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Especially Puglia

From Puglia to your table

Summer Grilled Peach Recipe

Grilled peaches with burrata, prosciutto, pesto, pistachios, mint, & honey, also known as summer on a plate! Summer is in full swing and on days when it is too hot to cook but you are still craving something fresh and delicious, summer salads like this one are the way to go! Burrata cheese pairs wonderfully with sweet grilled peaches and prosciutto, making the most incredible summery combination of flavors. 

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Burrata is a soft cheese originating from a small town in Puglia called Andria. Fresh mozzarella outer shell is filled with creamy stracciatella-or mozzarella shreds with cream-which results in a silky, creamy, delicious fresh cheese. Because of its creamy texture and delicate taste, it is perfect for pairing with fresh fruits in addition to savory options. 

This dish can be served as a salad with all of the ingredients mixed together, or on a serving platter or charcuterie board so diners can create their own perfect bite. 

Prep Time: 15 mins ~~~ Cook Time: 5 mins ~~~ Serving Size: 4-6 ppl 

Ingredients:

  • 3-4 peaches
  • 10 slices of prosciutto
  • 1 baguette
  • One large burrata cheese
  • A few leaves of fresh mint and basil
  • A handful of pistachios
  • Spoonful of pesto
  • Drizzle of honey

Directions:

  1. Slice the baguette. Drizzle a little olive oil on a grill or pan and toast the bread slices until golden & crispy. Remove from heat & set aside.
  2. Slice the peaches into quarters and add to the grill (with a little more olive oil) and cook for about 2 min on each side or until grill marks appear and slightly caramelized. Remove from heat.
  3. Time to plate! Add peaches, bread, and burrata to the plate. Tuck in prosciutto slices, and drizzle on your pesto, fresh mint, and chopped toasted pistachios. Finish with a drizzle of honey & voilà! Buon appetito!

 

Shop with Especially Puglia 
  1. Extra Virgin Olive Oil, - also available our Adopt an Olive Tree - Olive Oil all year long!
  2. Honey from our Adopt a Beehive Gift Box

Fava beans and chicory: an ancient combination

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Fava beans and chicory are two vegetables very common in Puglia: in our region, they are harvested and most used in winter time. They are usually cooked and paired together: this tasteful combo represents a traditional food that is being eaten since ancient times.

So where is this tradition from?

This tradition comes from Magna Graecia: it is the time when the Greek empire colonized southern Italia. And it was likely a custom brought there from the Greek people, that used to eat them, according to many literary sources. Aristophanes, a greek comedian playwright, mentioned these two ingredients combined already in 405 b.C., in his famous comedy “The Frogs”. He wrote that Heracles or Hercules, son of Zeus/Jupiter used to eat them in order to get more strength, while completing his famous 12 labors.

Is it still a custom to eat it?

The answer is yes, people are eating this dish especially in Puglia, where it is considered a humble dish, since its ingredients are easy to be found and simple to be cooked. It is commonly known as ‘Ncapriata, from the greek word “Kapiridia” and it is one of the healthiest vegetable recipes on Earth: that is because these two vegetables contain many useful substances for the human body and give a super-nutritious outcome when mixed together.

Indeed, the fava beans are rich of elements like vitamins, minerals, proteins and fibres, having antioxidant and energetic functions, while chicory has yet another series of vitamins and minerals, helpful to stimulate hunger, regulate intestinal functions, and have diuretic and detoxifying effects.

Its recipe is very simple and consists in making a purè with fava beans as a bed or side for the chicory leaves, that are usually simply stewed with olive oil, garlic and chili pepper. It can be eaten as a substitute to the main course, or as a side dish or yet as a single course.

A traditional comfort food

Nowadays, this dish is considered a winter time comfort food, easy to find everywhere in Puglia and very rich in flavors. So it is not just a healthy food, but it is also very appealing in all of its simplicity: it is a dish that makes people discover the taste of our land.

Turnip greens: a must-have produce

Credits to PugliaKitchen
Credits to PugliaKitchen

Do you know what turnip greens are? They essentially are the turnip flowers who still have to bloom. They are commonly used in Puglia, since ancient times, because it is a food very low in calories with antioxidant properties and rich in vitamins, polyphenols and other substances like folic acid, that is useful to recover from stress.

How did turnip greens arrived in Puglia?

