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Apulian recipes: a brief introduction

The Apulian cuisine is a seafood and peasant cuisine; the conformation of the territory has meant that the local gastronomy led to prefer some raw materials rather than others. We can say that Apulian gastronomy is a “poor” gastronomy, in the noblest sense that this term can have. The agricultural and seafaring tradition therefore meet in a gastronomic tradition made of great flavors but also of great simplicity.

Typical Apulian dishes and products

In this section, we will present you the recipes of the typical Apulian dishes that our grandparents – who received them from their ancestors – have handed down to us, creating a real high quality food and wine heritage, and which it uses wisely of the products offered by the earth, without ever losing sight of the authenticity of the recipes.

The Apulian cuisine – as far as one may think otherwise – is a cuisine mainly focused on recipes with land products, even if the Apulian coasts offer an excellent fish: the gastronomic tradition of our provinces is therefore mainly based on dishes based on vegetables, other tasty products from our fertile land and, finally, also excellent meat.

Some recipes and instructions for cooking an italian good home-made  pasta or pizzas ???

Anchovies and Vinegar

ANCHOVIES AND VINEGAR Ingredients 1 kg of anchovies 500 gr of vinegar 200 gr of extravirgin olive oil  2 onions 1 clove of garlic parsley a leaf of laurel salt   Take away the bones from the anchovies and fry them i...

Black mussels au gratin

1kg. black mussels 5 eggs breadcrumbs parsley extra virgin oil salt pepper Method: Srub the mussels and open them with a pointed knife. Discard half of the shell and leave the content in the other. Moist the bottom...

Boiled lampascioni recipe

Lampascioni or lambascioni are a real delicacy for people of Puglia. They are wild onion with a bitter taste and grow up in the uncultivated soils. They come out ploughing the soils and are sold like  a delicious thing. Unlike the normal onions, ...

Capsicums au gratin

CAPSICUMS AU GRATIN Ingredients 500gr of yellow capsicums garlic, parsley, capers grated bread extravirgin olive oil Wash well the capsicums and put them in a low pot with some water. Cook them in the oven (200° C) till the ...

Cialledda wafer from Puglia

  Ingredients Fresh water Salt 1 cucumber 2 fresh tomatoes 1 sweet onion from Acquaviva extra virgin olive oil home made or crisp bread.   Put the fresh water in a dish. Clean and cut in slices the cucumber, the tomatoes a...

Bocconotti made of almond

BOCCONOTTI MADE OF ALMOND Ingredients 1 kg of almonds 800 gr of sugar 7 eggs 1 small glass of liquer (like limoncello) 1 tablespoon of cinnamon powder 600 gr of shortcrust pastry alluminium baskets Make the almonds boiling in...

Cartellate

  CARTELLATE Ingredients 1 kg of white flour italian fig syrup 200 gr of extra-virgin olive oil 200 gr of dry white wine cinnamon powder, icing sugar 10 gr of salt, tepid water.   Put the flour like a crown on a table. I...

Castagnelle Recipes

INGREDIENTS: 500 grams (about one pound) of almonds, 500 grams (2 ½s cups of flour), 500 grams (2 ½s cups) of sugar, 15 grams (one teaspoon of ammonia), grated lemon (about ½ teaspoon), a pinch of ground clove), ½ teaspoon of cinnamon, bitter chocolate (en...

Eyes of saint Lucy

Eyes of saint Lucy Ingredients 1 kg of flour OO 200 gr of white wine 200 gr of extra-virgin olive oil some salt   Work the flour with oil, wine and salt till you obtain a soft dough. Stretch the dough and get from it some ...

Icing

ICING Icing (it is called gileppo in local dialect) is a mixture used to cover some sweets: scarcelle , tarallucci… Ingredients 500 gr of sugar water 2 egg whites lemon   Put the sugar in a pot and cover it with water. Let it...

Italian Fig Syrup

ITALIAN FIG SYRUP Ingredients Mature figs Water Take some mature and mature figs: cut them in 4 parts,  cover them with water and cook till they became a mush(they should be cut in a half more or less). Pour the still boiling mixture ...

