In the culinaria tradition of Pietragalla one of intramontabili prescriptions is that one of "migliatieddo". Better known like involtino, it is considered a true one and own leccornia from who it does not have particularly sophisticated tastes

"migliatieddo" it does not demand of one laborious preparation. Ransom longitudinally to small pieces one sure amount of frattaglie of lamb (liver, lungs, heart, intestines, veil of lamb etc). It must wrap pieces with the veil of agnello(opportunely washed and risciacquato) after to have flavored them with garlic, prezzemolo, it knows them, pepper and cheese.

Obtained the involto, it can be passed to tie it with the intestines of agnello(in lack can be used of the simple thread). Finally it is passed to the baking operations. Traditionally "migliatieddo" it is cooked on the live coal, but also to the furnace or in the gravy, the pietanza remains gustosa.Tried this prescription and remembered: "migliatieddo" it acquires a sapore still more special if accompanied from some wine glass of our campaigns.

The famous pietragallese cicoria

Ingredients for four persons
 - 1 chilo of year-old calf bacon
 - sedano
 - 2-3 tomatoes
 - a little sausage
 - a little cotechino
 - 1,5 chili of cicoria
 - 1 bone of prosciutto raw

Preparation

To put the meat in one pot and to make it to bubble, to add to all the ingredients, obviously except the cicoria.Once that all it is already bubbled, to filter the brodo and to pour it in an other pot with the cicoria, anch' it already bubbled, for insaporirla.

Every plate comes flavored, ragù pecorino. E' of obligation to accompany this plate with the optimal pietragallese wine.

"Lu Sang' nacc" of the series of the pig is not thrown null

The sanguinaccio it is obtained from the blood, than fuoriesce from the throat of the pig, in the moment in which it comes killed. The tradition wants that it comes collected to the moment in a bucket.

Ingredients:

½ liter of pig blood

1 fusing chocolate tablet

½ liter of latte

a little sugna

3-4 sugar spoons

1 chilo of flour

a bustina of I leaven

Preparation

The collected blood comes leaked and poured in one pot stirred with the latte ones, chocolate, sugar and sugna. It is put to cook to the slowest fire for 5-6 hours, stirring continuously. In the meantime it is prepared leaf through it normally and it is put to cook in the furnace. Once cooked, it leaf through it comes filled up from the blood, it is made to cool, and lu sang' nacc ready.

The Calzone with the onion
Also the calzone with the onion it makes part of the pietragallesi gastronomiche habits. It is a prelibato cake and traditionally it is present on christmas the pietragallesi tables during festivity.

In order to prepare it it must use the following ingredients:

- 1 kg of flour;

- water;

- 1 oil spoon;

- they knows;

- fresh onions;

- anchovies;

- fichi buckets;

- grape passes;

- almonds;

- garofano nail;

- miele(cooked wine or sugar goes well also);

- walnuts.

E' necessary to carry out two distinguished operations which the preparation of the filling and that one of leaf through.

As far as before it must soffriggere the part white woman of the onions in olive oil; subsequently to tritare the fichi buckets, to spelare the almonds in hot water, to toast them and to mill them; to remove the lische to the anchovies and to mill them; after that one assembles all.

For it leaf through it comes put the flour on the spianatoia, is arranged to Fontana and they join an oil spoon, a pizzico of knows them and sugar and a po' of lukewarm water. To still paste and to add water in order to obtain one soft paste and smooths down.

Then it must foderare a teglia of oil until the edges with half of the paste spread before with the mattarello in order obtaining one leaf through of some millimeter of thickness.

Therefore the filling can be poured then and the remained paste. It leaf through rested on the filling must have the combacianti edges with those of leaf through below to the filling; then they can be operated of the smerli with the appropriate stamp in order to embellish the pietanza that will be cosparsa from oil and sugar.

Therefore to cook in furnace for one some thirty of minuteren and to leave to cool before being about itself to taste

Paste with the mollica of the bread:maccaron there the typical flat mddea "of the eve of Been born them

Ingredients (for the mollica):
Walnuts, crushed almonds
Fichi (withered in summer just in order to prepare this plate)
Malvasia (withered grape of the same country), a little cinnamon, sugar, onion sp' nzad (that is first of the period) mollica of seasoned bread, 1 scato it of peels to you, stockfish (today but 1 chilo ½ liter of lukewarm water is used the hard grain flour eel)

To prepare the paste

To spread the flour on the t' mbagno (spianatoia), to make a hole the center, in which little to the time the water is poured and s' it begins to paste, forming a small cake that then is spread with a matterello, forming one leaf through of ½ cm, to make to dry and then to cut to fettuccine.

Pto reparare the mollica

First of all to sbriciolare the mollica. To take one pot and to pour 4-5 oil spoons, to add one onion segment sp' nzad and to make to soffriggere to slow fire for approximately an hour, to add 3-4 then fichi, one ten of almonds, a cluster of malvasia, 5 walnuts, and 1cucchiaio of sugar, to make to always amalgamate all to slow fire for little minuteren.

Pto reparare the gravy

Soffriggiamo the onion, we add peels to you, the stockfish or the anguilla.Dopo to have prepared all to flavor the paste with the mollica and the gravy, to serve very warm accompanied to greet wine glass preferibilmente white man.

Focaccia "who frittl"
 

To buy half to furnace 1 chilo and of paste frolla. To gain the grass
or (the nzogn') from the pig in order to make to fry it in one frying pan. To spread the paste and to put in it nzogn' and the frittl', these last ones gain to you from the fat person of the pig. To leave to rest for approximately five minuteren close to the fire and then to put in furnace to cook finchè the surface of leaf through leggermente does not become to rossa.Servire very warm, accompanied from a good local wine glass.