Tag Archives: Italian regional cuisine

March 20, 2015

 

Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi. The split, which did not become effective until 1970, makes Molise the newest region in Italy. The region covers 4,438 square kilometres/1,714 sq mi making it the second smallest region in Italy with a population of about 300,000. The region is split into two provinces, named after their respective capitals, Isernia and Campobasso. Campobasso also serves as the regional capital.

Molise is also one of Italy’s less developed and poorest areas. In Molise, one can see two different centuries existing side by side when, on one side of the street grandmothers all in black are purchasing produce in the market and on the other side of the street there are young girls dressed in Benetton carrying mobile phones. Outside the cities are underdeveloped villages that seem to have been forgotten in time, while in the big cities progress is pushing ahead. However, one does not travel to Molise to explore the big cities but to enjoy the region’s natural beauty, the unspoiled beaches and the archaeological excavations.

More than 40% of Molise is covered by mountains. In the Matese area, located on the border of Campania, you will find magnificent mountain ranges. The region is also home to eagles, bears and wolves in the deep forests and it is one of the best locations to harvest mushrooms.

Though there is a large Fiat plant in Termoli, the industrial sector is dominated by the construction industry. With small and medium-sized farms spread widely throughout the region, food processing is another important industry. Pasta, meat, milk products, oil and wine are the traditional regional products. In the service sector the most important industries are distribution, hotels, catering, transport, communications, banking and insurance.

After the earthquake of 2002, some of the communities in Molise adopted a policy which contributed state money to individuals willing to make their homes more resistant to seismic activity. Larino, near Termoli, was a particular beneficiary of this policy and the town, already one of the most beautiful in the province, was transformed. The policy included returning the houses to their historical colors and, based on careful research, the structures were painted in a range of soft pastel tones. As a result, Larino has become an important center for tourism and scores of expatriates from all over the world are returning to live in the revived center. Larino is also famous for the Festa di San Pardo (Larino’s patron saint) and you will witness more than one hundred cattle drawn carts completely covered in flowers made by local families during the three days of festivities.

 

International tourism is becoming more prevalent as a result of the international flights from other European countries, Great Britain and North America which enter Pescara, not far to the north in Abruzzo. The tourists are attracted by large expanses of natural beaches, a relative lack of congestion and a gentle pace of life.

The cuisine of Molise is similar to the cuisine of Abruzzo, though there are a few differences in the dishes and ingredients. The flavors of Molise are dominated by the many herbs that grow there. Some of Molise’s typical foods include spicy salami, locally produced cheeses, lamb or goat, pasta dishes with hearty sauces and regional vegetables. In addition to bruschetta, a typical antipasto will consist of several meat dishes, such as sausage, ham and smoked prosciutto.

Main dishes of the region include:

• Calcioni di ricotta, a specialty of Campobasso, made of fried pasta stuffed with ricotta, provolone, prosciutto and parsley and usually served with fried artichokes, cauliflower, brains, sweetbreads, potato croquette and scamorza cheese
• Cavatiegl e Patane, gnocchi served in a meat sauce of rabbit and pork
• Pasta e fagioli, pasta-and-white-bean soup cooked with pig’s feet and pork rinds
• Polenta d’iragn, a polenta-like dish made of wheat and potatoes, sauced with tomatoes and pecorino
• Risotto alla marinara, a risotto with seafood
• Spaghetti with diavolillo, a chili pepper sauce
• Zuppa di cardi, a soup of cardoons, tomatoes, onions, pancetta and olive oil
• Zuppa di ortiche, a soup of nettle stems, tomatoes, onions, pancetta and olive oil

Typical vegetable dishes may include:

• Carciofi ripieni, artichokes stuffed with anchovies and capers
• Peeled sweet peppers stuffed with bread crumbs, anchovies, parsley, basil and peperoncino, sautéed in a frying pan and cooked with chopped tomatoes
• Cipollacci con pecorino, fried onions and pecorino cheese
• Frittata con basilico e cipolle, omelette with basil and onions

Fish dishes include red mullet soup and spaghetti with cuttlefish. Trout from the Biferno river is notable for its flavor and is cooked with a simple sauce of aromatic herbs and olive oil. Zuppa di pesce, a fish stew,is  a specialty of Termoli.

