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FRESH GARLIC SNAILS

Snails

This too is a simple dish of peasant tradition.People used to do during the spring and autumn when the soil moisture with high temperatures far from rigid, were ideal conditions for the retrieval of raw material. To find the snails, or between the crevices of the walls of the grass embankments, were employed children a little 'fun to play with antennas of animals, a bit' taking it more seriously, could bring home dinner that, at no cost, was a godsend for chronic financial disaster of the peasants. Now, unfortunately, hard to find in the wild, because the indiscriminate use of agricultural pesticides and herbicides has almost decimated. Are still in specialized farms, but not the same size and of course taste the same.

Serves 6:

3 kg of live snails -500 grams of fresh garlic leaves with 2-hot peppers - 300 g tomato-olive oil -50 g of bacon-salt.

Preparation:

You go looking for snails campaign in September, April and May, and when it has just raining.Snails once collected are put to soak in salted water (to prevent spillage of shellfish use of plastic buckets with lid). 'S water to soak the snails must be changed at least two or three times a day, and are ready to cook after at least two days. 
After dell'espurgazione phase, during which the snails lose the gelatinous slime they need to crawl, should be washed in cold water several times, then drained and put into pot. 
The 'garlic, with all the queues, it is chopped and blanched. At this point in a pan with olive oil, pancetta and chilli combine blanched garlic and half the snails. 
Fry it and after about 10 minutes you add the tomato puree and salt leaving to cook for about ten minutes. It adds the 'remained garlic and finish cooking. 
The snails are served with fresh garlic appetizers of wood to remove them from the shell.

In combination with a fragrant red, not very structured Aglianico di Taurasi the Torella 2009.

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PIGEONS IN RED WINE

Ingredients:

3 pigeons -100 grams of butter -1 tablespoon flour 1 onion-Y2-bottle of red wine (preferably Barbera) -12 onions novels -2 bay leaves-a sprig of thyme-parsley -1 tablespoon of salt and pepper.

Preparation:

Clean the pigeons (to remove the entrails and wash them) cut in half and brown it over moderate heat with half the butter. Cook the chopped onion in remaining butter, sprinkle with the flour and mix, add the sauce to the pigeons, wet with wine, add herbs, salt and pepper and bake in the oven bottom, covered container for 1 hour. Add the onions to remove the lid and finish cooking on low heat.

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ROASTED ARTICHOKES

Ingredients:

6 artichokes -6 cloves of garlic-a nice sprig of parsley-oil-salt-pepper

Preparation:

Delete some outer leaves from the artichokes, leaving 2 cm of core and soak in cold water for ten minutes. Out of the corner of a wooden spoon broaden the leaves in the center is receiving a housing for the filling: garlic, parsley, salt, pepper, oil. The 5 ingredients you must mix of padding on a cutting board and then distribute all the artichokes. Place the artichokes and cook directly over coals for about half an hour, turning on themselves every 5 minutes. When cooked, take away the charred outer leaves and serve hot.

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SARDE ROASTED

Ingredients:

1 kg of sardines-mint-garlic-oil-red-wine vinegar salt.

Preparation:

Discard the insides of the sardines and wash under running water. Drain them, place them on a grill and roast over coals. . Boil on both sides. Meanwhile in a bowl, prepare a sauce with a glass of wine vinegar, 1 / 2 cup of olive oil, garlic and finely cut mounts. When the sardines are cooked, remove the brace them together in a tray and sprinkle salt them with the sauce preparation. Serve cold.

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Devilled chicken

Ingredients:

1 spring chicken -1 cup dry white wine-a-lard-little walnut-sage broth-salt-pepper.

Preparation:

Clean the chicken freeing the innards, feet and head and neck. Strain on the flame to remove the remaining feathers, cut in half, wash it thoroughly and let it drain well.
Place the chicken in a large saucepan (or in a pan) salt it, and peel them generously, bring on the heat and let brown without condiments.
When the chicken will look dry and golden, drizzle with white wine and the flame so that the latter can evaporate quickly. Ultimate joining lard, a ladle of broth and cook for about half an hour.
NB With the legs, neck and head will prepare a good chicken broth will cook the noodles where you made love.

