Cooking of Basilicata
Basilicata is the instep of the boot, and was, until recently, one of the poorest and most isolated parts of the Peninsual. The foods reflect this, with simple meats and vegetables inland, and the freshest of fish on the coast. And fine wines, too.
Simple Italian Bread Soup Recipe - Zuppa di Pan Cotto
Zuppa di pan cotto is an extremely simple Italian bread soup, true peasant food that was a perfect way to use up leftover bread much too precious to be thrown away or given to the livestock. And now, a very easy, quite healthy recipe
Pig Skin Rollups - Cotechinata
People don't often eat pork skins any more, but back in the days when famine was always lurking nothing was allowed to go to waste. And as is often the case with so-called lesser meats, the ingenuity people used in preparing them led to very tasty dishes. Cotechinata are pigskin rollups, a specialty from Basilicata: true peasant food of a sort that one doesn't encounter often nowadays.
Bones of the Dead or Finocchietti -- Uosse de Mort o Finocchietti
Uosse de Mort o Finocchietti, Bones of the Dead or Finocchietti, finocchietti, bones, day of the dead, november 2, halloween
Uosse de Mort o Finocchietti
Basilicatan Bones of the Dead, richly laced with anise seed and fennel.
Fava Bean and Beet Green Soup -- Fave e Aiete
Fava Bean and Beet Green Soup, or Fave e Aiete: During the middle ages it was custom in some parts of Italy to prepare a fava bean soup to give to the poor on November 2, in memory of the dead. This version is from Basilicata.
Fava Bean and Chard Soup: Fave e Aiete
A fava bean and chard soup from Basilicata, the instep of the boot.
Lamb with Button Onions -- Agnello con le Cipolline
Lamb with Button Onions, or Agnello con le Cipolline: A tasty recipe from Basilicata.
Spit-Roasted Kid -- Capretto allo Spiedo
Spit-Roasted Kid, or Capretto allo Spiedo: If you drive out into the country in almost any part of Italy, you'll find flocks of sheep or goats. They provide milk, and wool, and also meat. This recipe is from Basilicata.
Lucanian Baked Potatoes -- Patate al Forno alla Lucana
Lucanian Baked Potatoes, or Patate al Forno alla Lucana: This potato casserole is from Basilicata, and is similar to a tiella, though simpler.
Carchiola with Broccoli Rabe -- Carchiola con Broccoli Rabe
Carchiola with Broccoli Rabe, or Carchiola con Broccoli Rabe: A reader writes, "My father, about fifty or sixty years ago made a very peasant, very delicious dish called pizza minestra. I can only remember that he probably used Savoy cabbage for the minestra and that the polenta wound up in a very large pancetta greased cast iron skillet..."
Potato and Onion Torte -- Foquazza de Cipodda
Potato and Onion Torte: Jane, writes, "I'm a bit frustrated....My great Aunt who is now deceased made an onion pie around the holidays and I was too young to ask the important questions. I recall only the following: Pie crust top AND bottom, onions, red sauce and black olives. There must be more in it and I have no idea how to do it. I have been searching for years. Any suggestions? I would love to make it for Easter. My mom is an invalid and I know she would get a charge out of it.
Tomato, Onion and Potato Tiella -- Tiella di Patate, Pomodori e Cipolle & Foquazza de Cipodda
Tomato, Onion and Potato Tiella: Jane, writes, "I'm a bit frustrated....My great Aunt who is now deceased made an onion pie around the holidays and I was too young to ask the important questions. I recall only the following: Pie crust top AND bottom, onions, red sauce and black olives. There must be more in it and I have no idea how to do it. I have been searching for years. Any suggestions? I would love to make it for Easter. My mom is an invalid and I know she would get a charge out of it.
Stuffed Zucchini: Zucchini Ripieni
Zucchini stuffed with ground beef, breadcrumbs and cheese -- A Calabrian recipe for an elegant meal.
Zucchini alla Scapece -- Cucuzzieddri a ra Scapici
Scapece is a sweet and sour seasoning that derives from the Spanish tradition, and one finds it in various areas where the Spanish ruled throughout Italy (under a variety of names). In this case the recipe is from Basilicata, and doesn't contain sugar. It improves if made the day ahead, and is quite nice served lightly chilled.
Eggs with Tomatoes -- Uova Al Pomodoro
Eggs sunny-side-up on a bed of tomatoes: Very tasty, and quick too!