Preparation Clean the cardoons. Remove the tough outer strings. Keep only the tender branches. Wash them and cook them in salted boiling water, 20 minutes approximately. Drain thoroughly and allow to cool. In a skillet, sauté the cardoons with extra virgin olive oil with chopped garlic clove.

Categories: Contorni

Preparation Peel the potatoes and cut them into slices. Place them in a casserole with extra virgin olive oil and minced garlic and cook for a few minutes. Half-way through, remove from the stove. Add the coarsely sliced mushrooms along with the ripe peeled and diced tomatoes. Season with salt   Read More ...

Categories: Contorni

Preparation Peel the lampascioni and cut a cross at the root end. Cook them in salted boiling water (or steamed), 25 minutes approximately. Drain thoroughly and finely chop them. Add the egg yolk, the grated pecorino, the chopped parsley, the potato flour and the chopped garlic. Season with salt and   Read More ...

Categories: Contorni

Preparation Clean the cauliflower. Discard the leaves and the stalk and rinse. Rinse the black olives and finely chop a small onion. Place the whole cauliflower in a large saucepan, head facing up. Season with salt and a tablespoon of piquant lard. Add the onion and the olives. From time   Read More ...

Categories: Contorni

Preparation Clean and seed the peppers. Cut them into thin trips. Roast, peel and chop the almonds. Soak the raisins in lukewarm water for a few minutes. In a saucepan, add 2 tablespoons of extra virgin olive oil and cook the peppers over low heat, 10 minutes. Drizzle with vinegar and   Read More ...

Categories: Contorni

Preparation Peel the potatoes and the onion. Rinse them and cut them into slices. Rinse, blanch, peel and dice the tomatoes. In an oiled baking dish, alternate a layer of potatoes and onions. Add the diced tomatoes. Sprinkle with grated pecorino, oregano and a pinch of salt. Add some extra   Read More ...

Categories: Contorni

Preparation In a saucepan, heat the extra virgin olive oil. Remove it from the stove and add the seeded cruschi peppers (whole or cut in two). In the past, in the “cantine” (wine bars) cruschi peppers were served with ossa di morto (biscuits with fennel seeds, boiled and then baked) because   Read More ...

Categories: Contorni

Preparation Rinse the eggplants, pat them dry and cut them into medium cubes. Cook them in extra virgin olive oil. Towards the end, add the salt, sugar and drizzle with the vinegar. Mix well with a wooden spoon. Cook over medium heat for a few minutes. Serve cold. They are   Read More ...

Categories: Contorni

Preparation Peel the lampascioni and cut a cross at the root end. Cook them in salted boiling water. Drain thoroughly and allow cool. Mash them with a fork by pressing at the same time to drain all excess water. In a separate bowl, beat the eggs with the fork and   Read More ...

Categories: Contorni

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