The cheeses produced in Molise are not very different from those produced in Abruzzo. The more common ones are Burrino and Manteca – soft, buttery cow’s-milk cheeses, Pecorino – sheep’s-milk cheese, served young and soft or aged and hard, Scamorza – a bland cow’s-milk cheese, often served grilled and Caciocavallo – a sheep’s-milk cheese.

Sweets and desserts have an ancient tradition here and are linked to the history of the territory and to religious and family festivities. Most common are:

• Calciumi (also called Caucioni or cauciuni), sweet ravioli filled with chestnuts, almonds, chocolate, vanilla, cooked wine musts and cinnamon and then fried
• Ciambelline, ring-shaped cakes made with olive oil and red wine
• Ferratelle all’anice, anise cakes made in metal molds and stamped with special patterns
• Ricotta pizza, a cake pan filled with a blend of ricotta cheese, sugar, flour, butter, maraschino liqueur and chocolate chips

Traditional Molise Recipes

Polpi in Purgatorio

Spicy Octopus, Molise Style

Serves 4

• 1/2 cup extra-virgin olive oil
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 10 sprigs Italian parsley, minced
• 2 teaspoons peperoncini, or more to taste
• 1 to 1 1/2 pounds young octopus
• Salt

Directions

Clean the octopus in salted water and rinse well.

Heat half the oil in a medium skillet with a cover over medium heat. Add the onions, garlic, parsley and peperoncini and cook, stirring frequently, until the onions soften, 6 to 8 minutes.

Add the octopus to the onion mixture with the remaining oil. Season lightly with salt.

Cover the pan with a lid and cook over very low heat for 2 hours, stirring the octopus from time to time with a wooden spoon. Serve as an appetizer.

Baked Fettuccine with Tomato and Mozzarella

Fettucine con salsa d’aromi

Serves 4-6

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped
• 4 fresh mint leaves, finely chopped
• 8 fresh basil leaves, finely shredded
• 2 tablespoons fresh parsley, chopped
• 1-15 oz can Italian tomatoes, chopped
• 1/4 peperoncino or 1/4 teaspoon chili flakes, more or less to taste
• Salt and freshly ground black pepper
• 1/4 cup freshly grated Pecorino Romano (or other pecorino)
• 1/4 lb scamorza (you can substitute mozzarella)
• 1 lb fettuccine

Directions

Heat the olive oil in a large skillet over medium heat and sauté garlic until golden.

Add basil, parsley, mint and peperoncino. Sauté a minute or two more.

Stir in the tomatoes, salt and pepper. Cook over medium-high heat (a fast bubble) stirring occasionally until the sauce thickens, about 15 minutes.

Meanwhile bring pot of salted water to the boil. Cook the pasta al dente. Do not overcook.

Preheat oven (while pasta cooks) to 425 degrees F.

Drain the pasta very well and mix with the sauce in the pan.

Transfer all to a greased ovenproof dish.

Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.

Bake for a few minutes until the cheese melts and bubbles. Serve hot.

Molise Style Stuffed Peppers

Ingredients

• 6 medium green bell peppers
• 5 cups day old bread, cut into small cubes
• 4 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• 1 small can anchovies, chopped
• 1/2 cup extra virgin olive oil, plus extra for the filling
• Grated Parmigiano Reggiano

Directions

Preheat oven to 350 degrees F.

Wash the peppers. Cut a hole around the stem. Remove the stem.  Use a spoon to scoop out the seeds and ribs.

In a bowl, combine the bread, parsley, garlic and anchovies.  Mix together. Sprinkle with olive oil and toss to coat; do not saturate the bread with oil. Fill the peppers evenly with the stuffing.

Put 1/2 cup of olive oil in a baking pan.  Lay the peppers on their sides in the pan.  Bake for 20 minutes, turning occasionally to cook evenly.

Sprinkle each pepper fresh Parmigiano Reggiano at the end of the cooking time and allow it to melt over the pepper.

