Apulian New Year's Recipes – Italian Cuisine – Italian Cuisine

Apulian New Year's Recipes - Italian Cuisine


But also roasted eel, turnip greens, lamb with lampascioni and purcedduzzi. Where do we start?

Among the gastronomies of New Year richer and tastier, a place of honor is undoubtedly the Puglia. Stewed turnip greens, fried panzerotti, roasted eel, lamb with lampascioni, cartellate and purcedduzzi. And it's just the beginning. Because the Foggia dinner is not the Salento one, not to mention then Bari. Here then a little guide to orientate yourself so well of God.

The classic Bari

The Apulian New Year's Eve dinner, in fact, varies according to the areas and is generally an opportunity to taste the best of the traditional products of the region. THE fried panzerotti, for example, a classic of the Bari cuisine accompanied by a side dish of Stewed Turnip Greens. They are a real treat, one leads to another. There are also occasions when the top of turnip enters the fried panzerotto, as a filling. Fried panzerotti prepare with a dough based on flour, semolina, salt, yeast, sugar and water, to be divided into balls that will be left to rise for at least a couple of hours. These will be flattened, giving it a thickness of 2-3 mm: at this point the filling, based on tomato pulp, diced mozzarella, salt, grated pecorino cheese and pepper. At this point, once you have closed the panzerotti (using your hands and fork) shaped Crescent moon, we will start with the frying in extra virgin olive oil.

Marinating, breading and then all roast

But in the party menus often appear also theeel or roast capitone. After eviscerated it, the eel is reduced to chunks 7-8 cm long and then left marinate in a solution of oil, lemon, salt, pepper, wild fennel and bay leaf. Once drained, the slices will go breaded and slipped into one spit, alternating with bay leaves. The cooking should be done in the fireplace or in the oven, greasing from time to time with the marinade solution, using a sprig of rosemary.

Those cute spring onions

Another typical Apulian recipe, thelamb with the lampascioni. In the Apulian gastronomy, in fact, many souls meet: the agricultural one, made of wheat, turnip greens and extra virgin olive oil. That sea with the delicious fish of the lively seafaring town. Is that pastoral, the oldest and perhaps the most forgotten. The Tavoliere delle Puglie, before becoming one of the "granaries" of Italy, was in fact an area dedicated to sheep farming, half of the transhumance of the flocks that came from central Italy. This up to the Murate era and especially to the Unification of Italy, when the transition to agriculture is completed, especially with the completion of the last reclamation in the Fascist era. Therefore, the lamb with the lampascioni is one of the testimonies of these roots. The lampascioni are gods small spring onions with a bitterish taste, very common in Puglia, as in Basilicata and Calabria. Before their use they must be peeled, removing the peel and roots, washed, cut on the base and then boiled in salted water for about half an hour. At this point you start with the recipe: sprinkle one pan of extra virgin olive oil, with garlic and rosemary, and then add the lamb into pieces, sprinkle with salt and pepper. Then, when the meat starts to color, add the White wine. After about 40 minutes, take it out of the oven and add the lampascioni, then pouring over the whole of the beautiful handfuls of breadcrumbs flavored with garlic, oil and parsley. After another 20 minutes of cooking, the dish will be ready.

Sweet Temptations

At New Year's Eve, like at Christmas, the typical dessert of the Apulian dinner is made up of the cartellate. Little sweets – similar, in some ways, to the frappe and to the chatter of Carnival in use in the rest of Italy – prepared with a mixture of flour, oil, white wine, salt and water. With the dough are prepared many balls that, once flattened, will be cut with a wheel in strips of 3-4 cm in width. The strips, coiled in a spiral, must be left to dry for at least 6 hours, after which they will go fried and then immersed in the vincotto of figs (another Apulian delight) or in honey, and then sprinkled with cinnamon, powdered sugar and colored sugar granules. in porcedduzzi Salento, however, we see the influence of the Neapolitan cuisine and struffoli, to which this Apulian specialty resembles.

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