Well known Melbourne restaurateur Caterina Borsato from Caterina’s Cucina e Bar, talks to Rosa Lacorica from Basilicata region of Italy who shares her tips and recipes handed down from her mother in this segment from her Channel 31 cooking series (aired on 20th August 2011).
[Applause] welcome to another episode of regional Italian cuisine my name is Katerina non two nights program we’re going to be going to that wonderful area of la basilicata which of course is found in the southern part of Italy now just to remind our viewers basilicata of course
Is bounded by a Calabria apulia and of course campania and therefore you’re getting a lot of the wonderful influences from those areas interesting space of course because as a nice reminder wall Mountains mountains mountains that’s what it’s all about in this region and we are going to be going
To a wonderful town called not seek or victory which is about 40 kilometers from potenza which of course we know is the regional capital of this region and it’s about 120 kilometers from mathira which you found on the on the east side of basilicata the queen of the table in
This region of course is more bread but pastor passwords is the thing that I guess characterizes their diet and and a lot of tomato-based sauces chili very very strong olive oil because all of the the olive groves are all around the mountains and of course vegetables and on tonight’s
Program we’re going to be meeting a first generation born lady called Rosa whose family came here I guess sometime around the forties and fifties and she has been able to keep the traditions going on in Australia by I guess adopting some of her recipes from her homeland let’s go and meet the wonderful
Arosa and she’s going to give us a bit of an insight into the third of her hometown ciao Rosa thank you for joining us on this program we’ve reached and of course the food of your family in the sense mmm now Rosa tell me a little bit about
Yourself in your upbringing because I guess was it fairly traditional it was traditional I was very rustic mhm lots of cooking every day at my house I mum did a lot of the cooking it was always homemade cooking yes using lots of homegrown promise that we
Had I guess your mother would have put all those pastor shops out of business because she would have been going in there now what is going to be the first recipe that you’re going to be doing for us this evening I’m tonight i’ll be making ricotta and parsley ravioli mm-hmm with
Homemade pasta mm-hmm and it was usually served up on a Sunday a Sunday lunch yes the family yes mums get up very early in the morning 6am is in there super flour everywhere yes so after my mum would make the ravioli there was always left over pasta
She would make a dessert and sometimes she would use chestnut mm-hmm lots of chocolate or coffee mm-hmm a little bit of Galliano in there as well better going on yeah like that and then she would make the same format as using a ravioli yes and yes
And she would fry that mmm and what are they caught they’re called panzerotti panzerotti which are a very very famous of fried as you say pastry that comes from your region mmm that’s right and then what are you gonna be going on with and then i thought i’d make
Peppers sweet chili peppers yes fried with garlic and anchovies mhm mhm and some bread crumbs and some fresh breadcrumbs as well as mmm that sounds fantastic you could eat that on its own you know what he could and then afterwards I’ve made some chicken schnitzel now usually they wouldn’t have
Chicken schnitzel overseas yes that would use pork yes but I let it in my alley that’s right but I actually like chicken yes I’ve made chicken schnitzels tonight I guess it’s going to work very well with your your sweet peppers because you’ve got the sweetness of the
Peppers and I guess so the chicken cutlet there’s a little bit lighter a bit more delicate than his son this fragrant and it’s very tender mm-hmm fantastic well I think it would be an opportune time now to go into the kitchen and it’s serosa get to work a
Little Rosa can you take us through the process of the first dish ping this ravioli call la ricotta okay well we get the flour and received it do we sift the law don’t need you don’t need to then we crack some eggs into the bowl
Add some salt mm-hmm and a bit of water that’s making the pasta mm-hmm to you old milk mater’s it doesn’t into the warm water all no no sorry so just that’s a bit of a process d because you’ve really got to know how to executive to what consistency and so I
Then turned it on to the table and let it rest for a while most well my mum used to use a tutor well no t tell a rolling pin to roll it all out right right but that was to have much hard work for me so I use a
Pasta machine now and roll it through Oh make some pasta sheets and care about So to make the filling I used the ricotta mm-hmm eggs yes the Parmesan cheese yes so bad me Journal am I used chopped parsley mm-hmm and some salt and some self okay and you just amalgamate that really rough the leader we need to pass the ricotta once again or just no
No so just do that make each other it’s well mixed together Mom and then once the pasta sheets have been made yes you just take spoonfuls of the mixture yes and make align them all on the past a sheet right and then make turn them over cut them up and they look like little pockets yes and then so that
The filling doesn’t come out when you’re cooking them I use a fork it’s just to actually secure the edges together that’s right and it gives them a little bit of it and grind it out and you like to make them fairly large too don’t you I do yes yes no I think they’re
Fantastic actually we have our pot of boiling water which is always salted always sells retailers always stop at the water you can’t add the salt to the pastor has been cooked right that’s so and did you add any olive oil to stop them sticking or it’s not necessary no
No no and of course then because it is a fresh pasture Rosa you don’t need terribly long to cook them so what are we talking a couple of minutes to three minutes about 33 minutes about three minutes it didn’t take very long no no all right and then of course the next
Process in this dish is to make the sauce which is a vigil a sauce so take us through that process it’s just three basically mediant some onion tomato and basil okay so chop everything up fairly roughly largely ice monthly blood I chop them land yes and just fried with olive
Oil yes add in the onion we don’t want to extra virgin because that’s well it’ll it’ll burn anyway but we just want just a basic olive oil yes and then adding the tomato yes a little pinch of salt this and then adding the fresh basil okay what sort of tomatoes do you
Use in this in this wonderful sauce I just use what it was in season and lovely ripe tomatoes in ice and right so you don’t need to add sugar or anything when they don’t I sweet mm-hmm okay and how long do you need to cook the sauce
For about 20 minutes about 20 minutes okay delivery juices lovely and soft okay
1 Comment
How many eggs?