Giorgia Pecoraro sent us her recipe for gnocchetti with turnips and clams. Send us your Apulian recipes, we will publish them on our website YouCook section. Click here to read how it works. Ingredients 300 gr. of turnip 500 gr. of clams 300 gr. of gnocchetti 4 tablespoons of olive oil a clove of garlic white wine q.b. salt q.b. pepper q.b. Bring to a boil salted...
Andy Luotto is an Italian-American actor and television personality, mainly active in Italy. Andy cooks in the most important restaurants, on TV, on the occasion of the famous gastronomic fairs and as a personal chef. He won several awards and he has opened venues seducing more and more palates in Italy and all over the world, and ours too. So here’s the recipe...
Serves 10 600 g stale bread of Altamura 240 g Parmesan cheese, grated 6 eggs chopped parsley 180 g flour 330 g milk salt, pepper 1 kg boiled turnip greens 500 g potatoes 400 g red onion 400 g olives, pitted and cut 500 g tomatoes 700 g of free-range chicken fumet 3 bay leaves chili, garlic extra virgin olive oil salt, garlic 10 eggs 10 slices of Altamura bread rubbed...
Chef Domenico Lampedecchia sent us his recipe of dough chunks stuffed with curd on a tartare of fish and pearl barley, with baked tomato sauce and smoked flavored with olive leaf. Send us your Apulian recipes, we will publish them on our website YouCook section. Click here to read how it works. For the bocconcini 16 sheets of fresh pasta 6×6 cm 250 g of curd 250...
Here is the recipe of Ezio D’Onghia. Ingredients 2 filetti di persico breadcrumbs grana padano cheese, grated parsley salt pepper evo oil Put the perch fillets in a pot covered by baking paper, add one tablespoon of olive oil and place the fillets on the pan. Sprinkle with the ingredients (parsley, salt, pepper, grated cheese, breadcrumbs) and then add evo...
