Print

 

Recipes - First Courses

 

Index

 

OF LARDI ZUZZERI

lardiata di zuzzeri

Ingredients:

700 grams of flour 00.300 grams of semolina flour, 1 lt of water, 1 / 2 onion, 100 grams of bacon, 1 / 2 glass of Fiano di Avellino, 6 tomatoes, 1 tablespoon of oil, 100g of ricotta salata

The "zuzzero" is a hand-made pasta typical of Forino, the penultimate joint of the province of Avellino going to Salerno. The size of a single piece, are such that, according to an ancient legend, a launch would be enough to kill a cat. In addition to size, the particularity of this dough are the large retention capacity of the sauce, which is true both for the roughness of the surface than for large central hump, and finally, a callousness that one can eat it too heated, it does not overcook.

Preparation:

The dough preparation requires a mixture of wheat flour and durum wheat, in the report, respectively, by 70% and 30%. If you want the dough even more callous, just increase the percentage of wheat flour. The dough is usually a fountain, adding only water and working very well "loaf obtained. Form of rolls cm.1, 5 in diameter that are then cut into cm.4 / 5. Each small cylinder must be "pulled" with the thumb in the longitudinal direction and subsequently risvoltato with the forefinger and middle finger of his left hand. Zuzzeri then individually placed on a tray lined cardboard pastry, we proceed with the preparation of the sauce that being fast enough, already allow us to put on the fire water for the pasta. For the sauce we put a little oil in a frying pan and make a 1 / 2 onion and bacon in small pieces 100 gr (must see).

Decline after five or six tomatoes cut into quarters and blend with half a glass of Fiano di Avellino. The zuzzeri, given the size, need a kitchen that will last at least 20 minutes, then drain the pasta, and sautéed with impiattarla on a "snow" of sheep's milk ricotta salata.

Back to index


 

CIANFROTTA POTATO AND ZUCCHINI

Cianfrotta Potatoes and Zucchini

Ingredients:

5 zucchini -5 potatoes -5 / 6 zucchini flowers-some leaves of zucchini onion -1 - parmesan cheese-olive oil-salt-water tomatoes -3.


Preparation:

Wash the zucchini and cut them and turn to big dice. Peel the potatoes and cut into large pieces. Depriving the central pistil of the flower of zucchini and wash it with the leaves.
Take a pot and pour in the ingredients prepared in advance with the addition of water, oil, salt, a bit of pannigiano diced onion and chopped finely. Cook at medium heat for about an hour. Serve hot.

Back to index

 

BEAN AND PUMPKIN PUPACCHIELLE

Ingredients:

1 Pump -300 grams of dried beans -4 pupacchielle -250 gr of peeled tomatoes -1 / 2 onion -3 cloves of garlic-salt.

Preparation:

Put the night before soak the beans in cold water. The next day, change the water to the beans and cook over high heat. Meanwhile, cut the pumpkin into cubes rather large red, clearly after having the seeds and skin. When the beans are cooked, remove them from the pan with a slotted spoon in the cooking water and add garlic, onion, vinegar pupacchielle, pumpkin, tomatoes and beans, having done so in a fry pan separately. Continue cooking until the pumpkin is cooked (be careful however not to soak it too).

Back to index


Soffritti PORK SOUP

Soffritti PORK SOUP

Ingredients:

2 kg of pig offal (heart, spleen, lung, trachea) oil-lard qb qb -1 glass of red wine-tomato sauce-salt-pepper-hot pepper-few leaves of bay-water or broth-pupacchielle.

Preparation:

Allow pork offal to soak for a couple of hours in running water to free them from the blood. Then fry in half oil and half lard guts, adding almost immediately red wine and let it evaporate. United at this stage of tomato sauce in a quantity that hold plenty of the fried, pupacchielle, salt, pepper, a touch of hot pepper and some chopped bay leaf. Simmer slowly, gradually adding water if the sauce tends to shrink too much. Serve the soup hot, accompanied by croutons.

