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One of the thousand qualities of Salento is, without a doubt, the culinary sphere. The typical products of this land mixed with the traditions of the Grandmothers and elbow oil create recipes that everyone should taste at least once in their lives. We offer some (if you know of recipes that should be included in this list contact us using the form at the bottom of the page):
“Spaghetti al riccio”
It will be necessary to keep in mind that to dress up each portion it will take about 12 curls, so to season half a kilo of spaghetti you will need eggs of 4-5 dozen of sea urchins. The preparation is very simple: open the sea urchins and keep the eggs in a bowl; in a pan put eight tablespoons of extra virgin olive oil and two slightly bruised cloves of garlic, which you will brown in slow fire so that they give up their mood by flavoring the oil. As soon as the cloves are browned, remove them and put the hot spaghetti cooked al dente in the pan. Mix well, turn off the heat, add the eggs of the sea urchins and, stirring thoroughly, you will serve immediately, adding the fateful minced parsley.
Taken from “La Cucina del Salento” by Massimo Vaglio – Edition A.N.D.O.
“Verdure ripiene alla pugliese”
The ingredients necessary for the preparation of this dish (4 people) are readily available: 1Kg between zucchini, peppers, aubergines and tomatoes, olive oil, parsley, garlic, breadcrumbs, 2 eggs, 120g of sausage, oregano, grated Parmesan , thyme.
To prepare, wash the vegetables and cut them in half, freeing them from the pulp. Shred the pulp of each vegetable and put it in a bowl, add the parsley and the minced garlic, the eggs, the grated cheese, the olive oil, the sausage that you have freed from the skin, salt, pepper, oregano, thyme.
Try to get a homogeneous mixture with which you will fill the vegetables. Grease a baking dish, arrange the vegetables on it and bake for about 45 minutes.
Taken from “Cooking is easy” – Edizioni Il Torchio
“Rape ‘nfucate”
Remove the broccoli of turnips, remove the hard part, lightly brown two cloves of garlic in a tall pot with crusher oil and throw the turnips, cover, salt and adjust the flame so that the turnips bake, as far as possible, “with their own water”, adding if you need a glass of water; if you like spicy you can add a chili. For those who like a less marked taste, it is advisable to boil the turnips before cooking.
Taken from “La Cucina del Salento” by Massimo Vaglio – Edition A.N.D.O.
“Gallopolina fish soup”
The fish must be typical of the soups, that is: redfish, San Pietro, race, monkfish, grouper, priest fish, etc …, and you can also include shrimp, mussels and squid. You prepare a broth called “filetto” with water, oil, onion, a few cloves of garlic, a celery stalk, parsley and four-five peeled tomatoes. All the ingredients must be finely chopped and passed with the vegetable mill; when the broth shrinks almost in half it is adjusted with salt, it is enlivened with a sprinkling of vinegar and the fish are accommodated; finally, a handful of chopped parsley is added. It is left to cook for half an hour and is served very hot by placing on the bottom of the plates the bread crostoni.
Taken from “La Cucina del Salento” by Massimo Vaglio – Edition A.N.D.O.
“Spaghetti with squid ink”
To season half a kilo of spaghetti, you will need seven / eight hundred grams of cuttlefish that you will have to clean and cut into strips keeping the bags containing the black and the delicious gonads, (the latter are distinguishable between the entrails for the milky white color). In a pan you will heat two cloves of garlic bruised in a deciliter of extra virgin olive oil and, before they start to brown, put cuttlefish, bags and gonads, stirring and making sure that the black bags break. Then sprinkle with salt and pepper and when the liquid, which will come out from the cuttlefish almost dried, add two / three peeled crushed with a fork or the equivalent of shredded tomatoes, stir well and when the sauce will be amalgamated, toss the spaghetti cooked al dente in plenty of salted water into the pan, stir and serve adding chopped parsley.
Taken from “La Cucina del Salento” by Massimo Vaglio – Edition A.N.D.O.
“Cartellate di Natale” (Ncartiddrate)
Gr. 500 of flour with 5 eggs and you work a lot, until bubbles are formed. Spread the dough with a rolling pin in a very thin sheet. 4/5 cm wide rectangles are made. and 15/16 cm long. Fry in boiling oil one by one. They are removed from the oil as soon as they become crisp and begin to brown. When they are all fried, they are passed one by one in honey, which has been melted in a pot and placed in a serving dish. They are only dusted with a little crushed cinnamon.
Taken from “La Cucina del Salento” by Massimo Vaglio – Edition A.N.D.O.
“Li Pittule “
1 kg of flour, 1.5 cubes of brewer’s yeast, water, salt. It is simply mixed until a very liquid mixture is obtained which will leave to rise for at least two hours in a warm environment. You will gradually take a paste with a spoon and fry it in boiling olive oil. They can also be fried filling the dough with a pizzaiola sauce, that is, consisting of peeled tomatoes, capers, oregano and anchovies, or they can be stuffed with cod, sun-dried shrimps, small “minoscia”, boiled turnip greens, ricotta, black olives, etc. The simple ones are generally eaten soaked in cooked must or honey.
Taken from “La Cucina del Salento” by Massimo Vaglio – Edition A.N.D.O.
If you know other recipes that you think should be included in this list please let us know by contacting us
