This is just a sampling of some of our favorite recipes from Puglia and the Gargano region.  They are in keeping with traditional Pugliese cuisine which relies on the tremendous flavor of the freshest local ingredients. If you have a favorite Pugliese recipe or cooking tip that you would like to share please send it via our Contact Form.

Buon appetito!



Gamberi di Carlo

(Puglian recipe for Shrimp)

INGREDIENTS:

1-2 kg Gamberi (shrimp) from local fish market

3-4 fresh garlic cloves, finely chopped

1 Tsp – 1 Tbs fresh pepperincino (try to buy these fresh)

1/4 Cup Olive Oil – Puglian, unfiltered and uncooked<br> preferably.  Don’t skimp on the olive oil!

1-2 lemons

PREPARATION:

Clean and de-vein the shrimp but keep the heads attached.  Pat the shrimp dry.  Pour olive oil into your skillet and place it onto a medium/high stove burner.  When oil is hot, add the pepperincino for about 30 seconds to 1 minute.  You will know the oil is ready when it begins to ripple and a very slight smoke is evident. Add the garlic but be careful not to burn it.  If necessary, lower the heat slightly.  Add the shrimp. The shrimp will curl when it is done and become reddish in color.  Squeeze lemon juice over the shrimps after they are plated. Enjoy this pure and delectable dish on its own as an appetizer or with a fresh salad for a perfect summer supper.  

Sogliola di Carlo
(Puglian recipe for White Fish Fillets)

INGREDIENTS:

1-2 kg white fish (sogliola or other white fish) from local fish market

1 Tsp – 1 Tbs fresh pepperincino (try to buy this fresh)

1/4 Cup Olive Oil – Puglian, unfiltered and uncooked preferably

1-2 lemons

salt and pepper 

PREPARATION:

Clean the white fish under running water and pat dry. Salt and pepper the white fish.  Pour olive oil into skillet and place onto medium/high heat.  When oil is hot, add the pepperincino for about 30 seconds to 1 minute.  Add the white fish.  After 1-2 minutes add the juice of ½-1 lemon.  Let it simmer and then turn the fish.  Do not over cook this delicacy.  It will cook in its own juices when plated.  Pour the remaining oil from the skillet over the fish and garnish with lemon.  This is one of the best recipes we have ever developed simply because the fish is so buttery and rich in flavor.

MARKET NOTE: In the larger towns in the Gargano, the fish-market will open early in the morning, close for the siesta, and then re-open in the late afternoon. However, in smaller towns like Peschici, there is only one main fish market in town and chances are he will be completely sold out of much of his catch by 11 am.  The white fillets used in this recipe were especially popular and we had to go early in the morning to make sure we could get what we needed.  It should also be said that these fillets were beautifully cut and de-boned.  Clearly there is pride taken in the quality and service provided at many, if not most, of these markets and vendors.

Dentice Al Vino Bianco
(Puglian recipe for Whole Fish in White Wine)

This is a delicious, simple recipe from Lorenza de'Medici's The Renaissance of Italian Cooking.  We have adapted it just slightly to suit local ingredients and have made recommendations as per our own taste.  The beauty of Pugliese, or Apulian, cuisine is its simplicity and, therefore, versatility.

INGREDIENTS:

1 whole white-fleshed fish, about 4 1/2 lb/2 kg (we recommend pink snapper or red, if pink is unavailable in your area)

1 sprig rosemary

1 tbsp red wine vinegar

4 tbsp extra virgin olive oil

1 large lemon, sliced

1 glass (about 1/2 cup) dry white wine

1 tbsp chopped flat-leaf parsley (the curly stuff just doesn't add much flavor)

Salt and pepper to taste

PREPARATION:

Clean the fish, or better yet, have your local fish-monger do it for you.  Dip the rosemary in the vinegar, sprinkle with salt and pepper and place inside the fish.

Place the fish in an oven-proof dish with half the oil and cover with lemon slices.  Add salt and pepper, pour over the rest of the olive oil and the white wine and cook in the oven at 400 degrees F./200 degrees C./Mark 6 for about 20 minutes, basting frequently with the cooking juices.  Sprinkle with parsley and serve.

