meringue with 40 gr of albumen and a syrup consisting of 75 gr of sugar and 30 gr of warm water.
Dissolve the isinglass in the cream and the candied fruit. Mix with the ricotta.
Bread and Pizza
Homemade Bread
Ingredients:
flour (500g), water (250 cc), leaven, olive oil, salt, poppy seeds, sesame, sunflower.
Preparation:
Place a cube of bread leaven in a glass of lukewarm water with a half a teaspoon of
sugar and wait 5-10 minutes. Pour the flour in a deep dish, adding the leaven and water, little by
little, a teaspoon each of salt and oil. Place the flour mix upside down on a flat surface and continue
mixing till it becomes an elastic ball free of the surface. Let it rest for 30 minutes to one hour in a
deep dish with oil in a lukewarm oven covered with a cloth. Create small loafs of the dimension and
shape you prefer and add sesame and poppy seeds. Cut the dough with a knife or scissors then let it
rest for 30 minutes to one hour in the lukewarm water. Turn on the oven to 180-200 degrees for
another 30 minutes. If you prefer a cruchier and ticker let it bake an additional 5 minutes and
ventilate the oven.
Acqua Cecata
Ingredients:
Biscuit bread, salted anchovy, three small tomatoes, garlic and extra-virgin olive oil.
Preparation:
Fry lightly in a small pan the olive oil, the garlic, the anchovy and the tomatoes.
Add boiling water and pour everything into a soup plate. (An excellent dish for a cold Winter
night).
Pizza Cilentana
Ingredients:
Bread flour, a cooked tomato, grated goat cheese, oregano, garlic and extra-virgin
olive oil.
Preparation
:
Lay the flour in a baking pan, add the tomato, the garlic cut into tiny pieces, pour
olive oil and place in the oven. After removing from the oven, add some goat cheese.
Pane Cuotto
Ingredients:
Biscuit bread, a salted anchovy, three small tomatoes, garlic and extra-virgin olive oil.
Preparation:
Fry lightly in a small pan the olive oil, the garlic, the anchovy and the tomatoes. Pour
boiling water and let the bread boil for 8 minutes.
Camoscia
Ingredients:
500 gr of flour, a pinch salt, a spoon of yeast, lukewarm water.
Preparation:
Mix the ingredients to a long and flat shape; leaven till it doubles in size.
Thereafter, place in the oven and let it bake. Serve cooled and filled with salami and cooked
greens.
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