EAT - L'inizio di una storia
- IL CAROSENO
- Feb 2
- 1 min read
La Poveraccia: the story of a humble dish
Once upon a time, there were eight dwarfs — humble, simple, rural ingredients… yet incredibly rich in flavor.
They are the stars of a dish called La Poveraccia, accompanying the Queen — the strascinata pasta — or the King — the spaghettone — sheltering them under a golden rain of toasted breadcrumbs.
Francesca also presented this dish during the “EAT in Argentina” edition at the Secret Supper in San Antonio de Areco. It is a historic recipe from the kitchen of Chef Giovanni, rooted in the authentic culinary traditions of Southern Italy.
It is born from the union of eight ingredients from peasant cuisine, which together create a deeply Mediterranean flavor typical of Puglia.
This dish has been on the menu of Osteria Caroseno since its opening and is now also served at Casa Caroseno, for garden lunches or candlelit dinners.
It pairs beautifully with strascinate pasta — flatter than traditional orecchiette — or with bronze-drawn spaghettone.
Ingredients:
Arugula
Tomatoes
Red onion (and garlic, optional)
Oregano
Olives
Anchovies
Capers
Toasted breadcrumbs
Method:
Place all ingredients in a pan with plenty of extra virgin olive oil and cook gently. Quantities depend on the number of servings.
Secret tip: combine fresh cherry tomatoes with blanched, peeled large tomatoes for extra creaminess.
Add arugula both while cooking and fresh on top. Finish with toasted breadcrumbs, used instead of cheese in traditional peasant cuisine.
If desired, a bit of parmesan can be added while mixing — it never hurts.
This recipe has traveled the world with the Caroseno family.
If you recreate it at home, let us know!
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