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EASTER LAMB

Ingredients:

1 baby lamb -200 g -500 g onions novels -1 sprig of rosemary new potatoes-some bay leaf -80 grams of lard-olive oil-salt and pepper

Preparation:

Cut thin slices of onions in half, while others will be washed, peeled and left intact, with the sharp blade of a knife scrape off the peel potatoes, then wash and dry them by putting them in a clean tea towel. Pour 1 / 2 cup of olive oil and lard in a baking dish and ask yourself you have reduced the lamb into small pieces. Distribuitevi on meat sliced onions, and potatoes than whole (including those left whole). Perfumed with rosemary and bay compound salt, pepper and put into oven at 160 degrees. From time to time, remove the pan from the oven and sprinkle the pieces of lamb with the juices or voltateli, so they do not have much to dry the surface. Cook for about 1 hour.

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MUGLIETIELLI

Mugliatielli

Although this dish is a symbol of culinary tradition of the province of Avellino. And especially the Easter season. He was the starter the day of Easter and a prelude to the extensive menu that appeared on the tables of peasants Irpinia no more than two or three times a year.Not originally covered the "role" of appetizer, main course but because the "fifth quarter" (the entrails), the only part of the animal was snubbed by the "gentlemen" who wore their Easter table legs and delicious lamb chops, so the less affluent touched the less noble parts of the lamb namely mugliatielli. Hence the tradition of this delicious dish, which includes many variants, and countless ways to cook them. Concerning the preparation, not in the immediate district of Avellino puts lamb tripe, while going to high Irpinia you add the tripe and in most cases they cook in sauce then condirà the homemade pasta . In some cases you also add the strips of meat and some other cases are cooked on the grill.

Ingredients:

Intestines of lamb-lamb entrails (lung, heart, liver, network or platform) -2 to -1 whole bunch of parsley, lemon-salt-pepper -6. For cooking ½ onion, 1 glass of Fiano di Avellino DOCG 4 tablespoons olive oil, pepper, red pepper, eggs and Carmasciano.

Preparation:

Mugliatielli

With a pair of scissors to cut a round toe and open the bowels of lamb. Wash in cold water several times until the water schiumerà more. Then put them in a large bowl with cold water and 4 lemons split in half, squeezed and dropped into the water.
So let them soak for a day and a night in the fridge.
In another bowl put the network of lamb with lemon and salt water. The next day, drain the intestines, network, and drain them. While these dripping entrails of the lamb cut into strips. Prepare a bowl with garlic, oil, parsley and pepper and proceed to the preparation of mugliatiello. Roll out the network put a thread for every interior, plus the "smells". Wrap the network and continue with the bowel to form a roulade.

Mugliatielli

Cooking

Prepare a pan fried onions with a little olive oil and sauté the mugliatielli very well, add a glass of Fiano di Avellino DOCG and soften, add two ladles of hot water and cook for 20 minutes.A minute before shutting down, add salt, add a little 'black pepper and hot pepper pleasure, pecorino cheese and an egg each Carmasciano mugliatiello just scrambled a sprinkling of parsley and two minutes after the dish is ready. For the match, very softly, I would suggest instead of the usually very structured Aglianico which might cover the subtle aroma of preparation, a late harvest of a white structure, with brief passage in wood: Falanghina Sannio Doc "Grandilla" 2006 vintage cellars Russian Taurasi.

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MEAT 'E PUORC' Ch'e PUPACCHIE

Ingredients:

600 gr pork meat scannaggio still hot (just butchered) -3 tablespoons olive oil or lard -6 pupacchie pickled-onion-garlic and salt.

Preparation:

Pour into a saucepan large enough and possibly clay, oil, 112 onion, 2 cloves crushed garlic and 4 pupacchielle pickled, seeded and washed under running water. Fry for a few minutes then add the meat of scannaggio pieces and continue cooking. When pupacchielle will have wilted, add the other remaining pupacchielle, salt and finish cooking.
NB: this dish you can add potatoes can be prepared as a side dish of potatoes fried in lard.

