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.
Maria Rita D’Ancona sent us the recipe of her farfalle pasta with asparagus cream and shrimps from Gallipoli. Send us your recipe and we will publish it. Click here to see how it works. Ingredients 500 gr asparagus 1 kg shrimps from Gallipoli 400 gr farfalle pasta 2 garlic cloves 1/2 glass of white wine evo oil salt pepper In a frying pan sautee the garlic...
Danilo Ricco has delighted our palates with this wonderful colorful and tasty dish. He has decided to share with you all the tricks and secrets on his spaghetti with lobster and prawns. In the preparation he used the Benedetto Cavalieri ‘spaghettine’, a type of pasta made of durum wheat semolina processed and dried with gentle method. But you can also replace...
Andy Luotto gave us the recioe of his delicious pancotto (cooked bread) with sausage and broccoli. 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...
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...