This dish has tremendous 'presentation' potential.  Celebrate its simplicity by simply putting the fish on your favourite platter, adding a few additional lemon slices and sprigs of rosemary.  Consider serving with grilled asparagus, sprinkled with local goat's cheese and pepperincino flakes.  Sautéed fennel is also a tasty side and, of course, slices of traditional Pugliese bread to mop-up the delicious juices.

Orata All'Uso di Bari
(Orata Bari (Puglian) Style)

Orata is one of the most sought-after type of fish in Italian fish-markets and certainly worth it! It is the equivalant of sea-bream and makes a wonderful main course for a quiet evening in or for entertaining.  

Serves 4:

INGREDIENTS:

A 2 1/2 pound orata (1.2 k), cleaned and scaled (if possible, have your fish-monger do the dirty work for you)

Half an onion, finely sliced

One clove of garlic, minced

One small bunch of parsley, finely minced

One bay leaf, quartered

Two ounces (50 g) of sultana raisins, plumped in warm water

One quart (1 l) of dry white wine (you won't use it all)

A little less than one cup (200 ml) of extra virgin olive oil (you won't use it all)

Salt and pepper to taste

A heated serving dish

PREPARATION:

Have your fish-monger filet the orata.  Put the filets in a pan and sprinkle the with the parsley, onion, garlic, bay leaf, and raisins, season with salt and pepper, and add white wine to cover. Let the fish rest for one hour.

Once the fish has finished resting, it is time to cook! Over medium heat, cook the filets for 10 minutes or until done. As with all fish, it should turn from translucent to opaque, but only just...all fish is meant to flake as you cut into it.

Transfer the filets to a heated dish to keep them warm. Turn the heat up and concentrate the sauce remaining in the pan.  Once it has reduced (just a few minutes) spoon it over the fish. Add a drizzle of olive oil, and serve at once.

Orecchiette with Fresh Basil, Capers and Cherry Tomatoes
(Puglian Recipe for Regional Pasta)

INGREDIENTS:

1 pound (500 g) orecchiette

¼ cup capers, preferably dry and salt-packed

Large bunch of fresh Basil

2-3 cups cherry tomatoes, halved (get these fresh from the market)

1/4 cup Olive Oil – preferably Puglian, unfiltered and uncooked 

PREPARATION:

Bring a pot of water to a boil, salt it, add the orecchiette, and cook until the orecchiette are done. This will vary depending on the thickness of the pasta but aim for a slight chewiness without over-cooking. Cut the cherry tomatoes in half. 

While the pasta is cooking, simmer the capers in the oil.  Drain the orecchiette, add to skillet with the cherry tomatoes and basil.  Serve immediately. 

Orecchiette with Broccoli Rabe, or Orecchiette con Cime di Rapa
(Puglian Recipe for Regional Pasta with Broccoli Rabe)

There are many recipes for this signature dish from Puglia. This particular one is quick and simple. To serve 4 you'll need:

INGREDIENTS:

1 pound (500 g) orecchiette

2 1/4 pounds (1 kg) broccoli rabe

1 hot pepper, shredded

2 cloves garlic, minced

6 tablespoons olive oil

Grated Pecorino Romano (not too sharp)

PREPARATION:

Pick over and clean the broccoli rabe. Bring a pot of water to a boil, salt it, add the broccoli, and after a few minutes stir in the orecchiette and cook the two together until the orecchiette are done.

While the pasta's cooking, simmer the garlic and the pepper in the oil, taking care not to burn the garlic or even let it brown and become bitter. Drain the orecchiette, toss pasta and rabe into skillet and quickly incorporate the oil, pepper and garlic.  Serve with grated Pecorino Romano.

Barbabietole Alla Menta
(Puglian Recipe for Beets with Fresh Mint Leaves)

This is a simple and delightful recipe for those who love beets.  Beets can be found at every neighborhood grocery or fresh produce market in Puglia.  They can also be found in most countries throughout the world.  Special thanks to Lorenza de Medici's The Renaissance of Italian Cooking for this flavorful Puglian beet recipe.  

INGREDIENTS:

3 large beets

Dressing:

1 tbsp red wine vinegar

1 tsp powdered mustard

4 tbsp extra virgin olive oil (preferable unfiltered and uncooked)

Handful of fresh mint leaves

Salt

PREPARATION:

Wash and wrap the beets in foil.  Cook the beets in the oven at 350 degrees F for 1 – 1.5 hours until tender.  Unwrap, peel and leave to cool. Slice and arrange on a serving platter.

