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In this category you have the opportunity to showcase your creativity in the kitchen. Send us your recipes with good quality photos to info@pugliamonamour.it.
We’ll choose and publish the most interesting, creative and original ones.
The only rule: you must use at least one typical product of Puglia.

U’ racanat, fennel and cod Serves 4 4 fennels 200 g of salt cod 200 gr durum wheat bread stale 100 g of extra virgin olive oil 100 g pecorino cheese, grated 2 cloves of garlic, parsley q.b. Preparation Wash the fennel and soak in salted water. Separately prepare a stuffing with cod, bread, parsley, garlic, pecorino cheese and add oil. Open the fennel and fill with...

Ingredients 1 kg of mussels extra virgin olive oil garlic tomato sauce (1 liter) 2/3 eggs parsley 100 g of cheese (or Parmesan) salt Preparation Clean the mussels. Open the mussels in a pan with lid retaining the liquid that the mussels release. In a saucepan, saute a clove of garlic, add the tomato puree and cook for a few minutes. In a bowl mix the beaten eggs...

Serves 2 1 burrata 10 cherry tomatoes icing sugar basil leaves 1 garlic clove tomato sauce Sardinian carasau bread evo oil Arrange the tomatoes on a baking tray with basil, garlic and sprinkle with icing sugar to remove the acidity. Bake for 10 minutes at 180C. In the meantime, put the burrata in the mixer. If necessary add in the mixer a bit of its water to make...

After winning the tiella and focaccia barese competitions in Bari, Laura Monno, from Cassano delle Murge, also won the 2014 edition of the Disfida dei Calzoni di Cipolla (onion calzone) that was held in Capurso. She reveals all the secrets of her recipe here. “This time there was no obligation to follow the tradition: a ‘calzone’ where the onion...

Today the talented food blogger Nunzia Bellomo (Miele di Lavanda) presents a very tasty recipe: pasta with ricotta. The pasta with ricotta cheese is a dish typical of the Apulian tradition. Pasta is prepared using fresh orecchiette or cavatelli, and fresh cottage cheese. It should be served as appetizer before bringing to the table the “real” first dish...

Ingredients: 1 kg of black mussels extra virgin olive oil salt pepper parsley a clove of garlic 500 gr of riccioli (pasta) about 10-15 small tomatoes Procedure Clean the mussels and open them on the fire. Put olive oil and garlic (without his “soul” and well chopped) in a pan. Add the washed and cut tomatoes and let them dry. Add salt and pepper. Boil salted...