Download the Recipes - CIAProChef.com

More documents

Recommendations

Info

Yield: 10 portions ROTINI PASTA WITH SCORPION FISH RAGÙ AND CREAM OF ARTICHOKE ROTINI AL RAGÙ DI SCORFANO SU CREMA DI CARCIOFI Ingredients Amounts Barilla Rotini pasta 1 kg Scorpion fish 1 kg Tomatoes, peeled 1 kg Tomatoes, fresh 500 g White wine 1 L Garlic, crushed 10 g Celery 200 g Onion 200 g Parsley as needed Artichoke cream Artichokes, cleaned and halved 5 ea. Potatoes, cleaned and cubed 50 g Leeks, cleaned and chopped 50 g Bay leaf 1 ea. Extra virgin olive oil Salt and pepper to taste Olives, black leccine denocciolate Tomatoes, fresh, concasse Chile flakes Garlic Extra virgin olive oil Method 1. For the sauce, fillet the scorpion fish carefully and cut into small cubes; set aside. 2. Braise the garlic, celery, onion, some parsley, and fresh red tomatoes cut in half. Add the white wine and reduce. Add the fish bones and cook for another 30 minutes. Pass through a vegetable mill and season with salt and pepper. 3. Toss the fish cubes in a pan with extra virgin olive oil and crushed garlic, and add to the sauce. 4. For the artichoke purée, put the artichokes, potatoes, and leeks in a pan with a bay leaf; cover with water and cook for about 30 minutes. Blend everything with extra virgin olive oil and season with salt and pepper. 5. Boil the pasta; when al dente, drain. Add to the fish ragù and stir for a couple of minutes. Finished with some chopped parsley. 34
6. In a pan, toss the extra virgin olive oil with the garlic, chile pepper, chopped olives, and tomato concasse. 7. To serve, in a dish put the cream of artichoke on the bottom, the pasta in the middle, and the tomato concasse and olives on top. Recipe credit: Corrado De Virgilio, as presented at the 2008 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 35
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 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 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

Download the Recipes - CIAProChef.com

Create successful ePaper yourself

Delete template?

Save as template?