In this category you find the traditional recipes of Puglia. From the classic ‘orecchiette con le cime di rapa’ (orecchiette pasta with rapini) to the pasticciotto, typical of the area of Lecce. From ‘panzerotti’ to sgagliozze (fried polenta). Simple ingredients, as they were used by our ‘nonnas’, and flavours that remind of home.
Serves 4 1 kg mussels 1 kg clams 400 grams of squid already cleaned 350g prawns (shelled tails) 1 sprig of parsley 2 garlic cloves 1 glass of white wine 2 tablespoons of fish stock 320 g Carnaroli rice extra virgin olive oil 1 onion 1 chilli pepper salt Clean the fish very well. For the clams: choose it one by one, discarding the broken ones and put them to soak...
The potato pizza is a recipe from Apulian cuisine. In the other regions it is known as potato gateau. It is prepared with a mixture of simple ingredients such as potatoes, grated cheese, mozzarella cheese (or smoked cheese) and prosciutto or mortadella. It can be served hot, warm or cold as the appetizer, or side dish Ingredients 1,2 kg potatoes 100 g butter salt...
Here is the recipe for what once was called the dish of the poor peasants from Puglia and it consists of stale bread. Today it can be served as a delicious crunchy finger food or as an appetizer or on orecchiette with ragu. A very versatile dish that we love. Ingredients for 15-20 bread balls 500 grams of bread crumbs q.s. 2 or 3 eggs chopped parsley 100 gr of grated...
Pettole are small dough fritters that have different names depending on the area (pèttëlë in Apulian dialect , zeppole in Irpinia, scorpelle in San Severo, pèttuli in Brindisi, pittule in Lecce, pètt’l in Matera, pèttule in Potenza) and you can make them salty, sweet or even stuffed with onions, turnip greens, olives, tomatoes, vegetables or even mussels. Ingredients...
Calzone with prosciutto and mozzarella cheese (U calzone c’u presutte e la mozzaredd) Ingredients for the calzone (36 cm diameter) or 30 panzerotti 500 grams of all-purpose flour 250 ml of warm milk or warm water 2 teaspoons of salt 2 teaspoons of sugar 2 teaspoons extra virgin olive oil 25 g of yeast For the filling: 200 grams of ham slices 200 grams of mozzarella...
The bulb of lampascione is cultivated all over Puglia. These bulbs are famous all over the world for their size, their genuine and strong taste, their nourishing and even therapeutic properties. There are many ways to prepare them: in the oven, with oil and lemon, with eggs, golden and fried, over charcoal, in pickle, soused, sautéed with garlic and parsley. The...
