Genovese Ragu’ Ingredients – Serves 4 Method To prepare the Genoese, start by peeling the onions and slicing them thinly. Gradually transfer them to a container and go on to peel the carrot. Then chop finely and clean the celery, not throwing away the top leaves. Chop this too finely and set aside. Move on […]
Crocche Di Patate (Potato Crocche) Ingredients – Serves 8 Method Take the potatoes, wash them well and boil them with all the peel in a pot of water. Once the potatoes are boiled, peel them while still hot and mash them with a potato masher. In a bowl, put some butter and mash it with
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Zeppole Di San Giuseppe Ingredients – For 10 Zeppole For the Choux Pastry For the Custard For Decoration Method For the Choux Pastry In a thick-bottomed saucepan, bring the water, the butter cut into small pieces, the salt and a pinch of sugar to the boil. Melt over medium heat (the butter must melt completely).
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Pasta Ammuddicata Ingredients – Serves 6 Method Pour half the oil into a saucepan and, once hot, melt the anchovies in it. In a pan, toast the breadcrumbs with the remaining oil and add the paprika. Season the bucatini cooked al dente with the oil and the toasted bread sauce.
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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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