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Molise a tiny region whose gastronomy is only rarely distinguished from that of neighbouring Abruzzo. So I will mention some Molise dishes to give you an idea of how imaginative its cuisine can be: elderflower fritters in a leavened batter with parsley; potatoes cooked with raisins, walnuts, almonds and bay leaves; polenta with chanterelle mushrooms and cured pork cheeks; roast lamb with black olives, oregano, chilli and lemon juice; bread layered with cheese and anchovy, soaked in egg yolk beaten with Parmesan and slow baked; broccoli with smoked herring and hot chilli; small black figs fried in batter and sprinkled with sugar and cinnamon - and take a look at the dishes in this month's menu and the inspired ideas in the "simple" cuisine of the region of Molise!
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