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MUTTON HAM

Mutton ham

Ingredients:

A leg of mutton fresh slaughter, 1 kg salt, gr.100 of juniper berries, 20 bay leaves, gr.150 Freshly ground black pepper, fennel seeds gr.100 of selvatico.E 'already some years that I enjoy creating new sausages, having also provided a lot of raw material. Indeed farm breed pigs, calves, rabbits and sheep. And it is from them that some years ago, m 'is the idea of trying to salt a leg of a recently slaughtered sheep. Initially I had some difficulty in curing, since, as the leg of mutton much smaller than that of a pig, and although they understood that the time spent in the brine would be lower, I could not calibrate these good times. Try and try again at the end the result seems to be more than satisfactory. Indeed, because the leg of mutton weighing between eight and ten kilograms, I was able to establish that the days of salting should not be less than 5 and greater than 7. Of course, along with salt used to put different spices including bay leaves, juniper berries, rosemary and wild fennel seeds. After the fateful days of salting the ham should be washed with Fiano di Avellino DOCG and then spiced with coarse ground black pepper and thyme. Time will do the rest ... From the tasting, after 4 months min, we feel very strong hints that go naturally with the characteristic flavor of sheep (pronounced frankly) all'aromaticità intense mix of spices worn during the week of salting that give this delicacy a unique flavor. As for the matching red Recommend a rugged area with 8 months of aging in wood (barrels better than in barrels) being in Irpinia, therefore, an Aglianico di Taurasi.

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Gelatin pig laurel

Gelatin pig laurel

In conjunction with its belief that the wonderful Coda di Volpe, of course, vintage 2006, Vadiaperti is only fair.
The estate is so called because Montelaura Irpinia area where the farm is located, is full of laurel trees which give the name, before the mountain which is behind the building, then the company itself. The laurel, in dialect Irpinia 'or laurel, is a pig is like pizza with beer, like pumpkin ravioli are the Lambrusco, as is the mozzarella with tomatoes, such as Luciano Pignataro is the Coda di Volpe. And 'particularly in the preparation of gelatin pig laurel predominates. As a preparation from indisputable rural origin, the philosophy of this dish is naturally guided by the recovery of all that is recuperabile.Qundi feet of pig ears and bones. Yes, because the bones in addition to providing a good broth, which represents most of the content of gelatin, boiling water to retrieve them until the last piece of meat stuck hard spolpabile raw. The preparation is long and tedious, in fact to get to the finished dish takes about four hours, and then you cool it and degrease it. Then,after starting the preparation of a vegetable broth with the addition of a dozen bay leaves, bring it to boil the feet, ears and bones of the pig in the same pot of vegetable broth. Cooking, depending on the age of, in no case take less than three hours to four ore.Si then proceeds to bone either foot, shredding the ears and devour the bones, a job that requires a patience almost infinita.Si pinning these pieces of flesh, rind and nerves of steel in a low, wide pan and pour over the broth, after filtered to remove any remaining bones. Here you are at a crossroads: if you want to follow the classic recipe traditional, you need to add broth in a cup of cooked Fiano di Avellino, Aglianico not because not only would the jelly too dark, but everything must predominate. For the classic recipe add the pine nuts, sultana grapes and some walnut kernel. There are other two variants, one with the addition of lemon peel lemon rind, and that sweet-salty with the addition of cocoa.Utime operation is the "degreasing which usually happens the next day and that includes the removal of that layer of fat that has surfaced on the surface while the consolidation of the broth.

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Breast of lamb

Breast of lamb

Here is a very special dish that you used to do years ago. Now also the raw material is no longer. But we're tough, stubbornly pursue our mission: to keep alive and pass on the recipes and culinary traditions of our land. I do not know if some of you remember the old trerrote where we came we children (then) we went walking around the village festivals in the district for Espying beautiful girls to seduce. These were exposed in bellavista trerrote greats like Sorrento lemons and stabbed into the posts of bancariello pointed muzzles of calf and foot. On the chopping board ready to receive the muzzle to slice along the inevitable knife all'affilatissimo cow horn that served as a container for salt. The usual question that the ponevamo good man who invited us to appropinquarci the stand was:"But 'zizza nun'a hold?" Why was the tastiest part of the set which included "' or eo père 'musso. For non Campania 'in Zizza is the breast of the animal (not only) that can be either cow sheep. First be soaked in salted water for about four hours to drain the milk still left in the mammary glands. Then we go we proceed to boil it in water, salt and a bit 'of vinegar, using a slow cooking over low heat for over an hour. It is cool, remove the grease and then cut or diced or sliced thin. Is ideal for seasoning oil Ravece with salt and lemon on the Sorrento coast. Good times ... I was very attached to this dish, I do not know why I remember the days of courtship, or the organoleptic qualities of food, or for both things ...

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The copper onions stuffed Montoro

The copper onions stuffed Montoro

Montoro and his plane have played for the Irpinia, in time, the role that agro-Sarnese Nocerino played for Naples: the water supply from all of the fruit and vegetables. When in Naples there was talk of wine, to indicate the best in the immediate vicinity, were referred to Gragnano, when there was talk of tomatoes in S. Marzano and vegetables in general Agro Nocerino-Sarnese. Irpinia, it was known that the best tomatoes, the best potatoes, the best onions came from Montoro, so much so that in the usual "game" of the parochial montoresi names were called Cipollaro. But the fame of the onion montorese Copper is in no way misused because it has characteristics organoelettiche particularly appreciated both domestic and foreign, for its sweet taste, the cooking resistance and its ability to preserve long.

 

Preparation

Ingredients:4 medium size onion - 3 slices of stale bread - 8 deliscate salted anchovies and chopped - 1 tablespoon chopped capers - 1 tablespoon raisins - 1 tablespoon pine nuts, 1 tablespoon chopped toasted nuts - 3 tablespoons of cooked - 2 tablespoons olive oil dop Ravece

The copper onions stuffed Montoro

Procedure:

Peel the onions and with a corer to remove the inner flesh and then immerse in a basin of cold water in order to download the sharpness of the onion and let them rest for ten minutes. Meanwhile, soak in cold water the slices of bread, squeeze and put in a bowl, add all other ingredients except oil and form a dough compatto.Trascorsi ten minutes remove the onions from the water, dry them and fill them with the prepared mixture and then place them in a pan with two tablespoons of olive oil and cook in oven for about 20 minutes at 150 ° C. Can be served hot or cold and in any case covered with plenty of cooked must.

The copper onions stuffed Montoro

 

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Frittata with mint and buffalo milk

Frittata with mint and buffalo milk

Ingredients: 
6 eggs - 100 grams of grated cheese - 1 cup of buffalo milk - about 40 mint leaves - salt-1 / 2 cup oil 
Open the eggs to a bowl, add a bit 'of salt and cheese and start working. When foamy add the eggs will be buffalo milk and mint leaves and continue working to ensure all ingredients are well linked. Pour the oil in a pan heat it and add the beaten egg to coagulate turn over the omelette, then remove from the heat put on paper towels for a few seconds just enough time to absorb the excess oil and serve hot.

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