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Zuppa di Patate e Carciofi (Potato and Artichoke soup) Serves 6 people: 1 Kg Potatoes, 6 Artichokes, 1 Onion, 500 g Tomatoes, extra virgin olive oil, oregano, salt and pepper. Peel and wash the potatoes and cut into small pieces. Clean the artichokes, divide the tops into three equal pieces and throw away the leaves. Put everything together into a saucepan including the chopped tomatoes, olive oil, salt and pepper, origano and enough water to cover all. Cook over a small flame for about 1 hour. Serve hot. Alici ’imbuttunate (Acciughe ripiene – stuffed anchovies) Serves 6 people: 1 kg Anchovies, 4 eggs, 25 g black pepper, 50 g sharp cheese (sheeps or goats), parsley, 2 garlic cloves, breadcrumbs, olive oil for frying, salt and some flour. Remove the Anchovie heads, gut and clean. Open up the fish for stuffing. Prepare the egg, cheese, chopped parsley and garlic mixture. Place the prepared stuffing mixture inside the fish. Then lightly apply the flour and breadcrumb coating with salt and pepper on the outside. Place the prepared stuffing mixture inside the fish. Fry in the olive oil and serve hot with apiece of lemon. Zeppole di Fiori di Zucca (Baked Zucchini). Serves 6 people: 1 litre water, salt, 25 g yeast, 750 g flour, 2 eggs, pepper, 70 g fresh sheeps or goats cheese, 300g Zucchini, extra virgin olive oil. Put some salt in 1 litre of warm water and add the yeast. Put the flour in a bowl with the eggs, pepper and sheeps or goats cheese. Mix thoroughly adding the water during mixing. At the end add the Zucchini after washing, drying and slicing. Leave the Zucchini in the mixture to stand for 1 hour. Heat the olive oil and add the Zucchini and fry the slices. Remove when cooked and place on kitchen roll paper to dry. Serve hot. Polpette di Carnevale (Traditional potato-cheese balls for Shrove Tuesday) Serves 6 people: 1 kg Potatoes, 250 g fresh sheeps or goats cheese, 5 eggs, 300g Soppressata (or large Salami), 50 g breadcrumbs, parsley, pepper, salt, extra virgin olive oil. Cook the potatoes and cut into small pieces. When the potatoes have cooled, add the sheeps or goats cheese, the egg, the Soppressata (or Salami) cut into small pieces, finely chopped parsley, salt and pepper. Form the mixture into suitable size balls. Heat the olive oil and fry the balls. Best served warm or cold. For Italian Vegetarian recipes click on Italian Recipes If you would like to view our holiday accommodation in Cilento then please click on Cilento Villas and Apartments To find out more about other regions in Italy, the regional food and wine, people, geography and history as well as specific property offers and other information then use this link to Italy Villas and Apartments |
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