Today I want to show you one of the most typical cuisine from Lucania, simple and quick to prepare. Cruski peppers give the dish the ancient flavors of Lucania, tipycal of rural people.
Try ande taste it!
Difficulty: easy – Preparation time: 20 min – Cooking time: 10 min – Serves: 4 people – Cost: low
Ingredients: 3/2 cup of cavatelli (handmade pasta with Grano Senatore Cappelli) – 1/3 cup of breadcrumbs (italian bread) – ¼ cup of cruski peppers – 4 tablespoons of olive oil – 4 tablespoons cacioricotta grated – 1 pinch of salt
Preparation: Boil 2,5 liters of water with salt and cook cavatelli for about 15 minutes. Meanwhile, cover the bottom of a pan with a little oil and when hot fry the peppers previously cleaned with a damp cloth. Allow to brown for a few seconds, then drain and place in a dish. Blend the bread coarsely. In a pan heat 1 tablespoon of olive oil and toast the breadcrumbs until golden brown. Set aside. Drain cavatelli, add the mixture and toss with the toasted breadcrumbs. If you taste, finish the dish with grated cacioricotta and enjoy….
Fried eggs with cruski peppers is another typical recipe in Lucania, another ancient flavors of that country. This poor dish really will satisfy all your senses. The recipe is simple and very tasty, but cruski peppers give to it the quality and genuineness in a more particular way. So you just have to try!
Difficulty: very low – Preparation time: 5 min – Cooking time: 10 min – Serves: 4 people – Cost: very low
Ingredients: 4 eggs – 4 dried peppers (peperoni cruski) – 2 slices of homemade bread of Lucania – extra virgin olive oil – salt to taste.
Preparation: heat abundant extra virgin olive oil in a pan. Reached temperature, dip the peppers one by one making them brown for a few seconds. Set aside. Toast the bread in the same pan. Set aside. Now fry the eggs. Set the slices bread in the plate, fried eggs above, season with salt and serve immediately with cruski peppers for the pleasure of all your senses!
It’s time to forget dried, colourless and bland tasting pasta! The handmade pasta from Lucania will transform you and teach you how pasta should really be. In Lucania, handmade pasta is a way of life, a real pleasure of life! It dominates the cuisine due to its cheap cost and flexibility but its ancient flavours are really far from simplistic. Just hard grain flour, salt and water…that’s the ancient recipe of pasta. This was first ever referenced in Basilicata by a Latin poet who talked of eating the Lucanian Soup in 65BC! Making pasta starts from the wheat; durum wheat is extremely popular and is harvested locally near the city of Matera and grown primarily for many pasta dishes. So eat handmade pasta! That’s a secret for your smart kids! Still thinking pasta is boring? Well, why not try it yourself! Make like my grandma and create fresh pasta in your own kitchen.
Difficulty: easy – Preparation time: 30 min – Cooking time: 3-5 min – Serves: 3 people – Cost: very low
Ingredients: 1 cup hard grain flour – 1/2 teaspoon salt – 2 tablespoon water
Preparation: In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 minutes. Cover. Let dough rest for 15 minutes. Roll out dough using rolling pin. Work with a piece of the dough at one time and keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. Cut pasta into desired shapes.
Cook fresh pasta in boiling salted water for 3 to 5 minutes.
Drain and enjoy with your kids!