Primi

 

 

Maccheroni with Hot Red Pepper

500 grams (about 1 pound) maccheroni
2 hot red peppers
2 sun-dried sweet red peppers
2 garlic cloves
300 ml (about 1 1/4 cups) extra virgin olive oil
Salt

Heat the olive oil in a pan, add the garlic and sauté until it begins to color.  Add peppers and continue to cook until they are crunchy.  Avoid burning them.  Remove the peppers from the pan and crush them in a mortar.  Pour the pepper sauce back in the pan with the oil.  Cook the maccheroni in a large pot of salted boiling water until al dente.  Drain thoroughly.  Transfer to the pan with the pepper sauce and mix well.

 

 

Orecchiette Matera Style

500 grams (about 1 pound) home-made orecchiette
500 grams (about 1 pound) ripe tomatoes
200 grams (about 1/2 pound) boneless lamb
200 grams (about 1/2 pound) mozzarella, sliced
150 grams (about 1/2 cup) grated Pecorino
175  ml (about 3/4 cup) extra virgin olive oil
Salt
 

Cut the meat into cubes and sauté in a medium saucepan with olive oil.  Add the peeled, seeded and diced tomatoes.  Season with salt and continue to cook.  In the meantime, cook the orecchiette in a large pot of salted boiling water until al dente.  Drain thoroughly.  Preheat the oven to 160°C (320°F).   In a terracotta baking dish, make a layer of orecchiette, and add the sliced mozzarella, the pecorino and the sauce.  Continue alternating layer of orecchiette and the rest of ingredients.  Finish with the sauce and sprinkle the top with pecorino.  Bake for 15-20  minutes.

 

 

Minestra Spersa      (Wild herbs soup with pork)

 

 

 

 

 

 

1 escarole
1 kg (about 2 pounds) wild herbs (and/or other vegetables)
70 grams (about 2 1/2 ounces) green onions
500 grams (about 1 pound) pork, cut into cubes
Pork rind
1 potato
Salt
Extra virgin olive oil
Salt
2 garlic cloves
1 hot pepper

Cook the washed and coarsely chopped vegetables in salted water (all together or separately according to the different varieties).  In a large pot of salted water, cook the pork rind and pork.  Add the vegetables and continue to cook.  In a separate saucepan, prepare a soffritto with extra virgin olive oil, garlic, and hot pepper.  Add it to the wild herbs soup before serving. 


 


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