Differenze tra le versioni di "La cujunara/en"
Da SAC Terre di Lupiae .
(Creata pagina con "For the preparation, the meat must be cut in small pieces and placed in a terracotta tray with zucchini cut in slices, some potatoes with olive oil, salt and pepper.") |
(Creata pagina con "For each liar fined chopped onions have to be added. At the end, it has to be poured on top half glass of water and cooked with low fire for about one hour. In the end, some p...") |
||
| Riga 9: | Riga 9: | ||
For the preparation, the meat must be cut in small pieces and placed in a terracotta tray with zucchini cut in slices, some potatoes with olive oil, salt and pepper. | For the preparation, the meat must be cut in small pieces and placed in a terracotta tray with zucchini cut in slices, some potatoes with olive oil, salt and pepper. | ||
| − | + | For each liar fined chopped onions have to be added. At the end, it has to be poured on top half glass of water and cooked with low fire for about one hour. In the end, some pecorino cheese can be added. | |
Versione delle 10:34, 4 feb 2016
| La cujunara/en | |
|---|---|
| Comune | San Cesario di Lecce |
| Tipologia | Tradizioni Culinarie |
Zucchini and meat of a castrate sheep male are the main ingredients of “la cujunara”, a traditional food from San Cesario.
For the preparation, the meat must be cut in small pieces and placed in a terracotta tray with zucchini cut in slices, some potatoes with olive oil, salt and pepper.
For each liar fined chopped onions have to be added. At the end, it has to be poured on top half glass of water and cooked with low fire for about one hour. In the end, some pecorino cheese can be added.
