‘Agnello a cutturiello’ is a lamb based dish of the spring and Easter period. It is typical of the Murgia area and Basilicata. Its ingredients are different even between close-by towns, so it is impossible to find a recipe that works for everyone. Compared to what we propose to you below, the most important modifications include the use of beaten eggs with grated...
Serves 4 1 large rose fish 2 fillets grouper 1 fillet oily fish 1 angler 2 squids 4 prawns mussels 2 onions 1 garlic clove 10 cherry tomatoes parsley a few bay leaves dry white wine evo oil salt, pepper Thoroughly clean the fish, prawns and mussels. Cut the squid in half. Fry the garlic and sliced onions in oil for a few minutes. Add all the fish and splash on a...
Ingredients 1 kg salted codfish (baccalà) 300 g flour 2 eggs 200 g breadcrumbs evo oil salt to taste Remove the skin from the codfish, rinse and soak it in the water. Wipe dray and cut it into pieces. Beat eggs with a pinch of salt. Dredge the salted codfish in flour, dip into eggs and finally dredge in breadcrumbs. Deep-fry the fish in hot oil until golden. Drain...
Ingredients 1 x 1,2 kg bream or sea bass or red snapper 300 g red tomatoes 1 garlic clove basil evo oil salt, pepper to taste Steam the fish for app. 20 minutes. Allow to cool, then remove the bones. Seaprately, finely dice the tomatoes and combine with the basil and garlic. Season with salt, pepper and oil, and let marinate for 1 hour. Arrange the fillets on a plate...
Although they are considered the “meat of the poor”, the little snails picked up from the dry bushes of the Murgia or from vineyards after the rain are a dainty morsel for gourmets. There are many varieties of them and each one is cooked in a different way in the Puglia cooking. Ingredients 1 kg of little snails 1 garlic clove lemon juice oregano fresh...
