A small region rich in farmland, Molise has some excellent produce to offer. Its extensive pastures ensure a delicious range of cheeses with mozzarella, scamorza, caciocavallo, burrata and pecorino among the favorites. Polenta is commonly used in the north, the south preferring pasta such as lasagnelle, fusilli, taccozze and cavatelli. A variety of fish dishes and soups are to be enjoyed along the coast.
Traditional dishes:
Riso e Verza: Rice with Savoy Cabbage
Ingredients
- 1 savoy cabbage
- 1 small onion, finely chopped
- 2 tomatoes, peeled and chopped
- 200 g rice
- 50 ml extra-virgin olive oil
- Salt
- Small pan of hot water
- Handful of grated Parmesan cheese
- 50 g pancetta, fried, drained and cut in small pieces
Instructions
- Clean the cabbage carefully and chop finely.
- Heat the oil in a large terracotta casserole and cook the onion until it becomes transparent.
- Add the cabbage and cook for a further five minutes.
- Add the tomatoes and the rice, salt to taste and sauté for 5 minutes.
- Start adding the hot water, a little at a time until the rice is cooked and the mixture is still loose.
- Remove from heat, and leave for a couple of minutes, stirring once or twice.
- Sprinkle over the grated Parmesan, stir and garnish with the crispy pancetta.
- Serve immediately.
Number of servings (yield): 4-6
Tagliolini di Campobasso: Tagliolini from Campobasso
Ingredients
- 300 g fresh tagliolini
- 3 tablespoons extra-virgin olive oil
- 1 onion, finely sliced
- ½ chili pepper
- 75 g prosciutto crudo
- 1 small bunch of parsley, finely chopped
- Salt
- Freshly ground black pepper
Instructions
- Bring a large pan of salted water to the boil, ready to cook the pasta.
- Heat the oil in a frying pan and add the sliced onion and the chilli pepper.
- Cook over a low heat until the onion becomes soft and transparent, stirring often with a wooden spoon.
- Meanwhile cook the pasta in the boiling water.
- Cut the prosciutto into thin strips and add to the frying pan.
- Cook for a couple of minutes, add a little of the pasta water.
- Season with salt and freshly ground black pepper.
- As soon as the pasta is cooked, drain and place it in the pan with the onion.
- Toss together well, add the parsley and serve immediately.
Number of servings (yield): 4
Agnello e Piselli: Lamb with Peas
Ingredients
- 75 ml olive oil
- 1 onion, very thinly sliced
- 1 small bunch parsley, finely chopped
- 1 kg lamb (leg or shoulder), cut into small chunks
- 1 glass dry white wine
- 800 g fresh peas (subsequently shelled) or 300 g frozen peas
- 6 eggs
- 100 g grated Pecorino cheese
- Salt
- Freshly ground black pepper
Instructions
- Heat oil in a pan or terracotta pot and add the onion and half the of parsley.
- Cook over a medium heat until onion begins to change color.
- Toss in the chunks of lamb and cook for a few minutes stirring often to stop it sticking to bottom of pan.
- Pour in the wine, season with salt and pepper and cover with a lid.
- Once lamb is well on its way to being cooked (after 40 minutes or so), add the peas.
- Adjust seasoning and continue to cook.
- Meanwhile, beat the eggs with the grated pecorino, salt and pepper and the remaining parsley.
- Once the peas are cooked, add the egg mixture to the lamb, simmer for 5 minutes, then put in an oven preheated to 300 ºF until a golden brown crust forms on the surface.
- Remove from oven, allow to sit for 5 minutes, then serve.
Number of servings (yield): 4
Capone Imbottito: Stuffed Capon
A capon is a young cockerel that has been castrated and fattened, an antique practice that yields particularly tender meat. Of course a good quality free range chicken could be substituted but will take a bit longer to cook.
Ingredients
- 1 capon, 3 – 4kg, with giblets
- For the stuffing:
- 25 ml olive oil
- 300 g homemade breadcrumbs
- Pinch of salt
- 1 small clove garlic, finely chopped
- Handful of flat leaf parsley, finely chopped
- 50 g Parmesan
- 4 eggs, beaten
- For the sauce:
- 50 ml olive oil
- ½ onion, finely chopped
- Cup of water
- 200 g tomato concentrate
- ½ liter of water
Instructions
- To make the stuffing, chop giblets into small pieces.
- Heat the olive oil in a small frying pan and gently fry the giblets.
- Once cooked, mix with the breadcrumbs, salt, garlic, parsley, Parmesan, and beaten egg.
- Sprinkle the cavity of the capon with a pinch of salt, add the stuffing and sew the opening closed.
- Place the capon in a large terracotta pot along with 50ml of olive oil, the onion and the cup of water.
- Cook uncovered over a medium heat until the water has almost completely evaporated, turning capon from time to time to give it a nice golden brown color all over.
- This stage normally takes 40 – 50 minutes.
- Next, mix the tomato concentrate with the ½ liter of water and add to pot.
- Cover and cook over a low heat until an obvious layer of oil has formed on the surface of the tomato sauce. (3 hours or more, depending on size of bird.) This is a sign that the capon is perfectly cooked.
- Glaze capon with a few spoonfuls of the sauce and serve with slices of the stuffing and perhaps some fried polenta chips.
- (Traditionally the sauce would have been used to flavor pasta – usually a long pasta like spaghetti or bucatini – for the first course of the Christmas dinner, but it can just as easily be kept for Boxing day. Skim some of the oil from the sauce and simmer, uncovered, over a medium heat until it has reduced somewhat.)
Number of servings (yield): 6-8
Pere sott’Aceto: Pickled Pears
Hardly a recipe really, but these pears are quite delicious served with cheese or as an accompaniment to meat dishes.
Ingredients
- Firm ripe pears
- White wine vinegar
Instructions
- Wash and dry pears well (do not peel or remove stalk) and place in a wide mouthed terracotta jar.
- Cover with white wine vinegar.
- Cover and leave for at least a couple of months in a cool dry place.
- When ready to use, rinse pear, then slice and season with extra-virgin olive oil and salt.