‘Ndruppeche – Ragù Potentino – Ragù from Potenza

‘Ndruppeche – Ragù Potentino – Redshift87 Public Domain

From Wikipedia, the free encyclopedia.


  • beef, usually beef muscle
  • pork, in the form of salami pezzente
  • olive oil
  • cloves of garlic

The ragù potentino, known as ‘ndruppeche (in Italian snag or stumble), is the mixed meat ragù of the traditional cuisine of the city of Potenza.
The name of this sauce is that by eating the dishes in which it is used, one stumbles, metaphorically, in the pieces of meat composing it.

How to make ‘Ndruppeche – Ragù Potentino – Ragù from Potenza

The ‘ndruppeche, or ragout all’intoppo, is prepared by browning beef, usually beef muscle, and pork, in the form of salami pezzente, in olive oil with cloves of garlic; the meat is then boiled for a few hours with the addition of tomato sauce, are often added to the meat of other animals such as lamb or white meat such as rabbit and poultry. This preparation’s characteristic flavor comes from the salame pezzente, a very fatty homemade salami flavored with dried bell pepper powder, fennel seeds and preserved after light smoking.
Usage and gastronomy
This type of ragout is combined with fresh pasta, prepared, according to the culinary tradition of southern Italy, without the use of the egg, in the typical formats of Lucanian cuisine, the most used formats of pasta are fusilli, Ferretti, and strascinati. A typical dish is made of a mixture of Ferretti and strascinati seasoned with ‘ndruppeche. The preparations in which this sauce is used are usually flavored by adding fresh, dried, or pickled chili pepper and, traditionally in the period of Carnival, horseradish rhizome grated at the moment.

Regional Recipe from Basilicata
Production area Potenza

Baccalà alla Lucana – Codfish Lucana style

baccalà alla lucana – Rocco Lucia CC BY 2.0


  • cod,
  • Gadus morhua
  • Gadus macrocephalus

How to make Baccalà alla Lucana – Codfish Lucana style

From Wikipedia, the free encyclopedia.
Cod is the Nordic cod, Gadus morhua and Gadus macrocephalus, prepared for preservation through salting and subsequent seasoning.
When the northern cod is preserved by drying without salt, it is marketed under the name of stockfish. Although similar in appearance, it should be distinguished from codfish. In Veneto and the area of the Venetian domination, stockfish is, however, called bacalà, so much so that baccalà alla Vicentina is prepared with stockfish.


The significant countries of cod production are Denmark, Faroe Islands, Norway, Iceland, and Canada. G. macrocephalus is a fish found in the northern Pacific Ocean, whereas G. morhua is found in the northern Atlantic Ocean.
Cod is an essential element of popular cooking, in which its use alternates with that of stockfish, which is always cod but preserved employing drying.
To be usable, both cod and stockfish need a long immersion in cold water, which eliminates excess salt in the former and rehydrates the latter, giving the tissues their original consistency.
Most of the cod fished in the world came from the Grand Banks of Newfoundland (Grand Banks), an area of shallow waters located in the North Atlantic and Labrador’s coasts. Greenpeace’s red list indicates marine species at risk of extinction due to intensive fishing or whose farming methods are highly harmful to the environment.


Salting allows the preservation of the fish for a long time and for this reason it has been used since ancient times in order to allow the transportation and the consumption of the fish in places far away from its origin.
Fillet of cod (Gadus macrocephalus)
It seems that the procedure of salting cod is attributed to fishermen who, following the whales’ herds and arrived in the North Sea, met huge shoals of cod towards the island of Newfoundland and used for this fish the preservation process already used by them for whale meat.
Codfish is produced all year round as it does not require particular climatic conditions. For this type of preparation, cod fillets are covered with salt and left to rest for 3 weeks. After salting, it can also be dried for one more week. In both cases, it can be considered as cod only if the salt content is higher than 18%.
As opposed to codfish, stockfish is produced only in Norway, mainly in Lofoten islands, and only in the winter months, a period in which cods arrive in the neighboring seas to lay their eggs, and climatic conditions are favorable for drying.


“Cod” is derived from the Low German word bakkel-jau meaning “salted fish” which is a transposition of bakel-jau meaning “hard as a rope”, this word is used in many Neo-Latin languages (sp. bacalao or baccallao, por. bacalhau), while from the German word Kabel-jau are derived almost all terms in Germanic languages. According to another version, Sebastiano Caboto, in his voyage along the coasts of North America in 1509, saw the sea populated by fish that the inhabitants called “baccalai”; from this, he named those places “land of the baccalai”.

