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The Typical Cilentum Recipes

Acqua Cecata (Blind Water)
Ingredients
A wheat bread biscuit per person, a salty anchovy, three little tomatoes, garlic and extra virgin oil DOP Cilento.
Preparation
Fry slowly the garlic, the oil, the salty anchovy and the three tomatoes in a pan. Once the garlic is browned , add hot water and pour everything on the toasted bread already prepared in a bowl.

Acqua Sale (Salt Water)
Ingredients
A wheat bread biscuit per person, oregano, salt, extra-virgin oil DOP Cilento, tomatoes and garlic.
Preparation
After carefully dampened the bread, it is necessary to place it in a dish adding the tomatoes chopped with the hands. Season with salt, extra virgin olive oil DOP Cilento, garlic and oregano.

Anchovies with oregano (Arreganate)
Ingredients
1 kg. of anchovies, extra-virgin olive oil DOP Cilento, vinegar, oregano, garlic, parsley and salt.
Preparation
Preventively, it is necessary to deprive the anchovies of their heads and fishbone and to wash them. Subsequently, it is necessary to place the anchovies in layers, in a baking-pan, bedewing them with the extra-virgin olive oil DOP Cilento, distributing garlic, oregano, salt and parsley in enough quantity. Let cook them covered with the fire low. When they will be cooked, sprinkle them with vinegar, making to still evaporate an instant on the fire.

Anchovies in cake tin
Ingredients
1/2 Kg of anchovies, olive oil DOP Cilento, parsley, bread crumbs, lemon juice.
Preparation
Preventively, it is necessary to deprive the anchovies of their heads and fishbone and to wash them. In a baking-pan place the oil and a layer of anchovies. On them prepare the parsley and the bread crumbs. Make a second layer of anchovies and cover them as before. Pour the juice of a lemon on the whole. Bake for 20 minutes.

Stuffed Anchovies (‘Mbuttunate)
Ingredients
1 Kg of anchovies, 3 whole eggs, 1 Lt of fresh tomato sauce, cheese (how much eggs can receive), olive oil DOP Cilento, parsley, salt.
Preparation
Deprive the anchovies of their heads and fishbone and wash them. Let cook the tomato sauce for ten minutes on slow fire. Prepare the stuffing with egg, parsley and grated cheese and place it among two half opened anchovies. Put them in the container with the sauce and let cook for ten minutes.

Asparaguses Sciusciello
Ingredients (for 6 people)
500 gr. of wild asparaguses, 200 gr. of cheese, 5 eggs, extra-virgin olive oil DOP Cilento as needed, pepper at will, salt as needed, water.
Preparation
After taking only the tender part of the wild asparaguses, brown them with the oil for a few minutes, by adding the water (about half litre) and the salt. Let boil and pour the chopped eggs with the cheese. Let still boil for four or five minutes. They must be served on toasted bread slices.

Dried cod and Potatoes
Ingredients
1/2 Kg of sponged dried cod, 1/2 Kg of potatoes, bread crumbs, garlic, parsley, olive oil DOP Cilento, salt as needed.
Preparation
Cut the potatoes in slices of 1/2 cm. of thickness and salt them. Place them in a baking-pan, make a layer of potatoes, put a layer of dried cod, season with parsley and garlic. Cover with another layer of potatoes. Season with garlic, parsley.

Dried cod in cassuola
Ingredients
Fillets of 2 dried cod already soaked, half kilo peeled tomatoes, a hectogram and a half of black olives, 2 handfuls of wheat flour, half glass of extra-virgin olive oil, salt.
Preparation
Cut asunder the dried cod, dry the pieces and flour them. Brown them shortly in the oil, drain them and put them in an oven baking-pan. Add the mashed tomatoes and the pitted olives and cook for 15-20 minutes

Chop
Ingredients (for 6 people)
1 Kg of pig or calf (muscle) meat, a litre and a half of tomato purée, onion, garlic, parsley, small pieces of cheese, paprika.
Preparation
Open the half muscle and fill it with garlic cut into small pieces, parsley, small pieces of cheese , paprika (at will). Roll up the meat and lock the whole with kitchen string. Make brown the onion and the meat in a pan, making brown for a few minutes. Add the tomato purée and the basil. Cook for about two hours.

Cavatielli Cilentana
Ingredients (for 4 people)
500 gr. of cavatielli, 1 piece of pig meat, tomato purée, garlic, onion, paprika, extra-virgin olive oil DOP Cilento, salt, Cilentan cacioricotta (mild and soft fresh cheese).
Preparation
Put the oil in a pot and brown the garlic, the onion and the paprika with the piece of pig. When the meat is well browned, add the tomato purée. As soon as the whole parboils, lower the fire and let cook for a couple of hours. Apart, warm up the cavatielli, drain them, put them in a bowl and season them with the meat sauce and an abundant sprinkling of cacioricotta.