Turnip greens are not native to Puglia and not even to Italia. According to some sources, its first seeds were imported in the Middle Age by the Genoese traders from the Far East, with the French being the first to cultivate these vegetables. Another theory states that turnip greens arrived later in the old continent, around the seventeenth century, under the name of Syrian cabbage. According to some historical records from that century, the first large-scale cultivation of turnip greens was found in the Kingdom of Napoli and our region was part of it.

What recipes can be prepared with turnip greens?

These flowers are usually harvested between the end of January and the beginning of February. The turnip greens are used to prepare a typical Apulian dish that in Italia everyone knows: orecchiette con le cime di rapa, i.e. orecchiette (small ears) pasta with turnip greens. They can also be eaten as a side to other dishes just stewed or sautèed in a pan with some olive oil, garlic and chili pepper or to be used paired with sausage or on top of a focaccia pugliese.

A symbolic food in Puglia

It is one of the most symbolic vegetable food eaten in northern and central Puglia during winter time, thanks to its nutritional properties and because of its good flavor: it tastes quite bitter, but also very delicate and it is rich in pungency. Therefore, turnip greens give a typical aftertaste to the dishes it is used for, that are subsequently enriched by its use. In conclusion, it is one of the most famous vegetables in our region, because of its adaptability to many recipes and its peculiar taste.

If you want to taste this vegetable and replicate the most traditional Apulian pasta recipe, you can click here and follow the making of it step by step.

Cavatelli with Mussels and Cannellini Beans

CAVATELI WITH MUSSELS 2.

One of Puglia’s greatest treasures is its coastline. Yes, there are some of the most beautiful beaches in Europe there, but a beautiful coastline also means delicious seafood! This traditional dish is a great mix of land and sea, and allows you to create a true Pugliese experience right in your own kitchen!  Prep Time: 5 mins ~~~ Cook Time: 40 mins ~~~ Serving Size: 4-6ppl  Ingredients:

  • Extra Virgin Olive Oil
  • 2 Tbsp Parsley
  • Salt to taste
  • Pepper to taste
  • 1lb of Mussels
  • 3 cloves of garlic, crushed
  • 1/2 cup of White Wine ( or Rose if you prefer that!)
  • 1 bag of Cavatelli
  • 1 can of Cannellini Beans or 1 1/2 cups of dried Cannellini beans
  • 1 jar of Spaccatella di Pomodori

Directions:

  1. Start by crushing the garlic cloves and chopping the parsley.
  2. In a pan, add the Extra Virgin Olive Oil, salt, pepper, and crushed garlic. While these are sautéing. Put a pot on to boil water. 
  3. Let this olive oil mixture simmer for a few minutes. In the meantime, rinse off the mussels, making sure they are clean and ready to go into the pan.
  4. Next, add the mussels into the pan, pour the white wine in with the mussels, and stir until everything is mixed well. Cover and allow the mussels to simmer and steam for approximately 15 minutes.
  5. Once the mussels are done, uncover and start separating the mussel meat from the shell, keeping the mussel meat in the pan. Be sure to save some of the shells to flavor the sauce.
  6. In the same pan that the mussels are in, add the pomodori, cannellini beans, and extra shells back in. Allow to simmer for approximately 15 minutes. Let it start to bubble, and stir every few minutes.
  7. Once the water has boiled, add the cavatelli and let cook until al dente, approximately 5-10 minutes.
  8. When the cavatelli is done, strain and add directly to the pan with the mussels and sauce. Mix well so that each piece is coated with sauce.
  9. Sprinkle the parsley on top and mix again. Then you are ready to serve!

Check out the step by step video below!

