Main courses | Maratea | Recipes

Main ( or second) courses recipes

The main or second courses of Maratea recipes are basically based on the traditional elements of Maratea's cuisine, such as vegetables, pork and sea fish.

This page does not include all the existing and special recipes, such as "gnommareddi", lamb-shaped rolls and much like the tripe, but only some of the easiest to make.

In the menus of the restaurants of Maratea you will not always find them, except for typical local ones, but you can have fun trying to process them at home.

As for the first courses also for the second we recommend a combination of red local wines, cooled but not cold for meats and even for vegetable dishes and then the local white whites always served cold for basic dishes of fish.

MARATONIAN PARMIGIANA

Ingredients for 6 people:
100 g of cured Maratea sausage (aged)
500 g of eggplants,
6 eggs (of which three hard-boiled),
1 mozzarella,
tomato sauce,
flour,
extra virgin olive oil,
salt,
basil

Preparation:
Clean the eggplants and after washing, slice them lengthwise. Soak them in salt for about an hour.


Squeeze out the excess water and coat the slices in flour, then dip them in beaten eggs and fry.


Layer the fried eggplant slices in a baking dish and add sliced hard-boiled eggs, sausage, and mozzarella on top.

Top with basil-flavored tomato sauce and bake in a preheated oven for about 20 minutes.

FISHING WITH HAND-NETS

Ingredients:

Anchovies
Mint leaves
Vinegar
Olive oil
salt

Processing:

Wash and devein the anchovies; fry them, salt them, and let them rest, trying to remove excess fat.


In a large earthenware casserole, layer the anchovies, seasoning each layer with vinegar, mint leaves, and chopped garlic.


Let it rest for a couple of days.

SAUSAGE IN PARCHMENT PAPER

Ingredients for 8 people:

8 pieces of fresh marinated sausage (seasoned with red pepper flakes and fennel seeds)
cabbage leaves

Processing:
Wrap the pieces of sausage in cabbage leaves and place them under the still warm ashes of the fireplace.

Cover with burning coals for about half an hour and serve it with a robust red wine from Lagonegrese and with Lucanian bread (from Rivello or Trecchina) baked in a wood-fired oven.

STEW

Ingredients for 6 people:

8 eggs
eggplants,
2 zucchinis ,
2 bell peppers ,
1 onion ,
oregano ,
extra virgin olive oil
salt

Preparation:


Clean the onion, slice it into slices and fry it in oil.


Add, one after the other, cleaned and chopped eggplants, zucchinis, and peppers.


Season with salt and mountain oregano (harvested from slopes facing the sea) and once cooked, add the beaten eggs.

Mix by thickening everything and serve immediately.

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