Back to index

 

SAUCE WITH POLENTA TRACCHIULELLE

 POLENTA WITH SOUCE OF TRACCHIULELLE


"'A cleaning' t'abbott 'and t'allent'"
Old philosophy that rural Irpinia. How many times have I heard uttered from the lips burned by long exposure to cold wind of my grandfather Raffaele, sitting at the head, already red-faced before they start drinking, smoked in the old kitchen, where he raised his eyes to heaven, he could enjoy the view a unique spectacle. On poles, on display, every gift of God as laid out clothes to dry in an alley Fork: sausages, brawn, bacon, capicolli, "bones Mast" for the soup to the "Pigna", "tracchiulelle, legs, ears and queues, "vucculari (pillows)," 'nnoglia. In those cold days to zero, from December to January, when out in the country could not work, after having cared for the animals can not do nothing, hanging around the house and warming his hands, "commanded" lunch at my grandmother: "' nTune, that DIC, 'ogg' friddi ago, 'nun' was 'good' 'nu poc' 'and cleaning'? And my grandmother Antoinette back, "'contracting Captain', Rafe, contracting Captain ', nu' mo'December' cchiù! Sure enough, as soon as the grandmother's square in front of the bowl of steaming polenta, just picked from the "cauraro" (pot) placed on an open fire, in his left hand a "scantuozzo" peasant bread, accompanied with any size bread, in 'the other what he called "'to rock" (fork), and for the umpteenth time, with the interlayer of who is going to reveal a pearl of wisdom, I said,' Rafe ',' a cleaning 't'abbott' and t'allent '. " It began to draw from the capacious tool in front of him ...

Stirring
'S the classic peasant dish of cold weather, but very cold, because it takes a lot to cool down and then serves to strengthen a bit' from the very low temperatures for this period.
last stage of cooking
Ingredients for 4 people:
250 g of yellow cornmeal, 2 bones of the knee joint of veal broth, and 1 stalk of celery ½ onion
For the sauce: 1 / 2 onion -2 lt. -6 tomato sauce pork ribs (Tracchiulelle) - Oil-sale.

broth
Preparation:
For the sauce: In a saucepan put 3 tablespoons oil, 1 / 2 chopped onion, the 6 tracchiulelle and fry everything for a few minutes. Add the tomato puree and cook for at least one 'now.
For the polenta: While the sauce is cooking, in a pan put 3 liters.stock that you previously made with veal bones and when it boils add the corn flour a little at a time to avoid lumps. Stir continuously until cooked. During cooking if the polenta should join too narrow a ladle of gravy.
Serve hot coated with a ladle of sauce and grated cheese to taste.

Tracchiulelle of pork
In conjunction with a pleasant discovery: Aglianico Cantine del Barone 2007 Louis Sarno, pretty cool, standard strength "only" 12 °, six months of barrels of yet another passage, down which is a pleasure ...

Back to index

 

SOUP MARRIED

Ingredients:

Cabbage-CARDILLI-escarole chicory-cabbage-blacks in quantities of 100 grams for each vegetable boiled salted pork-ear-leg of pork, salted -500 grams of beans - garlic

Preparation:

Boil the vegetables separately, drain and colarle. Meanwhile in a pot large enough to boil the beans the night before you put in soak, combine the ear and the leg of pork, which you have boiled separately, garlic and finish cooking the broth. When cooked add the vegetables, after they have been chopped, the soup of beans and seasoning them for about ten minutes. Season with salt and serve hot with toasted bread.

Back to index

 

GNOCCHI SAUCE WITH GOAT chops

Ingredients:

For the sauce: 6 lt -2 goat chops tomato sauce -1 / 2 onion -3 cloves garlic -1 bunch parsley -1 cup dry white wine-salt-pepper-olive oil for the g! eyes: 1 kg of flour-water.

Prparazione the sauce:

Spread the goat chops on a wooden cutting board, lay out over 1 chopped garlic, some parsley salt and pepper. Roll and tie with string thin. Put them in a pan with a glass of wine and let it evaporate completely, then add oil, onion, crushed garlic and cook for about ten minutes. Add the tomato puree salt and cook for at least 2 hours on a very moderate.