Dissolve some salt in the red wine vinegar, add the mustard powder and olive oil and mix thoroughly.  Pour the dressing over the beets and sprinkle with the fresh mint leaves.

Costolette D’Agnello Al Capperi
(Puglian Recipe for Lamb Chops with Caper Sauce Cooked in Parchment Paper)

This is an unusual lamp chop recipe but the flavor and tenderness of the meat make it worth it.  This recipe is also adapted from Lorenza de Medici's The Renaissance of Italian Cooking.  It is relatively easy to make as long as you can find parchment paper.

INGREDIENTS:

1 tbsp dried porcini mushrooms

6 ripe plum tomatoes

1 tbsp capers

3 anchovy fillets in oil (purchase the ones from Italy in a glass jar, not in small tin cans)

6 lamb chops, thickly cut

3 tbsp extra virgin olive oil (from Puglia, uncooked and unfiltered for best results)

Salt and pepper

PREPARATION:

Soak the porcini mushrooms in water for about 30 minutes.  Drain, squeeze, dry and chop.  Drop the tomatoes in boiling water for a few seconds.  Drain, peel and chop.  Chop the capers and mash the anchovies.

Lightly oil 6 large squares of parchment paper. Place a lamb chop in each one, followed by equal portions of the tomatoes, mushrooms, anchovy and capers.  Add salt and pepper and olive oil.  Wrap each parcel and cook in the oven at 450 degrees F for about 15 minutes, depending upon the thickness of the chops.  Open the parcels, arrange on a platter and enjoy!

Tiella (Taieddha) di Patate, Riso, e Cozze
(Puglian Recipe for Casserole with Potatoes, Rice and Mussels) From Nancy Harmon Jenkins’ Cucina Del Sole: A Celebration of Southern Italian Cooking, (Harper Collins: New York, 2007).

A tiella is one of a handful of dishes that define la cucina pugliese, the cuisine of Puglia.  A structured, layered combination of several ingredients that often includes rice and almost always potatoes, tiella is often said to come from Spanish paella, brought to southern Italy during the long, harsh centuries of Spanish rule.  But Spanish paella is a very different dish: Paella is always quick-cooked on top of the stove, where the tiella is always baked in the oven and once upon a time would have been back in the ashes on the hearth, with the embers drawn up around the terra-cotta cooking vessel and piled over the top – an ancient Mediterranean cooking method.  In fact, original tiella had nothing to do with rice or potatoes at all but was most likely made with that traditional Pugliese ingredient peeled wheat, grano pestato. This is an adaptation of a recipe from Paola Pettini, who had a well-known cooking school in Puglia’s capital city, Bari.  It is traditionally served as a first course, although it is so substantial that it can easily serve as a main course.

Be sure to warn guests that there are mussels in their shells in the middle layer of the casserole.  

There are two tricks to success with this dish:

•           Slice the potatoes very thin so that they will cook in the time allotted.
•           Be sure to use a baking dish that is 12 inches in diameter; otherwise the layers will be too thick and by the time the potatoes are cooked the rice will be gummy.

Makes 6 to 8 servings as a first course.

INGREDIENTS:

¾ cup Arborio or other short-grain rice for risotto

2 pounds mussels

5 tablespoons extra-virgin (Puglian) olive oil

¼ cup unseasoned dry bread crumbs

1 medium yellow onion, thinly sliced

½ cup chopped flat-leaf parsley

½ pound ripe red tomatoes, peeled and finely diced, or 1 cup drained canned tomatoes, coarsely chopped

2 pounds yellow-fleshed potatoes, such as Yellow Finn or Yukon gold, peeled and thinly sliced

2 medium zucchini, thinly sliced

¾ grated hard aged cheese; pecorino, Parmigiano reggiano, or grana padano

Sea salt and freshly ground black pepper

1 small garlic clove, minced

1 pound ripe red tomatoes, thinly sliced

Preheat the oven to 425 F

Put the rice in a bowl and covered with water by 1 inch.  Set aside to soak for at least 30 minutes.

