Type | Savoury |
---|---|
Place of origin | Italy |
Region or state | Basilicata |
Main ingredients | Eggs, horseradish, cheese |
Rafanata is an egg-based dish from the Basilicata region of Italy. The name comes from rafano, the main ingredient of the dish, which means 'horseradish' in Italian. It is a kind of baked frittata made with horseradish, potatoes and cheese; [1] [ self-published source ] Another type of rafanata includes sausage. [2] Rafanata is typical of the Carnival and winter periods.
It is featured in Jamie Oliver's book Jamie Cooks Italy. [3] With a ministerial decree of 25 February 2022, rafanata entered the list of traditional Lucanian agri-food products (PAT). [4]
A dish of peasant origin, it takes its name from horseradish, the rhizome of the plant Armoracia rusticana , a root with a strongly balsamic and spicy taste, probably introduced by the Normans in Basilicata around the 11th century. Horseradish is an essential ingredient of traditional Lucanian cuisine; it often appeared on the tables of farmers and shepherds, being inexpensive, rich in health properties and a good source of vitamins. [5] Therefore, horseradish is also known in Basilicata as u tartuf' d'i povr òmm, meaning 'poor man's truffle'. [6]
Rafanata is traditionally a dish linked to the Carnival festivities, prepared from the feast of Saint Anthony (January 17), until Shrove Tuesday. The traditional recipe, of which there are variations depending on the area of Basilicata, provides as basic ingredients many beaten eggs, seasoned with grated pecorino, fresh horseradish, potatoes and lard. [7]
Lasagna, also known as lasagne, is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. The same-named Italian dish is made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
Spanish omelette or Spanish tortilla is a traditional dish from Spain. It is celebrated as one of the most popular dishes of the Spanish cuisine. It is an omelette made with eggs and potatoes, usually including onion. It is often served at room temperature as a tapa.
Pizzoccheri is a type of short tagliatelle, a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to 'fried'.
Salade niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Cappon magro is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
Kuku or kookoo is an egg-based and often vegetarian Iranian dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad.
Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier.
U' pastizz 'rtunnar, commonly known as pastizz, is a baked turnover with a savoury filling, typical of the Basilicata region of Italy.
Tumact me tulez is a pasta dish from southern Italy, specifically Basilicata, of Arbëreshe origin.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.