Ingredients 500 g round hot chilli peppers 200 g tuna in oil, drained 5 anchovies in oil 2 tbsps capers 3 juniper seeds 3 cloves 6 mixed peppercorns 250 ml white wine vinegar 250 ml white wine Wash the chilli peppers and remove the stems. Using a pointed knife and small spoon, fully empty. Pour the wine and vinegar into a saucepan. Add the spices and salt, and bring...
Ingredients (4 servings) 4 eggplants 50 g black olives capers pecorino cheese, grated mint leaves basil salt pepper evo oil Cut the eggplants into halves lenghtwise and keep them in water and salt for 30 minutes. Dry them and with a knife cut the flesh into many little squares taking care not to detache them completely. Separately blend together 50 g of finely chopped...
This is a recipe that dates back to the eighteenth century and it was invented by monk-physical Michelangelo di Vico del Gargano. The mussel of San Giacomo (St. James) or “scallop” or “fan” must be alive. Place your scallops and their shell on the grill, a foot from the coals, for about ten minutes, until the mollusk will come off. During...
The mussels au gratin are a delicious sea appetizer from Puglia: their shell is filled with a good stuffing that consists of bread crumbs, Parmesan cheese and parsley, seasoned with the cooking liquid from the mussels themselves. They are simple and fast to prepare and they are the perfect recipe for a tasty fish dinner. Ingredients 1 kg black mussels 100 g breadcrumbs 50...
Sgagliozza is a dish from Bari. It is a square or rectangular piece of fried polenta and it is sold after the mass outside the St. Nicholas Cathedral during the day dedicated to the saint and through all the winter time in the Bari squares. Ingredients 250 gr cornmeal flour for polenta water salt oil Preparation Bring salted water to a boil in a heavy large saucepan....