Orecchiette di Grano Arso with cherry tomato sauce, stracciatella and basil

CAVATELI WITH MUSSELS 2
Orecchiette di Grano Arso is a type of pasta that Puglia is known for, made from toasted durum wheat, which gives it it’s darker color. It has a lot more flavor than your average pasta through this process. That’s why it doesn’t require a lot to pair with it. This dish is perfect for anyone who is looking for a delicious dish to wow your (at home) "dinner guests" because it is so beautiful, but doesn’t require a lot of ingredients or time. Enjoy with whoever you are quarantining with right now! 
Prep Time: 5 mins ~~~ Cook Time: 40 mins ~~~ Serving Size: 4-6 ppl 
Ingredients: 
  • 3 Tbsp Extra Virgin Olive Oil 
  • A small bunch of fresh basil
  • Cherry Tomato Sauce - Passata Artigianale 
  • Salt to taste 
  • Pepper to taste 
  • 1 or 2 Fresh Burrata  
  • 1 bag of Orecchiette di Grano Arso 
Directions: 
  1. Add the Extra Virgin Olive Oil, fresh basil, salt and pepper, and cherry tomato sauce to a pan. Allow to simmer for about 20 mins, stir occasionally. 
  2. While the sauce is simmering, put water on to boil, once it is ready, add the orecchiette, allow to cook until al dente, approximately 5-10 mins
  3. When the orecchiette is ready, strain, and add directly to the pan with the sauce and stir. 
  4. While still on the heat, mix the pasta and sauce allowing the sauce to coat each piece of pasta. 
  5. Next add the pasta to bowls for plating. 
  6. Take out the fresh burrata, cut the burrata in half and scoop out the stracciatella. 
  7. Add a nice spoonful of stracciatella on top of each bowl of pasta, garnish with fresh basil, drizzle with extra virgin olive oil, and enjoy! 
Shop with Especially Puglia 
  1. Extra Virgin Olive Oil, - also available our Adopt an Olive Tree - Olive Oil all year long!
  2. Cherry Tomato Sauce - “Passata Artigianale”
  3. Orecchiette Di Grano Arso - Toasted Wheat Orecchiette 
  4. Quarantine Essentials Box - all of the above items are in this box! - check out the different options and pick which is best for you! 

Follow along with the recipe video Below!

Cicatelli Con Rucola e Pomodori

Cicatelli con rucola e pomodori

Did you know wild arugula grows abundantly in Puglia? It’s true! Every farm has wild arugula growing in their fields, and probably some tomatoes growing somewhere else as well, that’s why this dish is the perfect homestyle “farm-to-table” meal. While we can’t be at the farm right now, we are still able to get the ingredients to us. This Pugliese recipe is simple, but delicious, perfect for Spring or Fall, whenever things are being harvested or in our case right now, whenever our shipments of tomato sauce comes in from Puglia! 

Prep Time: none ~ Cook Time: 30 mins ~ Serving Size: 4-6 people 
Ingredients: 
  • 2 Tbsp of Extra Virgin Olive Oil 
  • 3 Garlic cloves, crushed 
  • 1 Tsp of Peperoncino 
  • 1-2 cups of fresh Arugula 
  • 1/2 jar of Spaccatella di Pomodori 
  • Salt to Taste 
  • A block of Ricotta Dura for grating on top 
Directions: 
  1. Add the cicatelli and arugula to a pot of boiling water, add salt to the water, and allow to cook until al dente for about 5-10 mins. 
  2. While they are cooking, in another pan, add the Extra Virgin Olive Oil, crushed garlic cloves, peperoncino, and spaccatella di pomodori. Allow to sauté and the flavors to meld for about 5-10 mins. 
  3. Once the pasta is done, strain and add the pasta and arugula directly to pan with the olive oil and tomato mixture. If you would like to keep some of the pasta water, you can use it for the next step to allow the sauce to mix with the pasta, but it isn’t necessary. 
  4. Mix until each piece of pasta has a nice layer of sauce on it and the tomatoes and arugula are throughout the dish. 
  5. Grate the ricotta dura on top, and enjoy! 
Shop with Especially Puglia: 
  1. Extra Virgin Olive Oil, - also available our Adopt an Olive Tree - Olive Oil all year long!
  2. Spaccatella di Pomodori, jarred in Puglia at the high of freshness! 
  3. Durum Wheat Cicatelli Pasta 

Check out the step-by-step video below!

Orecchiette Con Cime di Rapa

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If you are looking for a comforting meal to transport you to Puglia, look no further than this Orecchiette con Cime di Rapa recipe. A traditional Pugliese recipe that’s sure to please everyone in the family, is a nice mix of the sea and the land with the melding of anchovies, broccoli rabe, and breadcrumbs. The only fresh ingredients you need from the store is the broccoli rabe, everything else is pantry staple items! Our gift to you, from Puglia to your table. 

