Cilento Food and Recipes

Zuppa di Patate e Carciofi (Potato and Artichoke soup)

Serves 6 people:

• 1 kg Potatoes
• 6 artichokes
• 1 onion
• 500g 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
• 25g black pepper
• 50g sharp cheese (sheep's or goat's)
• 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
• 25g yeast
• 750g flour
• 2 eggs
• pepper
• 70g
• fresh sheep's or goat's 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
• 250g fresh sheep's or goat's cheese
• 5 eggs
• 300g Soppressata (or large Salami)
• 50g 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.

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