’Li puddhricasci’ are typical of the period of Easter. This is a typical recipe from Salento. Serves 4 1 kg of flour 200 ml of extra virgin olive oil 100 ml of anise brewer’s yeast cinnamon to taste 1 orange peel of 1 lemon 5/6 eggs salt, pepper to taste Make a mound of flour and put the yeast in the center with a bit of warm water and salt. Add the oil,...
Ingredients 500 g flour 2 eggs evo oil salt 200 g eggplants and zucchini 400 g pork meat or veal scamorza or caciocavallo pepper 2 tomatoes Prepare a dough with flour, eggs, lukewarm water, some drops ov evo oil, a pinch of salt. When it gets velvety cut it into two parts and roll them out into two thin sheets, one bigger than the other. The filling is made with...
Ingredients 500 g of all-purpose flour 1/2 brewer’s yeast 280 ml of lukewarm water 4 tbsps evo oil salt pepper a pinch of sugar 300 g of piquant ricotta cheese tomatoes anchovies cipolla tritata Mix together flour and water where you had previously melted some brewer’s yeast. Knead and add sugar and oil. Mix until you obtain a smooth dough and let rise for 1...
Ingredients for 6 pies 1 lb puff pastry 125 g (4 1/2) mozzarella cheese, chopped 150 g (2/3 cup) tomato sauce in chunks 1 egg béchamel sauce evo oil salt & pepper Make two circles of 55 thick dough. One must be larger than the other one. On the large circle arrange the béchamel, chopped mozzarella, salt, pepper and the tomato sauce. Close with the top circle...
Taralli are classically formed into rings or ovals. They are briefly boiled before being baked, which gives them a very interesting texture. Baked taralli can be kept in an airtight container for several months. They are crisp bread rings made with soft-wheat flour, olive oil and white wine, and flavoured with spices – generally fennel seeds. Sweet taralli are...
The calzone from Ruvo di Puglia is linked to the tradition of Carnival in Puglia. Jeudi Gras is the day of the culinary tradition with “u calzaune de Riuve.” For the occasion, the bakers and bakeries in the area prepare each year a giant calzone. The one of 2013 was 4 meters long. The “calzaune de Riuve” is prepared – as the grandmothers...
