Ingredients per 2 persone 160 g spaghetti 6 sea urchins 1 garlic clove parsley, finely chopped evo oil salt Boil spaghetti in salted water until al dente. Drain, retaining some of the cooking water. Soften the garlic in a frying pan with oil. Toss the pasta in the garlic and oil adding a few tablespoons of the cooking water then add the sea urchin roe and stir for...
This dish belongs to the Apulian tradition. When our grandmother or great-grandmothers didn’t throw away anything. When they used everything, especially in the kitchen, even the leftovers. Spaghetti all’assassina (the translation sounds weird: “Killer’s spaghetti”) was born from the need to recycle the leftovers from the day before. You simply cook the...
This is the basic recipe for fava beans and chicory. It may vary depending on the areas though. In some places no potatoes are added, although this produces a less fluid puree. Other people prefer to mix the mashed beans and chicory before serving, others like to chop the chicory before adding it to the purée. Some like to replace the evo oil with “olio santo”,...
This is a typical dish from Puglia. The word Tiella means a bottom clay pan when once upon a time they used to cook different vegetables. It’s a delicious dish, flavorful and tasting, but you have to use quality ingredients. Servings 4: 500 g mussels 150 g rice 700 g potatoes 400 g tomatoes 1 onion 2 tbsps chopped parsley 1 garlic clove 30 g grated Pecorino 30...
Orecchiette (singular, orecchietta), from orecchio (ear) + etta (small) is a kind of homemade pasta typical of Puglia or Apulia, a region of southern Italy. Its name comes from its shape, which reminds one of a small ear. In Barese dialect it is called recchietedd, or chiancaredd. The traditional dish from Puglia is orecchiette alle cime di rapa. Around Capitanata...