Prepare the dumplings:

On a worktable to have the flour, creating a groove in the middle and add about half a liter of water. and work well for about half an hour.
Cut pieces of dough and form rolls quite thin and cut into small pieces about 2 -3 cm and form the dumpling making a joyful pressure with the thumb and then turn it over to lengthen the average slightly. Arrange the gnocchi on a cardboard tray sprinkled with a little flour and make them re-engage for at least 2 hours.
When the sauce is ready, put water with salt in a pot large enough and when it boils, submerge the gnocchi and cook for 20 minutes. When cooked, drain the gnocchi and mix them with the previously prepared sauce, sprinkle grated cheese of goat.
The goat chops are cooked in the sauce and cut into slices and serve with a side of .....

Back to index

 

FUSILLI sauce CODA CALF

Ingredients:

For the sauce: 1 kg of calf's tail, cut into chunks -3 cans of peeled tomatoes -1 liter bottles of tomato sauce -1 onion -3 tablespoons olive oil-salt-pepper For the auction ~: 1 Kg flour-water -3 eggs.

Preparing For the sauce:

In a pan, put three tablespoons of oil, the onion cut very thin pieces of calf's tail and brown all for about 5 minutes. Spend five minutes add the peeled tomatoes and the past, salt and pepper and cook over low heat for at least 2 hours.

For the fusilli:

Place on a work table meal at the mountain, forming a groove in the center and add the three eggs with 'water. Mix well and form a fairly firm dough. Then form rolls of very thin, cut into pieces of about 15 cm, wrap around a wooden snack floured, then remove the same and place on a cardboard tray and leave to re-engage.
Cook the fusilli in boiling salted water and season them after they are drained. with the sauce prepared above.

Back to index

 

Tagliatelle with porcini mushrooms

Ingredients:

600 g of homemade tagliatelle -300 g porcini mushrooms -4 cloves of garlic -1 sprig of parsley-olive oil -3-4 ripe tomatoes.

Preparation:

Scrape the mushrooms well with a boxcutter and clean them with a clean cloth and dry (the mushrooms should not be washed in water because they might lose all the flavor and aroma) and cut into small pieces.
Put a saucepan of salted water to cook pasta. Meanwhile, in a pan, pour plenty of oil and 4 cloves of garlic crushed. Sauté a bit 'and add the mushrooms making them cook until they are coagulated. Half cooked add the tomatoes, mushrooms, just to color a little sauce. When the noodles are cooked, pour into the pan with the mushrooms, add the parsley and let them jump for ten minutes, stirring constantly. Serve garnish with a few pieces of mushroom and a leaf of fresh parsley.

Back to index

 

CREPES WITH MUSHROOM

Ingredients:

5-eggs 3 tablespoons lard or butter -800 grams of mushrooms-a cup of bread crumbs -1 / 2 cup flour -1 cup milk -1 cup and a half of white sauce -2 tablespoons parmesan very liquid-salt-pepper .

Preparation:

In a bowl mix the flour with 4 eggs and a pinch of salt. Combine the milk, stirring to form a smooth cream. Grease with a little lard or butter a pan, heat it issue them a quarter of the cream obtained in order to velarne just the bottom with a layer of about a few mm. As soon as you slide the pancake and clotted on a plate and do the same cook the other crepes. Sliced mushrooms, clean them well after they jump with a spoonful of lard or butter in a pan, season with salt and pepper. Distribute the mushrooms in 6 crepes, then rolled up closing them well on both ends. Beat with a fork on a plate and dip the remaining egg crepes, Next Steps in the breadcrumbs, so cover them completely. Fry on moderate heat, the rest of lard or butter in a frying pan and brown the pancakes you from both sides. Bring them on a dish and pour over the hot white sauce mixed with cheese and serve hot.

Back to index

 

CARDILLI IN BROTH

Cardilli

Ingredients:

2 large bundles of Cardillo (grows wild in the countryside) -2 gallons of beef broth - juice of a lemon-salt -4 yolks -2 eggs -2 tablespoons of Parmesan-black pepper.

