Recipes

Pugliese is a simple cuisine linked above all to the work of the land, which does not know the contributions of the courts, but which has developed typical dishes with many flavors and aromas. Four cornerstones of this gastronomy: oil, wheat, vegetables and fish.

From the Adriatic coast, covered with beautiful olive groves, we get that oil that has a place of honor in the kitchen and that represents about a third of the total Italian production. In the Tavoliere plain, durum wheat is grown, which is the origin of innumerable types of pasta and of the famous dark and tasty Apulian bread. Fruit and vegetable productions are very widespread and of high quality, at the base of very original dishes, processed however in all the provinces without substantial differences.

Frederick II, who made the region his home of choice, greatly appreciated this kitchen with superb aromas, where the inevitable garlic on the Tavoliere, yields the scepter to the onion going down south.
Magnificent is the chapter of handmade pasta, which in this area are mainly seasoned with vegetables: pasta and broccoli, pasta and cabbage, macaroni and aubergines, pasta and bean purée, spaghetti and chicory. In Puglia there is the use of closing lunch with raw vegetables such as fennels, radishes or celery.

And the meat? As in all the south, the cow is scarce; instead of wild game, birds, pigs, wild rabbits, and especially sheepmeat, where the region is in third place in the national production, after Sardinia and Lazio. Dish of remote origin and now very rare is the “quagghiaridde”, ventricina of mutton stuffed with shredded offal and combined with scamorza, eggs, salami.

On the whole coast of Puglia, Adriatic and Ionian, the fish is very abundant. From baresi octopus, to anchovies that are eaten raw; from seafood to oysters cultivated according to a use dating back many centuries; from the mussels of Taranto, which are often cooked “arracanate” that is covered with breadcrumbs and parsley, with garlic, oil, oregano and tomato, to the mullet of rock of Polignano, from the iridescent back which, just turned over the embers, melt into a red liquid, offering a natural sauce of unrivaled delicacy.
Also important is the contribution given to the Pugliese table by the numerous specialties of dairy products and sweets made with almonds.

Appetizers

Marinated anchovies

Ingredients
400 g of anchovies, white wine vinegar, garlic, bay leaf, flour, salt, pepper, olive oil, bread crumbs, grated pecorino cheese, parsley and water

Preparation
After washing the anchovies well, flour them and fry them. Sauté over a low heat, 6 tablespoons of olive oil, garlic and bay leaf and add the white wine vinegar, boiling for about 5 minutes.
Pour the mixture over the anchovies and leave for a few hours.

Fried mussels

Ingredients
500 g of mussels, 50 g of flour, 1 egg, salt and pepper.

Preparation
Wash the mussels well, place them in a pan with a lid and let them open at low heat. Remove the valves.
In a dish put the flour and in another the beaten egg. Pass the fruit first in the flour and then in the egg and fry in plenty of boiling oil. Serve hot.

Gratin mussels

Ingredients
700 g of mussels, 3 eggs, breadcrumbs, oil and parsley.

Preparation
Wash the mussels well and open them using the tip of a knife. Moisten the bottom of a pan with a few tablespoons of salted water and arrange the mussels.
Season with breadcrumbs, chopped parsley, salt and pepper oil. Bake the pan and, when almost cooked, pour the beaten eggs on the mussels and season with salt and pepper.

The paintings

Ingredients
1 kg of 00 flour, lukewarm water q.b., salt q.b., a cube of brewer’s yeast.

Preparation
In a large container put the 00 flour, the brewer’s yeast dissolved in hot water and the necessary salt; mix until a soft dough is obtained. Work it until the ingredients are well blended and the dough begins to swell.
Cover the container to allow leavening taking care to place it in a warm place for at least three hours; in this period of time the dough will triple its volume. (Aspect to consider when choosing the container).
After the leavening, it is cooked; with the help of a spoon, take a little ‘dough as large as a walnut and pour into boiling oil, making fry and color. Take care to wet the spoon every time the operation is carried out.
Drain our pìttule well and let it dry on absorbent paper. We can add all the ingredients we want to the basic dough: cod or boiled cauliflower, a mixture of anchovies olives and tomatoes, peppers and all that the imagination suggests.

Pittole

Ingredients
200 g of flour, 1/2 small loaf of levito, warm water, salt, capers, cherry tomatoes, black olives, chopped onion, chopped chilli, olive oil

Preparation
Create a very soft mass with flour, baking powder, water and salt and let the dough rise for about 2 hours.
Separately prepare a mixture composed of: capers, tomatoes, pitted olives, chilli and onion that will be combined with the leavened mass. Fry the balls and fry them in boiling oil.

Side Dishes

Artichokes in oil

Ingredients
7 fresh artichokes, lemon, vinegar, bay leaf, black peppercorns, extra virgin olive oil.

Preparation
Clean the artichokes by depriving them of the stem and the outer leaves. Put the hearts in a basin covering them with plenty of water and lemon and then put them in a pan with plenty of water and vinegar, bringing them to a boil.
Drain the artichokes al dente and let them rest for a ‘whole night upside down on a cotton cloth. They are arranged in layers in sterilized bottles, laurel leaves, grains of black pepper and artichokes. Pour the extra virgin olive oil up to the neck of the bottle and leave it open for about 2 hours.
Close the mouthfuls and keep them in the dark and leave them to flavor for about 15 days.

Cicerchie with pizzaiola

Ingredients
1 kg of grass peas, salt and garlic q.b., 100 g of capers, peppers, parsley, chilli pepper, extra virgin olive oil.