Baccalà alla Lucana

In Basilicata, in particular, in Avigliano, the so-called baccalà alla lucana is prepared, according to tradition, with dried and blanched sweet red peppers, called peperoni cruschi.
Codfish was a natural and proper fish food for the people of the Lucanian hinterland since the area was hilly and far from the sea. Easy to store and transport, it was an excellent alternative to meat dishes.


Baccalà alla Lucana is prepared by adding cruschi peppers and seasoned with oil and parsley. In addition, there is a less common variant made with peppers in oil or vinegar.


A typical Christmas dish, the “Sagra del Baccalà” (Codfish Festival) of Avigliano is dedicated to it. It is organized every year on the last weekend of August and includes shows and tastings of other local products.

Regional Recipe from Basilicata

Handmade Pasta with Chickpeas, Garlic and Chili Pepper

Courtesy of mhzchoiceblog.com


Written by Linda Sarris Photos by Luisa Misseri
Although most Italians commonly eat dry pasta at lunchtime, fresh handmade pasta will always be a special treat. In northern Italy, the fresh pasta uses eggs, which gives it that beautiful bright yellow color and aids in the elasticity to stretch out the dough for stuffed pasta like tortellini. In southern Italy, fresh pasta is typically made only with flour and water. The most common shapes being cavatelli and orecchiette. In most of Italy’s more impoverished regions, such as Basilicata or Calabria, their traditional recipes come from the “Cucina Povera” school of thought, always working with low-cost ingredients like beans, vegetables, and minimal quantities of meat, eggs, and cheese. 

The recipe we’re featuring today is Lagane e Ceci, a hearty but exquisite vegetarian and vegan handmade pasta dish with chickpeas, garlic, tomato, and chili pepper. 

Lagane e Ceci is a regional recipe. Lagane e Ceci is also referred to as the “bandit’s dish” “because the bandits ate lagane and chickpeas.”

Notes from the Chef:

Cover the dry chickpeas with cold water and let them soak at room temperature overnight. The importance of cooking your chickpeas (instead of using a ready-to-use canned version) is that you will use the chickpeas’ liquid instead of broth to help make the sauce for this pasta dish. I also like to take a half cup of chickpeas and puree them in a food processor with a bit of liquid to add a creamier element to the sauce.


Four c. finely ground semolina flour (400g)
One c. hot water
One c. dried chickpeas, soaked overnight in water
extra virgin olive oil
One onion, chopped
14 oz. can of whole peeled tomatoes
Three cloves of garlic, peeled and chopped
One small red chili pepper
black pepper
sea salt
fresh thyme or marjoram

How to make Handmade Pasta with Chickpeas, Garlic, and Chili Peppers:

Begin with the chickpeas since this step will take about 45 minutes. Drain your soaked chickpeas and place them in a large saucepan. Add cold water until you have twice the volume of the chickpeas and bring to a boil. Turn the heat down to a simmer and let the chickpeas cook for about 45 minutes until tender. 

While the chickpeas cook, start working on the pasta dough. On a flat surface, mound the semolina flour and salt. Make a well in the center and add about half of the hot water to begin. With a fork or your fingertips, begin to mix the water into the flour edges without breaking the well’s outer wall. Gradually incorporate the flour into the center well until all of it has been added. If you need to add more water, add a little bit at a time. The dough should start to come together into a soft mass but not be sticky at all. Knead the dough, gradually adjusting the flour and water until you have a firm dough with a bit of elasticity. Wrap in plastic wrap and rest for 20 minutes to one hour.

As the chickpeas finish cooking and the pasta rests, make the sauce for the pasta and bring a separate pot of heavily salted water up to a boil. Start by sautéing the onion, garlic, and chili pepper on low heat with a few extra virgin olive oil tablespoons. Stir to ensure the onion and garlic do not burn, and continue cooking until the onions soften and become translucent. At this point, if the chickpeas are ready, add them into the pot and cover them with a spoon or two of the chickpea cooking liquid. Bring it up to a boil and add the whole peeled tomatoes, carefully squeezing each one before adding it to the pot to release the delicious juices inside. Lightly mash the chickpeas with a wooden spoon while cooking to break down into the sauce slightly. If you want to puree a small portion, this will also make the sauce creamier—season to taste with salt and pepper at this point. 

