Ciambotta Ingredients – Serves 4 Method In a large pan pour the oil and let the red onion, previously peeled and finely chopped, fry for about a minute. Slice the courgettes and peppers into strips, cut the tomatoes into small pieces and add everything to the pan, leaving it to cook for a few minutes […]
Cartellate Pugliesi Ingredients Method To prepare the cartellate it is first necessary to make the pastry by hand. You can also use the ready-made one, but the good and typical Apulian cartellata involves hand-pulled dough. In a saucepan, heat the white wine and oil, which will then be mixed with the flour. The dough is
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Orecchiette Alle Cime Di Rapa Ingredients – Serves 4 Method Clean the turnip tips: remove the worn leaves, and the hard and fibrous outer stems and keep the inner ones smaller and more tender. Take the florets, remove them one by one from the core, remove the outer part of the core and cut the
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Focaccia Barese Ingredients – For 1 Focaccia Method To make the focaccia, start by crushing the boiled potato and combining it with the two sifted flours in a large bowl. Dissolve the yeast and sugar in 100 ml of water and pour them into the bowl, starting to knead vigorously. Add the fine salt and
Bocconotti Calabresi Ingredients – Serves 10 Method On a wooden pastry board, arrange the flour in a heap and place the sugar, eggs, yeast and lard in the centre, mix everything well. Work well until the dough is smooth and soft, then I put it in a bowl, cover and put it to rest in
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Fileja with ‘Nduja Ingredients – Serves 6 For the Fileja For the ‘Nduja sauce Method Sift the flour, place it on the wooden board and form a hole in the middle. Dissolve the salt in half a glass of warm water and gradually pour the salted water into the hole, starting to work the flour
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Perperoncini Ripieni Ingredients – Serves 8 Method Put on kitchen gloves and rinse the peppers. Dry them and remove the top part, then remove the internal seeds with a teaspoon. Pour the wine and vinegar into a saucepan. Combine the bay leaves, black pepper, rosemary and cloves. Bring the liquid to a boil and let
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Cannoli Siciliani Ingredients – Makes 10 For the Shell For the Stuffing To Decorate Method For the ricotta cream Drain the sheep ricotta in a colander and place it in the refrigerator until it has lost the whey, then sift it, and mix it well in a bowl together with the sugar, the vanilla pod
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Pasta alla norma Ingredients – Serves 4 Method In a large sauté pan, heat the olive oil until it’s hot. Turn the heat to medium, add the onion and garlic and cook the mixture until it’s soft but not browned. Add the chilli flakes. Add the aubergines – and watch as they absorb all the
Sarde A Beccafico Ingredients – Serves 6 For the Stuffing For the Topping Method To prepare sardines a beccafico, make sure your sardines are already clean (you will need 520 g of butterflied open sardines). To make the filling: first of all, put the raisins to soak in cold water for about ten minutes. Then
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