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 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...
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...
