{"id":7876,"date":"2025-11-05T14:45:54","date_gmt":"2025-11-05T14:45:54","guid":{"rendered":"https:\/\/mercazzurro.com\/authentic-recipe-for-lucaniche-alla-griglia-rustic-flavours-of-basilicata\/"},"modified":"2025-11-05T14:58:01","modified_gmt":"2025-11-05T14:58:01","slug":"authentic-recipe-for-lucaniche-alla-griglia-rustic-flavours-of-basilicata","status":"publish","type":"post","link":"https:\/\/mercazzurro.com\/en\/authentic-recipe-for-lucaniche-alla-griglia-rustic-flavours-of-basilicata\/","title":{"rendered":"Authentic recipe for Lucaniche alla griglia – Rustic flavours of Basilicata"},"content":{"rendered":"\t\t
\n\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Lucaniche alla griglia: the rustic soul of Basilicata\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t

La Lucanica<\/b><\/span>or salsiccia lucana<\/i>, is much more than just a sausage: it's a symbol of Basilicata's Basilicata<\/a> cuisine<\/b><\/span>. 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. <\/p>

Today, the Lucaniche alla griglia<\/b><\/span> is prepared in all the mountains of the region, often at village feasts or family meals. Served with roasted potatoes<\/b><\/span> and peperoni cruschi<\/b><\/span>it offers a perfect marriage of tradition and character. <\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Ingredients (serves 4)\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t

  • 600 g Lucanica (seasoned pork sausage)<\/p><\/li>

  • 800 g new potatoes<\/p><\/li>

  • 4 \u00e0 5 peperoni cruschi<\/i><\/p><\/li>

  • 4 tablespoons Basilicata extra-virgin olive oil <\/p><\/li>

  • 2 garlic cloves<\/p><\/li>

  • 1 sprig fresh rosemary<\/p><\/li>

  • Salt and black pepper<\/p><\/li>

  • 1 glass of Aglianico del Vulture DOC (local red wine)<\/p><\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t

    Step-by-step preparation\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t

    1. Roasted potatoes\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t\n\t\t\t

    Preheat oven to 200\u00b0C.<\/p>

    Cut the potatoes into quarters and arrange on a baking sheet with the crushed garlic and rosemary.<\/p>

    Drizzle generously with olive oil, season with salt and pepper.<\/p>

    Bake for about 40 minutes, until golden and crisp.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t

    2. Cooking Lucaniche alla griglia\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t\n\t\t\t

    Heat up a barbecue, grill or cast-iron skillet.<\/p>

    Cook the sausages for 15 to 20 minutes, turning regularly.<\/p>

    They should be golden brown on the outside and juicy on the inside.<\/p>

    Tip: add a drizzle of Aglianico to the sausages to enhance the flavor.<\/i><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t

    3. Prepare the peperoni cruschi\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t\n\t\t\t

    Heat a little oil in a frying pan.<\/p>

    Fry the peppers for a few seconds on each side until crisp.<\/p>

    Drain and crumble.<\/p>

    Caution: do not burn them, otherwise they become bitter.<\/i><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t

    4. Assembly and service\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t\n\t\t\t

    Arrange the potatoes in a large dish, add the grilled sausages and sprinkle with peperoni cruschi.<\/p>

    Serve immediately, with a glass of Aglianico del Vulture DOC.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t

    Flavours and variants\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
    \n\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t\n\t\t\t

    This recipe is a perfect example of Lucanian cuisine<\/b><\/span> simple, sincere and generous.<\/p>

    To vary :<\/p>

    • add a little salted ricotta<\/b><\/span> to sweeten the taste,<\/p><\/li>

    • or serve with strascinati pasta<\/b><\/span> for a complete meal.<\/p><\/li><\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Lucaniche alla griglia: the rustic soul of Basilicata La Lucanicaor salsiccia lucana, is much more than just a sausage: it’s<\/p>\n","protected":false},"author":1,"featured_media":7872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[574,564],"tags":[],"class_list":["post-7876","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-basilicata-recipes","category-recipes"],"_links":{"self":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/7876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/comments?post=7876"}],"version-history":[{"count":1,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/7876\/revisions"}],"predecessor-version":[{"id":7877,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/posts\/7876\/revisions\/7877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/media\/7872"}],"wp:attachment":[{"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/media?parent=7876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/categories?post=7876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mercazzurro.com\/en\/wp-json\/wp\/v2\/tags?post=7876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}