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PUPACCHIELLE COOKED STUFFED WITH WINE

Pupacchielle ripiene

Call pepaine, papaccelle, chioce ... .. but are always delicious peppers round "cured," that is placed in a solution composed of 60% of red wine vinegar (preferably aglianico) high, from 40% water plus a few whole garlic clove (with all the dress) and few sprigs of wild mint which is the most aromatica.La stay in this solution must be at least 60 giorni.Ne we have taken some in the period from December 24 to January 6 to prepare the classical pupacchia padded, but the same can be prepare various dishes such as: the toast of the baron, stored and pupacchie, Scannatura, potatoes and pupacchie, pipilli with smoked herring and pupacchia ... ... ... ..

We come to our ricetta.Gli ingredients (serves 4) are: 4 pupacchie of medium size, 2 slices of bread, 50 grams of pine nuts, 50g walnuts, 50g of walnuts, 100 grams of salted anchovies, capers 20 g , 50 g raisins, 100 grams of pitted olives, 1 clove of garlic, 200 ml of boiled wine, 1 cup of vegetable oil.

Execution: Once the cored and seeds the pupacchie, rinse under running water, drain and put them in the meantime to prepare the mixture of the farcitura.Ammollare, stale bread in a bowl of cold water, then crush them with all other ingredients and mix the dough with 100 ml of wine cotto.Riempire then pupacchie and friggerle.Successivamente eliminate the oil and add the remaining wine and cooked them simmer for about 20 minutes on medium heat and up to a reduction on candy liquido.Servire of the pupacchie either hot or cold, sprinkle with the reduction obtained.

NB This mixture is also used for stuffing the endives and onions.

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THE FOX CHASSEUR

The fox chasseur

Ingredients:

1 Fox -3 kg tomatoes - 1 clove - 1 garlic -3 bacon -50 gr -500 gr peppers -salt -1/2 lt Aglianico di Taurasi

Preparation:

After taking the fox to soak for at least two days to sanitize with plenty of water and salt, cut into pieces and let it drip.
In a pan, fry in 3 tablespoons oil or lard, garlic, bacon, for about ten minutes. Then add the fox, tomatoes, hot pepper, salt and continue cooking for at least ten minutes, making it brown well. Then add the wine Aglianico di Taurasi, wait for its evaporation and keep the fox in the pan for at least 1 hour at moderate heat. If you were too dry add a few tablespoons of water.
Serve sprinkled with the juices or with a side of  peppers.

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RABBIT WITH NEW POTATOES

Ingredients:

1 whole rabbit -2 kg potato -1 cup dry white wine -2 onions -4-5 cloves of garlic-rosemary-oil-salt-pepper.

Preparation:

In an oven dish have 4 / 5 tablespoons of oil, cut up the rabbit, potatoes, onions browse, rosemary, salt, pepper, and cook in preheated oven at 180 ° for about half an hour and then reduce temperature to 120 ° finish cooking. If the sauce were too narrow, add more wine.

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BLOOD 'AND THAT PUORC Cepolla

Ingredients:

300 grams of cooked pig blood -1 onion-olive oil.

Preparation:

Cut the sliced pig's blood.
Fry the onions in plenty of oil and brown it just long enough to dry .. A finished browning add the slices of pig's blood boil and stirring occasionally. When the oil was missing the blood was baked in a pan with a little water

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EGGS IN PURGATORY

Ingredients:

6 eggs -3 cloves of garlic -500 grams of tomatoes peeled-oil-salt-pepper.

Preparation:

Fry in a pan with olive oil, crushed garlic, add tomatoes, salt and continue cooking for at least 20 minutes. As soon as the sauce and ready to break the eggs and drop them one by one in the sauce making them cook a few minutes.
NB Years ago, this dish is prepared with the sauce left on Sunday (prepared only on Sundays with a little stretching 'of water).

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THE Uccelletti CAMPAGNOLA

Ingredients:

12 birds -12 onions very large -12 slices of bacon-salt-pepper-leaf sage.

