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RUCCOLO DI GRAVINA Ingredients Amounts Dough Durum wheat flour 600 g Water 400 g Yeast 100 g Salt 12 g Filling Leeks, sliced 1 kg Salted cod 300 g Black olives, pitted 100 g Salted anchovies 50 g Sultanas 30 g Pepper to taste Sugar to taste White wine, glass 1 ea. Method 1. For the dough: Place the flour on a breadboard. Add 300 grams of water along with the yeast and salt; knead. When the dough is well kneaded, add the remaining water and knead for another few minutes. Place in a bowl, cover with a cloth, and leave to proof for about 2 hours. 2. For the filling: Clean and wash the leeks, then gently fry them. Shred and fry the salted cod in another pan. Wash the anchovies in the white wine and cut the olives in half. 3. Roll out the dough very thinly, making a round shape. Spread the leeks over all the dough. Add the salted cod, olives, anchovies, sultanas, sugar, and salt 4. Roll up the dough to make the shape of salami, and then make a circle. Place on a greased oven tray and cook in the oven for about 40 minutes at 200°F. Recipe credit: Vincenzo D’Ambrosio, as presented at the 2008 World of Flavors Conference. Published with permission of the author. All rights reserved. 8
POTATO BREAD Ingredients Amounts Durum wheat flour 1 kg Potatoes, boiled and mashed 200 g Water 600 g Yeast 100 g Salt 30 g Extra virgin olive oil 20 g Method 1. Place the flour on a breadboard and add all of the ingredients; knead well. Place in a bowl, cover with a cloth, and leave to proof for about 2 hours. 2. Divide the dough into round balls and leave to proof for an additional 30 minutes. Bake in a preheated 220°C oven for 20 minutes. Recipe credit: Vincenzo D’Ambrosio, as presented at the 2008 World of Flavors Conference. Published with permission of the author. All rights reserved. 9
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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
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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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