Prep Time: 10 mins 
Cook Time: 30 mins 
Serving Size: 4-6 people 
Ingredients: 
  • 2 Tbsp Extra Virgin Olive Oil 
  • 2 cloves of garlic 
  • 3-4 anchovies filets 
  • 2-3 small red chili peppers 
  • 3-4 cherry tomatoes 
  • 2 bunches of broccoli rabe (this is the American cousin to Cime di Rape) 
  • 3/4 cup of fresh toasted breadcrumbs 
  • Salt to taste
  • I bag of Orecchiette Pasta 
Directions: 
  1. Clean off the broccoli rabe, and drop in a pot of water, set a side and wait to boil. 
  2. In a separate pan, add Extra Virgin Olive Oil, garlic cloves, anchovies, red chili peppers and tomatoes. Allow to time for the ingredients to sauté and meld together. 
  3. Add salt to the boiling water, then add in the bag of Orecchiette. Allow to cook until al dente, approximately 5-10 minutes. 
  4. Take out some of the pasta water before straining the pasta and broccoli rabe. 
  5. Mix in the pasta and broccoli rabe straight into the pan with the sautéed ingredients. 
  6. Add in the pasta water that was set aside earlier. This should create a light sauce when combined with all the ingredients. Mix until each piece of pasta is coated nicely. 
  7. Top with fresh toasted breadcrumbs and enjoy! 
Shop the Ingredients from Especially Puglia: 
  1. Orecchiette Pasta 
  2. Extra Virgin Olive Oil, - also available is our Adopt an Olive Tree - to enjoy olive oil all year long!

Watch the step-by-step video Below!

Cavatelli with Lentils Recipe

Looking for a perfect hearty winter meal? Need inspiration in the kitchen while you are stuck at home? Look no further than our Cavatelli with Lentils recipe! It is a simple, yet delicious meal, that uses mostly items from your pantry! It is easy to set up and you can let the lentils cook, while you work from home, or help the kids with school work. The perfect Italian comfort food, that is sure to keep you feeling cozy during these times! Plus, you can pull out those terra-cotta pots, (dutch ovens, or slow-cookers) and put them to use for simmering the lentils, a traditional item in any Pugliese kitchen. It’s like traveling to Puglia without leaving your home! Enjoy!

Prep time: 20 mins ~~~ Cooking time: 45 mins ~~~ Serving size: 4-6 people

Ingredients: 

  • 2 cups of brown lentils (if they are dry, allow extra time for them to soak before putting in the pot to simmer)
  • 2 stalks of celery
  • 1/2 Medium sized onion
  • 2 medium carrots
  • 3 Tbsp Extra Virgin Olive Oil
  • 1/2 jar of pomodori pelati a mano
  • 1 bay leaf
  • Salt to taste Pepper to taste
  • 1 bag of Cavatelli Pasta

Directions: 

  1. Start boiling the water for the pasta.
  2. Chop up the onion, carrots and celery very finely for the soffrito.
  3. In a separate pan add the extra virgin olive oil, the soffrito ingredients, bay leaf, and season with salt and pepper to taste. Allow the mixture to sauté until it softens and mixes well together.
  4. Add the pre-soaked lentils into a terra-cotta pot, add the sofritto into the pot, and any leftover lentil juices. Allow to simmer in the terracotta for 30-40 mins, checking and stirring every 10-15 minutes.
  5. While the lentils are simmering, bring the water to a boil and add the cavatelli. Allow to cook until al dente, approximately 5-10 mins.
  6. Drain the cavatelli and return to the original pot. Ladle the lentils into coverlet and mix together. Add some of the juices from terra-cotta to create a light coating on all of the pieces of pasta. Enjoy!

Shop with Especially Puglia: 

  1. Durum Wheat Cavatelli Pasta – Artisanal pasta straight from Puglia!
  2. Extra Virgin Olive Oil, – also available our Adopt an Olive Tree – Enjoy olive oil all year long!
  3. Pomodori Pelati a Mano, jarred in Puglia at the height of freshness.
  4. Terracotta Bowl – Coming Soon!
Check out the recipe video here!