Isernian Calzones

Calzoni d’Isernia are named after the town of Isernia in Molise

Makes 12 Calzones

Ingredients

Dough

• 3 cups all-purpose flour
• Pinch of salt
• 2 large eggs, slightly beaten
• 1/4-1/2 cup water

Filling

• 4 ounces pancetta
• 8 ounces ricotta cheese
• 2 egg yolks
• 1 cup mozzarella, grated or diced into small cubes
• 1 teaspoon chopped parsley
• Pinch of salt
• Pinch of pepper

Oil for frying

Marinara sauce for serving

Directions

In a large bowl, combine the flour and salt. Add the whole eggs and mix into the flour. Add 1/4 to 1/2 cup of water slowly until all the flour is incorporated. Don’t add too much water or the dough will become sticky. Once the dough is formed, knead for about 5 minutes.

Roll out the dough on a floured surface to about 1/8 inch thickness.  Cut the dough into squares that are 4 inches by 4 inches. You should be able to get about 12 squares.

For the filling:

Cook the pancetta in a skillet over medium-high heat for a few minutes until well browned. Cool.

Combine the ricotta, egg yolks, mozzarella, pancetta, parsley, salt and pepper together in a mixing bowl.

Place some of the filling in the center of each square of dough.  Fold the dough over to form a triangle.  Use the tines of a fork to pinch together the seams of the dough.  Be careful not to over-stuff the dough or the filling will come out during frying.

Fill a heavy-bottomed pot with about 3 inches of oil.  Heat oil to 350 degrees F. Once the oil is hot, drop the calzones in (1 at a time if using a smaller pot, or just a few at a time using a larger pot).

Remove the calzones with a slotted spoon or spider when they have gotten a golden brown color on both sides.  Let them drain on a paper towel.

Serve warm with marinara sauce, if desired.

Calciuni del Molise

Chestnut Fritters

Adapted from Italian Regional Cooking by Ada Boni, published 1969, Dutton (New York) (Note: this was the first cookbook I owned.)

Makes 15 fritters

Ingredients

Dough

• 1 1/2 cups all-purpose flour
• 2 egg yolks
• 1/4 cup water
• 1 tablespoon olive oil
• 1 tablespoon white wine
• 1/4 pound fresh chestnuts

Filling

• 1 1/2 tablespoons slivered almonds, toasted
• 1 1/4 teaspoons semi-sweet chocolate
• 2 teaspoons honey
• 1 tablespoon Amaretto liqueur
• 1 pinch cinnamon
• 1/4 teaspoon vanilla extract

Oil for frying

Powdered sugar for garnish

Cinnamon for garnish

Directions

Put the flour in a large bowl. Make a well in the center and add the egg yolks, water, wine and olive oil. Mix the components slowly until a dough has formed. Once the dough is formed, put it on a lightly floured surface and knead until smooth.  Cover the dough and set aside. (You can also do this in an electric mixer.)

Using a paring knife make an X on one side of each chestnut. Bring a pot of water to a boil. Add the chestnuts and let boil for about 10 minutes. Drain the chestnuts and remove the shell and  the skin from the chestnuts.

In a food processor, chop the toasted almonds until finely ground.  Add the chestnuts and continue to grind until no large pieces remain.

Put the ground chestnuts and almonds in a bowl. Grind the chocolate in the food processor until no large pieces remain. Add to the chestnuts and almonds.

Add the honey, Amaretto, cinnamon and vanilla to the nut/chocolate mixture.  Stir well.

Roll the dough out on a floured surface to about 1/8 inch thick. Using a 3-4 inch circle cookie cutter or drinking glass, cut out circles from the dough. You should be able to get 15 rounds.

Place about 1 tablespoon in the center of each circle. Do not overfill the pastries. Fold one end over and pinch tightly around the edges to close. Seal edges completely so the filling does not come out while frying.

Heat oil in a heavy-bottomed pan.  Fry the fritters, a few at a time, until golden brown on each side.  Remove with a slotted spoon or spider and place on a paper towels to drain.

Arrange on a plate and sprinkle with powdered sugar and cinnamon.

Posted by Jovina Coughlin in anchovies, Bread, calzone, Cheese, Chestnuts, Desserts, Fish, fritters, Healthy Italian Cooking, Herbs, Italian Cuisine, Molise, octopus, Pancetta, Pasta, tomatoes Tags: Italian region, Italian regional cuisine, Molise Italy