Preparation
Cook the soaked sprigs in a terracotta pot with water, salt and garlic. Separately prepare chopped garlic, capers, peppers with vinegar, parsley and hot pepper to be fried in extra virgin olive oil. Then add tomato fillets and cook everything.
When the pizza is cooked, pour it into the earthenware pot and boil it for 5 minutes with the cooking broth of the grass peas. Then serve in earthenware bowls with a sprinkling of chopped parsley.

Broad beans and chicory

Ingredients
1 kg of beans, 1 kg of chicory, ½ onion, salt.

Preparation
Wash the tops of chicory and remove the outer leaves. Fill a pot with water, add salt and just before the bubble pour the beans first and after a couple of minutes the chicory.
Cook until the vegetables give way to the touch.

Fried broad beans

Ingredients
1 kg of beans, 1 big, big potato, oil for frying, salt.

Preparation
Cook the open broad beans in salted water together with the potato.
In the meantime you have heated the oven where you will spend for 5 minutes the beans that you have previously drained for good.
Then fry for 2-3 minutes in plenty of extra virgin olive oil.

Tinned cardoncelli mushrooms

Ingredients
1 kg of cardoncelli mushrooms, 3 cloves of garlic, chilli pepper, oil and salt q.b., chopped parsley.

Preparation
Clean well and rinse the cardons several times. Fry the garlic, cut into several parts, in extra virgin olive oil.
Add the mushrooms and cook over a very slow heat. Halfway through cooking add salt and pepper. At the end of cooking add the well-chopped parsley and allow to cool.

Orange salad

Ingredients
4 blood oranges, onions, anchovies, salt and oil q.b.

Preparation
Slice the oranges and place them in a cup. Season with salt, oil, onions, anchovies and serve them on the table.

Baked lampascioni

Ingredients
1 kg of lampascioni, 1 kg of potatoes, oil, salt and pepper.

Preparation
Soak the lampascioni, dry them and cut them into a cross cut.
Peel and cut the potatoes into slices. Arrange the lampascioni and the potatoes in a pan with oil, salt and pepper. Bake and cook for about an hour.

Stuffed eggplant

Ingredients
2 medium – sized aubergines, 2 eggs, stale bread crumbs, grated pecorino cheese, parsley, basil, 6 tomatoes, 2 cloves of garlic, olive oil and salt.

Preparation
Wash and cut the aubergines in two parts for the long. Empty some of the pulp that will be cut into cubes, sauté in a pan with oil, garlic and a little salt for about 15 minutes.
Separately in a dish, prepare a mixture of eggs, crumbled breadcrumbs, pecorino cheese, salt, garlic and chopped parsley. Fill the aubergines of the prepared mixture, cover them with a little fresh sauce obtained by cooking the chopped tomatoes, basil, oil, garlic and salt for a few minutes.
Bake everything in the oven at 180 degrees and serve hot.

Potato alla pecurieddu escapatu

Ingredients
1 kg of potatoes, 2 onions, parsley, bay leaves, bread crumbs, grated pecorino cheese, pepper, 1/2 glass of water or white wine.

Preparation
Cut the potatoes into slices, wash them and salt them. Place them in a baking pan with a little onion cut into very thin slices, parsley, tomatoes, rosemary and some bay leaves.
Place the potatoes and sprinkle with plenty of bread crumbs, grated pecorino cheese, a drizzle of olive oil, pepper and 1/2 glass of water or white wine.
Put everything in the oven at 180-200 °.

Potatoes with tarantina

Ingredients
1 kg of potatoes, grated pecorino cheese, 4 eggs, flour, olive oil, salt and pepper.

Preparation
Peel the potatoes, wash and grate them. Then put them in unaterrina with three handfuls of pecorino, two tablespoons of flour, salt, pepper and, mixing everything with the eggs. Then pour the mixture just obtained in boiling oil and fry it with a spoonful of fritters.
When they are golden brown, put them to rest for a few minutes on a sheet of absorbent paper, salt them lightly and serve immediately hot.

Fried Ricotta

Ingredients
500 g of fresh Apulian ricotta, 50 g of flour, 2 eggs, extra virgin olive oil.

Preparation
Cut the ricotta into slices about 1 cm thick, flour them taking care not to break them, put them in the eggs (previously slightly beaten) and fry them in a pan with hot oil until golden brown.
Remove the pancakes with a perforated scoop and place them on absorbent kitchen paper; after having a little ‘dry transfer them in a serving dish (preheated) and then serve or as a side dish or as a dessert: in the second case you have to sprinkle with plenty of sugar.

Vegetable pie

Ingredients
1 kg of wild chicory and sivoni, 1/2 kg of meatballs, oil and salt q.b., 2 eggs, 150 g of mozzarella.

Preparation
Boil the vegetables in abundant salted water. Prepare meatballs. Place a layer of vegetables in a pan greased with oil, then the meatballs, the mozzarella and finally another layer of vegetables.
Cook everything on a low flame.
Then beat the eggs and halfway through to pour on the flan, cover everything and finish cooking.

First dishes

Cavatelli and rocket

Ingredients
1/2 kg of cavatelli, 10 stringed cherry tomatoes, cloves of garlic, rocket, marzotica ricotta, salt and oil q.b.

Preparation
In a pan fry the garlic and add the tomatoes. Cook the pasta in plenty of salted water.
At the end of cooking, put the pasta in a cup and add sauce, rocket and a handful of marzotica ricotta. Serve everything hot.

Ciceri and tria

Ingredients
200 g of chickpeas, 200 g of homemade tagliatelle, celery, onion, garlic, olive oil, salt.