Preparation:

Trim and wash Cardillo and immerse them in water and lemon juice to stop them blacken. Boil in salted water for fifteen minutes, drain and pour in broth and cook for another ten minutes.
In a bowl, beat 2 eggs plus two egg yolks with 4 tablespoons of Parmesan cheese, salt, pepper and at the time of going to table this mixture to the soup mix together quickly. Serve with a large sprinkling of Parmesan cheese.

Back to index

 

SOUP PICCCIONE

Ingredients:

3 pigeons -1 potato -1 onion -1 carrot -1 stalk of celery-olive oil-salt.

Preparation:

In a large pot with water put the pigeons integers potato, onion, celery, carrot, salt and a tablespoon of oil. Cook over moderate heat for about 2 hours. When cooked remove the pigeons from the broth and keep aside. Decline in the stock of homemade tortellini stuffed with minced meat, ham, salt, pepper and plenty of Parmesan cheese. When the tortellini are cooked, put the pigeons in the broth to keep them warm.
Serve by placing the pigeon in the middle of the plate and tortellini around with some stock.

Back to index

 

CASE PERCIATIELLI OVA

Ingredients:

6 eggs -2 tablespoons of -2 tablespoons of grated pecorino pannigiano-salt-pepper -1 sprig of parsley -600 g perciatielli

Preparation:

Whisk the eggs with two tablespoons and two tablespoons of Parmesan cheese, salt and pepper and add the chopped parsley. Drain the perciatielli good al dente, add the eggs and let them jump in the pan a couple of minutes over high heat until the eggs will not coagulated.

Back to index

 

BROCCOLI AND GARLIC OIL

Ingredients:

10 bunches of broccoli -3 cloves of garlic-salt-virgin olive oil.

Preparation:

Trim, wash and drain the broccoli. Put a saucepan large enough with water and a bit 'of salt. When the water boils, soak the vegetables and blanch for about 15 minutes.
Drain, pass them in cold water and drain again.
While the drain the broccoli in a saucepan put the 'extra virgin olive oil and 3 cloves of garlic, fry a little and add the broccoli for about 10 minutes making them jump.
A pleasure you can join together with garlic-chili pepper.

Back to index

 

RAPE AND POTATOES WITH PIZZA

Ingredients:

10 bundles of leaves of turnips -1 kg of potatoes -3 cloves of garlic-extra virgin olive oil. For the Pizza: 600 grams of corn flour -1 / 2 liter of water-salt-lard.

Preparation:

Trim the turnips and wash them in cold water. Put on fire and a pot of boiling water and blanch the turnips when until they are fully cooked, then drain and immerse in cold water and squeeze with hands to form balls.
In another pot, put the potatoes whole with the peel and boil until a fork in them does not come easily. At this point remove the potatoes from water, peel and mash with a fork. In a closed combine potatoes, turnips and salt and mix together. When the amalgam prepared in a pot and pour extra virgin olive oil and three cloves of crushed garlic, brown it a little and pour I 'dough prepared earlier, making him jump in the pan for about twenty minutes.

Preparing the Pizza of maize:

Put a saucepan with half a liter of water. When it boils, remove from heat and pour the corn flour a little at a time turning constantly with a wooden spoon to form a smooth paste without lumps. In a pan put a tablespoon of lard, melt it and dip the dough first, flatten, level and simmer gently for about half an hour for each Jato. To order the pizza cooked on a wooden cutting board to cut circular pieces already and serve along with the turnips and potatoes.

Back to index

 

PASTA AND BEANS with pigskin

Ingredients:

4 / 5 pieces of pork rinds -500 grams of dried cannellini beans -3 cloves garlic -1 stalk of celery -3 tomatoes -2 tablespoons olive oil -400 grams of pasta mixture (mixed short pasta).

Preparation:

Soak the beans the night before. The next morning, cook them in salted water. Pel meantime scrape and burn the pork rinds in boiling water. A 2 / 3 of the cooking beans combine the pork rinds, garlic, celery, olive oil and finish cooking. Apart from cooking the pasta mixture and when cooked, combine it with the beans.
Note: This main dish can be prepared even with the "Laine" in place of pasta mixture.