Preparation:

Halve the onion, remove 2 03 inner leaves to form a cavity, put into each onion slice 1 slice of bacon. Lean over the birds without gutting and sprinkle with salt and pepper, close the onions with the remaining half and cook on the grill grate. L 'outside of the onions will be a little charred but the birds are cooked to perfection.
Note: Instead of onions can be used instead of the potatoes and cook on the grill in a hot oven for at least 1 hour.

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INTERIOR STEWED CHICKEN

Ingredients:

300g of chicken livers and hearts Ventricelli -500 g -250 g of peeled tomatoes -1 cup white wine -1 cup of oil -50 g -1 hot pepper butter -2 large onions.

Preparation:

Leave in salted water for about 1 hour the hearts and livers as they boil the Ventricelli after you clean and remove grease outside. In a pot fry the onions with oil and butter and let brown to blond. Add the chicken livers and hearts removed from the water and Ventricelli cut to pieces. He pours the wine evaporate, leaving, add the peeled tomatoes, chili pepper, salt, let cook everything for about 1 / 2 hour.

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FRIED curd Lacen

Latticini di Laceno

Ingredients:

1 scamorzone braid-I-I-I scarmorza smoked mozzarella -5 eggs-salt - pepper-parmesan cheese-oil-plates meal.

Preparation:
In a bowl combine the eggs, salt, pepper, parmesan cheese and beat until dough is smooth.
Cut the curd into slices fairly thick circular and set aside. Put plenty of oil in a pan and make it hot.
Meanwhile, pass the slices first in flour and dairy products later in the 'egg, then fry cook on both sides in and turning them into crispy but not racy. Serve hot with salad of endive and fennel.

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Pizzella C'HE SCIURILLI

Ingredients:

500 grams of flour-I tablespoon of oil -40 zucchini flowers (sciurilli)-water-salt-pepper.

Preparation:

Pour into a bowl the flour, make you a groove in the middle and add the 'oil, salt, pepper and half liters of water. Working with a fork until wings' obtaining a smooth and homogeneous. Combine the zucchini flowers dough, previously deprived of the central pistil and washed. In a pan with hot oil pour the batter by spoonfuls, fry the pizzelle on both sides until they are crisp. Once ready to pass on absorbent paper and serve hot.
NB In this batter in place of the zucchini flowers can be added: mint, sea grass, cicinielli.

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CAVLSCIOR AND IF THE CARCIOFFL CU

Ingredients:

1 cauliflower (Cavlscior) -5 artichokes -5 egg-grated Parmesan and salt-pepper-oil.

Preparation:

tick wash and blanch the cauliflower, then put a drip. Eliminate artichoke leaves the hardest (and external) split into four parts, blanched and make it drip.
Put oil in a pan and wait until it becomes hot. Meanwhile prepare a dough with egg, salt, pepper and Parmesan cheese.
When the preparation of ingredients and 'over, take a piece at a time of cauliflower, and artichokes, rinse it in flour, then egg and finally fry it in oil until it becomes crispy.
When cooked remove them from the oil with one. Slotted spoon or drain them on absorbent paper. Serve immediately.

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CASE AINIELLO OVA (lamb chops with cheese and eggs)

Ingredients:

600 grams of lamb chops -1 / 2 onion -2 cloves of garlic -1 cup dry white wine -2 cups of water -5 eggs -50 gr of grated parmesan cheese grated -50 g -1 sprig of parsley-oil -salt-pepper.

Preparation:

Cut the lamb chops coarsely merge them into a pan with olive oil, garlic, onion and fry for about 10 minutes running time. Add the white wine and let it evaporate. Combine the water with a little 'salt and finish cooking. Meanwhile in a mixing bowl beat the eggs with salt, pepper, parsley and grated cheese. When the lamb is cooked add the 'egg and beat just to coagulate. Serve hot.

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Guinea pig with potatoes (or Surecigno Scucchiat Ch'e Patan)

Ingredients:

3 guinea pigs -2 kg of potato-oil-salt-pepper.

Preparation:

In a pan with two tablespoons of oil or lard have guinea d 'India cut up the potatoes and orange slices, season with salt and pepper and cook over a pan half covered for about 1 hour.

