Discover Mallone: A Traditional Campanian Dish

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Explore the rich history and recipe of Mallone, a beloved Campanian dish made with turnip greens and potatoes, perfect for any occasion.

Introduction to Mallone

Mallone is not just any dish; it is a symbol of Campanian culinary tradition. This extraordinary peasant food hails from the heart of Italy, specifically the Salerno region. Its name may be puzzling at first glance, but it derives from the appearance of its main ingredients—turnip greens and potatoes—once they are squeezed together, resembling a large walnut husk. The simplicity of these ingredients underscores its identity as a quintessential poor man’s meal. Historically consumed primarily in areas like Valle dell’Irno and Irpinia, Mallone has recently gained popularity thanks to local festivals celebrating this rustic delight.

The Origins of Mallone

The origins of Mallone date back to the challenging times during the World Wars when resources were scarce. The dish was originally known as "mallone sciatizzo," a term that hinted at its preparation method involving cutting and mixing available vegetables. Initially made with leftover greens or wild herbs such as chicory and Swiss chard, this dish epitomized frugality and creativity in cooking. Only those fortunate enough could enhance their Mallone with pork fat or olive oil. Today’s version retains its core elements but focuses on using larger turnip green leaves, often discarded in other recipes, aligning with sustainable cooking practices.

Variations Across Campania

As with many traditional recipes, variations of Mallone exist throughout Campania. In Cilento, it is affectionately called "foglie e patane" (leaves and potatoes), serving either as a side dish or as part of a full meal. In Avellino, it pairs beautifully with graurignolo pizza—made from corn flour—a staple in both Campanian and Lucanian kitchens. In Salerno, locals enjoy it alongside crispy mascuotto bread, particularly during the annual Bracigliano festival dedicated to this beloved dish. There’s also an ongoing debate regarding the ideal ratio of potatoes to greens in preparation; each cook can adjust according to personal taste preferences.

How to Prepare Mallone

Making Mallone at home is straightforward yet requires some attention to detail during preparation:

• Ingredients Needed: Turnip greens (rapa), potatoes, extra virgin olive oil, garlic, chili pepper, salt.
• Cooking Steps:
  1. Boil the turnip greens for about 10 minutes until tender.
  2. Cook whole potatoes for approximately 20-25 minutes until soft.
  3. Drain the greens in cold water and squeeze out excess moisture.
  4. Peel and mash the potatoes with a fork while seasoning them with salt.
  5. In a pan, sauté garlic and chili pepper in olive oil before adding both mashed potatoes and squeezed greens.
  6. Cook everything together for about ten minutes; adjust seasoning if necessary.
• For an authentic touch, consider adding stale bread pieces at the end or serving it alongside original mascuotto bread!

Conclusion: Embracing Tradition Through Taste

Mallone stands as more than just a dish; it embodies the resilience and ingenuity of Italian cuisine amid adversity. Its journey from humble beginnings to contemporary menus reflects broader trends towards embracing local ingredients and sustainable practices in cooking today. Whether enjoyed during festive occasions or family gatherings, Mallone invites everyone to experience its rich flavors rooted deeply in history while remaining accessible for modern cooks.

Photo by Louis Hansel on Unsplash