Trippa 'a 'nzalata
Ingredients:
600 grs of tripe, carrot, garlic, potato, onion, celery,
lemon, parsley, oil, salt, pepper, peperoncino.
You carefully wash the tripe scratching where and' necessary. Put her/it in a saucepan with with potatoes, carrots, onion, celery, garlic. After a couple of hours you remove from the pot, you cut to fillets and seasoned her/it with parsley, peperoncino and juice of lemon.

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'E purpette
Ingredients:
500gr of ground meat, bread's crumb, parmesan cheese, 1 egg, milk, garlic,
parsley, 80 grs of raisin, pepper, salt, pinoli, 500gr of tomatoes, onion, oil.
After having bathed the crumb of bread in the milk, mixing with the meat, parsley and garlic minced. Unite it climbs you pepper, egg, grape, pinoli and parmesan cheese. You mix well the mixture. Formed of the meatballs and fry her. Apart prepared a juice with onion, salt, oil and bald tomatoes. You put the fried meatballs in the juice and laciatele about ten minutes.


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Frittata cafona
Ingredients:
500gr. of vermicelli, garlic, oil, 50gr. of anchovies, capers,
olives, 3 eggs, parsley, lard.
Soffriggete in oil the anchovies with the olives, tomato and capers. You previously mix with the cooked vermicellis adding the eggs and the parsley. You fry the mixture as a normal omelet.


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Purpetielle affucate
Ingredients:
1,5kg. of octopuses, 800gr. of bald tomatoes,
garlic, oil, aromas you launch.
In a container you put still preferably the polipettis alive. In the initial phase of the cooking you add the tomatoes, the oil, garlic and salt having care to cover the pot and to cook to slow fire. When and' become dense and dark, to add some parsley elegantly cut and you continue the cooking for at least other 15 minutes.

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Alice 'mbuttunate
Ingredients:
750gr. of anchovies, 2 eggs, 100gr. of black olives, 50gr. of capers
bread crumb, bread's crumb,
aromas you launch.
You clean the anchovies also removing the thorns and open her to you. Prepared a mixture of olives, parsley, capers, garlic with bread's crumb bathed and peppery. You fill the anchovies. You beat the eggs and passed you the stuffed anchovies, therefore in the bread crumb and you fry.

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Cefaro alla Pusilleco
Ingredients:
2Kg. of mullets, tomatoes, onion, sage, celery, nails of carnation,
rosemary, oil, salt, pepper.
You brown in a frying pan the aromas with the onion and the tomatoes. After having sieved you put again in pot and you add the mullets that you will previously have cleaned. You serve I sprinkled of parsley.

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Baccala'(aulive e chiapparielle)
Ingredients:
600gr of dried cod', 150gr of black olives, garlic,
50gr of capers, oil, scratched bread, salt.
You carefully wash the dried cod' also eliminating the skin. You mix the garlic with the bits (having care to remove the bone) olives, capers, salt and oil. Seasoned with this I mix the dried cod' put in a baking-pan with little oil. You cover the all with some scratched bread and you insert in the oven for a mezz'ora.


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Treglie 'ncartoccio
Ingredients:
5 mullets, bread crumb, oil, liomone, parsley, oregano, garlic,
pepper, salt, 5 sheets of paper oleata.
You pass on mullets (of some ettos) an I mix formed by pepper, salt oil, garlic, oregano, vinegar, parsley and lemon. You wind the mullets in the sheets of paper oleata and put her in the oven in a saucepan with a thread of oil. You make to cook for a mezz'oretta.

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