Tartufara - Pasta with truffle Chef: Giorgio Barchiesi (Giorgione) Difficulty: Average Time: 40 min of preparation, 10 min of cooking Type of Cooking: In a pan or pan Doses for: 2 people Ingredients for Tartufara - Pasta with truffle For...
Spaghetti with cuttlefish Chef: Difficulty: For the more experienced Time: Type of Cooking: Doses for: Ingredients for Spaghetti with cuttlefish 320 g of fusilli (or spaghetti) 2 good sized cuttlefish For the cuttlefish infusion: wings, tentacles and cuttlefish waste 1...
Lozenges with Cinta Senese ragù With a nice Cinta Senese pork tenderloin we make a concoction for the pasta, a white "ragouttino" with rapid cooking, because we have a tender and lean cut that does not need to cook for...
Spaghetti, yellow datterini tomatoes, crispy ham, pecorino and bay leaves Chef: Andrea Golino Difficulty: Time: Type of Cooking: Doses for: 4 people Ingredients for Spaghetti, yellow datterini tomatoes, crispy ham, pecorino and bay leaves Spaghetti 400g Cream of datterini...
Fried pizza, yellow datterini tomatoes, Roman tanned, basil oil Chef: Andrea Golino Difficulty: Time: Type of Cooking: Doses for: Ingredients for Fried pizza, yellow datterini tomatoes, Roman tanned, basil oil 00 flour 160g 100g water Brewer's yeast 3 g Salt...
Cartellate - Christmas Apulian dessert Cartellate, in dialect "carteddate", are the most typical Christmas dessert in Puglia. The origin is very ancient and is lost in mythology; it seems that Demeter was fond of a flour-based dessert washed down with...
Baked kid with wild onions. Apulian dish for the holidays Chef: Difficulty: Average ATime: 20 min preparation, 75 min cooking Type of Cooking: Baked Doses for: 4 People Ingredients for Baked kid with wild onions. Apulian dish for the holidays...
Semi-wholemeal bread Professional braids - A three-strand braid is very simple to make, but underestimating the shape of a bread is never a good idea. Rule number one: avoid tightening it too much, a braid must be soft to leave...
Pettole with vin cotto: an Apulian Christmas dessert Sweet version of the pettole (pittule nel Leccese), the typical leavened batters that characterize the Christmas tables throughout Puglia. In this case, after being fried, they are abundantly sprinkled with cooked wine...
