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...
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...
Puglia Mon Amour wishes you a Happy Easter with this typical menu that belongs to the real Apulian tradition. FIRST COURSE: Baked pasta Click here for the recipe SECOND COURSE Roast lamb with potatoes Click here for the recipe or Lamb ‘a cutturiello’ Click here for the recipe You can pair the lamb with li puddhricasci Click here for the recipe Benedetto (blessed) This...
500 g fresh anchovies 2 eggs flour for breading pepper to taste salt to taste evo oil for frying Clean the anchovies with a knife. With kitchen scissors remove the head, cut along the belly, open them like a book, remove the entrails and bones. All without dividing the two halves of the fish. Wash them and let them drain in a colander. In a bowl, beat the eggs and...