Pastatelle Recipe

PASTATELLE Ingredients 1 kg of short crust pastry 500 gr of cherry jam or grape one 100 gr of kernels of walnut minced skin of orange or lemon cinnamon 1 tablespoon of sugar Put in a tureen the jam, the minced kernel of walnut,...

Scarcella Easter Sweet

This is a traditional sweet of Foggia ’s province. Scarcelle are made during Easter period and can have various forms: sheeps, doves, baskets, ciambelle… Ingredients 500 gr of flour 100 gr of sugar 70 gr of extravirgin olive oil ...

Short crust pastry

SHORT CRUST PASTRY Ingredients 1 kg of white flour 400gr of extravirgin olive oil 200 gr of dry white wine 1/ 2 tablespoon of salt, boiling water Put the flour on the table like a crown. In the middle, put the oil and work it...

Sweets made of almonds

  SWEETS MADE OF ALMONDS Ingredients 1 Kg of fruits of almonds 5 eggs beans of coffee 1 kg of sugar 1 lemon candied fruits In a pot let some water boiling and the plunge the almonds; after 5 minutes Drain  and eliminate t...

Taralli Recipe

Ingredients 1 kg of flour 00 30 gr  of salt 30 dl of dry white wine 25 dl of extra virgin olive oil Work together the flour, the wine, the oil and the table salt till you obtain an elastic and homogeneous dhoug. Let it rest covered ...

Zeppole of Saint Joseph

It is a tipical sweet eaten during Saint St. Joseph's day (19th of March). Ingredients In a pot make the water boiling, heating the butter and some salt: when they start boiling, add the flour mixing rapidly with a wood tablespoon till the mixture...

Filled Aubergines

FILLED AUBERGINES Ingredients 2 eggs grated bread tomato sauce 30 gr of grated pecorino from Puglia extra virgin olive oil 2 heavy slices of mortadella salt pepper.   Wash and cut in two parts (in the vertical sense) ...

Baked dried fava beans

Baked dried fava beans - Minestra di fave secche   Ingredients: 400 gr. dried fava beans extra virgin olive oil salt Preparation: Seak the fava beans in a pan covered with water for a period 12 hours. Drain an ...

Black mussels au gratin

  Black mussels au gratin Ingredients: 1kg. black mussels 5 eggs breadcrumbs parsley extra virgin oil salt pepper Method: Srub the mussels and open them with a pointed knife.   Discard half of the shell a...

Cavatelli pasta with arugula

Cavatelli pasta with arugula - Cavatelli con la rucola   Ingredients: 400 gr cavatelli 300gr. arugula 8 tablespoons extravirgin olive oil 2 cloves of garlic anchovies desalted and boned salt Preparation: Bolt the arugula in salted ...

Ciceri e tria (pasta with chick peas )

300 gr of tria (tipical pasta from Lecce) 2 steams of celery 1 white onion 250 gr di chickpeas salt 3 leaves of laurel extra- virgin olive oil The night before leave the cheakpeas to sook with some bicarbonate . The day after, ...

Grain cavatelli pasta and beans

GRAIN CAVATELLI PASTA AND BEANS Ingredients 500 gr of cavatelli 500 gr of cooked grain 250 gr of dried beans 2-3 fresh tomatoes extra virgin olive oil 500 gr of cavatelli from Bari 250 gr of peeled tomatoes or tomato sauce garlic...

Home made orecchiette pasta

Ingredients 400 gr of drum wheat 1 dl of tepid water salt Pour on the pastry board the drum wheat and same salt make a round open dish and add the tepid water you need. Work the dhug for ten minutes till you see some little bubbles...

Italian linguine pasta with brindisina sauce

ITALIAN LINGUINE PASTA WITH BRINDISINA SAUCE Ingredients 500 gr of spaghetti pasta 600 gr of peeled or fresh tomatoes 40 gr of onion 100 gr of black olives 70 gr of extravirgin olive oil salt, parsley   In a small pot let ...

