Our recipes

SPEZZATINO (Stew)

Serving Size for 4 people:

  • 1kg of veal
  • 1 medium onion
  • 200 gr peeled tomatoes
  • 1 medium celery
  • Olive oil
  • Oregano
  • Salt

Spezzatino

 

Place the meat in a pan with half of the onion, and half the celery. Let it cook halfway then cut the meat in little cubes eliminating the extra fat.
In a different pan, stir fry the remaining onion and celery. Then add the peeled tomatoes letting the whole thing cook for about 10 minutes. Add this to the meat cubes together with the water used to cook the meat. Finish cooking and then sprinkle with oregano.

 

CAVAIUOLI

Serving Size for 4 people:

 

For the pastry:

  • 300 g of wheat flour
  • 2 eggs
  • Salt
  • water

For the filling:

  • 400 gr ricotta cheese
  • 2 eggs
  • Chopped parsley
  • Salt

For the sauce:

  • 200 gr peeled tomatoes
  • 200 gr tomato sauce
  • Olive oil
  • Onion

Cavaiuoli

 

For the pasta:
Mix together the flour, eggs, salt and water until they have all blended together. Cut the batch in two. With the rolling pin make the dough thin and with a pouch, or simply with a tablespoon, spread the filling you have prepared on one half of the dough; lay the second half of the dough on top of the other , pressing together where there are empty spaces, and with the round pasta cutter carve the ravioli. Follow the same steps for the other section of the batch.


For the sauce:
In a saucepan stir-fry the onions with the oil; when it attains a golden colour, add the tomato peels followed by the sauce. The sauce will be ready once it starts boiling.

 

MINESTRA WITH BEANS

Serving size for 4 people:

 

  • 1 kg escarole;
  • 250 g cooked beans;
  • 1 garlic clove;
  • Olive oil;
  • Salt;
  • Crushed hot pepper;

Minestra e fagioli

 

Stir-fry the hot pepper with the garlic in the oil until golden. Add the escarole and the cooked beans and let it all mix together. Add a bit more of salt.

 

CHEESES

The cheese that we suggest to our clients comes from numerous farms in the Camporeale area. Usually we suggest the aged pecorino and the caciocavallo, both aged and fresh. Even the recipes are local, mainly made with milk from our cows; we serve them together with honey made by Rinaldo by delicately combining the tastes that will prepare the palate for the conclusion of our menu, the desserts.

 

Formaggi

 

The seasoned pecorino, on the other hand, is combined with the delicate marmalade of elderberries. Elderberry is a shrub very common in our territory, once used to outline the land partitions. A plant used to produce various things, from a delicious wine to a musical instrument.
The berries, picked in July, are full of vitamins A and C, and are mainly used for the preparation of marmalades.

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Traditional cuisine, a family passion

Our cuisine is traditional and genuine. Typical recipes of our land are prepared with organic products of our farm.

 

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