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.
Frisella (or frisedda, fresedda, frisa in the various variants of Puglia) is a type of tarallo made of durum wheat, baked once, than cut in half horizontally and re-baked in the oven. It has a porous and compact look. Is important to distinguish between frisella and bread: the frisella is not a bread, as it is baked twice. 4 servings 4 friselle (barley bread rings) 4...
Serves 4 200 g orecchiette di grano arso (burnt wheat) pasta 500 g tender zucchini leaves and shoots 2 garlic cloves aged sheep’s milk ricotta cheese extra vergin olive oil salt Clean the zucchini, choosing the most tender parts and the smallest leaves (the filaments should be removed from the larger leaves). Cook the vegetables in salted water. When cooked,...
Serves 6 6 artichokes 3 eggs flour oil for frying salt Clean the artichokes, remove the outer leaves, cut the tips. Divide the artichokes in half and cut into six or eight parts in wedges or slices, with the tip of the knife remove the beard inside. Put the artichokes in a cup with water and lemon juice so they do not blacken. Beat two eggs separately, soak the pieces...
The hyacinth bulb omelette is a recipe that belongs to the culinary traditions of Puglia. The basic ingredients are like the ones of the classic egg omelet but it is enriched with boiled wild onions (lampascioni). The bulb of lampascione is cultivated all over Puglia. These bulbs are famous all over the world for their size, their genuine and strong taste, their...
Serves 4 300 g flour 400 g mixed vegetables (squash shoots, silverbeet, cherry tomatoes, escarole) 2 garlic cloves chilli pepper 125 ml extra virgin olive oil salt Mix the flour with lukewarm water to form a soft, smooth dough. Form 3 cm long thin strips of the dough. Using a knitting needle, roll each strip into a spiral shape. Soften the garlic in a pan with the...
The most important first course from Salento cuisine is homemade pasta, the ‘maccarruni’ or ‘minchiareddi seasoned with good tomato sauce and ‘ricotta schianta’ that has a very strong taste. Maccaruni pasta is prepared with wheat flour and/or barley flour and water, and using “lu fierru”, a wire of a few millimeters in diameter...
