Matera - Parmigiana: Traditional aubergine casserole with meatballs | At our Neighbour's Table
Matera in southern Italy, in eastern Basilicata, is one of the oldest cities in the world. The Sassi - cave dwellings carved in stone - are world-famous and protected by Unesco. The entire centre is still made only of limestone, which gives the city its unique appearance and gives visitors the feeling of travelling back in time. Grandfather Pino Sigillino lives with his family in one of these residential caves. His daughter Nastassja works, so the grandparents spend a lot of time looking after their five grandchildren, who live in the house next door.
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Since Pino has retired, he has time to cook, preferably his favourite parmigiana. Normally, you only put cheese and a little salami in the aubergine casserole. Pino prepares extra little meatballs and adds them to the casserole, because his youngest grandchildren love that very much. His wife Antonella teaches her grandchildren the old recipes. With her granddaughter Amelié, she bakes the famous strazzate, almond biscuits that are served with coffee.
Daughter Nastassja and her husband Marcello both work in the old convent in a social institution that helps people with difficult pasts. The local cuisine also contributes to integration. Today, Nastassja cooks a traditional dish from Matera with migrants. Crapiata used to be a poor man's food because this stew is mainly made of pulses.
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There is also a kind of lamb stew in Matera on festive days, the pignata, which is served in a terracotta vase. Antonella and her boyfriend Angelo are preparing a pignata for dinner for the extended family today. The pignata is filled with all kinds of different vegetables and lamb. Then Antonella takes it to the baker to have it baked with bread dough in the stone oven.
Marcello gives a workshop in 3D printing. With this technique, he hopes to advance the renovation of the Sassi. By no means all of Matera's residential caves have been renovated. Many are dilapidated, some completely decayed. Many are being renovated, but new technologies like this are needed to preserve this unique cultural and historical treasure.
At our Neighbour's Table - Matera | Season 2019 - Episode 240
2019 © Licensed by Berlin Producers
Duck Breast with Sarladaise Potatoes from the heart of Gascony.
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Pyrenean Lamb and Bean Stew - Ragout d'Agneau aux Haricots Tarbais, from GAVARNIE
Traditional lamb and local white been stew from the village of Gavarnie in the French Pyrenees. Cooked on location under the towering Cirque de Gavarnie.
This Ragout d'Agneau (lamb stew) uses the highly prized local Tarbais bean, the same bean used in the famous Cassoulet.
The use of duck fat in the stew is optional, but will gain you extra points for authenticity! Don't forget to wash it down with the local wines of Madiran and Jurançon.
I hope you are inspired to try this classic dish from the Pyrenees, cooked, as always, just like the locals!
BON APPETIT DE GAVARNIE!
I hope you are inspired to try this classic dish from Alicante, cooked, as always, just like the locals!
INGREDIENTS (for 2 people)
3 cloves (spice)
1 bouquet garni (thyme and bay)
1 litre water
salt and pepper
duck fat or olive oil
a 1cm strip of salt-cured pork belly
1/2 a tablespoon flour
a large oignon
300g tarbais beans (or any dried white bean)
2 plump tomates
2 carottes
6 to 8 cloves of garlic
500 g slices of neck or another stewing part of lamb.
a couple of sprigs of parsley
PROCEDURE
The day before, soak the beans in twice their volume of water and leave overnight. Drain. Boil them in fresh water, with half an onion and the cloves, for an hour
Brown the lamb pieces in the oil or fat. Remove.
Add the sliced onions and diced carrots, season and sweat gently.
When soft add the diced pork and continue to sweat.
Add the chopped garlic (5 cloves) and cook a few minutes longer.
Skin and finely chop the tomatoes (or simply grate them, discarding the skin.) Add to the pot and allow to reduce and thicken.
Return the lamb, stir around for a minute, then add the water and the bouquet of herbs.
Simmer for an hour then add the drained beans.
Make a smooth paste with the flour and a little water. Mix this in.
Cook for another 90 minutes. With just a minute to go, chop up the parsley and the remaining cloves of garlic and stir in.
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OTK Extra Good Things: Parmigiana pie with tomato sauce
For our first episode in our new series 'OTK: Extra Good Things', Yotam dives deep into a spiced tomato sauce and makes the show-stopping Parmigiana pie (with an inevitable Middle Eastern twist). Layers of breadcrumbed aubergines, cheese, spiced tomato sauce and a surprising, crunchy Kataifi topping.
Keep watching for a little bit extra featuring Yotam's prawn saganaki with preserved lemon.
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Chapters:
1:13 Pané the aubergine
2:38 Make the tomato sauce
4:37 assemble and bake
10:16 A Little Extra
Parmigiana pie with tomato sauce recipe:
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Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Miles Harris
DUCK CONFIT Confit de Canard from south west France
Learn how to cook the authentic Duck Confit, Confit de Canard: salt cured duck from Gascony, France. I hope you enjoy this traditional Duck Confit, cooked, as always, just like the locals!
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COMPLETE WRITTEN RECIPES
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Traditional Garlic Soup - Le Tourin à l'Ail - from Gascony, Southwest France.
Learn how to cook the authentic Tourain à l'Ail, the delicious garlic soup from Gascony in the south of France.
I hope you are inspired to try this traditional garlic and egg soup, le tourin à l'ail, filmed on location, and cooked, as always, just like the locals! Bonne appétit et large soif!
INGREDIENTS
1 onion
1 head of garlic
1 tablespoon duck or goose fat
750 ml light chicken stock or water
thyme and a bay leaf
2 eggs
2 tablespoons of vinegar (or to taste)
sliced french bread, toasted in the oven, or in a pan with oil.
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