Preparation
Soften the chickpeas for a day in cold water. After the necessary time pour them into a pot, cover with cold and salty water, add the smell of celery, the onion cut into two, a clove of garlic and let it boil over low heat for three or four hours until the chickpeas they will not be cooked.
Then add the pasta and when this is ready, pour it into the dishes and season with the olive oil.

Minchiarieddi

Ingredients
1 kg of durum wheat flour, 250 g of grated ricotta cheese, 1 l of tomato sauce, a bunch of basil, water, salt q.b.

Preparation
On the pastry board the wheat flour is placed and, adding the water little by little, it is kneaded and worked vigorously.
The warmth of the hands and the strength make the dough soft and velvety; they are made of long and thin macaroni which are then cut afterwards with the desired length (4 or 5 cm).
They are cooked with macaroni iron and left to dry lying on a dry tablecloth or on a wooden surface.
They are cooked in abundant salted water and seasoned with fresh tomato sauce cooked with basil, grated ricotta cheese.

Orecchiette with turnip tops

Ingredients
400 g of orecchiette, 400 g of turnip greens, cloves of garlic, pieces of anchovy fillets, extra virgin olive oil and salt.

Preparation
Boil the orecchiette in plenty of salted water. After a few minutes toss the turnip tops (which are faster in cooking) together with the orecchiette. While they are cooking, melt the pieces of anchovy with garlic in plenty of oil, being careful not to darken it.
Drain the orecchiette pour into a serving bowl and dress with the oil with the anchovies.

Orecchiette with meatballs in sauce

Ingredients
1/2 kg of large homemade orecchiette.
Meatballs: 200 g of minced veal, 200 g of minced pork, milk, 1 egg, salt, milk and breadcrumbs.
Sauce: 1/2 kg of tomato pulp, 1/2 glass of white wine, 1 onion, salt and olive oil.

Preparation
Prepare the meatballs by mixing all the ingredients.
In a saucepan pour the oil, the sliced ​​onion and when it is browned, place the meatballs turning them very carefully. Sprinkle with wine to create a sauce.
When the meatballs are well browned, add the tomato, salt and cook until the sauce is a little thick. Cook the orecchiette in abundant salted water, drain and season with the sauce of the meatballs.
Sprinkle some grated Parmesan and serve on the table.

Orecchiette with tomatoes and cacioricotta

Ingredients
500 g of orecchiette, 400 g of ripe tomatoes, 4 tablespoons of cacioricotta, salt.

Preparation
In a pan put the chopped tomatoes in oil and cook for about ten minutes.
Boil the orecchiette in abundant salted water, then drain and season with the cacioricotta and the tomato sauce previously prepared. Mix the pasta well and serve it hot immediately.

Orecchiette with horse meat sauce

Ingredients
500 g of orecchiette, 400 g of ripe tomatoes, 4 tablespoons of cacioricotta, salt.

Preparation
In a pan put the chopped tomatoes in oil and cook for about ten minutes. Boil the orecchiette in plenty of water.

Orecchiette with walnut sauce

Ingredients
1 kg of orecchiette, 600 g of strascinate, 300 g of walnuts, 40 g of olive oil, salt and pepper q.b.

Preparation
Peel the walnuts and remove the kernels, crush them in a mortar until they form a homogeneous paste to be poured into a bowl with oil, salt and pepper. Cook the orecchiette in plenty of salted water, drain and dress with the walnut sauce.

Pasta flan with aubergines

Ingredients
400 g of streaked celery, 2 kg of tomatoes, 1 kg of mozzarella, 1/2 kg of aubergines, grated parmesan, 1 onion, extra virgin olive oil, salt q.b.
Meatballs: 200 g of minced veal, 200 g of breadcrumbs, milk, 1 egg, salt q.b.

Preparation
Fry the onion in a little oil, add the sauce and salt and cook for about half an hour.
Tag the mozzarella into small pieces. Prepare the dough of the meatballs mixing all the ingredients, fry them and put them in the sauce to make them flavor.
Tag the aubergines into thin slices, fry them and, when they are still hot, line a round baking pan.
Boil the pasta in plenty of salted water and drain it halfway through cooking. After putting aside a little sauce, season the dough with the various ingredients, place it in the pan lined with aubergines and pour the remaining sauce. Bake in a hot oven for about 30 minutes. Turn the pan upside down in a serving dish and place a small tuft of basil in the center of the pasta flan.
Serve hot.

Spaghetti with mussels

Ingredients
500 g of spaghetti, 600 g of mussels, 500 g of tomatoes, garlic, parsley, olive oil, salt.

Preparation
Chop a handful of parsley with a clove of garlic. Open the mussels and drain them from their water, then remove the mollusk and let it stand apart.
Boil the spaghetti in abundant salted water, meanwhile, in a separate saucepan, brown the garlic and parsley in the oil, add the chopped tomatoes and, after a few minutes, the mussels.
Cook over high heat, stirring occasionally and mix well, then season with salt.
When the spaghetti is cooked, drain and season with the sauce previously prepared.

Noodles With Lemon

Ingredients
300 g of fettuccine, 100 g of butter, 100 g of cream, 1 grated lemon rind, grated Parmesan cheese.

Preparation
Place the butter, cream, lemon zest and pecorino in a saucepan.
Cook the pasta in abundant salted water, drain it and dress it with the prepared sauce.
Add the Parmesan, mix everything and serve on the table.

Potato dish, rice and mussels

Ingredients
1 kg of mussels from Taranto, 400 g of rice (a variety that does not overcook), 5 or 6 medium potatoes, 3 medium onions, 6 or 7 medium red tomatoes, 50 g of grated pecorino cheese, 1 clove of garlic, 1 tuft parsley, celery, extra virgin olive oil, salt and pepper.