Maccheroni & Meat Bake

Maccheroni & Meat Bake  Ingredients for 6 500 gr.(1,1 lbs) of maccheroni  500 gr.(1,1 lbs) of mozzarella  1lt. (2 pts.) tomato sauce  2 eggs hard bread (damped in milk)  500 gr.(1,1 lbs) of minced meat  600 gr.(1.3 lbs) ...

Maccheroni and baked tomatoes

Maccheroni and baked tomatoes  Ingredients:  350 gr. (12.5 oz) of maccheroni  400 gr. (14.3 oz) of tomatoes  2 cloves garlic chopped  parsley  extra-virgin olive oil  salt, pepper  To prepare:  Wash and cut the ...

Maccheroni pasta with tomato sauce cooked in the oven

MACCHERONI PASTA WITH TOMATO SAUCE COOKED IN THE OVEN Ingredients 350 gr of maccheroni pasta 400 gr of tomatoes from Puglia 2 cloves of garlic minced parsley extravirgin olive oil salt pepper   Wash and cut in slices the ...

Maccheroni pasta with tomato sauce cooked in the oven

MACCHERONI PASTA WITH TOMATO SAUCE COOKED IN THE OVEN Ingredients 350 gr of maccheroni pasta 400 gr of tomatoes from Puglia 2 cloves of garlic minced parsley extravirgin olive oil salt pepper   Wash and cut in slices the ...

Orecchiette pasta and cacioricotta

ORECCHIETTE PASTA ( typical apulian pasta ) AND CACIORICOTTA Cacioricotta is the tipical cheese of Puglia made of milk of sheep through a particulare process which, during the manifacture, both the rannet and the flakes of ricotta appearing on the...

Orecchiette pasta and ricotta forte

ORECCHIETTE PASTA AND RICOTTA FORTE Ricotta forte. Together with mozzarella it is one of the most traditional diary product from Puglia. It is obtained after  along process of seasoning and fementation of ricotta of sheep that, in 1 year time, ...

Orecchiette pasta mari e monti

ORECCHIETTE PASTA MARI E MONTI Ingredients 1 kg of orecchiette 1,5 kg of mixed shellfish (mussels, clams, fasolari, lupini…) 3 little tomatoes 2 fresh cuttlefishes (1 kg more or less) 150 gr of fresh rocket extra virgin olive oil ...

Orecchiette pasta with rocket

ORECCHIETTE PASTA  WITH ROCKET It’s a dish eaten in spring and summer especially in the area of Murgia and it is passed on from generations of peasants and sheperds. The rocket, for those who don’t know it, is the Tennifolia diplotaxis of the Cruc...

Orecchiette pasta with turnip tops

  Orecchiette con cime di rapa Ingredients: 125 gr/4oz semolina 250 gr/8oz plain white flour pinch of salt 6 tablespoons warm water 400 gr/13oz turnip tops roughly chopped 8 tablespoon olive oil red chilly pepper + 2 cloves of garlic 4 ...

Orecchiette with seafood

Orecchiette ( typical apulian pasta ) with seafood Ingredients 1kilo (2.2 lbs.) of orecchiette (typical apulian pasta)  1,5 (3.3 lbs.) kilos of seafood (mussels, clams etc.)  2 fresh cuttlefish (about 1 kilo or 2,2 lbs)  3 small tomatoes  ...

Pasta and white broad beans

PASTA AND WHITE BROAD BEANS SAYING          So sciote a mamma p’abbende’                          So occhiete e’ fete da muzzeque.                             I went to mum’s house to rest                             And I found the beans ...

Pasta Timballo

INGREDIENTS FOR 6 SERVINGS: 500 grams (1.1 pounds of mezzi zitis) 500 grams (1.1 pounds) of ground beef 500 grams (1.1 pounds) of drained and shredded mozzarella 600 grams (1.3 pounds) of beef stew (with the bone), and a thick slice of bacon...