Back to index

 

BROCCOLI STEW WITH HERRING

Ingredients:

10 bunches of broccoli -1 dry Smoked Herring -2 cloves of garlic-salt - olive oil

Preparation:

Trim the broccoli, wash and drain.
In a fry pan with 4 tablespoons of oil to 1 / 2 chopped herring. Combine the broccoli, cover the pan with a lid and cook over moderate heat until cooked vegetables. Five minutes before the 'completion of the cooking time, add the remaining herring and salt.
Serve immediately to prevent the broccoli from becoming too acres.

Back to index

 

LAINE AND POWDER ciciri C'A SFRITTA

Ingredients: For "laine":

500 grams of flour-water warm-a pinch of salt. Boiled chickpeas, garlic, olive oil, sweet red pepper powder, salt.

Preparation:

Put the flour into a mound on the table and mix it with warm water and a pinch of salt, work long hours until you get a consistency that can be stretched with a rolling pin into a pot.
After that, wrap it, rolled up and cut it in mo 'noodle rather wide (these are the "laine").
In a saucepan, fry a clove of garlic with olive oil and add the beans already cooked, adding a little spice to 'water and a pinch of salt.
Separately, in a pot with plenty of salted water right, cook the "laine" for not more than 5 - 7 minutes. Drain them, taking care to leave a little soupy, and add the chickpeas. In the meantime, fry in a por olive oil red pepper powder that must be added to pasta and mix well before serving.

Back to index

 

BEAN SOUP

Zuppa di Fagioli

Ingredients:

1 kg of dried cannellini beans-water-salt-oregano -3 cloves of garlic-olive oil-pepper -6 slices of bread.

Preparation:

Soak overnight 1 kg of dried beans. The next morning, cook in boiling salted water (preferably choose a container with a shard). Two thirds of the cooking add a tablespoon of oregano, garlic, 1 / 2 cup of olive oil and finish cooking.
Place the plates a single slice of bread lightly past the grill, sprinkle with some pepper and distribute them over the soup of beans and bring to the table immediately to prevent the bread from soaking too.

Back to index

 

Tripe with tomato sauce

Ingredients:

Tripe 1 calf's entire package of baking soda -1 kg -1 salt -1 liter and most of pureed tomato-onion-water.

Preparation:

Obtain a veal tripe at the butcher. Put it in a plastic basin with water, baking soda and salt and leave to soak for 24 hours.
The following day, in a large pot bring water and wait for stamps. Meanwhile, cut the tripe into pieces and remove the fat middle. When the 'water bubbles, keeping the pot on the stove to medium flame, take a piece at a time of tripe lower it into boiling water for a second (just long enough to anchor it and uscirla), scrape carefully with a knife until it is white and then cleaned. After the phase of cleaning the pieces of tripe are first rinsed under running water and are then dipped into a pot with cold water and are cooked for about 2 hours from when the water boils but until it is softened .
Once cooked, drain, let it cool and cut into strips not too thin.
In a saucepan put 2 tablespoons of oil, tripe and an onion and sauté, then add the tomato puree and simmer for about half an hour.
Serve hot with the croutons, and pleasure with the grated cheese.
NB In the same sauce can be spaghetti.

