The typical cuisine of Basilicata is entirely based on local products, skilfully combined in characteristic dishes of ancient tradition.
The protagonist of the Lucanian tables is durum wheat pasta, panella – large loaves of bread with a dough made from flour and boiled potatoes – and pancotto – toasted slices of bread softened in broth and enriched with eggs – are two typical dishes based on of bread, another recurring food in the Lucanian cuisine.
As per tradition, the Lucanians often enjoy lamb-based dishes, such as cazmarr, internal meatloaf (which in dialect is called gnumaredd) and cutturiddi, a kind of stew.
Lamb’s head is also appreciated, which is baked in the oven and seasoned with oregano and pecorino.
Among the meats, Lucanica is famous, a lean pork sausage, prepared in numerous variations, without the use of additives.
Another queen of Basilicata gastronomy is vegetables which, combined with chilli, offer a wide variety of tasty dishes. We remember the vegetable calzone, the ciammotta (fried potatoes, peppers and aubergines seasoned with tomato), the cialledda, with broad beans, potatoes and artichokes, and the lampaggioni salad.
A superb vegetarian synthesis is then constituted by the ‘Lucanian herb dish’, in which we find, cooked together and seasoned with olive oil, onions, aubergines, peppers, tomatoes, garlic, basil and parsley.
2 yellow peppers
extra virgin olive oil
Wash the aubergines, cut them into cubes, add salt and place them to drain in a colander for about an hour.
Peel the onions and slice them, wash and cut the peppers in half, remove the seeds, then cut them into strips.
Peel the tomatoes, remove the seeds, then chop them. Rinse two nice sprigs of parsley and 5-6 basil leaves; chop them with a clove of garlic.
Pour 1/2 glass of oil into a pan, fry the onions and as soon as they are wilted (about 5 ‘) add the aubergines, washed and dried, the peppers and tomatoes; add salt and cook over low heat for about 10 ‘.Add the chopped garlic, basil and parsley, stir and continue cooking, without a lid, for about 1 hour. Complete with fresh basil leaves served on toasted slices of bread.
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Enjoy your meal!