Preparation
Wash the mussels well (under running water) by rubbing the shells with a steel net and open them by shell with the special knife (the shell without molluscum is thrown away).
Clean the potatoes and cut them into thick slices, peel and slice the onions, chop the parsley with the garlic and celery.
Grease with oil a pan with high sides about 30 cm in diameter, arrange the onions, potatoes, chopped parsley celery and garlic, rice and mussels (with the molluscs facing down), sprinkle with pecorino and season with salt and pepper; repeat the operation up to the edge of the pan.
On the last layer arrange the tomatoes (cut into wedges) and season with pecorino cheese, salt, pepper and oil.
At this point fill the pan with water and bake for about 40 minutes at 180 °; during cooking, check that the water is sufficient; if not, add the necessary quantity to finish cooking.

Tubettini with mussels

Ingredients
300 g of tubes, 1 kg of mussels, 1 clove of garlic, 2 red tomatoes, olive oil, parsley and salt.

Preparation
Clean and open the mussels. In a pan fry the garlic, add the chopped tomatoes, the mussels and let cook for about 10 minutes.
Cook the pasta in plenty of salted water and when ready to serve, add the prepared sauce and a sprinkling of parsley.

Mussels soup with tarantina

Ingredients
1 kg of mussels, garlic, hot pepper, 300 g of tomatoes, olive oil, salt, parsley, croutons.

Preparation
Pour a few tablespoons of oil into a large pan and fry a crushed garlic clove and a piece of chilli pepper in it. As soon as the garlic begins to color, remove it with the pepper and place the tomatoes without skin and seeds in their place.
Season with a little salt and cook over high heat for about ten minutes; then add the mussels (which you have washed and sauteed in a pan with a few tablespoons of oil to make them open), along with their carefully filtered sauce.
Finish the soup with a sprinkling of parsley and distribute it in the bowls garnished with croutons.

Seafood soup

Ingredients
200 g of mussels, 200 g of clams, 200 g of dates, 100 g of mussels patelle, 2 tablespoons of olive oil, 500 g of peeled tomatoes, garlic, parsley, chilli pepper, slices of toasted bread.

Preparation
Put the well-washed seafood in a tureen with salt. In a saucepan, brown the clove of garlic in the oil and then pour the seafood. Cook everything over high heat until the shells of the fruits have not opened.
Add the tomatoes and cook for about 15 minutes. Before serving in the dishes, sprinkle the fruit with chilli, parsley, and add the croutons.

Fish soup

Ingredients
2 scorpions, 4 scampi, 2 octopuses, 4 cuttlefish, 4 slices of monkfish, 4 prawns, 1/2 kg of mixed molluscs, 1/2 kg of tomato fillets, 4 slices of homemade bread, garlic, oil, parsley, salt and pepper to taste

Preparation
Fry 2 cloves of garlic in a pan, lower the various types of fish and blend with the wine and simmer.
Halfway through cooking, add the sauce prepared separately, stirring a clove of garlic in the oil and adding the tomato fillets and a pinch of salt. After cooking over a low flame, pepper and sprinkle with parsley.

Second dishes

Lamb with peas

Ingredients
1 kg of lamb in pieces, 1 onion, 400 gr of fresh peas (net of the pods), extra virgin olive oil, parsley, salt pepper.

Preparation
Peel and slice the onion, brown in a pan with about 100 g of oil; as soon as it is browned, add the lamb and cook for 15 minutes.
After this time add the peas, a little pepper, salt and parsley and cook over medium heat for about 30 minutes (with the saucepan closed).

Lamb with baked potatoes

Ingredients
2 kg of lamb with bone, 2 kg of potatoes, olive oil, 2 cloves of garlic, 1/2 onion, breadcrumbs, 20 pendolino tomatoes, a nice sprig of fresh rosemary, dry white wine, salt and pepper .

Preparation
In a large aluminum tin, “lu stanatu”, which can also go well on the flame as well as in the oven, put a glass of olive oil, then put the pieces of lamb well washed under running water.
Combine the crushed garlic cloves with a knife blade and the needles of rosemary on the whole surface.
Place the pan on the flame and cook high in the oven brown the oil in the oil, add the onion cut into thin slices, then peel the potatoes and, after cutting them into large wedges, mingle with the lamb, then season with salt and pepper, stir again using a large spatula, then put the pan in an oven already hot at 220 degrees and let cook lamb and potatoes, first sprinkling with white wine and then, if necessary, even with a ladle of hot water.
5 minutes before removing the lamb from the oven, sprinkle with breadcrumbs and brown under the grill.

Lamb and sausage with mushrooms

Ingredients
1/2 kg of pork sausage, 1/2 kg of lamb, 1/2 kg of cardoncelli mushrooms, 2 cloves of garlic, stringed cherry tomatoes, grated pecorino cheese, oil and salt q.b.

Preparation
Place the lamb, the sausage and the washed cardoncelli mushrooms in a well oiled pan. Add the chopped garlic, the cherry tomatoes cut in half, the salt and the grated pecorino.
Sprinkle everything with oil and half a glass of water and bake at 220 degrees. Halfway through cooking, lower the temperature to 180 °.

Roasted anchovies

Ingredients
800 g of fresh anchovies, 100 g of stale bread, parsley, garlic, olive oil, salt and pepper.

Preparation
Stir and wash the anchovies. Place them in a previously greased cake tin, sprinkle with chopped garlic and parsley and cover with crumbled stale bread.
Sprinkle with a little oil and form another layer with the same ingredients.
Then put the cake tin in the oven and cook at 180º C until the surface of the preparation is golden. Serve the hot anchovies.