Discard any mussels that are already open. Then carefully clean the mussels and remove the beard.  Rinse the un-opened mussels at least three times.  Steam the mussels in ½ inch of water just until they open, then discard the empty shells, keeping those half-shells with the meat still attached.  Strain the liquid in the pan through a double layer of cheesecloth to get rid of any grit.

Smooth a tablespoon of olive oil over the bottom and sides of a 12-inch round oven dish.  Sprinkle 2 tablespoons of bread crumbs over the bottom and dribble another tablespoon of olive oil on top of the crumbs.  Layers the onion slices over the crumbs, then scatter over them half the parsley and half the diced tomatoes.  Layer half the potatoes and half the zucchini on top. Sprinkled with about ¼ cup of the grated cheese, along with salt and pepper to taste.

Layer the mussels in their half-shells on the potato-zucchini layer, the open part of the mussels facing up.  Drain the rice thoroughly and distribute it in even handfuls over the mussels.  Sprinkle with another ¼ cup of the cheese and the remaining diced tomato and parsley.  Add more salt and pepper and the minced garlic and dribble 2 tablespoons of olive oil over this layer.

Layer the remaining potatoes and zucchini on top of the rice.  Sprinkle with the last ¼ cup of cheeses, along with more slat and pepper.  Use the sliced tomatoes as the final layer: They should cover the top completely.  Dribble over them the remaining bread crumbs and olive oil, the reserved mussels liquid, and a little more salt.

Add 3-4 cups of boiling water to the over dish to come halfway up the sides, then transfer the dish to the preheated oven.  Turn the oven temperature down to 350 F and bake the tiella, uncovered, for 45-60 min, or until the potatoes are tender and the rice is thoroughly cooked.

May be served immediately but it is better if it’s left to cool to slightly warmer then room temp.

Cipolline in Agrodolce
Puglian Recipe for Sweet and Sour Baby Onions

This is a glorious appetizer (or main course) and is made with the flat, flavorful cipolline onion.  The recipe takes 2 hours but the preparation time is minimal.  Serve on crackers or crusty Italian bread smeared with ample goat cheese (chevre).  It is recommended that the Cipollines be served at room temperature but warm they are just as delicious.  This simple recipe will surely become a household or party favorite.  

INGREDIENTS:

1 lb Cipolline onions

2 tbsp extra virgin olive oil, preferably Puglian, raw and uncooked.

1 thin slice pancetta (this is optional and merely infuses fat and taste)

1 clove of garlic, minced

2 tbsp sugar

1-2 bay leaves

½ white wine vinegar

½ tsp salt

1 cup water

Directions:

1.  Remove outer skin from Cipollines.  You may want to soak them in cold water for 10-15 minutes to loosen the skin.

2.  Mince garlic and finely chop 1 Cipolline.

3.  Heat oil in pan and add the pancetta.  After 3 minutes add the garlic and minced/chopped onion.  Let cook for 6 or so minutes.

4.  Add the Cipollines, sugar, bay leaf, vinegar, salt and the 1 cup water.  The liquid should just cover the Cipollines.  Bring to a boil, then reduce heat to low and let simmer (uncovered) for about 2 hours.

5.  Serve on crackers or crusty Italian bread smeared with ample goat cheese (chevre)

Crostacei Alla Pugliese
Puglian Recipe for Clams and Mussels

This is a quick, simple and delicious meal which can be prepared with clams and/or mussels.  Serve this delicious dish immediately with crusty Italian bread for dipping.

INGREDIENTS:

2 tbsp extra virgin olive oil, preferably Puglian, raw and uncooked

1 ½ lb clams, scrubbed and washed

1 ½ mussels, scrubbed and debearded

3 medium shallots, minced

2 medium size Roma tomatoes, chopped

½ cup dry white wine.

1 tbsp butter

1 tbsp fresh parsley, chopped

Garnish with lemon wedges

Directions:

Over a high heat, heat the oil in skillet and add the mussels, clams and shallot and stir for about 1 minute.  Add the tomatoes and wine and occasionally stir until the mussels and clams open.  Transfer the mussels and clams to serving dish with a slotted spoon so that juices remain in skillet.  Add the butter and parsley and cook the liquid down slightly.  Pour sauce over claims and serve immediately.