Apulian recipes

Riso, patate e cozze RECIPE

 

Ingredients

•  Arborio rice
• Potatoes chopped into thin slices
• 1 kg of mussels
• Onion chopped finely
• Cherry tomatoes
• grated parmesan cheese
• evo oil

 

Procedure

1. first of all start by scraping well the mussels under running water, removing any algae, or white crust and remove the beards (that come out of the valve) - simply by pulling at it towards the tip of the mussel. Once clean put them in a bit pan on the stove (without oil or anything), cover with a lid and they will open by itself, after about 5-8 minutes. Do not cook them too much.
2. Put olive oil and onion in the pan.
3. Preheat the oven to 160 degrees.
4. Clean all the vegetables, peel the potatoes and onions and tomatoes.
5. Slice the potatoes and onions into thin rings.
6. Mix them all together with a little bit of olive oil.
7. Create a first layer with about half of the vegetables.
8. Create a second layer of rice - levelling it out well -
9. Create another layer with the tomatoes and mussels.
10. Cover with the water of the mussels filtered (if that is not enough - add water or fish broth).
11. Sprinkl some Parmesan cheese, and add another layer with the remaining vegetables.
12. Top up with a good amount of grated cheese and dash of olive oil evo.
13. Bake at 160° for 1 hour and a half or until a golden crust has formed on the surface.
14. Serve hot or warm .. Enjoy it!

Focaccia Barese RECIPE

Focaccia:
250 gr flour 0
250 gr semolina
2 (small)  boiled potatoes
4 tablespoons extra virgin olive oil
1/2 cube of yeast or 2 teaspoons dried yeast
Approximately 300-350 ml of warm water
2 teaspoons salt
1 teaspoon of sugar

For seasoning:
4 -5 tablespoons of oil
50 ml of water
10 cherry tomatoes
10 green olives Baresane
oregano
salt

mix the two sifted flour in a large bowl with the smashed potatoes and put the yeast, previously dissolved with the sugar in 100 ml of warm water taken from the total
As you knead (by hand or with a kneader) continue to add the remaining water little by little and at the end add the oil and salt.
Mix vigorously until the mixture is smooth, elastic, but soft covered with plastic wrap and let rise in a warm place until it double, then put it in a pan of about 35-40 cm in diameter spread  with olive oil. With your hands, also wet with oil, spread out  the focaccia into the pan, put on the top the olives (not pitted) and the tomatoes cut  in half, with the convex side facing outward. Cover the dough with a cloth and let it rise for about 15 minutes.
Meanwhile, prepare an emulsion, mixing with a fork, water, oil, a pinch of salt and pour it on the focaccia . Sprinkle it with oregano and bake in preheated oven at 200 C (400 F )degrees for about 30 minutes.
Once baked, wrap the pan with a damp cloth and let it cool.

  INGREDIENTS

8. cannelloni pasta

                                                   200 grams minced beef (meat mixture)

250. ams tomato sauce

       50 grams butter

                                                                   1 onion

1 teaspoon fresh oregano

8 slices mozzarella (or gouda)

2 pinches of salt

                                                                     1 pinch of pepper
                                                                             olive oil


                                        METHOD
·  Fry in olive oil chopped onions on small cubes, than add the minced meat.

·  Fry meat until it catches the color.

·  Add salt, pepper, oregano, and about three tablespoons of tomato sauce.

·  Set aside to cool slightly.

·  Fill the cannelloni with minced meat (do not squeeze meat too much, otherwise it would be too hard).

·  Baking dish brush with a little olive oil, cover the bottom with half the tomato sauce and arrange Cannelloni next to each other.

·  The rest of the tomato sauce, pour over the top of Cannelloni making sure that they are good cover, otherwise it will remain hard.

·  On tomato sauce arrange slices of mozzarella or grated Gouda and chopped butter leaves.

·  Bake in a pre-heated oven for about 30 minutes at 180°C.



 

INGREDIENTS:Per 6 servings

FOR PASTA

• 2 lb Italian "00" flour or all-purpose flour
• 1 oz fresh yeast
• 2 cups water
• ⅜ oz salt

FOR DRESSING

• ½ cup extra virgin olive oil
• 1 lb mozzarella cheese
• basil leaves to taste
• 1 lb canned tomatoes
• salt to taste
  
   

STEP 1

 

• On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the center. Be careful not to let the salt come in contact with the yeast. 
  
  STEP 2
• Knead the dough vigorously with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.
  
  STEP 3
• Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air. Let rise for 3 or 4 hours at room temperature for about an hour in a warm place. 
  
  STEP 4
• Once the dough will be doubled in volume, ricavatene 6 loaves, modellateli in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.
  
  STEP 5
• As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the olive oil.
  
  STEP 6
• Knead the dough, then flattening them using your fingers. 
  
  STEP 7
• Use a ladle or a spoon to spread a good amount of tomato sauce on the pizza. Then, cover with mozzarella, torn into pieces. Garnish with a couple leaves of basil and bake in a 480° F oven for 5 or 6 minutes.
  
  STEP 8
• Once ready, remove the pizza from the oven. Garnish with more basil and a drizzle of oil. Serve immediately.
• WHITE PIZZA RECIPE

• 

• INGREDIENTS:

  400 g of flour

  300 ml of water

  2 tablespoons of oil

  1 tablespoon of salt

  1 teaspoon of shugar

  8 g of fresh yeast

  Big salt

  Oil

   

  PREPARATION:

   

• Melt the yeast and the sugar in a bowl with 200 ml of water, then once these two ingredients have dissolved pour the liquid into another bowl with flour. Turn on the oven to heat it up, then turn it off and close the door.

• 2)    Mix everything with your hands then add the remaining water, salt and finally oil. Knead it all with your hands or a kitchen mixer until the pasta is smooth; Cover the bowl with a towel and put it in a hot oven and let it stand for 2 hours.

  3)    After this time, sip the table, wrap your hands and pour the dough (now tripled) on the base. Work the dough by folding it over and then split the pasta in two parts, work the two parts as above and then cover them with a wet wipe leaving them for at least 15 minutes.

• After 15 minutes, put your hands back and spread the pasta in pizza sauces, then oiled and covered with breadcrumbs, sprinkle little salt on the surface and let it rise for another 20 minutes.
• Bake in a warm oven at 220 ° for about 15 minutes (if ventilated), bake, cut and eat immediately or let it cool down!

• LASAGNA RECIPE

• 

• INGREDIENTS:

  1 Kg of bolognese sauce

  500 g of fresh pasta

  800 ml bechamel

  Butter for the baking tray

  100 g of parmesan reggiano

  Oil

   

  PREPOARATION:

• Preheat oven to 180 degrees.
• Bring a potable pot full of salt water to cook the lasagna, mix the oil.

•  

• Fill the butter with a rectangular baking tray, put a light layer of onion on the bottom. Cook plenty of lasagna to make a layer, drain them in a bowl full of cold water and drain them again. Place the lasagna in the pan, pour over the sauce and béchamel, and finish with a nice grated powdered Parmesan cheese.
• Continue doing this by making other layers of lasagna / ragu / balsamella / parmesan cheese until the ingredients are exhausted, but try to finish with plenty of balsamic vinegar.
• At this point you can cook your lasagna immediately, placing them in the hot oven for about 45 minutes or in any case until a good crunchy crostina has been formed.
• Remove from the oven and let the lasagna rest for about ten minutes before serving.