Castrated on the grill

Ingredients
4 ribs of castrato, thyme, oil, salt.

Preparation
Put the castrated ribs on the spit.
Prepare, in a brazier, the charcoal with almond peel, hazelnut peel and thyme sprigs. Put on the spit and start cooking, taking care to turn it from time to time.
Spread on the meat, a few moments before withdrawing from the heat, a little salt.

Cocule

Ingredients
3 potatoes, 200 g of breadcrumbs, 50 g of strong ricotta cheese, 1 egg, tomato sauce, parsley, mint, milk, onion, olive oil, salt q.b.

Preparation
Boil the potatoes, mash them and mix them with the breadcrumbs, the egg, the salt, the pepper and some milk and create small meatballs. prepare a sauce with oil, onion and tomato sauce. Arrange the meatballs in an oven dish, season with the sauce and cook in a hot oven for about 30 minutes.

Roasted rabbit

Ingredients
800 g of rabbit in pieces, 2 glasses of white wine, minced parsley, grated pecorino cheese, olive oil, 1 clove of garlic, bay leaves, 6 hanging cherry tomatoes, salt and pepper q.b.

Preparation
Wash the rabbit well with water mixed with 1 glass of wine, 1 glass of vinegar and lemon juice. Fry the garlic in a little oil and add the rabbit. Blend with the wine and let the pieces of rabbit evaporate until golden.
Add the bay leaf, the tomatoes, salt and pepper. Cover everything and bake at 180 degrees for about 30 minutes.

Rabbit with the peasant

Ingredients
Rabbit, potatoes, bay leaves, celery, garlic, vinegar, extra virgin olive oil.

Preparation
Cut the rabbit into pieces and season with extra-virgin olive oil, bay leaf, celery, crushed garlic, salt, pepper and half a glass of wine vinegar. Leave the meat to marinate for at least half an hour for it to get well flavored. In a pot (pan of cooked earth) put the potatoes cut into wedges or sliced ​​and seasoned with extra virgin olive oil, pepper and salt.
Raise the rabbit from the dressing and place it between the potatoes. Bake in a hot oven until the ingredients are cooked.

The marro

Ingredients
1 kg of entrails and offal of lamb, vinegar, salt and flavorings.
Get a net for food.

Preparation
Cut the entrails and offal of lamb into small pieces. Soften the net in water with vinegar. Dry it and spread it on a flat surface. Mix the entrails and offal with parsley, salt and black pepper. Roll up the sausage-shaped netting and tie it all around with the guts, taking care not to let any ingredient come out.
Finally put the marz on the spit and cook over low heat.

Sea bream from Puglia

Ingredients
1 large bream (about 1 kg), 50 g of grated pecorino cheese, 4 fine potatoes, a handful of parsley, olive oil, garlic, salt and pepper.

Preparation
Mince the parsley and two cloves of garlic together. Slice the potatoes. Clean and wash the sea bream. In a pan pour 4 or 5 tablespoons of oil, distribute half of the chopped parsley, half the sliced ​​potatoes and half the grated pecorino.
Place the fish on these ingredients and distribute above all the other advanced ingredients and a little more oil.
Season with salt and pepper and place the container in a very hot oven (200º C), leaving it for about 40 minutes.
During cooking, shake the pan occasionally to prevent the fish and potatoes from sticking to the bottom.

Octopus with pignatu

Ingredients
Octopus, potatoes, onion, garlic, parsley, extra virgin olive oil, pepper or chilli.

Preparation
Peel and cut the octopus into small pieces, wash it with running water and place it in a pot (terracotta pot). Add the onion cut into thin slices, garlic, parsley, sliced ​​potatoes, extra virgin olive oil and pepper or chilli to taste.
Cook over a low heat and halfway through cooking, pour a glass of white wine into the pot.
Allow the wine to evaporate and then remove the pot from the heat. Salt, if you need it, only at the end of cooking.

Stewed octopuses

Ingredients
1 kg of octopus, 500 g of cherry tomatoes, salt, pepper, garlic.

Preparation
Clean the octopus, cut into strips and place them in a pan with minced garlic and extra virgin olive oil.
Brown, add the wine and let it evaporate for a while. Add the tomatoes, cook over a moderate flame for about an hour.
When cooked, sprinkle with chopped parsley.

Stuffed squid

Ingredients
1 kg of cuttlefish, salted anchovies, parsley, salt, cheese, 3 eggs, stale bread.

Preparation
Prepare a dough of wet stale bread seasoned with two eggs, parsley, garlic, a washed and boned undersized anchovy, some capers, salt and pepper and a generous grating of pecorino pugliese. Fill the cuttlefish, which you will have previously cleaned by depriving them of the skin and internal bone and washed, with the mixture closing well the mouthpiece with sticks or kitchen wire.
Spread a little oil in a pan and bake in a very hot oven until cooked. If you want you can use instead of the cuttlefish a large squid, according to many more tasty especially if cut into fretted with cooking oil and all the stuffing that often comes out and becomes crispy.

Mackerel with vinegar

Ingredients
1 kg of mackerel, oil, vinegar, minced mint and minced garlic.

Preparation
Fillet the mackerel, and place them in a canvas; arrange them in a pot on the stove and boil for a few minutes.
Extract the fillets from the water, drain and place them in a bowl covered with vinegar. Hold them for an hour and then free them from the canvas.
Place the mackerel on a serving dish and toss with extra virgin olive oil, minced mint and garlic.

Savory pies

Radicchio pizza

Ingredients
500 g of bread dough, 1 kg of radicchio, 2 tablespoons of capers in salt, 50 g of black olives from Puglia, 1 clove of garlic, 1 egg yolk, extra virgin olive oil, salt and pepper.

