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...
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...
The onion calzone is a traditional dish from Puglia made with spring onions (‘sponsali’ in Apulian dialect or ‘cipollotto’ in Italian) and shortcrust pastry (‘pasta frolla’). Some people also make it with pizza dough. Ingredients For the shortcrust pastry: 600 g all purpose flour 250 g water 100 g evo oil 15 g salt a pinch of brewer’s yeast For the...
Ingredients for 1 focaccia 800 g 0 flour 250 g potatoes, boiled 25 g brewer’s yeast 1 egg 1 sprig rosemary evo oil fine and course salt pepper Dissolve the yeast in a cup of warm water. Make a well in the flour and add half the potatoes, the dissolved yeast and a teaspoon of salt. Mix the ingredients, adding more water until the dough is formed. Put the dough...
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...
Panzarotti or panzerotti are filled, savory pastries. They are small versions of calzone or closed pizza, but produced with a softer dough. For further info click here. Ingredients for 25 panzerotti 1 kg flour 1 brewer’s yeast 400 ml water 1.5 tablespoons salt 1.5 kg mozzarella 800 g peeled tomatoes 100 gr grated pecorino romano salt pepper 1 lt oil for frying Mix...
