BARI RECIPES
Orecchiette with the
crown of turnips
Rice, Potatoes and
Mussels
Among Apulia's typical
products, we remember the traditional
"orecchiette" with the
crown of turnips; they
are famous in the world
because they are original and particular. In all
the types, the
"orecchiette" can be
made with water, salt
and strong corn flour.
The "orecchiette" with
crown of turnips are a
typical Apulia's recipe
which was born at the
end of the 14th century.
For 4 people:
Rice, potatoes and
mussels
Rice, potatoes and
mussels is the other
typical first course. You
have to taste the most
important product of
Apulia, which was created during the Spanish domination period
in Apulia.
1kg mussels
oil
250g rice
garlic
500g potatoes
parsley
2 great onions
salt
100g zucchini
pepper
Clean the potatoes, cut
into thick slices and
place in a pan, cover
with water so that they
do not blacken. Remove the mussels
from the cane, wash
them well, scrape the
shells to clean them
from impurities.
Take them one at a
time and open them so
that the fruit remains
all in one valve and put
them in a separate
dish .Wash the rice.
Chop parsley, a clove
of garlic and wipe a
slice of onion. When
everything is ready,
begin to cover the bottom of a pan with
chopped tomatoes and
sliced onions, season
with garlic and finely
chopped parsley, a
pinch of salt, olive oil,
On this layer of seasoning arrange a row of potatoes and then the
mussels in their shells at
the bottom. On mussels
spread the rice and season again with tomatoes, parsley, garlic,
cheese and olive oil.
Lastly, put another
layerpotatoes, then
sprinkle with sliced
zucchini and grated
bread crumbs . Add
mussels water.
While cooking in the
oven for 35 minutes,
check that there is always liquid enough, add
a little water when necessary, avoiding the pan
gets too soupy . This
dish should not be eaten
very hot.
Carnival biscuits of
Putignano
The symbol of
the Carnevale di
Putignano is the mask of
Farinella. The name
derives from a dish
called 'farinella' or
'povele' in local
vernacular.This ancient
food from peasant
tradition is made with
chick pea flour and
roasted barley and
enjoyed with sauces or
fresh figs
550g of butter,
350g of sugar, 5
00g of chick pea flour,
500g of barley flour,
4 eggs,
2 egg,yolks,
grated lemon and
orange peel,
cinnamon,
milk.
N.B. Use very finely
ground 'farinelle flour';
the butter can also be
substituted by 'olio
extravergine di oliva'.In
a bowl, cream the butter
and add the sugar,
eggs, fruit peel and
cinnamon.Mix together
and pour the liquid into
the center of the flour
shaped into a round
crown on the table.
Knead well.Let the
dough rest for an hour,
then use your imagine
to make shapes suitable
for a carnival.Cook in an
oven at 160° for 15
minutes.
pepper and goat
cheese.
40