Regional Recipe from Basilicata

Salted Cod with Crunchy Red Peppers

Courtesy of mhzchoiceblog.com

Written by Linda Sarris Photos by Luisa Misseri

Baccalà is used for typical winter dishes served at Christmastime in Italy. The salted codfish is dried for preservation but needs to be soaked for several days before it becomes edible. Peperoni cruschi are dried sweet red peppers typical in the region of Basilicata. They are served fried as chip snacks or used in cooking. Here we will be steeping them in warm water before using them in a roasted salt cod dish. Once the fish is prepped, this dish is quite simple. 

Notes from the Chef:

The most important step for preparing baccalà is to soak it to remove the extra salt. Start by soaking the cod in cold water for at least 8 hours in the refrigerator. After this step, change the water and wash again with fresh water for another 8 hours. Some people recommend doing it at least three times, and this process can take a day or two to make sure you get the cod to the right stage before it becomes edible as a main course. Be careful when seasoning this dish with additional sea salt; it might only need a pinch here or there. 

Peperoni cruschi might be hard to find, but you can order them online through Eataly. A sweet roasted red pepper or even sun-dried tomatoes could be used as a substitute if you can’t get your hands on the real thing.

Baccalà Ingredients:

1.5 lb. baccalà, soaked and rinsed to remove salt
Six peperoni cruschi (about 2 ounces), seeds removed
extra virgin olive oil
Four sprigs of fresh parsley
black pepper
sea salt

Courtesy of mhzchoiceblog.com

How to make Salted Cod with Crunchy Red Peppers:

Soak the dried salted cod used in this dish in water to remove the additional salt before steaming it and then roast. Follow the instructions in the Chef’s notes above. 
Preheat the oven to 200°C/400°F. Place the pieces of baccalà in a baking paper-lined deep roasting pan. Pour about one cup of boiling water into the pan and cover tightly with aluminum foil. Place the pan in the oven to steam for about 10-minutes, then remove and drain off the water and discard.
In the meantime, remove the seeds from the peppers and chop them into bite-sized pieces. Steep the peppers in warm water to rehydrate and soften them. Nestle the pieces of baccalà back into the baking pan and top with the peppers, parsley, a sprinkle of sea salt, black pepper, and a heavy-handed drizzle of extra virgin olive oil. Return the pan to the oven uncovered and roast for another 12 minutes until the top browns a bit and the fish is cooked all the way through. 

Regional Recipe of Basilicata

Baked Zucchini with Bread Crumbs

Courtesy of mhzchoiceblog.com

Written by Linda Sarris Photos by Luisa Misseri

Italian side dishes or “contorni” usually consist of sautéed seasonal greens, salads, or roasted vegetables that go along with the main course. Generally, the vegetables are served after a portion of pasta to help amp up a small serving of grilled or roasted fish or meat. 

Fresh zucchini is in season during the summer and fall, but if they are grown in greenhouses, they’ll be available all year round and can be used in a variety of ways, whether you want to fry them, shred them them into crisp salads, or roast in the oven. The small green zucchini we will use for this recipe are easy to find in any country, but here in Italy, they are known as “zucchine Genovese.” 

Notes from the Chef:

When selecting produce in your market or grocery store, make sure to pick the straight, slim, and dark green zucchini instead of the oblong squash-shaped ones; since these will have more seeds and higher water content. Check that the zucchini is not bruised or scraped in any way. Since you do not need to peel them, make sure they are washed and dried correctly before slicing for this recipe. 

The grated cheese and breadcrumb mixture contributes to the flavor and texture combination of this dish. Pay attention to how much salt you need to add to the mix since the grated cheese you use might be salty enough that you do not need to add any more. Taste a pinch of the breadcrumb mixture before breading the zucchini and adjust with salt and pepper if necessary.


Six small green zucchini cut lengthwise in 1/4-inch slices
1/4 c. extra virgin olive oil
1/2 c. breadcrumbs
1/4 c. grated pecorino or Parmigiano-Reggiano cheese
fresh rosemary, picked from the stem and roughly chopped
zest of 1 lemon
black pepper + sea salt to taste

Courtesy of mhzchoiceblog.com

How to make Baked Zucchini with Bread Crumbs

Thinly slice the zucchini and toss in a big bowl with the extra virgin olive oil. In a separate bowl, prepare the breadcrumbs with the grated cheese, chopped rosemary, lemon zest, freshly cracked pepper, and sea salt sprinkle. Coat both sides of the zucchini slices with the breadcrumbs and press the mixture into each piece to form a nice crust. Line a sheet tray with baking paper and coat with a drizzle of extra virgin olive oil to prevent the zucchini from sticking to the pan. I prefer to use baking paper instead of aluminum foil since the foil tends to rip more easily when scooping the cooked vegetables off when they are finished.
Lay the breaded zucchini pieces close together on the baking sheet without overlapping. Bake the zucchini in a pre-heated oven at 180°C/350°F for about 10 minutes until the outside is well toasted to a golden brown color and the zucchini is cooked all the way through. Serve right away to preserve their crisp texture. 

