Agnello mollicato

Lamb in Breadcrumbs

Ingredients for 4 people
800gr lamb cutlets
2 eggs
150gr breadcrumbs
1 garlic clove
1 spring of parley
50gr grated pecorino cheese
extra-virgin oil lucano IGP
salt

Directions:
In a bowl whisk eggs with a pinch of salt. In another bowl mix together breadcrumbs, cheese, chopped parsley and chopped garlic. Dip cutlets first in eggs and then in the mixture of breadcrumbs and cheese. In a tin pour some oil and place cutlets. Bake it for about 1 hour at 180° until meat gets golden and crunchy. Dress with chopped parsley.

Agnello mollicato

Tortino patate, melanzana e asparagi

Potato, ricotta, aubergine and asparagus pie

150gr of fresh goat cheese – 1 medium-sized aubergine
2 potatoes from the Pollino Park
150gr of asparagus
4 leaves of mint
a little extra-virgin oil lucano IGP
a spoonful of stale crumbled bread
4 thin asparagus
1 knob of butter.
salt as required

Directions:
Boil potatoes in slightly salted water. Peel asparagus keeping 4 tops for dressing. Boil and chop them.
Once ready, peel potatoes and using a potato masher mash them. In the meantime, wash and peel the aubergine, dice it and put it in a frying pan where you have previously poured half glass of water and a little oil. Season to taste and cook over medium heat for about 10 minutes. Drain aubergines and add them to the mashed potatoes.
Then, add ricotta cheese and mint to the mixture and mix them.
Season to taste. Take some aluminium shapes, butter them and sprinkle some crumbled bread in such a way as to cover the whole buttered part. Then, fill the shapes with potatoes, ricotta cheese and aubergines. Bake at 180 ° for about 15 minutes until a light crust appears. Turn over the pie on the dish and put one of the sauted asparagus tops on the upper part together with manteca butter and pepper. Dress with a little extra-virgin oil and serve it.

Tortino patate, melanzana e asparagi

Scarcella

Scarcella (Sweet bread)

Ingredients

flour 500gr
2 eggs
Sugar 60 gr
Milk 200 cl
Lard 30 gr
brewer’s yeast

to decorate
2 eggs
almonds and granulated sugar

Directions
Mix the flour with the sugar and make a heap. In its center, mix the eggs with the lard at ambient temperature, add the brewer’s yeast dissolved in the milk, work until the dough is smooth and homogeneous and let it rise for about 2 hours. Divide the dough into three equal parts to make a braid and let it rise for 30 minutes. Decorate with a beaten egg yolk, almonds and granulated sugar. Insert a whole egg in the center and bake at 180 degrees for about half an hour.

Scarcella