Ciambotta
Ingredients (for 6 people)
1 Kg. of aubergines, 1 Kg. of peppers, 1 Kg. of potatoes, 500 gr. of little tomatoes, garlic, basil, extra-virgin olive oil DOP Cilento enough to fry.
Preparation
The potatoes, the aubergines and the peppers must be cut into small square pieces. Put the potatoes, the aubergines and the peppers in a frying pan with oil. Apart, in a saucepan, let brown for a few minutes the garlic together with the minced tomatoes. When cooking is completed, add the potatoes, the aubergines, the peppers with some leaf of fresh basil, gently mixing. It is possible to serve the dish lukewarm or cold.

Cicci ‘mmaretati (soup with chick-peas and other vegetables)
Ingredients
1kg of: broad beans, chicklings, various qualities of Mandia beans, peas, Cicerale chick-peas, lentils, wheat, maize, bowline, oil, salt.
Chopped vegetables: extra-virgin olive oil DOP Cilento, a clove of garlic, a lock of parsley and coarse salt.
Preparation
The evening before the preparation, the vegetables must be soaked, in separate containers and with lukewarm water. Bring them to cooking, making them boil in abundant water, in the following order: maize, wheat, bowline, chick-peas, broad beans, peas, beans and lentils. When cooking is at end, add the salt. Pour oil, garlic, parsley and coarse salt in a mortar. After having chopped until you get a sauce, pour the whole in a pot and bring to cooking over a low flame. The dish must be served warm, pouring the “Cicci ‘Mmaretati” on durum wheat toasted bread.

Fusilli Cilentana
Ingredients (for 8 people)
1 Kg. of Cilentan homemade fusilli, 500 gr. of pig meat, 500 gr. of calf meat, 500 gr. of mutton meat, garlic, onion, paprika, extra-virgin olive oil DOP Cilento, salt, Cilentan cacioricotta, 2 lt. of tomato purée.
Preparation
Let brown the garlic, the onion and the paprika together with the pieces of meat in a pot with the oil. When the meat becomes well browned, add the tomato purée. As soon as it boils, lower the flame and let cook for about 2 hours. Warm up apart the fusilli, drain them, set them down in a bowl and season them with the meat sauce and abundant sprinkling of Cilentan cacioricotta.

Fusilli with Aubergines
Ingredients (for 6 people)
800 gr. of fusilli, 3 long aubergines, garlic, onion, 1 lt. of tomato purée, extra-virgin olive oil DOP Cilento, salt, Cilentan cacioricotta.
Preparation
Brown slowly in a deep saucepan the oil, the sliced onion and the garlic. Add the aubergines cut into strips and not peeled and keep on browning for some minutes. Then, add the tomato purée and let cook for at least a hour. Warm up apart the fusilli, drain them, set them down in a bowl and season them with the sauce and abundant sprinkling of Cilentan cacioricotta.

Lagane and Chick-Peas
Ingredients (for 6 people)
300 gr. of chick-peas, extra-virgin olive oil DOP Cilento, salt, garlic, paprika, 500 gr. of lagane.
Preparation
Soak the chick-eas for 12 hours in lukewarm water. Prepare the lagane, mixing water and flour untl the pasta becomes compact. Cut the pasta into stripes. Separately cook the chick-peas and add the salt. Cook the lagane in abundant water and, once they have been brought to perfect cooking, mix them to the chick-peas. Season with extra-virgin olive oil DOP Cilento and cracked garlic.

Mezzanelli with Cilentan pesto sauce
Ingredients (for 4 people)
4 hectograms of mezzanelli (half ziti) of durum wheat bran, 3 hectograms of round tomatoes, a clove of garlic, 3 tufts of basil with wide leaves, a sprig of oregano, a bit of paprika, 2 hectograms of fresh buffalo ricotta, a handful of smoked buffalo dry ricotta, a glass of extra-virgin olive oil, salt
Preparation
Cut the tomatoes in small cubes and season them with salt, oil, minced paprika, oregano and garlic . Beat the basil with oil, salt and the dry ricotta. Pour the mixture on the tomatoes, amalgamate and put again the whole in the blender. Move the mixture into a wide frying pan and heat it for two minutes. Extinguish the flame, add and dissolve the fresh ricotta. In the meantime, cook the pasta underdone and drain it. Pour it in the frying pan and whip over out fire. Serve

Sizzled Soup
Ingredients
Beets, chicories, thistles, wild fennel, garlic, paprika, potatoes, extra-virgin olive oil DOP Cilento.
Preparation
Clean the vegetables. In a frying pan brown the garlic and the paprika. Once browned, add to them the vegetables and the potatoes cut in small squares. Bring to cooking until all the water recedes and let amalgamate the potatoes with the vegetables.

Aubergine and Potato Casserole
Ingredients (for 4 people)
4 aubergines, 5 middle potatoes, grated goat cheese, 5 eggs, basil, flour, tomato sauce, extr-virgin olive oil DOP Cilento.
Preparation
Peel the potatoes and cut them in round slices, then fry them in olive oil. Also peel the aubergines and cut them in length and with a thickness of around 1 cm. Prepare chopped eggs and add salt as needed. Flour the aubergines and then pass them in the chopped egg. Subsequently, fry them in the olive oil. In a baking-pan, make a layer of tomato sauce and set down a layer of aubergines, then still a layer of sauce and cheese, then a layer of potatoes and continue in this way until ingredients are ended. Finally, beat the remained whole egg, pour it in the last layer and put in a fire moderate oven for about 20 minutes.

