The apulian cuisine is simple and genuine. The products of his land go from the wheat of the Tavoliere to the blue fish of the sea (and not only), extra virgin olive oil and vegetables. All of these products are the basis of the best typical dishes of puglia. Thinking about Puglia as not to think of the famous " orecchiette alle cime di rape, are known all over the world, the stuffed mussels and bagels, and its liquor, too, they well known, such as areas of the region puglia.
The bagels are a great accompaniment to an aperitif or a snack outside of meal time. The only problem is that they are like cherries, one leads to another. There are flavored in many ways, the fennel, the pepper, the pepper, just to name a few of the most well known. This is the basic recipe, then you can customize it as you like.
grams 300 00 flour
grams 89 of white wine
grams 60 of olive oil
salt and pepper to taste
flavor to taste with fennel seeds, onion, chilli pepper etc
Form, together with the flour, the fountain to mix and in the centre, add the oil, fennel seeds, salt and pepper and begin to knead. Add slowly the wine and work the dough until the mixture is stiff and elastic. Leave the dough to rest for thirty minutes, after which the formed cylinder of dough with a length of about 7 - 8 inches and formed in the classic shape of taralli, the roundabout, joining the two ends and overlap them to one another. Finished preparing the bagels, boil a pot of salted water and put in the bagels, a few at a time, which should be removed as soon as come to the surface. At this point, the bagels are ready to be put in the oven already hot at 200 degrees for about 30 minutes.
A typical antipasto pugliese crispy and delicious polenta is fried.In the historic centre of Bari are fried to the road especially in the winter, and will accompany very well with cold meats and cheeses.
grams 400 maize flour for polenta
a liter of water
salt to taste
seed oil for frying.
To prepare the polenta, boil the water and pour in the maize flour, following the instructions on the package of corn for polenta. At the end of cooking, however, must be very dense. Transfer the polenta into a rectangular mould with the edges very high, and allow to cool completely for several hours. The polenta should become very dry otherwise it will not fry well. After this time, cut the polenta into slices about a centimeter and fry in abundant olive oil until the slice becomes golden brown. Dry them on absorbent paper and serve still warm.
The first and most famous dish of the apulian tradition. By tradition, the orecchiette are prepared in house, but are already ready in all supermarkets. Following the recipe with the turnip greens, I'll write the recipe to make orecchiette at home.
Grams 400 of turnip greens
grams 400 of orecchiette
4 anchovy fillets in oil
1 teaspoon of sweet paprika
1 clove of garlic
salt, olive oil and red pepper enough
In a pot with plenty of boiling water, cook the turnip greens that have been cleaned and washed for about 2 minutes. After that put the pasta fresh that shall boil in about 5 minutes.
Prepared in the meantime, the sauce putting in a pan rather large, a drizzle of olive oil, the whole garlic clove (that will be removed at the end of cooking), the anchovy fillets in oil, coarsely chopped and a pinch of pepper. After 5 minutes of cooking, add in the pan with the turnip tops and the orecchiette, which in the meantime are cooked, drain the cooking water. Gently mix by adding the paprika and serve hot.
grams 250 type pasta tortiglioni
grams 800 of turnip greens
olive oil, grated pecorino cheese, chili powder, olive oil, salt and pepper to taste
Clean the turnip tops having the foresight to choose the turnips with the flowers that are softer. Cook the turnip greens in salted water for about ten minutes, Remove the stems, large, and finely chop along with the onions. In a large pot with a few tablespoons of olive oil saute the onions and stems, chopped of turnip greens for a few minutes, adding salt, pepper and a pinch of chili powder. As soon as the onion is golden brown add two quarts of water and let it boil for an hour and a half. After this time, put in the pot the pasta and the buds and the flowers of the turnips. Cook the pasta al dente and remove from fire. Sprinkle the soup of grated pecorino cheese, adjust salt and pepper and two or three tablespoons of vegetable oil. Served not too hot.
This is a fast and tasty some are also as an appetizer, but is so rich that it becomes almost a single dish.
grams 800 mussels
150 grams of grated pecorino cheese
150 grams of bread crumbs or bread crumbs
2 cloves of garlic
half a small onion
abundant prezzemoli chopped
grams 400 of tomato sauce or peeled tomatoes in pieces
olive oil, salt and pepper to taste.
