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CHICORY AZZISE Ingredients Amounts Wild chicory 500 g Canestrato cheese, grated 100 g Cherry tomatoes, quartered 6 ea. Bay leaves 2 ea. White onion, chopped 50 g Garlic cloves, chopped 1 ea. Vegetable stock Salt Pepper Extra virgin olive oil 100 g Method 1. Cook the wild chicory in boiling water. Drain and soak the wild chicory in cold water for about two hours. 2. In a saucepan heat the extra virgin olive oil and sweat the garlic, onion, tomatoes, and the bay leaves. After a few minutes of heating the ingredients, add the chicory that has been drained and squeezed. Continue sweating for a few minutes and then cover with the vegetable stock and cook for about 10 minutes. 3. In another pan heat some extra virgin olive oil and place some of the chicory in it. Season the chicory with the salt, pepper, and grated canestrato cheese. Continue to make layers of the chicory, cheese, salt, and pepper. Pour the vegetable stock on top and finish with grated cheese. Cover with a lid and cook for about 10 minutes. Recipe credit: Teresa Buongiorno, as presented at the 2008 World of Flavors conference. Published with permission of the author. All rights reserved. 44
Yield: 8 rolls COURGETTE ROLLS Ingredients Amounts Courgette (zucchini) 1 ea. Egg 1 ea. Flour 20 g Cheese, grated 40 g Mortadella, thinly sliced 40 g Parsley and mint as needed Extra virgin olive oil 500 g Cheese, mozzarella or scamorza, sliced 80 g Salt and pepper to taste Method 1. Wash and thinly slice the courgettes; flour them. Beat the egg in a bowl with salt, pepper, a little grated cheese, and chopped parsley. 2. Heat the oil to about 170°. 3. Pass the floured slices of courgettes in the beaten egg. Fry and drain on a paper towel. 4. Place a slice of mortadella ham, scamorza or mozzarella cheese, and a leaf of mint on the courgette and roll it up. 5. Place the rolls on a baking tray and sprinkle with cheese, drizzle with oil, and bake in the oven for about 10 minutes at 180°. Recipe credit: Antonio De Rosa, as presented at the 2008 Worlds of Flavor Conference. Published with permission of the author. All rights reserved. 45
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 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 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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