Sometimes a little goes a long way, and the residents of the poor, rural, mountainous region of Basilicata have kept this in mind while creating their ‘cucina povera’ over the centuries – but despite the few ingredients, the flavour is always full. Adam discovers that Basilicata is steeped in history, and visits the subterranean city of Sassi di Matera, a UNESCO world heritage site. Sassi di Matera is famous for a pasta called ‘minuich’, which is created by twirling fresh pasta around a device named a ‘ferretto’, which creates the curly shape. Adam also discovers many uses for chili in pasta dishes, which is common produce in Basilicata, and explores what chili can be paired with in Italian cooking. Adam then travels to the village of Irsina, to meet some of the faces of Basilicata, and taste some delicious local wine.
Episode 8 – Basilicata: Videos
Fusilli with Pork, Red Wine and Chilli
Fusilli with Pork, Red Wine and Chilli Recipe
IngredientsSan Remo Reg No56 Fusilli 500g
half red chilli, finely diced
4 cloves garlic
1 tbsp olive oil
400g minced pork
1 cup Rio Nero Volture red wine or similar
400g tin peeled tomatoes
Parmesan, to garnish
- Cook pasta in boiling, salted water.
- Heat oil in a frying pan.
- Add garlic and chilli.
- Add pork to pan and cook until browned.
- Pour in red wine and simmer until reduced by half.
- Add tin of peeled tomatoes and cook gently for 10 mins.
- Drain pasta and add to sauce.
- Mix through and season with salt and pepper to taste.
- Garnish with parmesan to serve.
Preparation Time: 7 mins
Cooking Time: 15 mins
Meal Occasion: Main course