The Molise, one of the smallest regions of our country, but great as a culinary tradition with both sea and land that to the river. We talk about many typical recipes that are very well known as the CAVATELLI, the pasta typical of molise and home made that are seasoned with sauces of meat, but also vegetables. The soup, which is done in many other regions, but that has in Molise, a variant of green pepper that makes this soup unique. The pizza di San Martino, which is made on the day that we celebrate the holy. The tradition is that on the pizza can be made many cuts, how many are the guests, and in one of these cloves was hidden a coin for good luck and the one who was supposed to bring the sauce for the next party. And the sweets that are so many types of sweets such as "MOSTACCIOLI" of the MOLISE or the PEPATELLI.
Molise has a tradition of the art of charcuterie is truly extraordinary. By ham smoked of Spinete, the ventricina of Montenero, the coppa from the molise region. Not to mention the cheeses such as the caciocavallo of Agnone or the caprino di Montefalcone. The typical dishes of molise, therefore they are very often, cold cuts and cheeses. There are still the traditional recipes of appetizers are very tasty as COMPOSED of MOLISE, or the appetizer of oranges. This is a typical dish of the region of Molise is very original because it combines the sweet taste of the oranges with the salty of the anchovies.
6 bagels molise
1 green bell pepper
3 hard-boiled eggs
12 green olives
6 anchovies in oil
1 stalk of celery
6-7 tablespoons of white wine vinegar
1 tablespoon of oregano
100 grams of olive oil
salt to taste
First sprinkle the bagels with cold water and brush the surface of white wine vinegar. Leave to dry for half an hour.
Prepare the topping for the bagels with the olive oil, the anchovies finely chopped, the oregano and a pinch of salt and mix all the ingredients together.
The vegetables, i.e. cucumber, the celery, the tomatoes, the green pepper should be cut into thin slices. To do also into thin slices of hard-boiled eggs.
Once dry, the bagels, start by positioning on the surface the slices of vegetables mixed, of hard-boiled egg and a couple of green olives. Moisten with dressing and once ready, all the bagels to rest for about an hour in the refrigerator.
grams 160 anchovies in oil
olive oil, salt and pepper to taste
Wash carefully the oranges and cut them into slices about half a centimeter leaving the skin on. Arrange the slices on a flat dish, placing over each a in oil anchovies whole. Season with salt, pepper, and olive oil.
Let us now turn to pasta dishes where the cavatelli are the main dish. Are prepared with different sauces depending on the place. The meat sauce with the main which are seasoned, the cavatelli is the classic, with pork, sausage and tomato, but you can also prepare with broccoli, peppers and many other vegetables. A curiosity is the name that Molise is given to the meat sauce without meat is used to flavor the cavatelli, that is, it is called sauce a widower.
Let's start with the recipe of cavatelli in the tradition of the molise, are still made by hand.
grams 300 of wheat flour
grams 300 of durum wheat flour
salt and just enough water
First mix the two types of flour and add a pinch of salt.
On the pastry put the flour starting to make the water a little at a time and working with the hands to obtain a ball not too soft but compact. Pave a layer of about an inch in height and cut it in strips for the direction of the width. These strips are then cut into pieces of about 3-4 cm. Each piece goes and then dragged on the pastry with your fingers to give it the classic form of a hollow wave.
And here they are ready to be cooked in salted water and seasoned with the sauce that you like.
This is a dish that Molise is served on Sundays and feast days. It is a recipe very tasty and that it becomes a dish unique in that in addition to the pasta, the meat is left whole.
grams 600 CAVATELLI
grams 500 of lean pork in cubes
grams 500 to pork chops to pieces
1 red onion
2 cloves of garlic
grams 1200 of peeled tomatoes in pieces
a glass of red wine
grated pecorino, olive oil, salt, pepper to taste.
In a frying pan rather large sauté the finely chopped onion and the two cloves of garlic. When they are golden add the meat, i.e. the flesh of the pig, the ribs. The sausages are skinned, and cut in half. Do brown the meat a few minutes then add the red wine and let it evaporate completely. At this point, add the tomatoes peeled cut in small pieces and leave to cook over a very low heat, with the lid on, for about 2 hours, adding a little water if the sauce tended to dry out too much.
