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TIMBALLO DI BUCATINI ALLA PIZZAIOLA Ingredients Amounts Sauce Garlic cloves 2 ea. Anchovy fillets 50 g Red tomatoes, San Marzano type 500 g Salt, pepper, oregano, and basil as needed Extra virgin olive oil as needed Tomatoes, peeled 1 kg Capers 50 g Topping Breadcrumbs, dry 100 g Pecorino cheese 100 g Parsley and garlic, chopped as needed Bucatini 500 g Mozzarella 250 g Mortadella 200 g Method 1. For the sauce: Fry the garlic and anchovies in extra virgin olive oil. Add the peeled tomatoes and season with salt and pepper. Finish with the capers, oregano and basil. Put some extra virgin olive oil in an oven dish and sprinkle with the breadcrumbs. 2. Break the bucatini in half and cook in plenty of salted water until very al dente. Drain and cool under running water. Mix with some extra virgin olive oil, a little sauce, and with some of the bread mixture for the crust. 3. Place a layer of bucatini in the dish. Cover with the chopped mozzarella and mortadella. Pour on some of the sauce and sprinkle with the bread mixture and extra virgin olive oil. Make another layer of bucatini and cover with the sauce and extra virgin olive oil. 4. Cut the tomatoes in half and place them on top of the dish, covering the bucatini completely. Sprinkle with the remaining bread mixture and drizzle with extra virgin olive oil, and bake in the oven at 180°C until the tomatoes are cooked and golden brown. Let stand for a few minutes before serving. Recipe credit: Corrado De Virgilio for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 28
PASTA FOR ST. JOSEPH’S DAY LANACA DI SAN GIUSEPPE Yield: 4 portions Ingredients Amounts Lanaca (semolina tagliatelle) 320 g Extra virgin olive oil 200 g Garlic cloves, chopped 2 ea. Anchovy fillets 60 g Semolina bread crumbs, large, stale 100 g Salt to taste Black pepper, freshly ground to taste Almond flakes, toasted 60 g Method 1. In a pan, heat the extra virgin olive oil, garlic, anchovies, and bread crumbs, and cook until the bread crumbs are golden brown. 2. Boil the pasta, drain, and add the bread crumb mixture. 3. Serve with the freshly ground black pepper and almond flakes. Recipe credit: Antonio De Rosa, as presented at the 2008 World of Flavors Conference. Published with permission of the author. All rights reserved. 29
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 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 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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