Back to index

Maccaronaro AL RAGU 'RABBIT AND CAPON UPHOLSTERED

Maccaronara

This old recipe dating back to the dawn of time Irpinia and like all other recipes in our rural economy is geared to the recovery of any part of the animal and thus to savings. In this case, the parties shall be recovered from the skin and entrails of the animal. The skin recovered because the rabbit is not peeling but stripping the interior (of both the rabbit the capon), are used for stuffing the cappone.L 'stuffing the rabbit, which must weigh at least 4 / 5 Kg, realized under the skin after having separated itself from the flesh by introducing the hand between the two elements to begin from the belly of the animal. Coniglio imbottito Thus creating a sort of bag, proceed to fill it with a compound previously Pharmacokinetic 20/25 with eggs, 500 gr of cheese at least 10 months, half cow and half a sheep, and preferably podolico Carmasciano cheese, and parsley, finely chopped . filled the bag, there shall, as a surgeon at the end of the operation, to give the necessary stitches so that the stuffing does not spill during cottura.Per capon, the most important step is preparation of 'imbottitura.Si browned with salt and pepper, half cooked chicken livers which are then blended with the same cheese used for the upholstery of the rabbit, with the addition of raisins and pinoli.Stessa practice "surgery" for closing and so in contemporary pentola.Successiva browned in the same pan, low and wide, the rabbit and capon skin pores to close the same in order to maintain, during the grueling firing (at least three hours), the mood of the meat of padding inside making it the most saporita.Trasferimento in a pot large enough, where it has already been made lightly brown onion, cut into pieces and ... San Marzano until copertura.Non only remains for us to wait until the miracle is accomplished!

Cappone imbottito

 

Back to index

Risotto with nettles and mint

Primavera

Spring is always an explosion of colors, smells and tastes. Especially in the countryside, where you can touch this miracle of nature. Peep the first daisies, renew the plants and through the air an intense aromatic scent. You try again, then, in the kitchen to "settle" in the most ancient traditions, drawing heavily from this wonderful "explosion of nature. The wild mint is one of these aromatic essences that we have collected to match, together with the" edgy "nettle in rice Superfino "Arborio varieties. Risotto In gathering the weeds, I recommend only the most tender toes, do very careful not Urtica hands. Use of gloves because this plant has stinging properties as soon as you lose that then dropped into boiling water to boil. Meanwhile, we begin to toast the rice in a sauté of butter, oil and onion. After about ten minutes begin to add vegetable broth previously prepared with onions, potatoes, carrots, celery, zucchini, and some tomatoes. Meanwhile in a frying pan to the "jump" nettles boiled with a little oil, onion and salt and then add them into the pot where you're cooking the rice, adding more vegetable stock to cover. After about twenty minutes, try it and if cooked, add the risotto uma generous handful of cheese podolico medium aged (sweet, not hot) and another handful of mint and wild raccolta.Rimestate all for just two minutes and serve on a plate with a crown of nettles around and a few leaves of mint in the center.

Propose a combined Fiano di Avellino 2007 vintage of Ciro Picariello.

Back to index

 

The lasagna flavored

Lasagna

 

Different countries different customs. It 'really true, just move a few miles in our region that the wine and food traditions are changing. Even for the recipe for lasagna Carnival we could verify. In fact, do not tell you the surprise with which they learn the different traditions between my mother and my wife, one of the origins contradesi, a town eight kilometers from Avellino and thirty from Salerno, the other doc Montorese to thirteen kilometers from Avellino and less than twenty kilometers from Salerno. The lasagna my mother is basically a more sober, that my wife is more "shouting." The lasagna my mother is done with a few simple ingredients, one of my wife everything, but just tutto.La lasagne My mother is soft, that my wife is croccantissima at the edge of burnt. The lasagna my mother is a delicate orange-red color, that of my wife is a strong blood red. The lasagna from my mother I can eat whenever I want, just ask me and prepares it for that of my wife or I have to wait carnival or do I drop fifty "euri" to my son who is doing it to prepare. In short, it is as always a question of culture: on one side prevails peasant mentality of simplicity and savings, other
the culture of the coastal strip of opulence and exaggeration. Stan which appears in two towns, less than ten miles apart, both belonging to the province of Avellino there may be some gastronomic traditions (and others)
so profoundly different. But returning to the subject in quetione, beyond the various "schools of thought", the element that strongly characterizes the lasagna my wife is the aroma.
In fact, besides the various dumplings and meatballs, cheese, cream cheese, boiled eggs and beaten eggs, salami and sausages, she uses many wild herbs aromatic I vari aromi e ingredienti
thyme, sage, savory, rosemary, etc.. etc. .. As for the final score of the two lasagne, I can not say I (my wife is beside me as I write), I leave to you the final considerations.
Wine pairing: Aglianico barricaded Campoceraso of Struzziero

polpettineImpasto della lasagna

Back to index