First course | Maratea | recipes
Recipes of the first courses
The recipes for first courses from the traditional Maratea gastronomy, served on both festive and everyday tables, but always based on simple ingredients.
These dishes are not always easy to find in local restaurants but are worth seeking out like a precious treasure because they provide a unique experience of flavors, quality, and authenticity, a result of the land and sea of Maratea.
For wine pairings, as well as for main courses, we recommend local red and white wines, or, especially for meat-based dishes, a medium-bodied Aglianico del Vulture.
CHAUFFEUR
Ingredients (6/8 people):
4-5 artichokes
500 g potatoes
2-3 onions
500 g shelled fava beans
200 g pork belly
beef broth
extra virgin olive oil
pepper and salt
Preparation:
Slice the onions and sauté them briefly in oil.
Put everything in a clay pot and add the peeled and diced potatoes, the cleaned and quartered artichokes, the fava beans, the diced pancetta, the broth, salt, and pepper.
Cover the pot and place it in a moderate oven. Once cooked, uncover it and let the surface brown for about 15 minutes.
CHRISTMAS EVE VERMICELLI
Ingredients for 6 people
450 g vermicelli
8 salted anchovies
3 garlic cloves
red pepper flakes
extra virgin olive oil
salt
Preparation: Wash, desalinate, dry, and break up the anchovies, then let them melt in a pan where you have sautéed the garlic in oil.
The sauce thus obtained will be used to dress the al dente cooked noodles in plenty of lightly salted water.
Before serving, sprinkle the noodles with a pinch of pepper.
MARATEAN STYLE SPAGHETTI
Ingredients for 6 people
400 g of spaghetti
400 g of ripe tomatoes one garlic clove
olive oil
salt
Preparation:
Blanch the tomatoes, remove the seeds, and chop them, while finely chopping the garlic.
Place a pot on the stove with plenty of salted water, and as soon as it starts boiling, add the spaghetti, cooking over high heat, and remove them when they are al dente.
Then, once drained, put them in a serving dish, mix with the chopped tomatoes and garlic, and add a few tablespoons of oil.
Stir well, cover the dish with a lid, and place the container in another container in which boiling water reaches three to four centimeters from the edge of the dish.
Finally, let the pasta rest for about ten minutes, and serve.
BUCATINI ALLA MARATIOTA
Ingredients for 6 people
450 g bucatini
ripe tomatoes
2 garlic cloves
extra virgin olive oil
salt
pepper
Preparation:
Boil the tomatoes for a few minutes in water, peel them, remove the seeds, and chop them into pieces, adding chopped garlic in large pieces.
Separately, you will have cooked the bucatini in abundant salted water and, once drained al dente, toss them with the tomato and raw oil in a large serving platter which you will keep for fifteen minutes over a pot of boiling water before serving at the table.
FISH SOUP
Ingredients for 6/8 people
500g of scorpionfish, red mullet, cuttlefish, and other rock fish
Homemade bread slices
1 onion
2-3 garlic cloves
parsley
sweet or hot red pepper flakes
extra virgin olive oil
salt
Preparation:
Cut the fish into pieces after gutting and cleaning them, then wash them. In a clay pot, sauté the garlic in oil, then add the fish, thinly sliced onions, parsley, and red pepper.
After 5 minutes, add enough water for cooking and salt.
Toast the bread slices, place them in deep plates, and when cooking is finished, pour the fish into each plate along with the cooking broth.
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