Category: recipes of Italian cuisine

Puff pastry ravioli with mozzarella braided pizza – Italian Cuisine

A salty pie with cherry tomatoes, capers and the delicate touch of the mozzarella braid. It is a recipe that enhances Puglia's dairy products, cooked exclusively for Murgella, by the chef Luigi Pugliese.

1) Spread the puff pastry about 5 mm thick and obtain 10 cm diameter discs.

2) Apart from cooking the cherry tomatoes in a little oil and once cold mix them in a container together with the mozzarella cheese already frayed with capers, olives and oregano.

3) Form i ravioli, stuffing them with the mixture, taking care to seal the edges with the previously beaten egg.

4) Brush the surface of the ravioli with egg and bake at 180 ° for 20 minutes. Serve hot and stringy.

Baccalà alla potentina recipe – Italian Cuisine – Italian Cuisine

The arrival of cod in Lucanian land dates back to the time of Frederick II of Swabia: the king loved it to such an extent that it was sent from Northern Europe to never be untainted. Since then it has become a key ingredient in the cuisine of the region. The combination of fish with bran peppers in some recipes is enriched with capers or olives, as we have done.

Ingredients

800 g cod already soaked
100 g black olives
50 g raisins
a pack of crusco pepper
an onion
tomato sauce
extra virgin olive oil
salt

Duration: 40 min

Level: Easy

Dose: 4 people

For the recipe of cod in the potentina, rehydrate the raisins in a bowl of warm water, leaving it immersed for about 15 '. Remove the core olives. Thoroughly dilute the cod, cut it into chunks, then dab them with paper towels. Clean and thinly slice the onion, then fry it in a saucepan with 3-4 tablespoons of oil.

Take the cod pieces and brown them for 2 minutes per side; add 2 tablespoons of passata, olives and raisins well drained. Stir so that the seasoning is evenly distributed, cover and continue cooking on the flame at minimum, for 15 '. Season with salt if needed. Turn off and serve by completing with the coarsely chopped crusco pepper.

Orecchiette with pesto with smoked stracciatella – Italian Cuisine

The typical Apulian pasta format, le orecchiette, seasoned with San Marzano tomato pesto, walnuts and Martina Franca capocollo. What makes this first course a very special dish stracciatella smoked of the Palazzo Dairy.

This was cooked exclusively for Murgella by the chef Luigi Pugliese.

1) Wash and cut the skin of the tomatoes and then blanch them for two minutes in boiling water.

2) Remove the tomatoes from the skin and seeds and mix them with an immersion blender together with all the other ingredients. Once the mixture is obtained, pass it through a large mesh sieve to obtain a silky pesto.

3) Bake the capocollo at a temperature of 150 ° for a few minutes, until it is crispy at the right point, but not burnt.

4) Cook the orecchiette and then drain them in a pan and stir them carefully over very low heat.

5) Pour a spoonful of smoked stracciatella onto the bottom of a serving dish, then place the portion of orecchiette on top.

6) Complete the dish with other stracciatella, the baked capocollo coarsely crumbled and tender basil leaves.