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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Basilicata
II
Description
A Basilicata Carnival dish — a frittata-style preparation made with eggs, grated fresh horseradish (rafano), Pecorino and sometimes ricotta, fried in lard until golden outside and barely set inside. Made only during Carnival in February when fresh horseradish is at its most pungent, the rafanata is polarising — the horseradish heat is deliberately aggressive and not moderated by cooking.
III
The Thread
—Freshly grated horseradish as a deliberately aggressive seasoning — the British use it cold; the Lucano cook it into a frittata to slightly moderate but not eliminate the heat British
—Fresh horseradish grated and used as a pungent condiment or ingredient — the Polish Easter tradition of fresh grated horseradish parallels the Carnival timing of rafanata Polish
—Freshly grated root with extreme volatile pungency — the Japanese version of the same fresh-grated-root-immediacy principle; both must be used immediately after grating Wasabi
IV
Flavour Context
The horseradish heat is immediate and clearing; egg and Pecorino provide the rich, neutral canvas; lard gives a porky crust; the heat lingers long after each bite — Carnival food designed to wake the senses before Lent
Pillars V — VII
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