THE RECIPES

Grilled Caciocavallo Cheese

Slice cheese and place on grill
Leave until cheese turns golden brown
Serve on salad leaves
Add drops of honey, possibly chestnut honey

Enjoy with young Aglianico del Vulture DOC or white wine Greco di Basilicata

Aquasala Salad of Shepherds

Serves 4
Ingredients:
Four (4) large firm red tomatoes
Two (2) large cucumbers
One (1) medium onion
Oregano
Salt
Extra Virgin Olive Oil Principe Del Vulture

Procedure:
Slice tomatoes into bite size pieces
Slice peeled cucumber lengthwise and cut into bite size pieces
Cut onion in half and slice. Mix all together.
Sprinkle oregano and little bit of salt , and cover with a ribbon of Extra Virgin Olive Oil “Principe Del Vulture”

Enjoy with a glass of ice cold Greco di Basilicata white wine

Orange Salad

Baked Bread with Potatoes

Ingredients:
Potatoes
Stale Italian Dinner Bread
Garlic (1 clove)
Hot Red Pepper
Extra Virgin Olive Oil
Pinch of Salt

Procedure:
Peel and cut the potatoes in thin, circular slices and boil .
In a small pan, fry in Extra Virgin Olive Oil the chopped garlic and ½ small red pepper until garlic is golden.
Pour over moist bread and potatoes with a pinch of salt.

Enjoy with a glass of white wine Greco di Basilicata or young Aglianico del Vulture

Organic “Orecchiette” Pasta with Sauce

Serves 4
Ingredients:
500 grams Orecchiette
400 grams of beef stew cut
500 grams of peeled tomatoes
One onion
4 leaves of fresh basil or 1 teaspoon of dried basil
½ small hot red pepper
Pinch of salt
Extra virgin olive oil

Procedure:
In a high sided pan heat the sliced onion in extra virgin olive oil and cook gently till soft. Add the pieces of meet and make it brown all over. Add peeled tomatoes, pinch of salt, basil and red pepper. Lower the heat and cook for about one hour.
Cook the pasta in salted water and drain “al dente”. Pour the sauce on cooked pasta and mix with parmesan or pecorino cheese. Serve with a leave of fresh basil, if in season, on the top.

Enjoy with a glass of young Aglianico del Vulture DOC

Spelt Cavatelli Pasta with wallnut sauce

Serves 4
Ingredients
500 gr. of Spelt Cavatelli
200 gr. of walnuts
500 gr. of peeled tomatoes
Basil, one clove of garlic, hot red pepper, salt, extra virgin olive oil

Procedure
In six table spoon of extra virgin olive oil fry the garlic to gold. Add the red pepper, the peeled tomatoes, two leaves of fresh basil ( or one tea spoon of dried basil ) and the shelled walnuts. Lower the heat and cook for about one hour.
Cook the cavatelli in abundant salted water and drain “al dente”. Pour the sauce on the cavatelli and serve with a leave of fresh basil , if in season.

Enjoy with a young Aglianico del Vulture DOC

Casserole of Lamb and Patatoes

Serves 4
Ingredients
1 Kg. of lamb chops
½ Kg. of potatoes
4 ripe red tomatoes
one clove of garlic, parsley, cheese, pepper, salt and extra virgin olive oil

Procedure
Squeeze the tomatoes in a casserole and put on the peeled and sliced potatoes. Then sprinkle salt, pepper, parsley, cheese and chopped garlic. Put the lamb chops on top. Cover the lamb chops with other sliced potatoes. Season with extra virgin olive oil and cook in the oven until potatoes are little bit crusty.

Enjoy with a glass of aged Aglianico del Vulture DOC

Baked Cod and Potatoes

Serves 4
Ingredients
½ Kg. of soaked cod . cleaned and boned
½ kg of potatoes
breadcrumbs, oregano, pepper, parsley, extra virgin olive oil

Procedure
Boil the cod until nearly done, drain and cut into pieces. Boil the potatoes and cut into thick slices. Brush an oven dish with the extra virgin olive oil and dust with breadcrumbs, then alternate layers of cod and layers of potatoes, seasoning each one with pepper, oregano and extra virgin olive oil. Sprinkle the top with breadcrumbs moistened with extra virgin olive oil. Bake at hot temperature for at least half an hour.

Enjoy with a glass of white wine Greco di Basilicata