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.
Serves 2 100 g fresh fava beans 100 g fresh beans 100 g fresh grass peas 100 g fresh peas 1 onion 3 bay leaves 3 juniper berries evo oil pepper salt Clean and wash the other legumes. In a saucepan fry the chopped onion in the oil, then add the legumes and cook for 3-4 minutes. Add lukewarm water (or broth), the bay leaves, pepper and salt, and continue cooking for...
Serves 4 320-350 g fresh capunti 2 large bunches of arugula (preferably wild rocket) 4 anchovies extra virgin olive oil pepper or chili a dozen of cherry tomatoes Clean the rocket removing the stems from each leaf, wash it well and let it drip into a colander. Bring to a boil a pot of water, and dip the rocket before and after 5 minutes the capunti. Meanwhile, put...
The “scarcella” is the traditional Apulian Easter dessert. It’s not as fluffy as a cake, nor is it as firm as a cookie. It’s a mix of flour, eggs and sugar wrapped up in a soft dough that you can mold into the shape you desire. Popular forms include the egg or the dove, typical symbols of Easter. Ingredients (serves 6-8) 500 g flour 5 eggs, 3 of which...
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...
Chocolate eggs and colomba cakes are not the only sweets on Apulian tables on Easter lunch. Almond paste lamb is a traditional dessert born at least in the ‘800s. Salento bakeries work very well with almond paste all year around, but during Easter time they create true edible works of art. And some try to make this dessert at home. Let’s see how to make it. Ingredients For...
Ingredienti (serves 8) For the meatballs: 500 g ground beef 2 eggs 100 g breadcrumbs 100 g pecorino cheese, grated salt oil For the tomato sauce: 1 onion 100 ml evo oil 3 bottle of tomato sauce 800 g of can tomatoes 1/2 glass of dry white wine 500 gr beef, cut into pieces 1,2 kg pasta (penne, maccheroni or rigatoni) 500 g mozzarella cheese 200 g mortadella slices 200...