Carefully wash the mussels with a hard toothbrush and a knife to open the valve. Keep the water of the mussels to cook more in the sauce. Wet the bread and squeeze it well, and with this prepare a mixture by combining the eggs, the grated cheese, a clove of garlic and the parsley chopped very finely. Must be a compact result. With this mixture fill the shells of the mussels and then tried to close them tight.
Prepare now the sauce where you cook the stuffed mussels.
In a frying pan rather large with a few tablespoons of olive oil fry the finely chopped onion and a whole garlic crushed (will be removed at the end of cooking). Now add the tomato sauce or the peeled tomatoes into small pieces and cook about twenty minutes. Combine the mussels and the water of the mussels, cook for around another 20 minutes and serve hot.
This is an ancient recipe of salento, which owes its name to a pignata, that is, the crock pot where it is usually in puglia is cooked the octopus.
1 octopus or octopus for about pounds 1
grams 350 of peeled tomatoes in pieces
grams 500 potato
1 clove of garlic
1 small onion
chopped parsley and a spoon
2 bay leaves
salt, pepper, and olive oil enough
Clean very well the octopus or the octopus cooked and cut then into pieces not very small.
In a few tablespoon of olive oil, in the pot of crock, brown the finely chopped onion and the whole garlic (which then goes out the end of cooking). Combine the peeled tomatoes into small pieces and cook for a few minutes.
Add the octopus pieces, along with the chopped parsley, the 2 bay leaves. Adjust the salt and pepper, and cook very slowly for an hour and a half with the lid. The octopus produces a lot of water in cooking, so there should be no problems with regards to cooking. Is half cooked, add the potatoes, peeled and cut into pieces. After this time, cook for a further twenty minutes, the octopus without the lid to pick up a little of the sauce. Sprinkle with the chopped parsley and serve hot.
It is a liquor typical of puglia made from the nuts.It is well known both in Italy and in the world. It is a liqueur with digestive properties.
half a liter of alcohol at 95 degrees
half a kilogram of nuts
1 stick of cinnamon
the peel of half a lemon
150 grams of sugar
100 grams of water
In a glass container very large, place the walnuts that have been chopped into small pieces together with the peel of the lemon, the cloves, the nutmeg and the cinnamon stick. Join now the alcohol at 95 degrees, and immediately close the container to prevent the alcohol to evaporate. Leave to infuse for 40 days in a cool place, and dry and possibly ventilated place.
After this time, cook the water with sugar to prepare a syrup that is added to the liquor after it has cooled completely. Mix and filter before bottling the liqueur. This should be left for several months before drinking usually 3 or 4 .
Typical dolcetto of salento are very greedy because filled with custard.
grams 500 of flour
grams 200 of sugar
grams 200 of butter
2 whole eggs
the grated peel of half a lemon (for the pastry)
half a litre of whole milk
5 egg yolks
grams 80 flour
the grated peel of half a lemon
grams 170 sugar (for the custard)
Prepare the pastry for biscuits. In a bowl, combine the flour, sugar, room temperature butter, cut into small pieces, two eggs beaten, and the grated peel of half a lemon. Knead the dough on a pastry board to get a dough firm and elastic. Wrap the dough in a sheet of clear plastic and put in refrigerator for at least 50 minutes.
Prepare in the meantime the pastry cream. With the electric beater, whip the egg yolks with the sugar, add the flour and the grated lemon zest. In a saucepan cook the mixture of egg and sugar with the milk until it reaches the boil. Just boiled, put the mixture in a bowl to let it cool completely.
To make these biscuits serving of special molds (they are the moulds in oval aluminum).
Take the shortcrust pastry and after having worked a bit with the hands roll out into a sheet about half a centimeter. From this browse cut pieces oval a little larger than the ramekins where you will put the piece to cover the bottom and the edges. Stuff now with the custard in each mold with the shortcrust pastry and cover it with the other pieces of the pastry to close. Beat an egg and brush the surface of the biscuits before putting them in the oven already hot at 180 degrees for 30 - 35 minutes.