Tag: Apulian

Apulian cuisine, typical gastronomy in Turin – Italian Cuisine

The motto of Marco Vacca, founder of Cucina di Puglia is: "The real revolution is in simple things". Cuisine of Puglia arrives in Turin to the real Apulian cuisine. Of course, very careful is the selection of suppliers, raw materials and ingredients for the preparation of the recipes: bombette from Martina Franca, taralli from Cerignola, extra virgin olive oil from Corato, delicious mozzarella from Gioia del Colle.

Simple ingredients, but of high quality, at the base of the products of Cucina di Puglia, the real Apulian street food that is also a gastronomic laboratory turns into a typical gastronomy where you can buy recipes made in Puglia freshly prepared, as well as a wide range of typical products. The perfect idea for a gift, given the upcoming Christmas holidays, for a lunch or a home dinner, for a delicious and traditional break by Cucina di Puglia: orecchiette with sauce or with turnip greens, garlic and chilli, stuffed panzerotto of mozzarella, baked pasta, cured meats, for a delicious 100% Apulian aperitif or a tray of Apulian bombette.

For all new customers, Cucina di Puglia has a surprise in store, dedicated to the new opening: just download the coupon to get a panzerotto or a plate of orecchiette as a gift.

"Our story began with street events," he says Marco Vacca, creator and founder of Cucina di Puglia. "We have brought authentic and genuine street food around Italy, serving thousands of typical dishes of the Apulian tradition. A 34-meter long bench in the shape of a trullo where you can feel at home or on vacation again. From orecchiette with turnip tops to pucce; from bowler hats to pasticciotti. And in addition to the food we brought music, pizzica and taranta, the unmistakable sound of the tambourine; our ways of speaking, the accent, the 'meh' a little everywhere. And after the first taste, the friends we met always asked us the same question: “But where can I find you?” .

The guys from Cucina di Puglia now also do delivery and take-away. It is possible to order and collect directly from the Corso San Maurizio 69 / bis shop or use the Just Eat service for delivery. Here's how: info@cucinadipuglia.it, or with Whatsapp at 3332236154 or, again, from the Cucina di Puglia website.

Rustico Lecce, the typical Apulian recipe – Italian Cuisine

Widespread throughout Salento, this puff pastry bundle is found in ovens, bars, bakeries and kiosks on the beaches. Classic, with bechamel, tomato and mozzarella, or with the addition of ham or with ricotta and spinachFor the bechamel
Melt 25 g of butter in a saucepan and dissolve 25 g of flour in it. Then add 250 g of cold milk and bring to the boil, stirring, until a consistent béchamel is obtained. Season with salt and pepper, cover with plastic wrap and let cool.

For the cottages
Chop 250 g of peeled tomatoes and let them drain in a colander. Dice 125 g of mozzarella. Spread 500 g of puff pastry on the work surface and cut out 16 discs (ø 9 cm) with a pastry cutter. Arrange on 8 of them 1 spoonful of bechamel, 1 teaspoon of tomatoes and a few cubes of mozzarella. Brush the edge of the base discs with 1 beaten egg and cover them with the other 8 discs, pressing all around to close them well. Arrange the rustici on a tray lined with baking paper, brush them with egg on the surface and bake them at 190 ° C for about 20 minutes.

Purpetti and brascioli: the Apulian Sunday dish – Italian Cuisine

It means "meatballs and chops" which are cooked in the sauce. A single dish, a main course, but also a sauce for pasta

Purpetti and brascioli, that is meatballs and chops, in the Apulian dialect, is one of the typical dishes of culinary tradition regional that sets the tables and cheers, fills them with taste and perfume Sundays with family and friends.

It's about a typical recipe, Made of simple ingredients and preparations within everyone's reach. What must never be missing to prepare purpetti and brascioli, however, it is – according to the Apulian tradition – the meat of horse, with a strong flavor and perfect for preparing chops and enriching the taste sauce that ends the dish.

Purpetti and brascioli: the recipe

Here's how to prepare the purpetti and brascioli dish.

Ingredients

For the chops you will need: 8 slices of horse meat, 150 g of grated pecorino, parsley, garlic, salt and pepper. For the meatballs: 400 g of minced meat, 2 eggs, 200 g of grated pecorino, breadcrumbs, extra virgin olive oil, parsley, garlic, salt and pepper. For the tomato sauce: 1 liter tomato puree, 1 onion, red wine, extra virgin olive oil, salt and pepper.

Method

To prepare purpetti and brascioli you start with meatballs. In a large container, then, mix the minced meat by adding the eggs, pecorino, breadcrumbs, garlic (optional), chopped parsley, salt and pepper, mixing the mixture perfectly until it becomes homogeneous. Then prepare some meatballs with a diameter of about 4 cm and fry them in plenty of olive oil (or seeds).

Then go on to prepare the chops. Prepare a mixture with pecorino, garlic and chopped parsley, seasoning it with salt and pepper. Then arrange on a cutting board the slices of horse meat and stuff them with the filling you just made. Close the slices of meat on themselves and stop them with toothpicks. So do them brown in a very large pan with some oil and onion and add a glass of Red wine to blend them. When the wine has dried it's time for the tomato puree, to be added to the pan and cooked with the chops to about two hours very low heat. The gravy must cook very slowly to take on the flavor of the meat. When there are about 15 minutes left to prepare, add to the pan also the meatballs and finish cooking all the ingredients together.

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