Preparation
Chop the radicchio and cook in a saucepan with 5 tablespoons of oil, garlic, salt and pepper until it softens, then let it cool.
Spread two-thirds of the dough in a thin sheet and with this line a baking pan with a diameter of about 25 cm; then fill with the radicchio and distribute over it the pitted olives and the rinsed and drained capers.
Finally, cover with the remaining dough, stretched very thinly, making sure to adhere the edges well; brush with the yolk and cook in the oven, preheated to 200 degrees, for 30 minutes.
Serve lukewarm.

Tortiera alla Gravinese

Ingredients
Boneless lamb, onion, wild fennel, grated pecorino cheese, eggs, dried sausage, mozzarella.

Preparation
Boil the wild fennel, boning and chop the lamb’s pulp and fry it with the onion. Season with a glass of white wine.
When the wine is completely evaporated, add the fennel already boiled and chopped. Cook until the ingredients are cooked. Put the lamb in a cake tin and add the grated pecorino cheese, sliced ​​mozzarella, sliced ​​dry sausage and beaten eggs. Bake in a hot oven for about twenty minutes.
To make the dish more appetizing you can repeat the seasoning, halfway through cooking.

Desserts

Bocconotti

Ingredients
500 gr of white flour, 40 gr of sugar, custard, black cherry jam, 1 glass of sweet white wine (or marsala), 3 spoonfuls of olive oil, 1 egg, salt

Preparation
Knead the flour with olive oil, sugar and as much water as you need to obtain a dough of the right consistency. Roll out a sheet of pastry and place on it a row, about ten centimeters from each other, a fairly large spoonful of custard and cherry jam, taking care to leave at the beginning of the pastry 5 or 6 centimeters of free pasta. Turn this piece of dough over the filling, then close the dough between a mound and the other, cutting it with the toothed wheel, so as to obtain crescent shaped panzerotti. Continue with this procedure on all the dough and use also the cut-outs, shredding them and pulling them again to puff. Brush them with a beaten egg yolk (you can also use egg white), place them on the plate and place them in an oven already hot by cooking for 20 minutes. Serve warm or cold.

Variation: these “bocconotti” can be filled even with jam, and in this case it is advisable to use quince

Carteddate and purciduzzi (honey desserts)

Ingredients
500 gr of white flour, 20gr of brewer’s yeast, a glass of marsala, sweet and strong liqueur (or white wine), icing sugar, honey (or vin cotto), cinnamon powder, olive oil, salt.

Preparation
To prepare these sweets, which in Puglia is a tradition to serve above all at Christmas, make a dough with flour, the yeast dissolved in warm and salty water, gr. 100 of oil and liqueur, just enough to get a paste of the consistency of that of bread. Leave it to rise for about two hours. (For many families it is used, instead of using the oil in the normal state, put it in a pan, add a piece of lemon peel or orange, heat it well, taking care not to burn the rind and let it cool before incorporate it to the flour). When the dough is leavened, roll out the dough very thin: using the toothed wheel to make strips of about five centimeters wide and at least 50 centimeters long. Fold these “ribbons” in half, bringing them to two and a half centimeters in width. At a distance of three centimeters from each other, make pinches that gather at regular intervals the two open flaps of the strips; then roll them in a spiral, still joining the dough with some pinches in the previously unconstrained points, but pressing together the outer edge of the strip of the part already coiled with the inner flap of the part that has not yet been wound. You will get a sort of rose (if you want you can do it, using thick pasta, knots of love, butterflies, etc.). When all the roses have been prepared, fry them in boiling oil and then put them upside down, so that any oil deposited in the small folds of the dough comes out. In another frying pan pour plenty of honey; focus and, when it starts to boil, gently lay the fried rosemary leaving it to absorb honey for a few minutes, both on one side and on the other. Place them in a pyramid on the serving dish, dusting the mixture with icing sugar and cinnamon powder; in some countries, instead, they use very small colored confettini: the “carteddate” are excellent both hot and cold. There is also the custom of soaking them, rather than in honey, in cooked wine; both are traditional.

Note: the “purciduzzi” are prepared, as regards the pasta, following the same procedure as the “carteddate”. From the pasta you get then many rolls, cut into small pieces and pass on the back of the grater: they will be almost identical to the normal potato gnocchi. Fry them in oil and then season them in boiling honey; arrange them on the plate and sprinkle with colored sprinkles.

Cassata of ricotta (according to the use of Modugno)

Ingredients
350 gr of ricotta, 300 gr of icing sugar, 250 gr of sweet almonds, 250 gr of granulated sugar, 50 gr of candied fruit, 50 gr of chocolate in tablets, 1 lemon, alchermes liqueur, sponge cake, almonds, cinnamon powder

Preparation
Take five almonds, brown them in the oven and then chop them, throw the others in boiling water, leave them a few minutes then peel them, chop them and mash them in the mortar. Pour the granulated sugar into a pan, add a few tablespoons of water, place the container on the fire and let the sugar caramelize. Line with a slice of sponge cake round, semispherical molds of about cm. 8 of diameter, soaking it with alchermes. In a large bowl put ricotta, chopped almonds and crushed almonds in a mortar, chopped candied fruit in very small cubes and caramelized sugar: season with a little cinnamon powder and grated lemon peel, then add the chopped chocolate into small pieces . Just mix the ingredients (the ricotta must remain white), then with this mixture fill the small slices covered with sponge cake. Put them in a cool place so that the mixture hardens, then remove the small cassata from the molds and cover with a thin sheet of almond paste, homemade or bought already made.

