Rafanata is a typical dish from the province of Matera and also widespread in the area of Potenza, similar to an omelette cooked in the oven. It is prepared during the carnival period and takes its name from the rustic horseradish, the rhizome of the Armoracia rusticana plant, a root with a strong balsamic and spicy taste.PROCEDURE: take the potatoes, peel them, mash them, collect the mixture in a bowl, mix it with the beaten eggs, breadcrumbs, grated horseradish and salt.Heat a few tablespoons of oil in a frying pan, pour in the mixture, distribute it well with the help of a fork and cook first on one side and then on the other for about 10-15 minutes. Remove from the pan, transfer the "rafanata" to a serving dish and serve hot or cold.
INGREDIENTS for 4 people
Prepare a dough with flour, salt and enough water to obtain a soft and elastic dough (you can also make an egg dough). Roll out the dough into a thin sheet and cut out fettuccine with a width of one to two centimetres and a length of about 15 cm. Peel the garlic, put it in a frying pan with the oil and chopped chilli pepper and wilt the garlic without letting it brown. Cook the lagane in plenty of salted water; drain them when they are "al dente", add the beans and season with the oil and the spoonful of ground pepper. Stir and serve immediately.Ingredients for 4 people: 400 g durum wheat semolina, 400 g cooked beans (or chickpeas), 4 tablespoons extra virgin olive oil, 2 cloves of garlic, 1 tablespoon ground dried pepper, hot pepper (optional).
Cut the kid into pieces and marinate it for an hour in water, vinegar, rosemary and sage. Clean the lampascioni, wash them and leave them in cold water for half an hour. Take the kid, dry it and put it in a baking dish; add the lampascioni cut into large segments, flavour with garlic and chopped parsley. Sprinkle with oil, pepper and sprinkle with breadcrumbs and pecorino cheese. Cook in the oven for the necessary time and add a little water if it dries out too much. Serve hot.
Ingredients: 500 g kid or lamb, 300 g lampascioni, grated pecorino cheese, parsley, garlic, rosemary, sage, vinegar, breadcrumbs, pepper, extra virgin olive oil, salt.
Clean and wash the lampascioni; make a cross cut at the base; leave them in cold water for an hour. Cook them in salted water, drain them and put them in a pan with a little oil, vinegar and sugar. Crush them with a fork and cook them. Turn off the heat and serve warm.Ingredients:
Fry the finely chopped onion in olive oil; as soon as the onion takes colour, add the entrails cut into small pieces, the tomatoes chopped and seeded, the chopped chillies and a few bay leaves; add salt and, every now and then, while cooking, pour in a ladleful of water. When the soup is cooked, arrange on the plates of the guests some slices of bread lightly toasted and rubbed with a little garlic and pour over the soup.Ingredients: Lamb liver, lung and heart, 2-3 bay leaves, 500 gm tomatoes, 1 onion, 2 chillies, slices of toasted bread, olive oil, garlic, salt.
Heat the olive oil in a pan and add a few cloves of garlic. Sauté for a few minutes, add the ground pepper, then pour in warm water and bring to the boil. Add salt and stir with a wooden spoon. Break up the bread in the bowls and pour it all in.Ingredients: Garlic, 4 slices of stale bread, ground pepper, olive oil, salt.
Crumble the bread and let it brown, stirring often, in a pan with oil where you have previously fried a clove of garlic. Boil the pasta in plenty of salted water, drain it and dress it with the breadcrumbs, adding the chopped parsley at the end.Ingredients: 500 g homemade macaroni, stale breadcrumbs, olive oil, a clove of garlic, a sprig of parsley, salt.
Clean and wash the chicory and vegetables, blanch them for about 10 minutes in a pot of boiling water. Drain them and put them in an earthenware pot. Add the pork rind, potatoes, onions, tomatoes and salt. Cover with water and cook. In a saucepan fry the garlic with oil and chilli pepper, season the soup, let it flavour for a few minutes, let it rest for 10 minutes before serving.Ingredients: Wild chicory, available country vegetables (wild fennel, wild thistles, borage etc.), pork rind, onions, potatoes, garlic, some fresh tomatoes, salt, chilli pepper (optional).