In this category you find the traditional recipes of Puglia. From the classic ‘orecchiette con le cime di rapa’ (orecchiette pasta with rapini) to the pasticciotto, typical of the area of Lecce. From ‘panzerotti’ to sgagliozze (fried polenta). Simple ingredients, as they were used by our ‘nonnas’, and flavours that remind of home.
Ingredients 1 x 1,2 kg bream or sea bass or red snapper 300 g red tomatoes 1 garlic clove basil evo oil salt, pepper to taste Steam the fish for app. 20 minutes. Allow to cool, then remove the bones. Seaprately, finely dice the tomatoes and combine with the basil and garlic. Season with salt, pepper and oil, and let marinate for 1 hour. Arrange the fillets on a plate...
Ingredients 250 g peeled almonds 200 g sugar 6 egg yolks 3 egg whites 1 lemon peel butter Grind the almonds with the sugar to a fine flour. Put the mixture in a pan with 1/2 cup of cold water. While constantly stirring, heat for 10 minutes. Turn off the heat and wait for the mixture to cool. Then add the grated lemon zest and egg yolks. Beat the egg whites until...
Ingredients 1 kg 00 flour 250 g sugar 3 eggs 250 g ground almonds vincotto 10 g baking ammonia 1/2 glass warm milk 1 glass evo oil Combine the flour, almonds, sugar, eggs, 1/2 glass of olive oil, the baking ammonia dissolved in the warm milk, and the vincotto to form a soft dough. Form into 5/4cm strips. Bake at 160°C (320°F) for 10 minutes. Make the biscuits by...
Serves 4 0.5 kg of durum wheat 300 g of puréed tomatoes evo oil salt and pepper to taste Coarsely pound the wheat, soak in water for a few hours, then cook it. When water gets to the boil strain wheat, then cook in more warm water over a low heat, adjust salt. Add more warm water now and then to prevent wheat from sticking to bottom of the pan. Heat oil in a pan,...
Serves 4 500 g potatoes 500 g zucchini 5-6 cherry tomatoes 1 garlic clove parsley celery evo oil salt Peel the potatoes and cut them into cubes along with the zucchini. Place the pieces in a pan and fill it with water. Add the chopped onion, diced tomatoes, a garlic clove, parsley, celery and salt. Cook for about an hour. Serve hot. Variant: the dish can be topped...
Serves 4 300 g chickpeas 400 g fresh tagliatelle (called tria in Salento dialect) 1 onion 1 celery 1 carrot 1 peeled tomato chops of peeled tomatoes evo oil salt to taste pepper to taste Cook the chickpeas after having soaked them overnight in water with a handful of salt. After the water comes to the boil, strain them and move them to another saucepan with the vegetables...
