Extract from the recipe book written by Angela Giovanniello et al.: “I KNNIADD! – Studio e Testimonianza delle secolari e rilevanti tradizioni di Paolo del Colle”
I CAVATIEDDE CHE LA REUCHE Cavatelli pasta with arugula
INGREDIENTS: 500 g durum wheat flour, 2 dl boiling-hot water, wild arugula (abound with it), 500 g peeled tomatoes, Extra-Virgin olive oil, 1 garlic clove, salt to taste..
INSTRUCTIONS: Gradually incorporate the boiling-hot water with the flour (be careful to only add a small amount of water each time), and knead it until the dough is smooth and elastic: it doesn’t have to be neither too soft nor too hard. Use a knife to cut the dough into 5 or 6 equal wedges and shape them into a stick-like shape (60 cm each). Proceed by cutting each stick-like wedge into many small cubes (2 cm each), then give them a concave shape by pressing the cubes with your index and middle finger. Heat the Extra-Virgin Olive Oil in a large sauté pan over medium heat. Add the garlic clove, peeled tomatoes and salt. Stir to combine. Simmer the sauce for a few minutes. Meanwhile, bring a large stockpot of salted water to a boil. Remove the stems from the arugula, then, when the water is boiling, put them in together with the cavatelli. After 5-7 minutes pasta and arugula will be ready (you’ll know it is when the cavatelli start to float to the top), drain it and toss the sauce you previously prepared on it.
I KNNIADD de fanove “I KNIADD” Legume mixture
On January 17th we celebrate S. Antonio Abate’s feast day. During this day, we traditionally set a big “fanova” (a locally traditional bonfire), which is also a way to celebrate the start of Carnival season. During this celebration, it is customary to eat the “kniadde” (legume mixtures) and drink wine all together.
INGREDIENTS: mixture of legume to taste, Extra-Virgin Olive Oil
INSTRUCTIONS (according to tradition): soak the legume mixture at night and add some salt to it. On the next day, rinse the lentils in a fine mesh sieve. Add legume and water to a stockpot and bring it to a boil (cooking time varies according to which legume you use). Finally, to add taste to it pour some Extra-Virgin Olive Oil on the legume.
Then, according to custom, the whole neighbourhood is ready to get together to eat in front of the bonfires.
U CALZAUNE DE CEPODDE Onion “calzone”
INGREDIENTS: 800 g flour, 25 g of fresh yeast, salt, hot water, 1 kg onions, cherry tomatoes, pepper, anchovies, olives (pitted), Extra-Virgin Olive Oil.
INSTRUCTIONS: Incorporate flour, yeast and hot water, add salt. Knead it only until the dough is smooth enough. Let the dough rise.
Meanwhile, heat the Extra-Virgin Olive Oil in a pan over medium heat. Put the onions in slices and the cherry tomatoes in the pan. Add salt and pepper to taste. Once the mixture has cooked for long enough, add pitted olives and anchovies to the sauce.
Flatten the dough. Sprinkle the olive oil on the baking tray, then put the flattened dough on it. Pour the sauce on the dough, then gently close it. Preheat the oven to 180°. Bake for one hour.
PANE DEI MORTI “All Souls’ Bread” dessert
INGREDIENTS: 500 g wheat, 2/3 pomegranates’ seeds, walnuts, a few glasses of “vincotto”, dark chocolate chips (optional).
INSTRUCTIONS: soak the wheat for 2 days (change the soaking water a few times). Rinse the wheat in a fine mesh sieve, then put it in a large pot together with water and bring it to a boil: the wheat will be ready once the grains open up. Drain the wheat and let it cool down. Finally, add the pomegranate grains, walnuts, vincotto and dark chocolate chips and mix it all together.
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