Acquasale alla lucana
This is a Lucanian variant, found in a fashion magazine*, which I decided to try because I like recipes with freselle, they taste so much of summer and turned off stoves... And every now and then a holiday from the kitchen is perhaps more than deserved! Aquasale is an ancient recipe belonging to the traditional cuisine of Cilento. A poor but nutritious and well-balanced dish was the breakfast of the fishermen and peasants.
Ingredients
400 g salad tomatoes1 small red onion1 cucumber2 sweet green chilies 50 g green olives1 teaspoon oregano1 clove of garlic1 cup of waterextra virgin olive oil4 round freselle (or stale bread)salt
Preparation
Clean and chop the onion, and cucumber, slicing them thinly. Also cut the tomatoes and collect the vegetables in a bowl. Add the olives and crushed garlic. Add the water, oil – at least 3 tablespoons – oregano and salt to taste. Stir well and let it rest for a few minutes to flavor everything. Arrange the fresella (previously soaked with water) on individual plates and pour the salad over them. If you wish, you can accompany the acquasale with cured meats or hard-boiled eggs. Enjoy your meal!
This is a Lucanian variant, found in a fashion magazine*, which I decided to try because I like recipes with freselle, they taste so much of summer and turned off stoves... And every now and then a holiday from the kitchen is perhaps more than deserved! Aquasale is an ancient recipe belonging to the traditional cuisine of Cilento. A poor but nutritious and well-balanced dish was the breakfast of the fishermen and peasants.
Ingredients
400 g salad tomatoes
1 small red onion
1 cucumber
2 sweet green chilies
50 g green olives
1 teaspoon oregano
1 clove of garlic
1 cup of water
extra virgin olive oil
4 round freselle (or stale bread)
salt
Preparation
Clean and chop the onion, and cucumber, slicing them thinly. Also cut the tomatoes and collect the vegetables in a bowl. Add the olives and crushed garlic. Add the water, oil – at least 3 tablespoons – oregano and salt to taste. Stir well and let it rest for a few minutes to flavor everything. Arrange the fresella (previously soaked with water) on individual plates and pour the salad over them. If you wish, you can accompany the acquasale with cured meats or hard-boiled eggs. Enjoy your meal!
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