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Yield: 4 portions PURÉE OF FAVA BEANS AND CHICORY FAVE E CICORIE Ingredients Amounts Fava beans, dried, shelled 300 g Potatoes, peeled, diced 300 g Chicory 1 kg Peppers, green, whole, small, fried 500 g Extra virgin olive oil, water, and salt as needed Onion, red, sliced 1 ea. Method 1. Soak the fava beans in cold water for about 1 hour. Drain, and add fresh water and gently boil for 5 minutes. 2. In a tall saucepan, place the potatoes and the drained fava beans. 3. Cover with cold water, add salt, and simmer gently for about 1 hour. Beat with a wooden spoon adding the extra virgin olive oil. 4. Clean and wash the chicory, cook in plenty of boiling, salted water. Drain and serve with the fava beans, the fried green peppers, and finish with slices of red onion marinated with red wine vinegar, salt, and pepper. Drizzle with extra virgin olive oil. Recipe credit: Teresa Buongiorno, as presented at the 2008 Worlds of Flavor Conference. Published with permission of the authors. All rights reserved. 42
Yield: 4 portions PURÉE OF FAVA BEANS AND CHICORY INCAPRIATA Ingredients Amounts Fava beans, dried and shelled 250 g Potatoes, peeled and sliced 100 g Extra virgin olive oil to taste Salt to taste Chicory 1 kg Method 1. Soak the fava beans in cold water for about 1 hour. Drain the beans and put them into a pignata and add the potatoes. Cover both with about 500 to 600 grams of water. Simmer the mixture gently for about 1 hour. Pass through a vegetable sieve and mix with extra virgin olive oil. 2. Clean and wash the chicory, cooking it in plenty of boiling, salted water. Drain the chicory and serve mixed together with the fava beans, drizzled with extra virgin olive oil. Recipe credit: Domenico Maggi for Apulia Region, as presented at the 2009 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 43
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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 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 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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