Grilled Lamb Chops and Fennel Salad with a Honey Vinaigrette Recipe

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Lamb is a quintessential Easter staple in Puglia, so we thought this was the perfect simple recipe to share! We hope this can help you impress family and friends this Easter (or all year long)! In Pugliese cuisine, it is all about fresh and flavorful ingredients, prepared simply, to create something beautiful and delicious! 
Serving Size: 1-3 people  - Prep Time: 20 mins - Cook Time: 20 mins 

Ingredients

Extra Virgin Olive Oil 
Rose Wine or wine of your choice 
3 Lamb Chops 
1 head of garlic 
2 tsp Peperoncino 
Handful of Bay Leaves 
2 Sprigs of Rosemary 
3 Stalks of Celery 
Apple Cider Vinegar or vinegar of your choice 
Acacia Honey 
1 Head of Fennel 
3 tomatoes on the vine 
1 red onion 
A bunch of mint 
Salt to taste 
Pepper to taste 
Mosto Cotto 

Directions:

For the Marinade: 
  1. Smash 4-5 cloves of garlic with your hand or a knife, set aside. Cut off the bottoms of the celery stalks and chop. Cut the red onion in half, set other half aside. 
  2. Place the lamb chops in a large mixing bowl, add the smashed garlic, bay leaves, chopped celery, rosemary leaves, red onion and peperoncino. Sprinkle with salt and pepper to taste. Drizzle with olive oil, and rose wine, enough to cover the bottom of the bowl. Mix up the entire mixture in the bowl with tongs, making sure the lamb chops are completely coated.  
  3. Put in the fridge for at least 2 hours to marinate. You can marinate overnight if you would like as well. 
For the Vinaigrette and Salad: 
  1. Pour about 1/4 cup of apple cider vinegar in a small mixing bowl. Drizzle honey in the bowl, about 2 tablespoons worth. Mix it up so that the ingredients are a smooth mixture. 
  2. Chop the head of fennel and half of red onion into slices, then cut tomatoes into quarters and place in medium mixing bowl. Chop mint finely and sprinkle on to salad. 
  3. Add salt and pepper to taste. Drizzle vinaigrette on top of salad and toss so that everything is nicely coated. Set aside. 
For the Lamb Chops: 
  1. If using a table top grill use high heat, so that the grills are almost smoking. If using an outdoor grill use discretion on temperature. 
  2. Place the lamb chops on the grill face down for approximately 2 minutes to get a sear. Flip to the other side, and cook for approximately 3 minutes for a sear on both sides. 
  3. While it is cooking you can dip the rosemary springs in the extra marinade and spread on the lamb chops to keep them juicy. Place the onions, garlic, bay leaves and rosemary on the grill for the last few minutes. Turn and get a sear on the side of lamb chops for one minute. 
  4. Take off and let the lamb chops rest for a ten minutes. When you are ready to plate, place the lamb chops on a plate, add grilled vegetables and herbs, drizzle with olive oil and mosto cotto. Plate the salad, and enjoy! 

Shop for this Recipe with Especially Puglia: 

  1. Extra Virgin Olive Oil - for Olive Oil all year-long check out our Adopt an Olive Tree Program! 
  2. Acacia Honey - for other types of honey from Puglia, check out our Adopt a Beehive program! 
  3. Mosto Cotto or Grape Must -  Coming Soon to our shop! 

Quick and Easy Pugliese Appetizers for Thanksgiving

This is the season for hosting! With so many holidays coming up, there is no doubt you’re probably going to be hosting at least one dinner party. We know it can be stressful; Will the turkey roast properly? Will there be good dinner conversation? Will your picky Aunt Rita like the wine you chose?  AGH! That’s why we are giving you appetizer recipes to wow all of your guests!

There are already so many things to juggle, the last thing you need to worry about are the appetizers, that’s why we’re here to help! No need to go over the top with complicated canapés or tasteless frozen ready-mades. We have three quick and easy Pugliese appetizer recipes that will keep your guests satisfied and free you up to have some fun!

Fried Olives

Serves 8

This is the only recipe on our list that requires cooking, but it’s fast & breezy. Frying the olives gives them a little more pizzazz than the fresh-out-the-jar version.

Olives

Ingredients:

2 cups small, sweet pitted black olives

1/4 cup olive oil

2 cloves garlic

1 small red chili pepper, chopped (optional)

Salt and pepper to taste

Directions:

Heat olive oil in a medium skillet on medium heat. Add the garlic cloves and chili peppers. Cook for one minute. Turn the heat up to medium-high and add the olives. Cook for another five minutes, or until the olives are blistered and some have popped. Serve warm.