Pasta with chick peas

CICERI E TRIA  (PASTA WITH CHICK PEAS) 300 gr of tria (tipical pasta from Lecce) 2 steams of celery 1 white onion 250 gr di chickpeas salt 3 leaves of laurel extra- virgin olive oil   The night before leave the cheakpeas t...

Penne pasta of St. John

Penne pasta of St. John - Maccheroni di San Giovanni   Ingredients: 350 gr penne pasta 400gr. plum tomatoes 4 anchovies desalted an boned black olives, extra virgin olive oil capers, garlic, salt, pepper or chili pepper Preparation: In ...

Spaghetti with mussels

Spaghetti with mussels  Ingredients:  500 gr. (1.1lbs) of spaghetti  500 gr. (1.1lbs) of peeled tomatoes  1 kilo (2.2 lbs) of mussels  1 clove garlic  parsley  extra-virgin olive oil  salt and pepper  To prepare:...

Tiella of rice, potatoes and mussels recipe

TIELLA OF RICE, POTATOES AND MUSSELS RECIPE Ingredients 300 gr of rice 500 gr of potatoes 1 kg of mussels parsley 1 clove of garlic onion extra virgin olive oil pepper   Clean and brush well the mussels in abundant ...

Fried Broad Beans

Ingredients 500 gr of dried broad beans extra virgin olive oil 1 medium potatoes 100 gr of table salt   Let the dried broad beans cooking and opened in salted water for ten minutes together with the peeled potatoes. In the meanwhile ...

Fryed Lampascioni

FRYED LAMPASCIONI Lampascioni or lambascioni are a real delicacy for people of Puglia. They are wild onion with a bitter taste and grow up in the uncultivated soils. They come out ploughing the soils and are sold like a delicious thing. Unlike...

Italia Pizza Recipes

Ingredients 500gr of flour 2 medium potatoes 1 portion and a half of brewer’s yeast 10 small tomatoes extra virgin olive oil garlic, oregano, cooking salt. Boil the potatoes and peel them. Melt the brewer’s yeast in a cup with tep...

Italian Focaccia

Ingredients 500gr of flour 2 medium potatoes 1 portion and a half of brewer’s yeast 10 small tomatoes extra virgin olive oil garlic, oregano, cooking salt. Preparation Boil the potatoes and peel them. Melt the brewer’s yea...

Lampascioni cooked in the oven

Lampascioni or lambascioni are a real delicacy for people of Puglia. They are wild onion with a bitter taste and grow up in the uncultivated soils. They come out ploughing the soils and are sold like a delicious thing. Unlike the normal onions,...

Amarella

AMARELLA Ingredients: Preparation Make the leaves (they must have been picked from a not treated tree) marinate in the wine, for ten days more or less. Then make it boiling with the sugar for ten minutes. Filter, cool down and add...

Bay Leaf Liquor

BAY LEAF LIQUOR INGREDIENTS: 32 tender leaves of fresh bay leaf, 500 grams (2 ½ cups of sugar, 500 grams (2 ½ cups) of water, 0,3 liters (1 ½ cups) of alcohol PREPARATION: Gently clean the bay leaves with a cloth. Put 22 leaves and the al...

Coffee Liquor

 COFFEE LIQUOR INGREDIENTS: ½ liter (2 ½ cups) of Italian espresso coffee, 500 grams (2 ½ cups) of sugar, one small bag (about one teaspoon) of vanilla, and 0,30 liters (1 ½ cups) of 90° alcohol. Preparation: For this preparation, you s...

Limoncello Recipe

Here is my recipe of “raw” limoncello (doesn't need cooking). Unlike the typical recipes, your results will be a very limpid, clear limoncello. INGREDIENTS: 12 non-treated lemons recently picked from the tree; if possible, just having turned yel...

Liquor of basil

 Liquor of basil Ingredients 30 leaves of basil 300 gr of sugar 3 dl of alcool 3 dl of water Preparation Clean the leaves of basil (that should be picked up early in the mourning) with a cloth without wet them: put them in a jar; ...

