Very often Basilicata is little considered within the Italian tourist panorama. It is actually a region that has a lot to offer to the different tourists who decide to spend their holidays in the area.

Basilicata boasts a long and ancient tradition linked to the production of cheeses. Especially in Lucania different types are produced, such as the caprino padraccio, the pecorino di Filiano, the canestrato, a spicy hard cheese, the casieddu, a sweet goat cacioricotta, or the podolic caciocavalli. A long variety that will make the table unique with particular flavours, to be served on a cutting board to share all the taste.

To pair these particular cheeses, a unique bread like the one produced in Matera is needed. The “city of stones” produces one of the few breads that has won the IGP title. Another typical bread of Basilicata is that of Acerenza, whose main quality is that of being able to remain fragrant even for 15 days.

Let’s see together how to prepare some of the typical dishes of this wonderful region.

 

CIAMBOTTA

 

 

 

 

INGREDIENTS FOR 4 PEOPLE   -2 red peppers -2 courgettes -2 eggs -2 medium fresh tomatoes -1 red onion -8 tablespoons of extra virgin olive oil –Salt and basil to taste

HOW TO PREPARE IT

In a large pan pour the oil and let the red onion, previously peeled and finely chopped, fry for about a minute.

Slice the courgettes and peppers into strips, cut the tomatoes into small pieces and add everything to the pan, leaving it to cook for a few minutes over medium heat.

Now add the seasoned sausage cut into thin slices, add 2 eggs and turn the mixture continuously for about 1 minute; salt the ciambotta to taste, add some basil leaves and serve.

PASTA AMMUDDICATA

 

 

 

 

INGREDIENTS FOR 6 PEOPLE   -700 g bucatini pasta -6 anchovies -100 ml extra virgin olive oil -150 g breadcrumbs Paprika to taste –Salt to taste -Chopped parsley to taste (optional)

HOW TO PREPARE IT

Pour half the oil into a saucepan and, once hot, melt the anchovies in it. In a pan, toast the breadcrumbs with the remaining oil and add the paprika. Season the bucatini cooked al dente with the oil and the toasted bread sauce.

 

ZEPPOLE DI SAN GIUSEPPE

 

 

 

 

INGREDIENTS FOR 10 ZEPPOLE   FOR THE CHOUX PASTRY -185 grams of water -165 grams of butter -175 grams of flour 00 -25 grams of whole milk -270 grams of whole eggs -2 gr of salt -1 pinch of sugar FOR THE CUSTARD -800 gr of fresh whole milk -200 gr of fresh cream -300 grams of egg yolks -300 grams of sugar -35 g of corn starch -35 gr of rice starch -1/2 bourbon vanilla bean FOR DECORATION -Icing sugar, to taste -Sour cherries in syrup, to taste

 

 

HOW TO PREPARE IT

 

FOR THE CHOUX PASTRY

 

In a thick-bottomed saucepan, bring the water, the butter cut into small pieces, the salt and a pinch of sugar to the boil. Melt over medium heat (the butter must melt completely).

 

Pour in the flour all at once and mix very quickly; let the dough cook on the stove for a couple of minutes, continuing to stir over low heat.

 

Now transfer the dough to a mixer with the hook attachment and let it run on low speed for 1-2 minutes to cool the dough slowly.

 

Separately, in a bowl, lightly beat the eggs. Add the milk and the eggs little by little to the dough; proceed in succession, that is, only when the previous ones have been absorbed, add the others.

 

In the end, you will get a dough with a consistency similar to a thick cream. Transfer the mixture into a bag (I used a star nozzle for the zeppole, but for the classic beignets use a smooth nozzle).

 

Grease the trays with a little oil and dry them from the excess oil with kitchen paper. Be careful not to use parchment paper as it would prevent the puffs from rising.

 

Give the shape of the doughnut for the zeppole or to round bites for the classic cream puffs by placing them well between them (they will grow a lot during cooking).

 

Bake in a static oven, on the medium-high part for 15-18 minutes, depending on the oven.

 

When cooked, when they are swollen and golden, turn off the heat and open the door by inserting the handle of a wooden spoon, in order to let the humidity out; after a couple of minutes remove the pan from the oven leaving the puffs to dry.

 

Before making them wait until they are completely cold.

 

FOR THE CUSTARD CREAM

 

Whip the egg yolks with the sugar (they must whip very well, they must incorporate air) add the corn and rice starch. Meanwhile, bring the milk and fresh cream to the boil in the saucepan. When it comes to a boil, add the whipped egg whipped to the milk and cream at once. Stir with a whisk and cook for another 1 minute.

 

Cool it quickly in a water bath with ice and water or in the freezer, after having covered it in contact with cling film.

 

Proceed with the filling, having made the shape of zeppole I filled them inside and a little on the surface.

 

I decorated with black cherries in syrup and sprinkled with vanilla icing sugar.

 

BUON APPETITO!