Adjust the salt and pepper and drizzle with this sauce, the cavatelli as soon as they are cooked and sprinkle various dishes with grated pecorino cheese.
grams 500 CAVATELLI
1000 g of fresh ripe tomatoes
2 tablespoons parsley
a few leaves of basil
100 grams of lard
1 clove of garlic
grated pecorino cheese, salt, pepper to taste.
Boil a few minutes the tomatoes, then remove skin and seeds and cut into small pieces. In an earthenware pan with the bacon fat, saute the garlic and the parsley finely chopped. Add the diced tomatoes, the basil leaves and adjust the salt and pepper and cook over a low heat for about twenty minutes. Seasoned with this sauce cavatelli just cooked in salted water and sprinkle over each dish with the grated pecorino cheese.
As regards the second is the lamb and the pork are the meats most commonly used, but there are also fish dishes such as baked cod, or red mullet stuffed with breadcrumbs.
I propose here the recipe for trippa alla molise and of the lamb from the molise region, two typical dishes of the hinterland of Molise,
grams 800 tripe
1 stalk of celery
1 slice of bacon
grams 600 of peeled tomatoes in pieces
chili powder, marjoram, salt, pepper, and olive oil enough
grated cheese enough
For your convenience, we buy tripe already clean, cut into strips and cooked. (found in all supermarkets).
We prepare now the base for the cooking with a little oil in a frying pan rather large. Add the lard cut in small pieces, the carrot, the onion and the celery finely chopped, and let cook for a few minutes. We are now in the tripe and let cook a few minutes, turning frequently. Add now the tomatoes, peeled, chopped, chili powder, a bit of finely chopped marjoram. Season with salt and pepper and cook for about half an hour. When cooked, sprinkle with grated pecorino cheese and serve hot.
grams 1200 of lamb stew
2 glasses of white wine
1 sprig of rosemary
7-8 sage leaves
grams 70 of lard
2 cloves of garlic
salt, pepper, red pepper, and olive oil enough
In a bowl, rather large, preferably earthenware, cook the bacon, chopped very fine together with a few tablespoons of olive oil. Add the 2 cloves of garlic, whole but crushed (to take off, when the recipe is finished). Add the rosemary and sage, and lamb stew. Simmer for about 40 minutes at a slow fire by adding slowly two glasses of white wine. Adjust the salt, pepper and chilli and serve hot.
Let us now move on to the desserts. In the molise region, typically various kinds of biscuits that is typically for breakfast or the pancakes of carnival, or sweets of the christmas tradition.
grams 600 flour
grams 200 of sugar
3 whole eggs
100 grams of olive oil or seeds
1 sachet of yeast for cakes
1 teaspoon of vanilla extract
1 glass of milk
the grated peel of a lemon
In a bowl, rather large mix the flour with the sugar, the sachet of yeast and a teaspoon of vanilla extract. Mix everything together with the 3 beaten eggs, add the oil and the milk and the peel of a lemon grated. You work with a wooden spoon to remove all lumps. Finished a batter should be soft but not too fluid.
In the tray of the oven put a sheet of baking paper and with a spoon, make small rounds of dough spaced about 4 - 5 cm from one another. Cook in the oven already hot at 180 degrees for about 15 minutes. A council, do not open the oven until it is cooked. Sprinkle the biscuits with sugar. They are delicious for breakfast dunked in milk.
Another typical biscuit from molise very curious of the taste that brings together the strong taste of the pepper with the sweetness of honey and almonds. They were prepared for the christmas season to offer to our guests to bathe in sweet wine.
180 grams of almonds, peeled and toasted
grams 500 of flour
grams 350 of honey
1 teaspoon of cinnamon powder
the grated peel of 2 oranges
1 teaspoon of fresh ground black pepper
1 sachet of yeast for cakes
salt to taste
First thing, chop the almonds to small pieces rather large. On a pastry board, knead with flour, the honey, previously warmed to make it more liquid. Add the ground cinnamon, the grated peel of 2 oranges, a teaspoon of baking powder and the black pepper. A pinch of salt and form a dough rather hard and elastic. Divide the dough in two and form two loaves that will be placed in the oven already hot at 180 degrees for about 25 minutes. Remove from the oven and let it cool. Cut the loaves in diagonal slices about 1 inch thick. Put it back in the oven the biscuits for about ten minutes until they become golden brown.