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 (4 servings) 4 octopus 350 g rice 100 ml evo oil 100 g white wine 1 onion 1 hot chili pepper 4 canned tomatoes salt Heat the oil in a casserole and saute the octopus beaten and cut into pieces, add wine, hot chili pepper cut into slices and finely chopped onion. Let the wine evaporate. Add water and cook until he octopus is tender. Add the smashed tomatoes...
“Scapece gallipolina” is fried fish marinated in saffron, vinegar and breadcrumbs. It is a typical dish of the city of Gallipoli, in Salento. Ingredients 1 kg small fish (e.g. whitebait) flour breadcrumbs 250 mg powdered saffron evo oil 1 l (2 pts) white wine vinegar Clean the fish very well, dip in flour and fry in a pan with ample hot oil. In a bowl...
Brasciole is a dish with meat sauce that is always prepared in Puglia on Sundays. It is a meat roll, originally horse meat, stuffed with parsley, garlic and Parmesan cheese and cooked in tomato sauce that gets very tasty and it can be used for pasta, especially orecchiette. Or you can also enjoy braciole as a second course. Ingredienti per 2 persone 400 g horsemeat...
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...
Ingredients per 2 persone 160 g spaghetti 6 sea urchins 1 garlic clove parsley, finely chopped evo oil salt Boil spaghetti in salted water until al dente. Drain, retaining some of the cooking water. Soften the garlic in a frying pan with oil. Toss the pasta in the garlic and oil adding a few tablespoons of the cooking water then add the sea urchin roe and stir for...
Ingredients (serves 4) 500 g (5 cups) flour brewer’s yeast evo oil salt warm water figs vincotto sugar or honey Dissolve the yeast in warm water. Make a well in the flour and add the yeast and a pinch of salt, mixing with lukewarm water to soften the mixture. Knead until the ingredients are well combined and leave to rise for 2 hours under a towel in a warm place. Form...