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SPLEEN PADDED

Ingredients:

1 spleen-rich parsley-garlic-wine-vinegar-chili pepper-salt-oil.

Preparation:

Take one whole spleen, avoiding fat outside with a knife tip to create a hole in the middle vertically and put in chopped parsley, garlic salt and hot pepper mend.
In a pan with high sides make 1 liter of red wine vinegar and Y2 liter of water and cook on medium heat for about 1 hour. Can also be served cold.

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Baccala 'WITH POTATOES AND PUPACCHIE

Baccalà

Ingredients:

600 grams of dried codfish -500 gr -5 pupacchie potato -1 jar of pickled tomatoes -1 onion, 250 gr-1 celery stalk-oil-salt-chili pepper - about two glasses of water.

Preparation:

Making dried salt cod, soaked in water for at least 5. When the cod and ready to be cooked in a large pot rather put two tablespoons of extra virgin olive oil, onion cut into thin slices, the vinegar pupacchie (seeded and washed) into small pieces, 1 / 2 hot pepper and saute for 2-3 minutes. Add the potatoes peeled and cut into cubes rather large, peeled tomatoes, the celery stalk, two glasses of water and 200 grams of dried cod. Cook gently until the potatoes are almost cooked, then add the remaining salt cod and finish cooking. When cooked add salt if necessary and serve with toast.

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ACCI and codfish '

Ingredients:

600 grams of dried cod -300 g Accio (celery)-garlic-oil.

Preparation:

Tick the celery, wash and blanch in boiling water. Drain well do it in a saucepan and add: with garlic and olive oil making fry for several minutes. Then add a glass of water and a couple of pieces of codfish When the pieces of cod are almost mushy will join the rest of the cod and finish cooking.

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Gelatine Pig laurel

Gelatina di maiale


The Estate Montelaura is so named because the area of Irpinia, where the farm is located, is full of laurel trees which give the name, before the mountain which is behind the building, and then to the company. Laurel, in dialect irpino 'or laurel, is a pig is like pizza with beer, like pumpkin ravioli are Lambrusco, as is the mozzarella and tomato, as Luciano Pignataro is at the Coda di Volpe. E 'particularly in preparing the jelly pork that the then prevailing. As a preparation with undisputed rural origins, the philosophy of this dish is naturally geared to the recovery of all that is recuperabile.Qundi pig feet, ears, and bones. Yes, because the bones in addition to giving a good broth, which represents most of the content of gelatin, boiling them to retrieve until the last piece of meat stuck hard spolpabile raw. The preparation is long and laborious, in fact to get to the finished dish takes about four hours, and then we cool it down and degreased. Then, after starting the preparation of a vegetable broth with the addition of a dozen bay leaves, they begin to boil the feet, ears and bones of the pig in the same pot of vegetable broth. Cooking, which depends on the age of the animal, may in no case take fewer than three and a half hours to four ore.Si then proceeds to bone either foot, chopping the ears and strip the flesh off the bones, a job that requires a patience almost infinita.Si pinning these bits of flesh, rind and nerves of steel in a low, wide pan and pour over the broth, after having been filtered to remove any small bones. Here you are at a crossroads: if you want to follow the classic recipe traditional broth you add a cup of cooked must of Fiano di Avellino, Aglianico not because not only would the jelly too dark, but the must predominance over everything. For the classic recipe also add pine nuts, sultanas and a few grape 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 "degreasing which usually happens the day after and that is the elimination of Meanwhile, the patina of grease that has surfaced on the surface with the consolidation of the stock.

I do believe that in combination with the wonderful Coda di Volpe, of course, vintage 2006, of Vadiaperti is more than fair.

