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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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