Apulian donut

Ingredients
125 g of bread dough, 125 g of granulated sugar, 125 g of boiled potatoes, 50 g of lard, 5 eggs, white flour and a little butter

Preparation
Sift the potatoes while they are still hot, add the sugar, the whole eggs (ie, egg yolk and egg white), the bread dough and the lard. Knead the ingredients very well combining as much flour as needed to obtain a rather soft dough. Make a ball with the dough, flour it and wrap it in a napkin. Leave it to rest for 24 hours; in summer it is enough to let the dough rise overnight. After this time, work the pasta for a few minutes, then form a donut (or several small donuts) with it and place it in a mold with a central hole, well greased with butter and sprinkled with flour. Put the dough to rise for the second time, keeping it in a warm place for about an hour, then cook it by placing it in the oven already hot. Then remove from the oven immediately sprinkle with granulated sugar.

Carrucolo (scarciedda or scavi)

Ingredients
500 gr of white flour, 100 gr of caster sugar, 100 gr of olive oil, granulated sugar, a little milk, 2 eggs, salt

Preparation: Put the flour, a teaspoon of fine salt and sugar on a pastry board; mix together the ingredients, make the fountain and pour the oil in the center, then knead it to the flour, adding a lot of warm milk just enough to have a paste of the right consistency. Work it energetically for a few minutes, then divide it into three equal pieces. Roll each piece of dough into three long rolls and intertwine, then join the two ends of the braid and place it on a baking tray previously greased with oil. At the joint of the braid, sink a raw egg, making sure that the shell does not have cracks, then with a small cut of dough make three or four strips and arrange them crossed on the egg. Break the second egg into a cup, beat it a little and, using a brush, polish the pasta with it, then sprinkle it with granulated sugar. Place the plate in an oven already hot, leaving it for about thirty minutes. With this dough you can also make other shapes or small baskets and in the middle you can put a whole egg, covered with strips of dough.

NOTE: this dessert, reserved for Easter parties, in Bari is called “scarciedda” or “palomba” in Bitonto is called “scarciofa”. As has been said in the recipe, you can give different shapes to the dough. In addition to the ways already suggested, pasta can be given the most classic form of a dove; in this case, to make the final effect even more natural, you should use the tip of the knife to impress the whole surface of the cake, small semi-oval signs that will give the appearance of the plumage.

Cupeta

Ingredients
500 gr of sweet almonds, 500 gr of caster sugar

Preparation
Pound the almonds well in a mortar, without peeling them, making sure that they do not shatter too finely. Melt the sugar on the fire and when it starts to darken add the almonds to it; mix with a wooden spoon, until a well blended paste is obtained (must have the appearance of the nougat) Wet a marble surface and pour over the mixture, smoothing it with the wet spoon so as to obtain a thickness of just over a centimeter. Before it is completely cold, cut this species of large puff pastry into strips of 2 or 3 centimeters from which you will obtain rhombuses, or shapes to taste.We let them cool and, if desired, sprinkle with colored sprinkles.

Fingers of apostles

Ingredients
200 gr of fresh ricotta, 100 gr of caster sugar, 50gr of sweet cocoa, 1/2 cup of white sweet liqueur, butter and oil for frying, 4 egg whites, icing sugar and salt.

Preparation
Mix with ricotta, mixing well with a wooden spoon, granulated sugar and cocoa, then incorporate the liqueur: the mixture should be homogeneous, soft but not too much. Separately beat the egg whites, salting them slightly (they should not be whipped, but only become a little fluid), then bring to light a small bowl of 10/12 centimeters in diameter and fry a little butter with a few drops of oil. When the sauce is boiling (but not too much) drop a spoonful of egg white in order to obtain a small pancake that should be as thin as possible. Continue until the albumen runs out. As the pancakes are ready, place them on a plate, placing an abundant spoonful of the prepared mixture in the center of each, rolling it in wet hands to give it the shape of a large cigar. Close the omelette: it will look like a stuffed cannoli. Place the cannoli obtained on a serving dish and sprinkle with icing sugar (also with cinnamon). They are excellent both hot and cold.

Almond milk

Ingredients
500 grams of sweet almonds, granulated sugar

Preparation
Blanch the almonds in boiling water then peel them and crush them finely in the mortar. Put the proceeds obtained in a glass container and cover them with plenty of water (5-6 cm above the level of the almonds), cover and leave to infuse for a minimum of 4 – 5 hours keeping the container in a cool place. Then filter the contents in a bottle, making it pass through a white cloth, then squeeze the fabric tightly with your hands, so as to make all the almond juice well. Thus a milky-colored drink will be obtained. Drink cold and sweet. It is tasty, refreshing and very refreshing. This “milk” is popular throughout the south of Italy.

White Marzapani of Gioia del Colle

Ingredients
1 kg of sweet almonds, 900 gr of caster sugar, some bitter almonds, 4 eggs, a little vanilla, 2 lemons (or mandarins), a little white flour

Preparation
Peel the almonds after immersing them for a few moments in boiling water, then chop them. Mix them together with the sugar, the eggs, the vanilla and the grated peel of the two lemons. Work the dough, then make small balls as big as a small walnut, pass them in the sugar, place them on a floured plate and put them in a hot oven cooking them for 20 minutes.

NOTE: The “white marzapani of Matino” (Lecce) are prepared like those of Gioia del Colle (Bari) using only two eggs and perfuming the mixture with a pinch of cinnamon.