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Shin of the yenko Taurasi


Lo stinco intero

For those not familiar with the dialect word Irpinia to identify the calf, however should not be difficult to trace the etymology of the term parola.Il "yenc" in fact, seems to derive from the American "Yankee" which means a native of New England (America .) transport this definition from the native inhabitants of a territory initially devoted almost exclusively to the rearing of cattle bred animals themselves, has been more than naturale.Si is therefore of the lower leg calf put in the oven, after a night marinating in Aglianico di Taurasi (covering) rosemary, fennel, celery, carrots, onions, garlic, olive Ravece, salt and pepper for about an hour. After checking the firing up of the bone with a pin steel plate being the very choreographic You may take on a plank of wood from chestnut solid directly into the dining room and sporzionarlo sight spraying the slices of meat with the reduction of Aglianico obtained by cooking. Lo stinco di vitello Recommend a combined Aglianico barricaded like "principle" of Terradora, as well as this wine called just to hear the starting point of Taurasi, can worthily to counteract this dish quite complex, with no overlap, which would be done on a Taurasi DOCG worthy of the name.

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Eggplant Parmigiana Irpina

eggplant parmigiana irpinaEggplant

The controversy over the birthright of eggplant parmigiana, really not much I'm passionate about.Maybe because our recipe Irpinia is more like the Greek moussaka, which has only other type of meat used for the sauce (lamb Moussaka) el'aromatizzazione, it will be because of parochialism and federalism we have now filled their pockets but what is certain is that "the backbone" of the dish, which has as its main pivot eggplant "fries and gilded, already very good, along with tomato sauce and baking is a bit common 'to all schools of thought. Our version, as usual, except for the double frying the eggplant, we do not use, has the strongest characterizations: flavored with wild fennel, hot pepper and sauce "beggar", a sort of sausage, for seasoning the various layers of eggplant, besides the use of cheese, both fresh and seasoned, instead of mozzarella and Parmesan. Why these differences? Of course everything is due to the different lifestyle that our ancestors maintained, not for fashion but sprang from "status" of social status.Who would get up at five in the morning for the newspaper of the animals, and continue the hard work of the earth, the hour of dinner plates needed anything but "light" compared to those who held a job perhaps equally challenging, but it is not purely physical, did not require the addition of significant calories. I can certainly say that after eating like a parmesan you the energy to dig at least one hectare of vines, with horse (French) or without (Irpinia).

Eggplant Parmigiana Irpina

Ingredients for four people:

  • 1kg aubergines long
  • 1 bottle of pureed tomatoes Quadrelle
  • 1 bottle of tomato "to slap"
  • 2 "beggars" crumbled (a kind of sausage)
  • 2 eggs day
  • Durum wheat flour or corn
  • Fennel
  • Extra virgin olive oil
  • 300 g of fresh cow cheese
  • 30g pecorino cheese or grated cheese podolico
  • 5 cloves of garlic
  • Salt

Eggplant Parmigiana Irpina

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Pork with chestnuts
pork with chestnuts

Ingredients for 25 people: half a pork loin "heavy", 2 kg of peeled chestnuts, a bottle of Fiano di Avellino from 0.75 l, 150 cl of olive oil, salt, carrots, celery, onion, sage and thyme.
The success of the dish, its preparation being very, very simple, it depends almost exclusively on the raw material. The subjects from which to produce this raw material are very large pigs, from 18 to 20 months of age and size corresponding to approximately 250 kg and carcass weight without giblets. Animals generally have a consistency and maturity at the meat, which must commit their time to ruin. I'm not going to bore the diet of pigs and cattle, so if you click on how to get good sausage the diet of the pig.
Regarding the procedure, after trimming the outside of the loin, removing half the thickness of fat (the other half is used for seasoning during cooking), put it in a baking pan a bit 'longer than the piece of meat, add all ingredients except the wine you use, along with 2lt vegetable stock you have prepared earlier, to humidify the roast during cooking. Preheat oven to 180 degrees and bake.
Hold this temperature for 10-15 minutes to ensure that the outside seals the mood of the meat inside, and then lower the temperature to 130 °, and humidification of turning the meat occasionally. The cooking should take about two hours total.
Pass the gravy in a blender, taking care to keep aside a few whole for decoration chestnuts, cut it on the fire and use the resulting sauce to season the slices of pork.
For the match, I play on the vintage and sull'areale, but keeping the same type for both the humidification and for the accompaniment to food: Fiano di Avellino 2008 Filadoro (areal Lapine) for cooking and Fiano di Avellino 2007 Ciro Picariello (areal Montefredane-Summerhill) for the pairing.