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 (serves 4) 400 g fresh orecchiette pasta 300 g red tomatoes 1 garlic clove 1 handful chopped basil pine nuts (or 1 tbsp pesto) hard ricotta cheese evo oil salt Click here to find out how to make orecchiette pasta. At least a couple of hours before serving, prepare the topping by mixing in a bowl the chopped tomatoes, basil, garlic, crushed pine nuts (or...
San Giuannìdde spaghetti Gli spaghetti alla San Giuannìdde o pasta alla San Giovaniello sono un piatto tipicamente barese, molto semplice da preparare e molto gustoso. Serves 4 400 g spaghetti 500 g cherry tomatoes 3 cloves garlic 6 anchovy fillets 2 tsps of capers chili pepper extra virgin olive oil grated pecorino romano In a pan fry the extra virgin olive oil...
Ingredients Pastry 500 grams of flour 250 grams of lard * 200 grams of sugar 3 eggs 1 pcs. ammonia for cakes or 1 teaspoon of yeast 2 lemons ( peel ) * We recommend the use of lard. It is the secret of this traditional recipe. You can replace it with butter, but the result will be different. Custard 1 liter of fresh milk 6 eggs (3 eggs + 3 yolks ) 6 tbsps flour 5...
Ingredients for 1 focaccia 800 g 0 flour 250 g potatoes, boiled 25 g brewer’s yeast 1 egg 1 sprig rosemary evo oil fine and course salt pepper Dissolve the yeast in a cup of warm water. Make a well in the flour and add half the potatoes, the dissolved yeast and a teaspoon of salt. Mix the ingredients, adding more water until the dough is formed. Put the dough...
Serves 4 200 g beans 200 g wild greens (borage, fennel, chicory, wild mustard) 100 g cherry tomatoes 1 garlic clove 200 g durum wheat bread 125 ml evo oil salt Soak the beans for 3 hours. Wash the vegetables. Slice the tomatoes and bread. Cook the beans in a frying pan over a low heat, and boil the vegetables. Soften the garlic in a frying pan with the oil and add...
This one of the most common ‘Sunday lunches’ in Bari. You can serve the ragu with orecchiette, but you can use your favourite pasta. Serve the meat separately as the second course. Ingredients (2 servings) Meat rolls (brasciole) 4 horse or veal slices Parmesan cheese, grated 1 garlic clove parsley, chopped salt pepper 4 pancetta (or bacon) slices Arrange the...