Mint Liquor

MINT LIQUOR INGREDIENTS: 100 grams (½ cup of small mint leaves), ½ kilo of sugar (2 ½ cups of sugar), one liter (5 cups of water), one liter (5 cups) of 90° alcohol. PREPARATIONS: Pick the mint leaves in the early morning. Add them to the...

Mushrooms Cardoncelli au Gratin

MUSHROOMS CARDONCELLI AU GRATIN Ingredients 1kg of mushrooms cardoncelli extra virgin olive oil parsley mollica of dry bread 2 cloves of garlic, cleaned and minced salt , pepper Clean the mushrooms eliminating the part covered...

Panzerotti

Put the flour on the pastry board like a fountain, pour the sugar in the middle, then the oil, the extravirgin olive oil, the salt and the yeast melted in two glasses of tepid water. 1 kg of flour 00 1 tablespoon full of sugar 1 brewer’s yeast ...

Pizza dough

For a thick dough, the so called “ Napoletana ” pizza: 4 cups of all-purpose flour (specific for pizzas) (800 grams) 1 cup of tender wheat flour (200 grams) 1 package of yeast (50 grams) 1 cup of milk (200 grams) 1 tablespoon of sugar 1 tablespoon of ...

Artichokes in oil

Ingredients Artichokes vinegar of white wine parsley extravirgin olive oil salt garlic Clean well the Artichokes, taking away the external leaves and the stalk; leave only the internal part and cut it in 4 parts. Now boil them....

Cherry jam

Ingredients 3 kg of cherries a piece of cinnamon 1,5 kg of sugar a small glass of cherry. Take away the stalk from the cherries, wash and stone them. Put them in a big stainless steel saucepan and add the sugar and, if you want, a...

Figs jam

Ingredients 600 gr of sugar every kg of figs Take the stalk away from the figs, wash and slice the without peeling. Put them in an iron pot and cover them with the sugar. Let marinate altogether in a cool place(not the fridge) for twelve hours. Let...

Grape jam

Here is an exquisite jam without preservatives or thickening agents. It’s hard work, but it’s worth it! INGREDIENTS: Green grapes or sweet purple grapes, sugar PREPARATION: Wash the grapes carefully, pick off the grapes from the rasps, eli...

Holy oil

You can use it on pizza, pasta pulses salads and shellfish. Ingredients extravirgin olive oil dried chilly peppers Wash and drain a bottle (like the one of ketchup) of 250 cl. Cut in pieces 2 or 3 chilly peppers and put them, together...

Jam of peaches

Ingredients 600 gr of sugar every kgs of peaches Peel the peaches. Cut them in small pieces taking away the stones. Put them in a tureen with the sugar. Then arrange the pieces in  a pot, cover them with sugar and let them marinating i...

Salted olives

INGREDIENTS: 1 kilo (2 ½ pounds) of black olives rock salt PREPARATION: Put the ripe olives in layers, in a big pot, (preferably a clay one), sprinkling heavily the rock salt. Leave it for about ten days. Each day, remove the liquid that ...

Spirited grapes

INGREDIENTS: Green or purple grapes, one liter (5 cups of alcohol), 150 grams (¾ cups of sugar) PREPARATION: For this preparation, use good-quality grapes, ripened to the right point, firm, and that the grapes are big. Cut off, with a scissor, ...

Pumpkin with ricotta forte

PUMPKIN WITH RICOTTA FORTE This is a typical dish of Brindisi. Ingredients 600 gr of winter pumpkin or genovese 2 salted anchovies without the bones capers, black olives ½ onion 1/2 stemb of celery 1 clove of garlic salt pepper ricotta ...

Seasoned Frise

A legend says that Enea took here friselle when he got to Porto Badisco: they are crisp ciambelle of bread, cut in two halves, horizontally by a thread and cooked for  a second time in  atepid oven; once frisella was the typical meal of our peasants w...

