Frisella (or frisedda, fresedda, frisa in the various variants of Puglia) is a type of tarallo made of durum wheat, baked once, than cut in half horizontally and re-baked in the oven. It has a porous and compact look. Is important to distinguish between frisella and bread: the frisella is not a bread, as it is baked twice. 4 servings 4 friselle (barley bread rings) 4...
Serves 6 6 artichokes 3 eggs flour oil for frying salt Clean the artichokes, remove the outer leaves, cut the tips. Divide the artichokes in half and cut into six or eight parts in wedges or slices, with the tip of the knife remove the beard inside. Put the artichokes in a cup with water and lemon juice so they do not blacken. Beat two eggs separately, soak the pieces...
Here is the menu that we suggest for Easter Monday. Happy Easter! Appetizer: fresh fish and sea urchins. FIRST COURSE: Peas and lamb soup Click here for the recipe SECOND COURSE: Spit-roast lamb pieces in the fireplace Click here for the recipe DESSERT: Taralli with julep Click here for the recipe Homemade liquor (rosolio) Click here for the recipe Click here for...
Ingredients (serves 4) 1 bunch wild asparagus 2 eggs 2 tbsps grated pecorino parsley garlic extra vergin olive oil salt pepper Clean the asparagus, retaining only the soft tips, and wash. Separately, beat the eggs, adding the cheese, parsley, garlic, olive oil, salt and pepper. Finally, add the asparagus. Pour into an oiled earthenware pot. Cook for 15 minutes on...
Ingredients 400 g lampascioni (wild onions) 100 g bacon 2 tbsps of cheese oregano parsley 1 garlic clove olive oil salt and pepper Clean the lampascioni as described here. Put them in a earthenware pot, pour the olive oil and season with salt, pepper, oregano, parsley, cheese and diced bacon. Add water to cover all ingredients. Close the pan with aluminum foil and...
Ingredients (serves 4) 4 slices of old bread 200 g fresh tomatoes 1 red onion 1 garlic clove 1 tsp oregano basil leaves extravirgin olive oil salt Quarter the tomatoes. Chop the onion and garlic. Place the slices of bread on a plate and cover with tomatoes, chopped onion nd garlic, basil, oregano, salt a drizzle of olive oil. Serve after approximately 30 minutes. ...
