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PETTOLE AL VIN COTTO Ingredients Amounts Flour, “00” 200 g Semolina flour 800 g Salt 25 g Warm water as needed White wine 150 g Yeast 25 g Extra virgin olive oil, for frying as needed Vin cotto as needed Method 1. Mix the flour, water, and yeast together. Knead it well until you get a soft and elastic dough. Leave to proof. 2. Wet your hands in the white wine and break off small pieces of dough and fry in the extra virgin olive oil. Drain on some paper towels. 3. Bring the vin cotto to a boil and reduce. Put the pettole in the vin cotto and stir for a few minutes. Serve hot. Recipe credit: Antonio De Rosa for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 16
STUFFED FLAT BREAD Ingredients Amounts Roasted almonds 300 g Honey 250 g Sugar 50 g Cinnamon and cloves as needed Lemon and orange, grated zest of as needed Method 1. Place the almonds in an ovenproof pan and warm them for a few minutes. 2. Add the honey and the sugar. Cook for about ½ an hour, stirring often. Add the spices and the zest. Divide the mixture on the rice paper (flat bread served in church), cover with more rice paper. Place a board with some weight on top and leave for about 1 hour. Recipe credit: Antonio De Rosa for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights reserved 17
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 14 and 15: ALTAMURANA FOCACCIA WITH CICCIOLI I
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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