 Acquasale from Basilicata, Italy | |
| Alternative names | Acquasala, cialledda |
|---|---|
| Type | Antipasto |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Onions, tomatoes, pepper, eggs, extra virgin oil, stale bread |
Acquasale is a typical dish in southern Italian cuisine, especially in Campania, Basilicata, and Apulia regions.
It is made of stale bread, onions, tomatoes, peppers, eggs, olive oil, water, and salt. The onions are browned in oil, then the other ingredients are added. The mixture is poured onto stale bread in a soup dish.[1][2][3][4][5][6]
See also
References
- ^ "Ricette dell'antica Lucania (a cura di Matilde Iungano): Acquasale" (PDF).
- ^ Rivistainforma.it: Acquasale cilentana: i benefici nutritivi di un piatto “povero”
- ^ Mangiareinbasilicata.com: Acquasale, piatto tipico della tradizione lucana (webarchive)
- ^ Gnamitfood.it: Ricetta tipica a cura del portale di ricette Gnamit (webarchive)
- ^ LaCucinaItaliana.it: Acquasale, la ricetta tradizionale della Basilicata
- ^ Cookist.it: Acquasale: la ricetta gustosa e veloce del piatto tipico pugliese
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This page was last edited on 17 May 2024, at 21:27