Orecchiette alla Pugliese pasta ears traditional recipe from Puglia. Easy and delicious!

ingredients

500g of orecchiette (ear shaped) pasta ideally fresh, 2 green peppers, 200g of tomato pulp, bunch of fresh basil, olive oil, grated pecorino cheese, salt, pepper, dried hot pepper to taste.

The recipe below is typical from Salento traditional cuisine and it is taken from the recipe book Il Gusto del Tacco, recipes from Salento by Anna Maria Chirone Arnò, ed. Il Raggio Verde, 2010. The book also features marinated anchovies, Pasta baked in the oven Leccese style, Bread rolls with black olives / with tomato and onion, “Orecchiette” with wild broccoli heads and so on.

The writer, Anna Maria, also runs cookery courses in Puglia which are focused on the Mediterranean Salentine food culture which is based on olive oil and simple ingredients.

Once you know how to make fresh Italian pasta at home, a world of Italian rustic regional recipes will open up before you.

The recipe below was sent to us by Let's Go Italian, Quality Food from Italy.

The full title of the recipe is 'Roast pork loin with new potatoes and asparagus with bacon'.

A linguine shrimp pasta seafood recipe from Monopoli, in the province of Bari, Puglia

ingredients

linguine pasta, extra vergine olive oil, garlic, parsley, red shrimp, tomatoes cut in cubes, white wine and pumpkin flowers.

A fabulous seafood recipe from Monopoli which is typical of the culinary tradition of the Puglia coast.

ingredients

cavatelli fresh pasta, extra virgin olive oil, garlic, parsley, cuttlefish cut in strips, clams, mussels and shrimps.

'Incrappiata' is an Apulian word which means mix, but also chaos, confusion and it is one of the most famous dishes of Apulia Cook

This recipe has been sent to us by the Hotel Salsello located on the Bari coast in Bisceglie and you can eat it in their fine restaurant.

The full title of the recipe is 'octopus pie with potatoes and celery with salmon escalope marinated with citrus fruits served on wild rocket leaves'.

ingredients

200 gr steamed octopus (remove its gelatinous substance and cut it in pieces), 300 gr potatoes cooked with peel (wash and mash them with a fork), little dill bunch and minced parsley, 4 slices of marinated salmon, tomato rinds dried in oven, orange and lemon pulp, salt and pepper, traditional balsamic vinegar of Modena, 100 gr extra-vergin olive oil.

We thank the Hotel Restaurant Colle del Sole in Alberobello for this simple recipe with fresh aubergines. Variations also add to the mixture tomatoes, capers, olives and anchovy fillets