Ingredients (serves 4) 16 fresh oysters parsley breadcrumbs evo oil salt pepper Open the oysters and wash them quickly in salted water. Discard the empty half of the shell. Place the oysters in a baking dish. Finely chop the parsley and sprinkle over the oysters. Sprinkle with breadcrumbs and pepper, and drizzle on some oil. Place in a preheated oven at 200°C (390°F)...
Ingredients 1 sheet puff pastry 200 g burrata cheese 250 g chicory 1 garlic clove evo oil chili pepper salt Boil the chicory, then toss in a pan in which the garlic has been sautéed. Add a pinch of chili peppercut into pieces and salt. Remove the garlic and allow the vegetables to cool. Arrange the chicory and the shredded burrata cheese on the puff pastry sheet....
Ingredients 300 g of small Apulian black olives evo oil a few garlic cloves salt to taste Wash the olives well and strain. Heat the oil in a pan and then add olives and garlic. Adjust the salt and keep frying them over a low heat for app. 20 minutes. Stir gently so they don’t get mushy. This is the simplest version of fried olives. There is also a richer preparation...
Serves 4 4 eggs 1 tbsp of pecorino cheese, grated, a dozen or so fresh mint leaves evo oil salt Separate the eggs and beat the yolks with a pinch of salt and the cheese. Add the mint leaves. Separately beat the egg whites to peaks and then add to the mixture. Fry in a pan with a little oil turning when half cooked. ...
This a delicious dish which is prepared in Foggia in the evening when the very fresh cheese made from buffalo’s milk produced in the morning is brought to the city. Ingredients Provola buffalo cheese Altamura bread Evo oil anchovies tomatoes parsley Place slices of fried homemade or Altamura bread in a baking pan, season with bits of salted anchovies, striped...
