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ALTAMURANA FOCACCIA WITH CICCIOLI Ingredients Amounts Semolina flour 500 g Ciccioli bacon, cut into cubes, fried 200 g with a little extra virgin olive oil, salt, and pepper Water 300 g Salt 10 g Natural yeast 50 g Extra virgin olive oil as needed Method 1. Put the flour on a board and make a well. Add the bacon tossed in flour, the water, salt, and the natural yeast in the center of the well. Mix together and knead until the dough is elastic. 2. Spread out the dough to about 2 centimeters high and leave to proof for about 2 hours. 3. Make some cuts in the shape of squares on the focaccia and brush with extra virgin olive oil. 4. Bake directly on the stone floor of the oven 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. 14
BREAD ROLL WITH RICOTTA CHEESE RICOTTA SFILATINO Ingredients Amounts Flour, “00” 1 kg Water 300 g Natural yeast 200 g Yeast 20 g Salt 30 g Fresh ricotta cheese 1 kg Method 1. Make a well with the flour and add 200 grams of the water, plus the yeast, and salt. Mix and knead and then add the remaining water and the ricotta cheese. 2. Once the dough is smooth, leave it to proof for about 30 minutes. 3. Make bread roll shapes and let them rest for about 30 minutes. 4. Make some small cuts on the rolls and bake directly on the oven floor for about 20 minutes at 200°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. 15
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 10 and 11: DOUBLE CRUST RED ONION CALZONE AND
Page 12 and 13: PASTICCIO DI ALTAMURA Ingredients A
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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