Anchovies Arraganate

Arraganate is a tipical word from Puglia and it indicates the way of preparing some food with mollica of bread. Ingredients 1kg of anchovies 200 gr of grated bread 1clove of garlic, mint, vcapers extravirgin olive oil, vinegar oregano Take...

Bread balls

INGREDIENTS: One pound Stale Italian Bread, preferably with the thick, hard crust (it would be ideal to use the bread from Altamura or Laterza), 1 whole egg, grated pecorino cheese (this is slightly more pungent than parmesan cheese), salt, minced...

Damp octopus

Ingredients 1 kg of octopus 120 gr of extravirgin olive oil 400 gr of mature tomatoes 2 cloves of garlic 1 glass of white vine salt pepper parsley Clean the octopus, cut it thinly and put it in a pot with the minced garlic and...

Fried mussels

Ingredients 1kg of mussels 100 gr of flour 2 eggs extravirgin olive oil salt Clean well the mussels, put them in a pot with a lid and let them open  over a low heat. Take the valves away. In a plate put the flour and in a...

Fulfilled cuttlefishes

1 kg of small cuttlefishes 1 salted anchovy stalebread capers 2 eggs pecorino from Puglia extra- virgin olive oil persley, garlic, salt, pepper Prepare a daugh of net stale bread seasoned with 2 eggs, persley, garlic, one...

Lamb and potatoes cooked in the oven

Ingredients 1,200gr of lamb 1 kg of potatoes grated bread white wine garlic, onion, rosemary extra virgin olive oil tomatoes au thread chilly or black pepper Cut the lamb in pieces and let it saute’, over a high heat in a...

Mackerels with vinegar

this is an old traditional dish of Bari which makes the mackerels digestible and appetizing. Ingredients 1kg of mackerels vinegar extravirgin olive oil salt mint and garlic minced Fillet the mackerels, put the slices in a cloth and...

Meat balls in tomato sauce

INGREDIENTS: 300 grams of ground beef (about one pound), a clove of garlic (minced), one small onion, minced parsley, two full tablespoons of grated pecorino cheese (this is more pungent than parmesan cheese), 3 whole eggs, 500 grams (one pound) of...

Mutton cooked on the embers

This is a typical recipe of Carbonara (Ba) prepared traditionally for S. Michele’s festival in October. It is particular for the particular way by which it is cooked and for the quality of the animal’s meat, grown by hand. Ingredients Some sma...

Pieces of horse meat

Ingredients Horse meat Tomato sauce Extravirgin olive oil Parsley, carrots,chilly pepper, laurel , celery Take some horse meat cut in cubes and let it browning in a pan with some onion till it takes some taste. Add 1 litre of tomato...

Recipe sole au gratin

Ingredients 1 sole (200 gr) 200 gr of grated bread 100 gr of pecorino cheese from Puglia parsley and minced garlic pepper, salt Clean the solew, take the skins away and put it in a greased pan. Season it with salt, pepper, garlic...

Scapece of Gallipoli

This is a traditional dish of Gallipoli and it can be found during the festivals where you can find the so- called Scapecieri. Ingredients 1kg of small fishes called Pupiddi grated bread vinegar saffron extravirgin olive oil Clean...

Seabream with olives cooked in the owen

Seabream with olives cooked in the owen. Ingredients One seabream (800 gr) 100 gr of black olives winegar of white wine small pieces of tomatoes extra- virgin olive oil salt pepper Preparation Deprive the seabream of entrails,...

Soup of fishes

INGREDIENTS 2 kg of assorted fishes (scorpionfish, totani, cuttlefishes, mussels, clans, mullets, etc…) 500 gr of peeled tomatoes celery, onion, parsley; extra- virgin olive oil salt, pepper home - made toast Scale and deprive t...

Stuffed cuttlefish

1 kilo (2,2 lbs.) of small cuttlefish 1 small salted anchovy hard bread capers 2 eggs extra-virgin olive oil grated apulian pecorino cheese, parsley, garlic salt and pepper Preparation: Prepare a mixture with the bread...

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