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Burrata with Truffle

Serves 8

The easiest of all three recipes, this one only requires a few ingredients and quick assembly, but your guests will be very impressed by the elevated flavors of this creamy favorite.

Recipe

Ingredients:

1 lb Fresh Burrata

1/2 oz shaved black truffle

Olive oil 

Sliced Italian bread for serving

Directions:

Slice the burrata. It will be runny, so keep it in a bowl to retain the soft interior of the cheese. Mix in the shaved truffle and top the burrata with olive oil. Serve cold with bread.

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Bruschetta with Caciocavallo, Capocollo, Fig and Honey

Serves 8

Last but not least, this tasty stack brings a complex balance of flavors in a neat little package. Savory capocollo and sweet honey give a texture boost from the velvety caciocavallo and seedy figs.

Appetizer

Ingredients:

16 slices Italian bread, 1/4 inch thick

olive oil

1/4 lb capocollo

8 oz caciocavallo cheese

16 figs

1/2 cup honey

Directions:

Brush each slice of bread with olive oil and toast until golden brown. Top each slice with capocollo, caciocavallo cheese, and one sliced fig in that order. To finish, drizzle bruschetta with honey.

Orecchiette alla Crudaiola

Pasta Recipe

Cookout season is here and that means plenty of outdoor gatherings with friends and family! Grilling is a must, but we can’t forget about all the tasty sides. And thats where we come in, with our simple, but delicious pasta recipe just for you!

Pasta salad is a summer staple that no cookout spread would be complete without, but forget about making the same old box mix we’ve come to accept! You and your friends and family deserve better! We have the perfect fix, that is still easy, still fast, but SO much tastier!

Drum roll please, we present to you: Orecchiette alla Crudaiola! Mix in a few fresh ingredients to your handmade orecchiette, refrigerate, and you have a simple Apulian classic dish that everyone will love!

Below, you’ll find a recipe and link to a video that will show you how to put it all together. Whether you’re having a picnic, barbecue, or beach outing, you’ll always want this pasta salad on the menu!

Ingredients:

  • 1 lb al dente orecchiette pasta, still warm
  • 1 lb fresh cherry tomatoes, chopped
  • one handful  basil, chopped
  • 16 oz grated ricotta salata or fresh mozzarella
  • 1 clove garlic, cut into a few pieces
  • 4-6 Tbsp extra virgin olive oil 

Directions:

  1. Let the garlic set in the olive oil for a few minutes.
  2. Mix together all ingredients except for pasta.
  3. Stir in warm pasta.
  4. Garnish with more cheese, olive oil, and basil to taste.
  5. Eat right away, or chill for an hour before eating.

Watch how it’s made here!

Easily Make Pasta At Home With A Chitarra

pasta, troccoli

 

Have you ever wondered how to make beautifully long and thin pasta shapes at home?  Cooks in Puglia use a kitchen tool called ‘chitarra’ or “guitar” in Italian. The tool is named such for the long wires that stretch across it in even increments.  These wires will cut pasta dough into perfect strands as the dough is pushed through them. The wires on either side of the chitarra are spaced differently to make different pasta widths.  One side will make a fettuccini shape, and the other side a troccoli shape.

If you haven’t heard of troccoli, listen up!  Troccoli are a traditional Pugliese pasta shape, especially popular in the Foggia province.  They look similar to spaghetti, but are thicker with a square cross section. This makes them a bit more rustic and chewy than spaghetti, perfect for so many sauces. Traditional Pugliese recipes combine the troccoli with meat sauce, walnut sauce, or a cherry tomato and ricotta dura sauce (you can find our recipe for that HERE)

Use the following recipe to make troccoli at home!

 pasta dough

PASTA DOUGH RECIPE

Serves 4

Ingredients:

  • 400g semolina flour
  • 4 eggs
  • A pinch of salt
  • Water as needed

Method:

  1. Sprinkle flour over a large wooden cutting board or other smooth, clean surface.
  2. Place the semolina flour on the flat surface and create a cavity in the center. Add the eggs to the center of the cavity.
  3. Start to work the flour into the eggs and continue to massage the pasta until you have a dough. You will need to work the pasta for about 5 minutes.  Place the pasta ball under a piece of cloth so it doesn’t dry out.

    chitarra, pasta, troccoli, pasta cutter

  4. Divide the dough into 4-5 small pieces.  While working with each piece, set the others aside underneath a kitchen cloth. Flatten the pasta with a rolling pin until it measures 5mm thick.
  5. Place each rectangle of dough on the chitarra and press it through with a rolling pin so that the wire strings cut the dough which falls through as so called “troccoli” pasta.  Place the strands on a tray and add a little flour to keep them dry and separated. Cover and continue this process with the remaining dough.

    chitarra, pasta cutter, pasta, traccoli

 

Purchase your chitarra pasta cutter from our online shop! 

