Authentic recipe for Lucaniche alla griglia – Rustic flavours of Basilicata
Lucaniche alla griglia: the rustic soul of Basilicata
La Lucanicaor salsiccia lucana, is much more than just a sausage: it's a symbol of Basilicata's Basilicata cuisine. Known since Roman times, it is mentioned by Varron and Apicius as a specialty imported by Lucanian slaves. Made from minced pork and seasoned with fennel, chili pepper and sometimes wine, it embodies the richness of the Lucanian terroir.
Today, the Lucaniche alla griglia is prepared in all the mountains of the region, often at village feasts or family meals. Served with roasted potatoes and peperoni cruschiit offers a perfect marriage of tradition and character.
Ingredients (serves 4)
600 g Lucanica (seasoned pork sausage)
800 g new potatoes
4 à 5 peperoni cruschi
4 tablespoons Basilicata extra-virgin olive oil
2 garlic cloves
1 sprig fresh rosemary
Salt and black pepper
1 glass of Aglianico del Vulture DOC (local red wine)
Step-by-step preparation
1. Roasted potatoes
Preheat oven to 200°C.
Cut the potatoes into quarters and arrange on a baking sheet with the crushed garlic and rosemary.
Drizzle generously with olive oil, season with salt and pepper.
Bake for about 40 minutes, until golden and crisp.
2. Cooking Lucaniche alla griglia
Heat up a barbecue, grill or cast-iron skillet.
Cook the sausages for 15 to 20 minutes, turning regularly.
They should be golden brown on the outside and juicy on the inside.
Tip: add a drizzle of Aglianico to the sausages to enhance the flavor.
3. Prepare the peperoni cruschi
Heat a little oil in a frying pan.
Fry the peppers for a few seconds on each side until crisp.
Drain and crumble.
Caution: do not burn them, otherwise they become bitter.
4. Assembly and service
Arrange the potatoes in a large dish, add the grilled sausages and sprinkle with peperoni cruschi.
Serve immediately, with a glass of Aglianico del Vulture DOC.
Flavours and variants
This recipe is a perfect example of Lucanian cuisine simple, sincere and generous.
To vary :
add a little salted ricotta to sweeten the taste,
or serve with strascinati pasta for a complete meal.
