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.
This a delicious dish which is prepared in Foggia in the evening when the very fresh cheese made from buffalo’s milk produced in the morning is brought to the city. Ingredients Provola buffalo cheese Altamura bread Evo oil anchovies tomatoes parsley Place slices of fried homemade or Altamura bread in a baking pan, season with bits of salted anchovies, striped...
Ingredients 4 eggs 200 g ricotta cheese salt pepper sugar cinnamon 20 g raisins and pine nuts milk Mix together in a bowl the beaten eggs, salt, pepper, ricotta cheese previously blended with sugar, cinnamon, pine nuts and raisins and some milk. Stir quickly with a wooden spoon, then trasnfer the mixture to a frying pan with some oil. Cook on a high flame. As soon...
This is a typical dish of fishing-boats crews that prepare it when they go to fish for several days. Ingredients 1 kg little cuttlefishes breadcrumbs parsley pecorino cheese, grated evo oil white vinegar salt pepper Clean 1 kf of little cuttlefishes. Remove the skin, bone, entrails then wash the fish in salted water and finally stuff them with breadcrumbs, chopped...
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...
Serves 2 200 g spaghetti 600 g mussels 1 garlic clove oregano parsley 1 dash white wine evo oil pepper Clean the mussels very well. Remove the meat and set aside with the strained liquid. Soften the garlic in the oil and add the pepper, oregano and parsley, a dash of wine and then the shelled mussels. Boil the spaghetti in water with little or no salt. When cooked,...
Ingredients (serves 4) 300 g goat’s milk ricotta cheese 50 g roasted almonds chilli pepper salt Roughly chop the almonds after roasting in the oven. In a bowl add the ricotta and stir vigorously, adding the almonds. Place the mixture in an earthenware pot and allow to cool for a few minutes before serving. ...
