The ciaudedda is typical of Basilicata. It can be eaten both hot and cold but must always be accompanied by a slice of roasted bread from which it takes its name
There ciaudedda it's a vegetable dish typical of Lucanian culinary tradition. It goes perfectly with both dishes meat than fish, it is a good side dish for all seasons but also a single dish very tasty: to be enjoyed hot in winter and cold in summer.
The name ciaudedda derives from "cialdella", the slice of roasted bread which, according to tradition, must always accompany the dish and tie all the ingredients.
The preparation is simple and can also be inserted in the recipe different vegetables compared to what the Lucanian tradition wants. This is a poor dish, which fully reflects the peasant cuisine of the last century, a cuisine made of ancient, simple, but tasty and nutritious flavors.
Ciaudedda, the recipe to make it home
Ingredients
To prepare the ciaudedda at home you will need: 5-6 artichokes, 500 g of onions, 1.5 kg of broad beans, 500 g of potatoes, 180 g of bacon, salt, pepper, extra virgin olive oil.
Method
The preparation of the ciaudedda begins cleaning and cutting all the vegetables which are used for stew. We then start by cleaning the artichokes and cutting them into 4 wedges, depriving them Fava beans from the skin that covers them, peeling and slicing potatoes is onions. Then finely cut the bacon.
In a fairly large non-stick pan, after having heated with extra virgin olive oil of olive, fry onions and bacon and add the vegetables gradually. You cover the pan with a cover and let it cook over a moderate flame by adding hot water little by little.
How soft all the vegetables will be – after about forty minutes – yes put out the fire and leave to rest for 5 minutes. The ciudedda, as mentioned, can be eaten both hot and cold and should always be accompanied by (at least) a slice of roasted bread.
