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Yield: 6 portions ORECCHIETTE AND TURNIP TOPS Ingredients Amounts Wholemeal orecchiette 500 g turnip tops (cime di rape) 1 kg Garlic cloves, chopped 2 ea. Salted anchovy fillets 6 ea. Cherry tomatoes 6 ea. Chile pepper 1 ea. Fresh breadcrumbs 150 g Extra virgin olive oil as needed Method 1. Clean the cime di rape, using the florets and tender leaves 2. Put them in plenty of boiling water, when they come to a boil, add the orecchiette and finish cooking them together. 3. Fry the garlic and anchovies in extra virgin olive oil, add the tomatoes, and the chile pepper. Strain the orecchiette and cime di rape “al dente” and toss in the sauce for a few minutes. Serve with breadcrumbs previously tossed in extra virgin olive oil until golden and crunchy. Recipe credit: Domenico Maggi for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights 4. 38
ORECHIETTE E CIME DI RAPE CON LA MOLLICA DI PANE “SFRITTA” Yield: 6 portions Ingredients Amounts Wholemeal orechiette 500 g Cime di rape 1 kg Garlic cloves, chopped 2 ea. Anchovy fillets, salted 6 ea. Cherry tomatoes 6 ea. Chile pepper 1 ea. Bread crumbs, fresh, fried 150 g Extra virgin olive oil Method 1. Clean the cime di rape, using the florets and tender leaves. Put them in plenty of boiling water. When they come to a boil add the orecchiette and finish cooking together until al dente. 2. Fry the garlic and anchovies in extra virgin olive oil, and add the tomatoes and chile peppers. 3. Strain the orechiette and cime de rape and toss in the sauce for a few minutes. 4. Serve with fried bread crumbs. Recipe credit: Teresa Buongiorno, as presented at the 2008 Worlds of Flavor Conference. Published with permission of the authors. All rights reserved. 39
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 34 and 35: Yield: 10 portions ROTINI PASTA WIT
Page 36 and 37: GEMELLI PASTA WITH TUNA BALLS, POTA
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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