Italy’s version of Raclette – Caciocavallo Impiccato

Melted deliciousness from Puglia…

Most people associate Raclette with the Swiss alps, where melted wheels of cheese are scraped off onto boiled potatoes with a side of gherkins, pickled onions, and dried meat. While this is one of the most popular dishes in the alps that has spread to other parts of the world, few have heard of the Italian version, Caciocavallo Impiccato. It simply means ‘hanging’ Caciocavallo, named such because you set it up with a sort of curved arm or wire over your barbeque. Once the cheese is partly melted, you scrape it off onto a piece of bread and then you can top it with some Italian honey or just enjoy it as it is.

Over the horseback cheese

The shape of the Caciocavallo cheese makes it perfect for hanging, with its small ‘head’ and bigger body. This also explains the name, Caciocavallo literally translates to the “Horse Cheese” or even “over the horseback cheese.” This shape made it easy to transport the cheeses to markets by tying them in pairs and hanging them over the horse’s back, as well as hanging them to age.

The Caciocavallo Podolico

The variety we prefer at Especially Puglia is the more exclusive Caciocavallo Podolico – made from a specific breed of cattle that are pasture raised and live their lives roaming free in the beautiful landscapes of Puglia. The Podolica cows travel for several kilometers a day in search of wild herbs. For this reason, they do not accumulate fat and they produce little milk – but the milk they do produce gives a unique flavor and intensity to one of the world’s most loved gourmet cheeses, the Caciocavallo.

Caciocavallo Podolico is a slow food worthy of its name. The cheese is handmade using traditional methods, and aged for at least three months to reach a full and intense flavor. Due to its low milk production, one Podolica cow can produce a limited number of cheeses per month and it is recognized as a Prodotto Agroalimentare Tradizionale (traditional regional food product).

Ready to taste it?

Join our Adopt a Cow Program to get your own slice of this exclusive gourmet cheese! Learn more here

Simple Roasted Pumpkin Soup recipe

Simple, wholesome Roasted Pumpkin Soup Recipe for the holidays!
Roasted Pumpkin Soup Recipe by Valentina Solfrini

Recipe by Valentina Solfrini

This year, forget the pie, and try this delicious and simple Roasted Pumpkin Soup recipe at Thanksgiving topped with fresh, cold-pressed Extra Virgin Olive Oil! After all, it is soup season.

You’ll need:

  • Fresh pumpkin
  • EVOO
  • Shallots
  • Sage
  • Rosemary
  • Almond milk
  • Your choice of cooked whole grain
  • Crème fraîche for garnish
  • Roasted pumpkin seeds for garnish
  • Salt & fresh pepper to taste

Directions:

Place pumpkin and shallots on a baking tray and drizzle with fresh Extra Virgin Olive Oil. Sprinkle with salt, pepper, minced sage and rosemary and roast until soft.

Once it has cooled down, blend in a blender with a little unsweetened almond milk.

Pour into a large saucepan, simmer until thoroughly heated and serve with your choice of whole grain (whole barley, farro, brown rice or quinoa) for added flavor, texture and nutrition!

Finish it with a drizzle of fresh Extra Virgin Olive Oil. Garnish with crème fraîche and your favorite toasted seeds.

This delicious, savory and flavorful Roasted Pumpkin Soup can be a great first course for Thanksgiving or an easy, healthy, light meal all by itself.

Hope you enjoy this delectable soup and the rest of your Thanksgiving feast.

