Finally we have a real summer with nice weather, like I remember from when I was a child. I love summer, sun and heat.
And summer means also having dinner outside with family and friends, the more the better. A few days ago I had the family of my sister and my mother invited for an Italian meal in the garden.
I always like to make several dishes to have something for everyone. Because it was really hot, I did not want to spend a lot of time in the kitchen.
Therefore, one of the recepies I have prepared was a delicious traditional zucchini recipe from Puglia; Zucchine alla Poverella.
It’s an easy to prepare zucchini recipe, there are only a few preparations and some waiting time.
It is a delicious side dish with grilled meat or cheese but it can also be used as “condimento” for pasta: like as a sauce for orecchiette.
I think it is just perfect with a simple pieces of fresh baguette also
In this zucchini recipe, I do not give any quantities. This dish can be made according to your own taste.
- small (organic) zucchini
- extra virgin olive oil Lanzilotti
- garlic in slices
- fresh mint or parsley
- some vinegar or lemon (optional)
Wash the zucchini, cut off both ends and cut the zucchini in thin slices.
Lay the slices of zucchini on a kitchen towel and let them dry for at least a few hours. The best way… outside in the sun. As this is certainly not always easy in the North, you can dry the zucchini slices in a warm spot in your kitchen also.
In this way the zucchini loses some of its liquid so that the slices remain firm and absorb less fat.
Heat in a large pan a generous amount of olive oil EV.
Fry the sliced garlic very light brown. Add the dried zucchini slices and fry them. Be careful that the slices remain intact. The zucchini is done when it is golden brown. Beware that the slices are not too crispy.
Pay attention not to brake the slices when stiring.
In the meantime wash and chop fresh mint very fine. The traditional recipe uses mint, but parsley is also nice.
Remove the zucchini from the heat. Add salt and the chopped mint and if you like some vinegar or lemon. I personally prefer without.
Let the zucchini rest for at least 30 minutes, allowing the flavors to blend well.
Leftovers of the Zucchine alla Poverella, are no problem. As with so many things it tastes even better the next day
This Pasta recipe is perfect for long and warm summers.
Pasta Crudaliola or more easily said Crudaiolo means Raw. Its sauce needs no cooking. Just chop the ingredients and add the Pasta. A delicious Pasta dish prepared in no time.
I had the change to prepare it with just harvested Fiaschetto tomatoes. The traditional tomato of Salento-Puglia used for the Passata di Pomodoro.
This pasta recipe is a delicious, tasty summer dish best to be prepared with ripe tomatoes of the finest quality. Or why not tomatoes from your own production:)
Serve it with a nice glass of wine.
In the recipe I don’t give all the quantities as this dish really needs to be prepared according to everyone’s taste
A variation to this pasta recipe is adding mozzarella cheese. But I prefer only tomatoes and Cacioricotta. If you cannot find the Cacioricotta, try it with Parmesan cheese. But then again, Cacioricotto and tomatoes make this pasta recipe special.
Buon Estate ! Happy summer !
Ingredients for 4 persons:
- 320 g Penne pasta
- 500 g Finest quality tomatoes in small pieces
- garlic finely chopped
- basilic finely chopped
- large amount of Lanzilotti EV Olive Oil
- grated Cacioricotta cheese
- sea salt
Bring a pot of water to a boil and add seasalt.
Cook the Penne al dente according to the indications on the packaging.
At the same time prepare the dressing: put the tomatoes, garlic, basilic and EV olive oil in a bowl.
Add the cooked Pasta to the fresh dressing and stirr well. Add a large amount of grated Caccioricotta or even better Cacioricotta flakes.
Buon appetito !
A few days ago I had my friend Lara from the Masseria Arenazza in Monopoli on the phone. She told me that her hands were hurting from cleaning thousands and thousands of artichokes, for their conserves and tapenades. When the artichokes arrive fresh from the fields, they have to be prepared immediately. This way they stay fresh, crunchy and more tasty.
Lara and Lucia, her mother, together with the other women of Arenazza, prepare every day all the hand-crafted vegetables for the Arenazza conserves and tapenades.
At the end of March the artichokes are prepared. All the preparation is done by hand; the best organic cultivated artichokes from the variety Brindisi are first cleaned, then boiled, and after that, put into jars and covered with olive oil EV.
The result; a delicious hand crafted artichoke in extra virgin olive oil !
I really admire these women. They not only prepare the artichokes, but all the other vegetables too…every day of the year. Thanks to them I can taste a bit of Puglia at home the whole year around !
Thank you Lara and family!
Organic artichokes variety of Brindisi
The fresh artichokes are all cleaned by hand immediately.
The outer leaves are taken off.
Every single artichoke, thousands and thousands, are cleaned in this way by the women of Arenazza.
The cleaned artichokes are cooked .
After the cooking they are cut in pieces and put one by one in the jars.
The artichokes are then covered with extra virgin olive oil.
READY FOR ON OUR TABEL
In the recipe of this simple and delicious carrot cake, I used olive oil instead of butter. It makes the structure of this cake soft and the taste great !
200 g flour self raising
180 ml EV Olive Oil
200 g brown sugar
2 teaspoons cinnamon
180 g grated carrots
zest of half an orange
- In a large bowl, beat together the sugar, zest of half an orange and the olive oil.
- Add the eggs one by one and beat with a mixer for 10 minutes.
- Add the grated carrots.
- Gently mix in the flour and cinnamon.
- Pour the dough into a cake form, previously buttered and lightly dusted with some flour. If you use a silicon form you don’t need to butter and dust it.
- Bake in a preheated oven 175° for about 50 minutes. Let the cake cool down in the form for 10 minutes. Then turn on a wire rack and let it cool completely.
Buon appetito !
Orecchiette is the typical pasta of Puglia.
The pasta form looks like little shells and is often prepared with a delicious Sauce of Cime di Rape.
But this kind of Pasta is irresistible with a simple tomato sauce, like the Fiaschetto one and some Cacioricotta cheese also.
The best is the home-made orecchiette of course.
It looks so simple to make, but I’ve tried and can guarantee you it needs a lot of practice before having orecchiette without any holes and looking like Orecchiette
Here a video I’ve filmed during my Orecchiette cooking course, to help you on the way.
400 g durum wheat fine semola flour
1 dl warm water
a pinch of salt
Cozze gratinate Pugliese, A very nice traditional recipe for gratinated mussels…an antipasto from Puglia with mussels.
- 1 kg mussels
- 3 cloves of garlic
- 80 g dry breadcrumbs
- 40 g grated parmesan cheese
- 4 spoons of EV olive oil Lanzilotti
- 3 spoons parsley finely chopped
Clean the mussels very well; scrub the shell and wash under running water. Discard all open or damaged mussels, take of the”beard”.
Put the mussels into a pan, add 1 garlic clove, 1 spoon of chopped parsley, some chili and half a cup of water.
Bring to a boil over high heat until the mussels open (a few minutes).
Take of the empty halves and put the shells containing the mussel on a tray.
Filter the cooking water and keep a part.
Put the breadcrumbs, parmesan, rest of the parsley, finely chopped garlic, EV Olive oil in a bowl. Mix well and add as much of the mussel cooking water until you have a moist mixture not to dry and not to liquid!
Top every mussel with a bit of the breadcrumb mixture and press.
Bake the mussels in a pre-heated oven 200 °. The gratinated mussels are ready when golden brown. (about 8 minutes )
Serve immediately ! Buon Appetito !