Crapiata is a traditional soup of Lucanian cuisine, and also of Policoro, which is prepared using simple but tasty ingredients. The base of crapiata consists of beans, grains and vegetables, to which dried pork or lamb meat is added.Here are the ingredients and preparation of crapiata:Ingredients:500 g dried borlotti beans250 g of spelt or barley500 g of potatoes500 g fresh or peeled tomatoes1 onion2 cloves of garlic150 g dried pork or lamb meatExtra virgin olive oilSalt and black pepper to tasteWater to tastePreparation:Soak the beans in cold water overnight.Cook the beans in salted water for about 1 1/2 hours or until soft.In another pot, cook farro or barley in salted water for about 30 minutes.Cut the potatoes into cubes and the onions into thin slices.In a saucepan, sauté the garlic and onion in olive oil.Add the diced potatoes and tomatoes and cook for 10 minutes.Add the chopped dried meat and cook for another 10 minutes.Add the beans, spelt or barley and a little water if needed.Cook the soup over medium heat for about 30 to 40 minutes or until all the ingredients are well blended.Serve the crapiata hot, topped with extra virgin olive oil and freshly ground black pepper.
