Ingredients
Puglia
The northern portion of Puglia uses copious amounts of garlic and onion. The region is known for its dried pasta made from durum wheat flour. Fresh vegetables include tomatoes, zucchini, broccoli, bell peppers, potatoes, spinach, eggplants, cauliflower, fennel, Belgian endive, as well as legumes such as chickpeas, lentils and beans. Apulia is the largest producer of olive oil in Italy. The closeness to the sea brings fish and seafood to the table, especially oysters, and mussels. Goat and lamb are seen on the table here occasionally.
Unique dishes by region
Apulia
* Orecchiette alle cime di rapa - Ear-like pasta with broccoli
* Pancotto - is an ancient dish of Capitanata, poor but tasty, aa basis of stale bread and a wide variety of wild vegetables, accompanied by fennel seeds, oil of Tavoliere and chilli peppers.
* Tiella di verdure - casserole of baked vegetable topped with mozzarella cheese and fresh basil
* Riso, patate e cozze - this specialty of Bari based on rice can be compared to the paella, but the manner of dress differs barese Whereas traditional ingredients working in the area of Bari
* Purea di fave - broad bean puree
* Zuppa di cozze alla Tarantina - mussels steamed with peperoncino, garlic, tomatoes, white wine and garlic
* Ostriche arrosto - oysters broiled with parsley, garlic, oregano, breadcrumbs, olive oil and lemon juice
* Muscisca - the bacon or boneless meat from sheep or goat (and in some cases young calf) is cut into long strips (20-30 cm) and thin (3-4 cm) and seasoned with salt, chilli and fennel seeds before to be put to dry in the sun, enough to get the drying
* Torcinelli - involtini of offal linked with guts scented with parsley and cooked on the grill
* Cartellate - a thin strip of puff pastry, made with flour, oil and white wine, together and wrapped on itself to form a sort of "pink" choreographed with cavities and openings, which is then fried in abundant oil. The typical recipe is one that sees impregnated "vincotto" lukewarm or honey.
* Cacioricotta cheese - the cacioricotta is a cheese produced in product throughout the Apulia.
* Burrata cheese - the burrata is a fresh cheese with spun dough, similar to mozzarella but by much softer consistency and filamentous, produced in Murgia Andria in particular to its place of invention and in various areas of Puglia. The burrata is worked by hand with a filling of cream and pieces of dough spun, and the stuffing is called stracciatella, because the pieces of dough are torn by hand, and is contained in an envelope ("bag") is also formed by paste spun.
* Caciocavallo podolico - Is particular variety of cheese products made exclusively with milk from cows Podolico
Apulia bread specialties
* Pane di Altamura - sourdough durum wheat bread weighing up to 44 lb (20 kg) in Puglia
* Pane casereccio - made from duram wheat, yeast, flour, salt and water, this loaf is a tradition of the region
* Puccia di pane - small, soft, round loaf made of white flour to remind the people of the Virgin Mary
* Puddica - bread dough mixed with mashed potato and rolled into flat cakes, covered with halved tomatoes and seasoned with salt and pepper
* Focaccia ripiena - bread dough filled with mozzarella, tomatoes, ham, onion or leek and served in slices
* Taralli - wheat flour, lard, olive oil, brewer's yeast, fennel seeds, red pepper and salt, baked into rings
* Friselle - made from barley flour, duram wheat flour and go through a dual baking process, first in a hot oven and finished in a moderate oven
Directions
Notes
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