Tag: Molise

Baccalà au gratin, the Molise recipe for Christmas Eve – Italian Cuisine

The cod au gratin, in Molise arracanato, is a typical dish of Molise that is prepared on the occasion of Christmas Eve, when traditionally it is eaten lean

Ingrediants

800 g desalted cod fillet
200 g of stale bread crumbs
40 g walnut kernels
40 g raisins
8 pcs dried figs
parsley
garlic
cooked must
extra virgin olive oil

Duration: 50 min

Level: Easy

Doses: 4 people

For the recipe of cod au gratin, clean the cod, removing all the thorns and place it in a pan suitable for passing from the oven to the table. Coarsely blend the breadcrumbs.
Chop the figs, walnuts and raisins. Finely chop a sprig of parsley with 1 clove of garlic and distribute part of it on the cod. Mix the remaining mince with the breadcrumbs and the chopped dried fruit. Season the fish with a drizzle of cooked must, then cover it with the mixture of bread and dried fruit. Drizzle with a drizzle of oil and bake at 180 ° C for about 20 minutes.

Incoming search terms:

Chanterelle cream recipe, the Molise recipe – Italian Cuisine

It combines a velvety sauce with sautéed mushrooms, chanterelles, which are common in Molise, all then blended into a cream. A classic autumn first course, made nutritious and tasty by the use of meat broth in the velvety sauce

Ingrediants

1.2 liters of meat broth
500 g chanterelle mushrooms
50 g butter
50 g flour
1 onion
parsley
Dry Marsala
extra virgin olive oil
salt
pepper

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe molisana of the chanterelle cream, melt the butter in a pan, add the flour, stirring carefully so as not to form lumps.
Add the hot broth, stirring constantly, and cook the velvety sauce for about 5 minutes.
Chop the onion and sauté it in a pan with a drizzle of oil.
Cleanse the mushrooms, cut them into small pieces, add them to the onion and brown them for a few minutes.
Wet with 1/2 glass of Marsala and cook for another 10 minutes.
Add the mushrooms (set aside some for the decoration) to the velvety sauce and blend everything until you get a smooth cream.
Serve with a drizzle of oil, some mushrooms, salt and pepper, parsley (alternatively, mint or nepetella is excellent and refreshing).

Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/chanterelle-cream-recipe-the-molise-recipe-italian-cuisine html

Molise baked pasta – Italian Cuisine

“This recipe represents mine Molise roots, very important, profound, never forgotten . It is full of memories there baked pasta from Dominga (in honor of grandfather Domenico) Lion, twenty-six years old, raised in Parma, a Chinese degree recently obtained in Venice. «My family is from Irsina, near Matera. The dish I am telling is in fact the one that the maternal grandmother Lucia, called Mamma Cia, always prepared on September 16, for the feast of the patron saint, Santa Eufemia. We also put dried sausage cubes inside, a local specialty. The secret? A generous sauce with which the layers of pasta are then sprinkled, which in fact ends cooking in the sauce. Even my boyfriend is crazy about it, he too of Molise origins, who as a child stole the tiny ones from his grandmother fried meatballs, one of the ingredients that make up the recipe. On the other hand, I remember certain late awakenings, on Sundays, when, instead of coffee with milk and a croissant, we had breakfast making the shoe in the famous sauce, the aroma of which permeated the air. A poem".