Regional Recipe from Basilicata

Recipe Cazmarr Marretto Di Agnello Aalla Lucana


-two pluck of lamb
-a piece of lambnet
-some of the lamb intestines
-two slices of ham
-a piece of cheese
-grated pecorino cheese
-dry white wine
-olive oil
-chili pepper

How to make the Cazmarr:

Wash thoroughly in warm water to pluck lamb, pat dry and cut into long thin strips as much as possible.

Wash thoroughly well the retina of lamb in hot water, dry it and straighten it on a chopping board.

Place the strips on the retina of pluck, chili, salt and pepper and sprinkle with finely chopped parsley and garlic; place here and there some small piece of cheese and ham.

Sprinkle all over with a handful of grated cheese and wrap the ingredients in the network to get a loaf of about five centimeters in diameter and a length of about cm. 20.

Wash the lamb intestines, first in warm water and then in a little ‘white wine; twist the intestines, drain well, stopping every so often around the meat loaf with a knot because the preparation of well-sealed.

Caging the meatloaf thing long and packed in four sturdy sticks, stopping with string; anoint the “cazmarr” with plenty of olive oil and place in a well-oiled baking pan.

Place in preheated oven (150 °C), let it cook for about two hours turning it occasionally and basting with a few tablespoons dell’intingolo that will be formed on the bottom of the container.

When cooked, remove the sticks and string, cut the loaf into slices and serve.

Serves 4-6

Regional recipe from Basilicata.

Calzone di Verdure


800 grams of bread dough,
40 g of raisins,
1 kg of greens (chard cut),
1 dried chili pepper.

How to make Calzone di verdure:

Here are the ingredients you’ll need to make this recipe.
Soften the raisins in warm water, rinse, drain, and squeeze.
Peel and wash the herbs, cut it into strips, and mix with raisins, chopped pepper, salt, pepper, and oil.
Roll out the dough into a thin, without cutting it, lined with half the pastry, a greased baking tray.
Put over the vegetables and cover with the remaining mixture in the portfolio.
Moisten the edges to seal and compress well with a little oil and grease the surface.
Bake in a preheated oven at 200 ° C for 25 minutes.
Bake calzone and serve hot or cold.
Serves 4

Regional recipe from Basilicata.

Tortino Ai Funghi


4 slices white bread
4 eggs
7 cups milk
grated Parmigiano
1 clove garlic, chopped
1 pinch of oregano
5 tbs. olive oil
1 lb. mushrooms, sliced
2/3 lb. tomatoes, peeled and chopped

How to make the Mushroom Crust:

Remove and discard the crust of the white bread and moisten the rest with milk. Saute the garlic with oil; stir in the mushrooms for few minutes and then add the tomatoes. Cook for 10 min. Let cool for a while.

Whip the eggs; mix in the cheese and the moist bread; combine with 2/3 of the sauteed mushroom and tomatoes, then place this mixture in a buttered baking dish: top with a layer of remaining mushrooms. Sprinkle with oregano, salt and pepper. Bake for about 10-15 min. in oven at 400°F.

Tortino Ai Carciofi


4 artichokes
4 tbs. extra virgin olive oil
6 eggs
2/3 cup grated Parmigiano

How to make the Artichoke Crust:

Wash and cut the artichokes in quarters. Coat with flour and fry them in hot oil. Drain off excess fat and set aside. Beat the eggs with salt, pepper and Parmigiano and mix with the artichokes. Grease an 8-in. pie pan and bake in the oven for about 20 min. at 325°F.

Serves 4



This preparation is suitable for small artichokes, mushrooms and eggplants.

How to make the Preserving in Oil:

Prepare the vegetables in the same way as for sott’aceto. Cook them in 3 parts vinegar to 1 part water with a pinch of salt until they are tender but still crisp. Drain and let dry on a clean towel. Then place in a jar with few peppercorns, a few bay leaves, and a piece of cinnamon. Cover completely with extra-virgin olive oil, close the jar with an air-tight cover and save it for later use.