A traditional Pugliese pasta recipe

Pasta 1

Troccoli Pugliesi with cherry tomato sauce & ricotta dura recipe

Troccoli is a typical Pugliese pasta and is made with a wooden instrument called the“chitarra” (guitar). The chitarra is a handmade kitchen tool that has iron strings that are spaced equally from one another. The strings are present on both sides but with different thickness. One side is used to make troccoli, the other is used to make fettuccine. To prepare this type of pasta, you can also use a pasta maker. Troccoli are excellent with fresh basil tomato sauce and ricotta dura.

PASTA DOUGH RECIPE

Serves 4 people

  • 400 g. of semolina flour
  • 4 eggs
  • A pinch of salt
  • Water as needed

METHOD

To prepare for making the pasta, sprinkle some flour over a large wooden cutting board. Then place the semolina flour together on the flat surface, create a cavity in the center, and add the eggs to the center of the cavity. Start to work the pasta by having the flour absorb the eggs; continue to massage the pasta until you have a dough. You need to work the pasta for about 5 minutes until you are able to make smooth dough. Place the pasta ball under a piece of cloth so it does not dry.

Divide the dough into 4-5 small pieces; keep one piece and set the other aside underneath the kitchen cloth. Flatten the pasta with a rolling pin by hand until it reaches a small rectangle with the thickness of ½ cm. Place each rectangle of dough on the guitar and press on with a rolling pin so that the strings cut the dough and fall to make the so called “troccoli”, then place them on a tray, add a little flour to keep them dry and separated, covering them always. Continue this process with the remaining dough.

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PREPARATION OF TOMATO SAUCE WITH BASIL

The most important ingredient in tomato sauce with basil is fresh ripe cherry tomatoes. If tomatoes are not in season or if you don’t have time to make fresh tomato sauce, you can always buy a bottle of tomato sauce from our shop page. If you have fresh ripe cherry tomatoes, you will need a traditional stainless steel food mill or strainer to make the tomatoes into a puree.

Serves 4 people Ingredients:

  • 750 ml of tomato sauce OR 1 kg of fresh cherry tomatoes
  • 4/5 tablespoons extra virgin olive oil
  • a pinch of salt
  • 10 fresh basil leaves
  • 1 clove of garlic
  • Ricotta dura

Next in a large pot, place extra virgin olive oil on low heat and then add a clove of garlic. When the garlic will be slightly golden, pour the tomato sauce (either the one you just made or from a tomato jar), a pinch of salt and half of your basil (about 5 leaves). Now that all the ingredients have been poured into the pan, you just need to cover it with a lid, making sure to leave a little space for the water vapor to escape. In short, do not cover the entire pan with a lid! This will allow the sauce to cook and dry. Turn the sauce occasionally with a wooden spoon and let boil for about 20 minutes.After the time for cooking, we suggest you try it, to realize whether it should be adjusted salt. Now turn off the heat and add the rest of the basil to the sauce.Cook the Troccoli in salted water (don`t add olive oil!), drain and toss with a little ‘of tomato sauce. Place on the plate, drizzle with more sauce and serve with grated “ricotta dura”.

Enjoy!

A quintessential Italian recipe for Father’s Day

With Father’s Day just around the corner, here is a very special Italian recipe that’s easy to make and dads will love – Frittata con asparagi selvatici (that is, frittata with wild asparagus).

A Pugliese specialty made using farm eggs, wild asparagus and Especially Puglia’s extra virgin olive oil.

Homemade frittata, a Pugliese specialty

Serves 4

Ingredients:

250 g asparagus trimmed, stem ends discarded, cut into 2 inch lengths, coarse sea salt, 6 large eggs, 1/2 teaspoon fine sea salt, freshly cracked pepper, 1/2 cup just grated pecorino, 1/4 cup extra virgin olive oil, 1 clove garlic, peeled, crushed, and finely minced

Preparation:

Heat the olive oil in a large ovenproof frying pan over medium heat. Toss the asparagus and garlic and season lightly with coarse sea salt. Cook for a few minutes until just tender.

In a medium bowl, beat the eggs with fine sea salt, generous helping of pepper and pecorino.

Pour in the egg mixture, tilting the pan to distribute it. Lower the flame and cook the frittata for 5 minutes, lifting its cooked edges every once in a while, permitting the uncooked batter to flow beneath.

When the underside is deeply crusted, transfer the pan to the oven and bake for 10 minutes allowing the topside to cook, until golden.

Remove the pan from the oven and slide the frittata onto a plate.

   

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