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.
Paccheri al vapore con ricotta dolce e ragù leggero di agnello This is a recipe from Alta Murgia area. Ingredients (serves 2) 20 paccheri 500 g ricotta cheese 500 g legs of lamb, pieces 2 liters of tomato sauce 2 yolks 1 stalk of celery 3 carrots 1 onion 3 bay leaves 1 lemon cinnamon 150 g of sugar extra virgin olive oil salt q.b. pepper q.b. Sauté chopped celery,...
This is a simple spit-roasted lamb in the fireplace (or rotisserie) recipe. For your convenience, it can be easily prepared in pieces and cooked in a lockable bbq grill rack with a handle. In Puglia, this is a classic second course served during Easter and other spring Sunday lunches. Arrange the lamb pieces on the bbq grill rack (we recommend 3 or 4 pieces per person,...
’Li puddhricasci’ are typical of the period of Easter. This is a typical recipe from Salento. Serves 4 1 kg of flour 200 ml of extra virgin olive oil 100 ml of anise brewer’s yeast cinnamon to taste 1 orange peel of 1 lemon 5/6 eggs salt, pepper to taste Make a mound of flour and put the yeast in the center with a bit of warm water and salt. Add the oil,...
Taralli with julep (scelèppe in Apulian dialect) are typical of the Easter season and especially on Good Friday. Ingredients For the taralli: 1 kg (2.2lbs) flour 200 g (7oz) evo oil 14 egg yolks For the julep: 500 g (1.1lbs) sugar 1 egg white lemon to taste Start mixing the flour with half of the evo oil. Add slowly, during mixing, the other half. When the dough...
Roast lamb and potatoes is without a doubt one of the Easter lunch favourite second courses in Southern Italy. But in Puglia it is not uncommon to eat it on regular Sundays too. Ingredients 1.5 kg (3 lbs) lamb pieces 1 kg (2 lbs) potatoes 2 garlic cloves evo oil parsley 2 rosemary sprigs salt pepper breadcrumbs and/or grated pecorino cheese (optional) Place the lamb...
Ingredients (serves 4) 250 g dried fava beans 350 g tagliolini (flour, water, salt) 1 onion 1 tomato 8 sweet cruschi peppers extra virgin olive oil 7-8 oyster mushrooms 1/2 glass of dry white wine salt pepper Prepare the tagliolini by placing the flour on a surface and mix with water and salt. Roll out the dough and cut the noodles in half a centimeter. Let them...
