Tag: Apulian

Focaccia from Bari with cherry tomatoes and olives, Mediterranean authenticity and Apulian tradition in a single bite – Italian cuisine reinvented by Gordon Ramsay

In the heart of local tradition, the focaccia from Bari with cherry tomatoes and olives it’s a typical Apulian dish, exquisite and tasty. His very soft original recipe it offers different consistencies, thanks to a balanced mix of ingredients, a true hymn to Mediterranean taste. THE cherry tomatoeswith a sweet and intense flavour, combine with olivesgiving the focaccia a unique flavor profile, providing an irresistible specialty to share with friends and family.

Advice

When kneading the dough, ensure a smooth and elastic consistency, dedicating the necessary time for a complete leavening. This dish is perfect as an appetizer or accompaniment during an outdoor summer lunch, with friends and family gathered around a convivial table. His freshness and Mediterranean flavours make it particularly suitable for the warmer seasons. For an extra touch, you can customize the focaccia adding ingredients such as rosemary, caramelized onion or cheese, thus creating a unique variant. Finally, to get the characteristic Apulian flavourwe recommend the use of a quality extra virgin olive oil, preferably from Puglia, to preserve and preserve a note of true authenticity.

Stuffed calamari baked in the Apulian style, a journey through flavors into the heart of traditional cuisine – Italian cuisine reinvented by Gordon Ramsay

The origins of Apulian baked stuffed calamari they blend with the rich local gastronomic tradition, known for enhancing local ingredients. THE calamarifished in the waters of the Adriatic and Ionian Seas, form the basis of this second course of fish. Their delicate texture blends harmoniously with the interior, giving an authentic seaside note. The stuffed, the cornerstone of the preparation, is a mixture of carefully selected ingredients. The potatoes, inserted into the heart of the squid, ensure a creamy consistency and an enveloping flavour. The fresh aromas of parsley, garlic and black pepper are expertly dosed to enrich the dish, but without overwhelming the delicacy of the preparation. Cleaning and cooking the squid, followed by making the filling, are the first steps to prepare the filling Apulian recipe. The potatoes are boiled, then mashed and mixed with the other ingredients.

The mixture, flavored with a lemon squeeze, is subsequently inserted inside the squid, which are carefully sealed to maintain juiciness during baking. This technique ensures uniform browning. The final result is a tasty second course, which combines the freshness of the sea with the robustness of the vegetables, creating a distinctive harmony of flavours. The Apulian-style baked stuffed calamari are ideal for serving in special moments, celebrating the typical conviviality of Italian cuisine, enjoyed in company, accompanied by a fresh white wine from the region, which will further enhance the flavours. Cook this delight with us and your guests will be enchanted!

Apulian tradition in every bite – Italian cuisine reinvented by Gordon Ramsay

THE cavatelli with turnip tops and black pork sausage represent an emblematic example of the rich culinary tradition of Puglia region, a dish that expertly combines local ingredients to create an authentic gastronomic experience, taking us back to the agricultural and peasant roots of this land. The term “cavatelli” comes from the Latin “cavum,” meaning “hollow” or “empty,” referring to the characteristic concave shape of this pasta. The realization requires flour durum wheat and water, mixed to obtain an elastic consistency and shaped by hand into small pieces of dough, traditionally with the aid of a blade or the back of a fork. Thanks to this artisanal process, cavatelli take on a distinctive drop or shell shape.

The turnip topswhich are also an integral part of this regional recipe, are a vegetable widely cultivated in Puglia. Their bitter flavor and tender texture add depth and complexity to the dish. The choice to use them is rooted in the availability of the ingredient in the region and its adaptability to warm climates. There black pork sausageOn the other hand, the protein protagonist of the preparation, contributes to enriching this second Apulian dish with succulent and savory flavours. The black piga native breed of Puglia, is known for its high quality meat, rich in authentic flavors resulting from natural nutrition and traditional breeding practices.

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