Basilicata
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.
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
{"Use fresh horseradish root, grated on the day — prepared horseradish loses the volatile isothiocyanates that provide the defining heat within hours of grating","Grate finely — rough grating creates hot pockets; fine grating distributes the heat throughout the frittata evenly","The amount of horseradish is traditional and generous (80–100g per 4 eggs) — reducing it for timid palates defeats the purpose","Cook in hot lard (not butter or olive oil) — lard is traditional and gives the characteristic crust","Cook covered for the first 5 minutes, then uncover — the steam helps the egg set from the top without flipping"}
{"Grate the horseradish just before mixing with the eggs — the pungency dissipates within 20 minutes of grating","A small amount of aged Pecorino di Filiano (the local Lucano sheep's cheese) gives more character than generic Pecorino","Serve at Carnival temperature: room temperature is acceptable for this thick frittata but a slightly warm serving amplifies the horseradish heat"}
{"Prepared jarred horseradish — it has no pungency compared to freshly grated raw root","Timid quantity of horseradish — the frittata must be spicy to the point of requiring contemplation","Cooking without the lard crust — olive oil gives a different flavour; the lard crust is the traditional character"}
La Cucina di Basilicata — Tradizioni Lucane