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.
Orecchiette with fresh cherry tomatoes and rocket is the ideal first course during spring and summer. Ingredients (serves 4) 350 g fresh orecchiette 2 bunches of arugula 200 g of marzotica ricotta cheese, grated 20 cherry tomatoes 2 garlic cloves 6 tablespoons extra virgin olive oil pepper q.b. salt q.b. Wash the arugula. While you cook the pasta, heat the oil in...
Ingredients (serves 4) 800 g lamb thighs 700 g fresh peas 1 onion 50 g lard or bacon, chopped 3 tablespoons extra virgin olive oil 4 slices of bread of Altamura 40 g grated pecorino cheese pepper to taste parsley salt 1 egg Chop the lamb and remove the lamb bones. Peel and chop the onion and the bacon. Chop a handful of parsley leaves. In a saucepan (preferably earthenware)...
Here is the menu that we suggest for Easter Monday. Happy Easter! Appetizer: fresh fish and sea urchins. FIRST COURSE: Peas and lamb soup Click here for the recipe SECOND COURSE: Spit-roast lamb pieces in the fireplace Click here for the recipe DESSERT: Taralli with julep Click here for the recipe Homemade liquor (rosolio) Click here for the recipe Click here for...
Panzarotti or panzerotti are filled, savory pastries. They are small versions of calzone or closed pizza, but produced with a softer dough. For further info click here. Ingredients for 25 panzerotti 1 kg flour 1 brewer’s yeast 400 ml water 1.5 tablespoons salt 1.5 kg mozzarella 800 g peeled tomatoes 100 gr grated pecorino romano salt pepper 1 lt oil for frying Mix...
The mixed fried calamari and shrimps is a classic main sea course, prepared and enjoyed in both summer and winter. Ingredients 500 g squid 500 g prawns flour oil for frying salt Clean the squid by removing the skin, head, eyes and teeth positioned at the center of the tentacles, then the body of the squid cartilage and remove the entrails. Wash very well. Clean the...
Another Apulian traditional dish made with lamb is the “callaredda”. That’s how it is prepared. Ingredients (serves 4) 1,5 kg (3lbs) lamb in pieces 1,5 kg (3lbs) field greens (fennel, wild chicory and thistles) 10-12 cherry tomatoes 2 green onions 1 rapini 1 hot chili pepper grated Pecorino cheese to taste evo oil to taste salt and pepper to taste Clean...
