In this category you find the traditional recipes of Puglia. From the classic ‘orecchiette con le cime di rapa’ (orecchiette pasta with rapini) to the pasticciotto, typical of the area of Lecce. From ‘panzerotti’ to sgagliozze (fried polenta). Simple ingredients, as they were used by our ‘nonnas’, and flavours that remind of home.
The onion calzone is a traditional dish from Puglia made with spring onions (‘sponsali’ in Apulian dialect or ‘cipollotto’ in Italian) and shortcrust pastry (‘pasta frolla’). Some people also make it with pizza dough. Ingredients For the shortcrust pastry: 600 g all purpose flour 250 g water 100 g evo oil 15 g salt a pinch of brewer’s yeast For the...
The nghiemeridde (or also called turcinelli, gnummareddi, turcinieddi, ‘mboti, marretti) are rolls typical of Puglia, Basilicata and Molise. The nommareddhri are 5 inches rolls of offal (liver, lung and kidney in guts) closed within the gut of lambs or kids, the size of about 5 inches, along with a few leaves of parsley and giant carousel (fennel seeds). Marretti...
500 g fresh anchovies 2 eggs flour for breading pepper to taste salt to taste evo oil for frying Clean the anchovies with a knife. With kitchen scissors remove the head, cut along the belly, open them like a book, remove the entrails and bones. All without dividing the two halves of the fish. Wash them and let them drain in a colander. In a bowl, beat the eggs and...
The filled wafers (‘ostie ripiene’) are a typical sweet of Monte Sant’Angelo, a small town in Gargano are, in northern Puglia. It is a dessert consisting of low fat ingredients and energy (almonds and honey) and the sacramental bread. The wafers are thin and crispy and you can find them in the grocery stores or in the bakeries. Their story is really curious....
Serves 4 200 g wheat flour 00 100 g of wheat flour burned 500 g mussels 300 g shrimp 200 g rocket 20 cherry tomatoes extra virgin olive oil salt pepper parsley lemon basil chilli (optional) 1 clove of garlic cacioricotta cheese or ricotta marzotica Mix the flour and burnt wheat flour with water and salt. Once you obtain a homogeneous and compact dough divide it into...
Servings 4 1 lb chickpeas 1 stalk celery 1 clove of garlic extra virgin olive oil salt and pepper Preparation Soak chickpeas overnight in warm water. In the morning, drain the chickpeas and boil over a low heat, if possible in a covered crock pot, with a celery stick, a clove of garlic, salt and a little warm water. Chickpeas need at least 3 hours of cooking. Meanwhile,...
