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Specialty Foods of Puglia
Agnello al cartoccio: lamb chops baked in paper or foil with lampasciuoli and olives. Bocconotti: half-moon shaped pastry shells flavored with Marsala and filled with cream and jam and baked. Carteddate: ribbons of pastry dough flavored with Marsala rolled and fried in olive oil and topped with honey and cinnamon; purciduzzi are similar. Cavatieddi con la ruca: pasta shells with cooked rocket greens, tomato and pecorino. Ciceri e tria: chick peas and noodle soup. Cozze alla leccese: mussels baked with oil, lemon and parsley. Gniumerieddi: skewers of lamb or kid innards with slices of salt pork, pecorino and bay leaves grilled over the coals of a wood fire. Melanzane alla campagnola: eggplant sliced, grilled and served with olive oil, chopped garlic, basil and mint. Melanzane ripiene: baked eggplant hollowed and stuffed with its chopped pulp, tomatoes, breadcrumbs, capers, olives, anchovies. Incapriata: thick soup of fava beans mashed with bitter chicory. Orata alla barese: gilt-head bream roasted with potatoes, garlic, grated pecorino. Ostriche alla tarantina: Taranto oysters breaded and baked with olive oil and parsley. Seppie ripiene: small cuttlefish baked with a stuffing of chopped mussels and squid, capers, breadcrumbs, grated pecorino. Tiella di cozze: mussels baked with rice, potatoes, tomatoes, onions, grated pecorino. Zuppa alla tarantina: peppery soup of shellfish with grouper, eel, prawns and cuttlefish simmered with tomatoes and served with toasted garlic bread.
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