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DOUBLE CRUST RED ONION CALZONE AND RICOTTA FORTE Ingredients Amounts Dough Flour, “00” 500 g Water 200 g Yeast 5 g Salt 10 g Sugar a pinch Extra virgin olive oil 100 g Filling Red or white onions, sliced 1 kg Salt to taste Pepper to taste Ricotta forte 50 g Tomato passata 50 g Capers 50 g Olives, pitted 100 g Method 1. For the dough: Make a well in the flour and add the water, yeast, salt, and a pinch of sugar in the center of the well. Mix and knead the dough until it is elastic. Divide the dough into 2 equal parts. 2. For the filling: Fry the onions in some extra virgin olive oil, seasoning with salt, and pepper. When the onions are completely cold add the ricotta cheese, the tomato passata, capers, and olives. 3. Put some extra virgin olive oil in a 30 centimeter round oven tray and spread half of the dough across the tray, very gently, right up to the edge of the tray. Add the filling, cover with the remaining dough, and pour some extra virgin olive oil on top. 4. Bake in the oven for 30 minutes at 220°C. Recipe credit: Vincenzo D’Ambrosio for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 10
BARESE FOCACCIA Ingredients Amounts Flour, “00” 500 g Water 250 g Extra virgin olive oil 50 g Salt 10 g Yeast 10 g Topping Fresh tomatoes 200 g Extra virgin olive oil 50 g Salt a pinch Oregano a pinch Method 1. Make a well with the flour, add the water, extra virgin olive oil, salt, and yeast in the center of the well. Mix well and knead until the dough is elastic. Leave to proof for about 1 hour. 2. Put some extra virgin olive oil in a 30 centimeter round baking tray. Place the dough on the tray and spread it out. Add the tomatoes, roughly squashed, a pinch of salt, and oregano. 3. Bake for about 30 minutes at 220°C. Recipe credit: Vincenzo D’Ambrosio for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 11
Page 1: RECIPES FROM THE APULIA REGION OF I
Page 4 and 5: Linguine con Salsa di Cozze Ripiene
Page 6 and 7: ALTAMURA SEMOLINA BREAD Ingredients
Page 8 and 9: RUCCOLO DI GRAVINA Ingredients Amou
Page 12 and 13: PASTICCIO DI ALTAMURA Ingredients A
Page 14 and 15: ALTAMURANA FOCACCIA WITH CICCIOLI I
Page 16 and 17: PETTOLE AL VIN COTTO Ingredients Am
Page 18 and 19: PIZZARELLE WITH ROCKET, POTATO, AND
Page 20 and 21: PAN COTTO Ingredients Amounts Loaf
Page 22 and 23: Yield: 4 portions PIZZI LECCESI Ing
Page 24 and 25: PASTAS AND GRAINS 24
Page 26 and 27: Yield: 4 portions CHICKPEAS WITH HA
Page 28 and 29: TIMBALLO DI BUCATINI ALLA PIZZAIOLA
Page 30 and 31: GRAIN WITH VIN COTTO (CELEBRATION O
Page 32 and 33: Yield: 8 portions APULIAN PASTA WIT
Page 34 and 35: Yield: 10 portions ROTINI PASTA WIT
Page 36 and 37: GEMELLI PASTA WITH TUNA BALLS, POTA
Page 38 and 39: Yield: 6 portions ORECCHIETTE AND T
Page 40 and 41: VERDURE 40
Page 42 and 43: Yield: 4 portions PURÉE OF FAVA BE
Page 44 and 45: CHICORY AZZISE Ingredients Amounts
Page 46 and 47: STUFFED AUBERGINES INVOLTINI DI ZUC
Page 48 and 49: ARTICHOKE HEARTS COOKED IN EXTRA VI
Page 50 and 51: ROLL OF PODOLICA BEEF STUFFED WITH
Page 52 and 53: 6. Pass the fondue through a chinoi
Page 54 and 55: Yield: 4 portions STUFFED SQUID WIT
Page 56 and 57: SEAFOOD AND SPRING VEGETABLE SALAD
Page 58 and 59: SEMOLA BATTUTA WITH TOMATO FISH STO
Page 60 and 61:
FILLET OF BASS IN ALTAMURA BREAD CR
Page 62 and 63:
ACQUAVIVA RED ONION SAUCE Ingredien
Page 64 and 65:
FILLET OF TUNA WITH SHAVED VEGETABL
Page 66 and 67:
LAMB WITH PODOLIC CACIOCAVALLO CHEE
Page 68 and 69:
Yield: 12 portions TORTA RICOTTA WI
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