“Scapece gallipolina” is fried fish marinated in saffron, vinegar and breadcrumbs. It is a typical dish of the city of Gallipoli, in Salento. Ingredients 1 kg small fish (e.g. whitebait) flour breadcrumbs 250 mg powdered saffron evo oil 1 l (2 pts) white wine vinegar Clean the fish very well, dip in flour and fry in a pan with ample hot oil. In a bowl...
Brasciole is a dish with meat sauce that is always prepared in Puglia on Sundays. It is a meat roll, originally horse meat, stuffed with parsley, garlic and Parmesan cheese and cooked in tomato sauce that gets very tasty and it can be used for pasta, especially orecchiette. Or you can also enjoy braciole as a second course. Ingredienti per 2 persone 400 g horsemeat...
Braciole is a dish with meat sauce that is always prepared in Puglia on Sundays. It is a meat roll, originally horse meat, stuffed with parsley, garlic and Parmesan cheese and cooked in tomato sauce that gets very tasty and it can be used for pasta, especially orecchiette. Or you can also enjoy braciole as a second course. 4 servings 10 slices of veal grated Parmesan...
In some towns of “Alta Murgia” and “Appennino Dauno”, in Foggia, sausages are made with pork cut into small pieces by hand. The meat is then seasoned with wild fennel seeds, hot chilly pepper, salt and white wine (only in the Murgia region), and then stuffed into the pig’s casing. It can be eaten fresh or aged after being lightly smoked. Ingredients (4...
