Lamb Casserole

1 kg (about 2 pounds) lamb
500 grams (about 1 pound) potatoes
600 grams (about 1 1/3 pounds) ripe tomatoes
100 grams (about 1/4 pound) fresh Pecorino
150 grams (about 1/3 pound) Sopressata
2 hot red peppers, left whole
1 big onion, chopped
 

Rinse the lamb, pat dry and cut into cubes.  Peel and wash the potatoes and cut them into slices.  Blanch the tomatoes for a few minutes.  Peel and dice them.  Cut the sopressata and the pecorino into small cubes.  Place all of the ingredients in a terracotta casserole, season with salt and add a drop of olive oil.  Cover and cook over low heat, 1 1/2 hours approximately.

Salt Cod Lucania Style

500 grams (about 1 pound) salt cod, softened
200 grams (about 1 1/2 cups) peppers preserved in vinegar
Extra virgin olive oil
Salt to taste

In a medium saucepan, bring water too a boil.  Add softened cod and boil for several minutes.  Drain the fish and remove all skin and bones and cut it into medium size pieces.  Drain the peppers and place them in a separate pan with olive oil.  Cook them for 2-3 minutes over high heat.  Lower the heat and add the cod, turning the pieces often until golden on all sides.  Adjust the salt.  Serve hot.

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