Local gastronomy

/Local gastronomy
Local gastronomy2018-07-10T17:00:28+00:00

Zia Linda’s Gnocchi

Ingredients: 450 g spinach; 250 g ricotta(local fresh soft cheese); 3 eggs;  50 g butter ; 1 ripe tomato; grated pecorino; flour; nutmeg ;sage; basil; salt and pepper as required.

Method:  clean, wash and boil spinach, so squeeze and mince them. Mix up the vegetable with the ricotta adding 4 spoons pecorino, eggs, salt, nutmeg and little flour in order to blend your ingredients. Make some rolls  with the dough you obtained and cut them in little pieces. Cook your gnocchi in salt boiling water few minutes and drain them. Melt the butter in a small pot with some sage leafs and pour it on the gnocchi. Complete your dish adding diced tomato and basil .

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Zia Nenetta’s chicken breast

Ingredients: 5 chicken breasts; 20 black olives ; 100 g olive oil; 150 g vegetal broth ; 1 onion; celery; carrot; parsley ; sage; rosemary; salt and pepper as required.

Sides : broad beans and fresh peas; olive oil, salt and balsamic vinegar.

Method: put the oil in a pot and sauté onion, celery, sage, rosemary and diced carrot. Flour the chicken breasts and put them in a pot with the mixture adding salt , cook them over a medium heat adding little by little the broth.

Pit olives and put them in the pot. After the cooking, leave breasts from the pot, sift the remainder mixture, put again the breasts in the pot pouring the obtained sauce and sprinkling minced parsley on them .

Serve them with a salad of peas and beans spiced with salt, oil and balsamic vinegar.

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Anna’s “cavatelli alla contadina”

Ingredients: 500 g cavatelli  (fresh pasta) ; 1 onion ; 3 peppers ; 1 aubergine; olive oil; pecorino; basil; salt as required.

Method: put some oil in a pot and sautè the sliced onion, add cut peppers.  Then add the tomato, after 5 minutes add the diced aubergine , salt and ultimate the cooking. Boil cavatelli and put them in the pot with vegetables. Spice with the pecorino and add a basil leaf.

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Nonna Palma’s zabaglione with orange

Ingredients: 2 oranges ; 4 eggs; 2 sugar lumps; 2 dl white wine; 120 g caster sugar ; 2 spoons orange liquor;        some crumbled almonds ;  12 fresh strawberries ; 4 slices of pineapple.

Method: wash and dry oranges, rub sugar lumps against the rind of the orange, squeeze the fruit and dissolve the lumps in the juice. Break the eggs in a small pot in water bath and beat them with a whisk adding the caster sugar. Add the wine and the orange juice, keep on beating until the mixture begins milky. Then take the little pot and add the orange liquor to the obtained zabaglione, so put it in a fresh place. Pour the zabaglione in four bowls and garnish them with almonds, 3 strawberries and a slice of pineapple  on their sides. Consume the dessert with dry biscuits.

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Cirillo’s spaghetti with mussels and fresh tomato

Ingredients: 500 g spaghetti; 1 kg mussels; 10-15 ciliegino tomatoes; garlic; parsley; olive oil and salt as required ; chili peppers (optional).

Method: put the oil in a pot; add the garlic, minced parsley, cut tomatoes and  chili peppers. Put mussels in the pot and keep on cooking. Boil spaghetti in salt water, drain them and pour them in the pot with the other ingredients, soutè everything for few minutes and serve the dish with some parsley

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Mum’s (marinated) artichokes in oil

Ingrdients: small artichokes ; olive oil; salt; white vinegar; water; lemon juice.

Method: clean artichokes removing the external leafs and cutting stems. Leave them in the water with the lemon juice for around one hour.

Boil a solution composed by 2/3 of water and 1/3 of vinegar (based on the quantity of artichokes), drain artichokes and cook them in the previous solution. When they become tender, drain them and leave them cool down under a cloth. Then put them in a jar filling with olive oil  up to the border. Conserve them in a fresh place under a cloth filling the jars with oil every time the artichokes absorb it. Close hermetically the jars and consume the vegetables after two months.

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