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Sep 21, 2024 · 13. Al nero di seppia. LaMerce/Shutterstock. Al nero di seppia is the name of the pitch-black cuttlefish sauce that Katy Clarke says "is the authentic taste of Venice," but it's also something you'll find in other coastal regions, primarily Sicily and Calabria.
Arrabiata Sauce. From Rome and the Lazio region, Arrabiata is a simple sauce made from equally simple ingredients: tomatoes, pecorino cheese, and olive oil. However, the most significant ingredient that goes into making the sauce is chili pepper. You may find the name Arrabiata (literally “angry” in Italian) quite peculiar.
This meat sauce is the perfect example of Bolognese cooking: rich yet well balanced, lavish yet restrained, meaty yet fresh-tasting. This recipe follows closely the precepts of a classic ragù. It ...
- 12 Traditional Pasta Recipes from Puglia
- Where Is Puglia?
- Food in Puglia.
- Meat Pasta Recipes from Puglia
- Vegetarian Pasta Recipes from Puglia.
These 12 pasta recipes from Puglia are just a taste of how good the food is in this Southern Italian region. Puglia is where pasta with meatballs originated. It’s where orecchiette pasta originated and where homemade pasta is still very much de rigueur!
For those who don’t know where the Italian region of Puglia is, the easiest way to explain is to say Puglia is the heel of the Italian boot. So, yes, a Southern Italian region with lots of coastline and a warm Mediterranean climate! In fact, if I could live anywhere in Italy, Puglia would be one of my top choices. Puglia’s towns, villages and lands...
Needless to say the food is pretty awesome too. Puglia is a mainly agricultural region. 40% of Italy’s olive oil comes from there, as does a lot of the country’s durum wheat. The local cuisine is based on seasonal locally grown produce and home cooking. Simple but delicious fare. Of course, people eat quite a lot of seafood (there are 800km of coas...
Orecchiette with braciole alla Barese.
This rich and tasty traditional orecchiette with braciole alla Barese recipe comes from Bari the capital of Puglia. Like many similar Italian ‘Sunday sauce’ recipes, it takes a while to cook, but the result is melt in your mouth filled beef rolls in a thick flavourful tomato sauce. As is traditional with this orecchiette with braciole alla Barese, Italians often divide these kinds of sauces into two courses. This means, the meat infused tomato sauce is served over pasta and the braciole are t...
Orecchiette with meatballs.
Pasta with meatballs is one of those recipes that sparks much debate. Many think of it as an Italian-American dish and not something that’s eaten in Italy. This is partly true. Most definitely, Italians don’t eat spaghetti with meatballs like in the US. However, in Puglia, this orecchiette with meatballs is very very traditional and many people think of this as the original Italian version of pasta with meatballs. The biggest difference between this recipe and the American version is mostly t...
This yummy homemade cavatelli with oyster mushrooms and sausage is another very traditional pasta recipe from Puglia. There, they use cardoncelli aka king oyster mushrooms. But, you can use other types of oyster mushrooms too. Cavatelli pasta is a typical Central and Southern Italian pasta that is eaten a lot in Molise, Puglia, Sicily and other regions. However, you may find it referred to by different names and in different lengths depending where you are eating it. In Puglia, they often cal...
Cavatelli with rocket (arugula).
Cavatelli pasta with rocket is a healthy and delicious typical Apulian pasta recipe, which is also often made with orecchiette too. This is a very simple and easy to make dish. The main sauce ingredients are just garlic, tomatoes and rocket (arugula). The last cavatelli recipe I mentioned above was with homemade pasta. But, this time round I used dried cavatelli. You can use either.
Sagne torte with tomato sauce and strong ricotta is a simple but delicious typical Sunday lunch recipe from Salento, the part of Puglia than runs along the bottom of the heel of Italy. The pasta is a twisted flour and water tagliatelle and the sauce is usually made with fresh tomatoes or passata.Also called sagne ritorte or ‘ncannulate’ in the local dialect, sagne torte is a pasta that’s not so widely available or made outside of Puglia. There is a dried version available but if you can’t fin...
This pasta salad crudaiola Barese, also called pasta alla crudaiola, is an incredibly versatile and healthy dish. You can eat it as a one-plate light meal, as part of a cold buffet or at a picnic. This is another pasta recipe from Bari. It is made with fresh cherry tomatoes, a clove or 2 of garlic, fresh basil, a sprinkling of hard ricotta called Marzotica (or ricotta salata) and lots of extra virgin olive oil marinated together for a couple of hours and then mixed with the cooked pasta. Supe...
Add the garlic, parsley, chilli and around 3 tbsp of olive oil to a large mixing bowl. Add around 1 tsp of the colatura di alici – the amount needed will depend on the strength of the sauce, which varies widely. extra virgin olive oil. colatura di alici, from Cetera.
- Main
Method. Half fill a large saucepan with water, add plenty of salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender ...
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Pour 3 tablespoons of the oil into the big skillet, scatter the garlic slices in the oil and set over medium heat. Cook for a minute, add the peperoncino and cook another minute, shaking the pan now and then, until the garlic slices are an even light gold. Ladle in 2 cups of boiling pasta water (watch out for sizzling spatters) and cook rapidly ...
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