Orecchiette with broccoli

Serves 4:
– 1 kg of broccoli
– 500 gr of orecchiette (a typical apulian pasta)
– 3 cloves garlic
– 3 fillet of anchovies
– Hot pepper or black pepper
– Extravergin apulian oil

Pick over and clean the broccoli. Bring a pot of water to a boil, salt it, add the broccoli. After a few minutes add the orecchiette. In the meantime, in a frying pan, fry the three cloves of garlic, the three fillet of anchovies and the hot pepper. Drain the pasta and broccoli.
Eliminate the garlic and the hot pepper and sauté.
Put out the flame and serve.

Advices: to complete you can add a little bit of raw extra vergin olive oil.

Fish soup with mixed gulf fish (ciambotta)

Procedure: Fry the garlic and some tomatoes. When the cooking is completed add a little bit of white wine and keep the saucepan closed. When fishes are cleaned without scales, put them in the saucepan little by little: sea bream, sargo, gilt bream, sea scorpion, mackerel, red mullet, etc. When the fishes are cooked, put them in a plate and cover it.

Advice: Cook with tomatoes some prawns and mussels .When the boiling is finished ,you can add parsley or basil. You can also brown some slices of bread and pour the fish soup. The fish soup is very good if you add a red, soaked onion.

Wine: Rosé.

La Farrata (A traditional rustico of Manfredonia)

Serves 12
1.5 kg of fresh ricotta ( sheep)
1 jar of spelt grains cooked
2 small bunches of fresh and chopped marjoram
1 kg of flour
15 gr of pepper
2 spoons of salt
2 glasses of water
2 eggs yolks

Procedure: Mix in a bowl the grains, ricotta, marjoram, salt, pepper and cinnamon to amalgamate all the ingredients. Let sit for 30 minutes to let the marjoram flavour the ricotta. In the meantime, knead the flour adding slowly the water and the salt. Prepare puff pastry no more thick than 2 mm. Cut the puff pastry in a circular way. Fill every puff pastry with two spoons of dough, cover it with another puff pastry and fold again. Whip the two eggs yolks and with a small brush (in ancient times it used a new shaving brush) cover the top of the farrata.
Make a hole in the top of the farrata( use a fork)before you put in the oven. Cook the farrata at 180° for 25-30 minutes.

Curiosity: In the past, during the carnival, at 5 o’clock in the morning, the merchant of the farrate announced the sale with the shout: Farréta caaaaavetaaa!!

Spaghetti with seafood

Serves 4:
– 500 gr. of spaghetti; a measuring spoon of oil
– 2 cloves garlic
– parsley
– pepper
– 100 gr. Of shrimps
– 100 gr. Of mussels
– 100 gr. Of cleaned clams
– 200 gr. Of cuttle and octopus (cut them in a small pieces)
– tomato sauce.

Procedure: Fry oil and garlic in a frying pan. Then add the cleaned seafood, a little bit of salt, pepper and parsley. Add a ladle of tomato sauce. Cook the spaghetti in the savoury water and drain them in the seafood sauce. Mix with care and serve.

Buffalo-milk cheese of National Park of Gargano

Coagulation at 33°(less during hot season and more during cold season). Dampness 57%.
Colour: white –Surface: smooth and shining – Crust: fine.
On the croast there are some relieves. They show the separation between the mozzarella and the croast.
The lactic flora, proteinic substances ,vitamins and calcium make the buffalo milk cheese anexcellent product of nutrition..
The buffalo milk contains both less cholesterol than cow milk and unsaturated fatty acid that allow an easier digestion.

Toasted bread with tomato

– A slice of bread of Monte S’Angelo
– Tomatoes of Gargano
– Extra vergin olive oil of Gargano
– Salt of Margherita di Savoia
– Rocket

Toast the slice of bread. Rub on the slice some apulian tomatoes , add the extra vergin olive oil, a little bit of salt and rocket.

You can add some slice of buffalo-milk cheese and black olives.
Serve with a good Red Wine.