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PIZZARELLE WITH ROCKET, POTATO, AND CHERRY TOMATO SAUCE Ingredients Amounts Pizzarelle 320 g Rocket, cleaned, washed 80 g Potatoes, cut in brunoise 100 g Tomato passata 500 g Cherry tomatoes 100 g Garlic cloves 3 ea. Extra virgin olive oil and chile pepper as needed Pugliese pecorino cheese 30 g Method 1. Fry the chopped garlic in the extra virgin olive oil. 2. Add the potatoes and cook for a few minutes. Add the chile pepper and the tomato passata. Cook on low heat for about 20 minutes. Season with salt. 3. In a pan fry some garlic in extra virgin olive oil. Add the cherry tomatoes, cut in halves, and cook for a few minutes then add to the sauce. 4. Cook the pizzarelle in plenty of boiling salted water. 5. Drain and toss the pizzarelle with the potato and the tomato sauce. Finish with grated Pugliese pecorino cheese. Recipe credit: Sabina Ficco Salvatori for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 18
BREAD POLPETTE Ingredients Amounts Pugliese pecorino cheese 100 g Breadcrumbs, grated from stale bread 100 g Eggs 4 ea. Salt and pepper as needed Parsley as needed Garlic, chopped as needed Sauce Tomato passata and 500 g of water 250 g Extra virgin olive oil as needed Onion as needed Salt and pepper as needed Basil as needed Method 1. Mix all the ingredients for the polpette and leave the mixture to rest for about an hour. Make little balls and fry them in plenty of extra virgin olive oil until they are golden brown and crunchy. Drain on paper towel. 2. For the sauce: Fry the onion in extra virgin olive oil. Add the passata and water and cook for about 15 minutes. Place the polpette in the sauce and cook for about 15 minutes. Finish with the basil leaves. Recipe credit: Sabina Ficco Salvatori for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 19
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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 16 and 17: PETTOLE AL VIN COTTO Ingredients Am
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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