Mustazzelli (almond cakes)

Ingredients
250 gr of sweet almonds, 250 gr of granulated sugar, 250 gr of white flour

Preparation
Scald the almonds in boiling water, then peel them and toast them in the oven for about 5 minutes, then put them in the mortar and crush them finely. On the cutting board knead the flour with the almonds, add the sugar dissolved in a little warm water, in order to obtain a rather soft dough. Work the dough, then make rolls with a diameter of about three centimeters, then flatten them with your hands and cut them into a diamond shape. If desired, other forms can be made. In Taranto, for example, they use these sweets to give them the shape of seafood. As they are ready, lay them on a baking sheet previously sprinkled with a little flour and place them in a hot oven for about 10 to 15 minutes. Serve them cold.

Panvinesco

Ingredients
cooked wine, fine semolina, colored anicini

Preparation
Bring the desired quantity of cooked wine into focus and, when it starts to boil, pour in to the rain, stirring as you do with the polenta, of the finest semolina, until you obtain a fairly thick dough. When it is ready, pour it into the sweet molds, previously wet because it does not stick, and let it cool. Then flip the molds on a plate and sprinkle with colored anicines. If you want to make other shapes, you can spread the mixture on a previously wet marble, smoothing it with a wooden spoon until you have the thickness you want (1/2/3 cm of height as maximum) and let it cool, then with some molds in the shape of heart, star, etc. and passed first under running water, cut many molds, put them on a plate and sprinkle with colored sprinkles (in Puglia they are called “anicini”). They are very tasty and constitute a healthy snack.

pettole

Ingredients
500 grams of white flour, bread yeast, olive oil, salt (or sugar or honey)

Preparation
Put the flour in a large bowl and make the fountain in the center. Separately melt the yeast in a little cold water (preferably in a slightly abundant dose); add it to the flour and knead, gradually adding lukewarm salted water: you will have to obtain a very soft dough that will have to spin under your hands. Work the dough a lot or with your hands or fork, then put it to rest, covered with a cloth, for just over an hour, until you see that bubbles begin to form. Put on the fire a deep and quite wide pan full of oil and, when this is hot, take the mixture with a spoonful and let it drop to large drops. Leave them to brown (they will have the shape of the tortelli), then lay them on absorbent paper, sprinkle the “pettole” of salt and eat them hot, accompanying them with dry white wine. If you want the sweet combs, instead of using salt, sprinkle with plenty of sugar or refined honey melted.

Golden Ricotta

Ingredients: dose for 4 people
500 gr of fresh ricotta (sweet or spicy), 2 eggs, white flour, olive oil, salt or sugar

Preparation With a thin string, gently cut the ricotta into slices of a thickness of one centimeter, taking care not to break them, then put them in the flour and then in the egg. Fry them in boiling oil, always proceeding very gently; when they are well browned on both sides (in order not to turn them over it is better to fry them in plenty of oil, so, remaining covered on both sides, they will brown at the same time); drain well and put them on a serving dish and serve hot sprinkled with salt or sugar, depending on personal taste.

Cooked wine

It is the normal “cooked wine” very used in the countryside. It is obtained by cooking for a long time the first pour of the must. Who does not have the must and want to prepare it at home, can do it by choosing one of the following ways.
Baked wine made with grapes
Squeeze different bunches of grapes, white or black, as long as it is sweet (not American grape that does not exist in Puglia). Filter the juice obtained through a white cloth (so as to have a clear liquid without traces of skin or seeds) making it fall into a non-aluminum container. Boil the juice at a very low flame for several hours, stirring it often with a wooden spoon until the liquid has become thick and stringent like honey.

Wine made with figs only

It takes several kilos of figs, white or black, as long as they are very sweet. Wash them very well, cut them in half and place them (complete with their skin) in a very large container, not aluminum: cover them with plenty of water. Cook the figs for several hours on a very low flame, stirring frequently with a wooden spoon. They will only be cooked when they have absorbed all the water and will be reduced to pulp. Spread a white cloth on another container making it stand firm by someone, pour over the cooked figs, which in this way will drip all the juice (occasionally crush them with a wooden spoon) so that the seeds and skins will remain on the cloth . Put back the past to cook, always on very low heat, often stirring the obtained juice with the wooden spoon, until it has become the density of honey.

NOTE: both these types of cooked wine are kept for a long time in well-closed bottles or glass jars placed in a cool place. They are excellent for sweetening, in place of honey, the “carteddate” and the “purciduzzi”, or to pour it on the “pettole”. Apulians use it as a medicine because it is an excellent emollient.

ZEPPOLE DI SAN GIUSEPPE (specialty of Bari)

Ingredients
550 gr of white flour, 125 gr of caster sugar, 75 gr of butter, 15 gr of brewer’s yeast, 2 eggs, oil and lard for frying, 1 lemon
to decorate them: custard, cherries in syrup or: icing sugar

Preparation
Dissolve the yeast in a little warm water, then mix it with the flour without working too hard, make a ball with the dough and place it in a warm place to rise for about an hour. When it is swollen, add the eggs, the sugar, the slightly softened and chopped butter and the grated rind of the lemon. Knead together the ingredients and work the dough until it has become the right consistency. Flour the pastry, then make the dough with the donuts: at the end of the work let them rise for about an hour, covered with a napkin. Put on the fire two taller containers that broad with abundant lard, leaving under one the low flame and under the other the high flame. Fry the zeppole (two or three at a time) first in semiardo oil and let them puff, then drain and pass them in hot oil. When they are golden brown, drain and place on absorbent paper so that they lose excessive oil and cook others. Then place a tuft of custard on the zeppole and in the center of this an amarena in syrup; arrange them on a serving dish and serve hot. If you want to prepare them in a simpler way, omit the cream and the sour cherry and sprinkle with icing sugar. If well done these zeppole are tasty.