Potatoes Arreganate (with oregano)
Ingredients (for 6 people)
1 Kg. potatoes, onions, oregano, extra-virgin olive oil DOP Cilento.
Preparation
Cut the potatoes into half-moon slices and put them in a baking-pan with abundant olive oil. Set the onion slices and a pinch of oregano above the potatoes . Pour water up to half of the baking-pan and let cook, over low flame, under the cover.

Cilentan Pizza
Ingredients
Bread dough, cooked tomato, grated goat cheese, oregano, garlic, extra-virgin olive oil DOP Cilento.
Preparation
Stretch the bread dough in a baking-pan, add the well smeared cooked tomato, the oregano and the garlic into small pieces, bedew with extra-virgin olive oil and bake. As soon as it is taken out of the oven, sprinkle with goat cheese.

Carnival Meatballs
Ingredients
1 kg. of potatoes, 250 gr. of grated cheese, 5 whole eggs, 250 gr. of bread crumbs, parsley, pepper, salt, extra-virgin olive oil DOP Cilento.
Preparation
Boil the potatoes, peel them and crack them. Once cooled, add the cheese, the eggs, the bread crumbs, the minced parsley, salt and pepper as needed. Amalgamate well the mixture with which to make little balls or ninepins. Finally, fry in olive oil brought to ebullition.

Stuffed endives
Ingredients
For two endives: an egg, a spoon of grated cheese, two spoons of bread crumbs, a bit of garlic, a tuft of parsley, two endives with wide leaves.
Preparation
Stuffing: break an egg in the dish, by adding bread crumbs and grated cheese, the garlic, the minced parsley. After having amalgamated the whole, open the endive and put the stuffing in the middle; subsequently, close the endive again and tie it at the superior extremity with kitchen thread. Finally, fill a pot with a litre and a half of water, which half glass of oil and salt as needed is to be added to. Bring to ebullition and insert the stuffed endives until the cooking is ended.

Sciusciello
Ingredients
2 whole eggs, parsley, salt, extra-virgin olive oil DOP Cilento, potatoes cut into dice, shallot, 1 litre water, cheese, 1 clove of garlic, celery, salt, extra-virgin olive oil. Preparation in 30 minutes.
Preparation
Put the shallot in a baking-pan with the oil and let it brown. Add the water and bring to ebullition. Subsequently, add the potatoes. Bring to cooking and add an a mixture of bread crumbs, cheese, two eggs and minced parsley. Pour the preparation on the toasted bread.

Tagliolini with Wild Asparaguses
Ingredients (for 4 people)
300 gr. homemade tagliolini, 250 gr. of wild asparaguses, extra-virgin olive oil DOP Cilento, salt.
Preparation
Select the tender top of the asparaguses and let them brown with the oil for a few minutes in a deep saucepan, add water as needed to directly cook the pasta in the saucepan with the asparaguses and add the salt when pasta has reached cooking. After having extinguished the fire, let stand for a few minutes before serving.

Zeppoline with Vegetable Marrow Flowers
Ingredients (for 6 people)
500 gr. of flour, 350 gr. of vegetable marrow flowers, a piece of yeast, a pinch of salt, oil.
Preparation
Prepare a mixture in a bowl with flour, salt, yeast and lukewarm water. Pick up with the fingers the flour, adding little by little the necessary water to get a soft paste. Cover and let rise for a hour. Once brought the paste to rising, distribute on the surface the minced vegetable marrow flowers and, using an absorbed spoon in the oil, cover the paste flowers, pick up them and fry them in the warm oil. Dry the golden-brown zeppoline with a sheet of absorbent paper and add a pinch of salt.

Zeppole with Anchovies
Ingredients
Flour, water, salt, yeast, salty anchovies, oil.
Preparation
Put the ingredients in a bowl, mix them and let leaven warm by covering with a cover. Once the rising has done, take with wet hands small pieces of paste, insert a salty anchovy, previously washed and desalinated. The preparation must be fried in abundant oil.

Chick-Pea Soup
Ingredients (for 6 people)
A biscuit of wheat bread per person, 400 grams of chick-peas, a tuft of parsley, paprika, salt, extra-virgin oil DOP Cilento, a clove of garlic (at will).
Preparation
Cook the chick-peas and add the salt. Put the toasted bread in a bowl and pour the chick-peas above it. Season with extra-virgin oil DOP Cilento, a sprinkling of parsley, a crushed clove of garlic and paprika. Serve warm.

Bean Soup
Ingredients (for 6 people)
A biscuit of wheat bread per person, 400 gr. of beans, nr. 4 tomatoes, extra-virgin olive oil DOP Cilento, salt, garlic, paprika.
Preparation
Soak the beans for 12 hours in abundant lukewarm water. Drain them, cook them for about 2 hours in water together with the celery and salt when the cooking is almost completed. Then, pass them into a pot in which you have previously browned the garlic and the tomatoes. Set the toasted in a dish and pour the beans, adding a scrap of extra-virgin olive oil DOP Cilento.