Molise compote

Italian traditions in the culinary field always reserve pleasant surprises for food lovers. Today we will discover  Molise, an unexplored land almost swallowed up by the neighboring regions, but which has made this peculiarity a source of pride.

Here, in fact, it seems as if time is still marked by slow movements and ancient flavors. Visiting this place will allow you to rediscover and appreciate ancient costumes and savor unique dishes that are among the best Italian recipes you’ll ever have the opportunity to try.

This particular region is rich in immense countryside and cultivation of olive trees, vineyards and orchards. These are the ingredients that are the basis for the main dishes typical of the area. Among them, the Molise compote.

Today we will talk about this delicious dish and we will reveal the secrets to make the original recipe.

The pleasure of culinary tradition

The Molise compote is the most famous appetizer belonging to Molise cuisine, also served in more elaborate variations in many gourmet restaurants. It is made with simple ingredients, which all together are placed on the taralli, (traditional biscuits) to create a simple, fresh and tasty appetizer.

To prepare the original recipe you will need:

  • 4 Molisani taralli
  • 2 hard boiled eggs
  • 4 anchovy fillets in oil
  • 8 green olives
  • 8 black olives
  • 400 g of ripe red tomatoes
  • 1 cucumber
  • 1 pepper
  • 1 stalk of celery
  • 1 tablespoon of oregano
  • 4 tablespoons of white vinegar
  • 60 ml of oil
  • Salt to taste.

How to prepare a perfect Molise compote

To prepare the original recipe of the Molise compote you will have to dip the fillets of 4 finely chopped anchovies in an oil-filled bowl and add salt and oregano.

In the meantime, you will move to the Molise taralli, also called “vescottera”, a particular local variety in the shape of a braided ring larger than the more well-known Apulian taralli. Bathe them in a little cold water and sprinkle them with a little vinegar and then dry them on paper towels.

When they are dry, place them on a serving dish and start to season them with the different ingredients of the Molise compote.

First of all, position the tomatoes which have previously been deprived of seeds and cut into rounds. Then continue with the peeled cucumber cut into very thin slices and then do the same with the pepper and celery.

Finally, end it off with slices of hard-boiled eggs, and the previously seasoned anchovies.

The recipe for the Molise compote is thus completed. Now you can make your appetizer even more delicious by adding a little oil and decorating it with green and black olives.

You could also use your creativity to enrich the dish with other ingredients, such as onions, salad leaves and even pieces of tuna in oil.

The dish is now ready to be placed in the fridge for at least half an hour before serving. Cover it with  cling film and let it rest until the arrival of the guests.

You can serve the Molise compote both as an appetizer and as a main dish, since it is a fairly rich dish.

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