Posted on
June 28, 2009 by
Stile Mediterraneo
One of the things I and Marika love about the summer in Puglia is the chance to enjoy our favorite aperitif, may be on the beach while watching a beautiful sunset!
There are many things that Pugliese people have during the aperitif.
What I and Marika love the most are the sea urchins. Both accompanied by a good glass of Italian Prosecco wine, the Valdobbiadene Doc is one of our favorites.
Aperitif is a very special moment of the day in Puglia. It can take place at around 12…after breakfast, before going to the beach; or at 8pm after a day spent on the beach before getting ready to have dinner. In Puglia we have a sort of Latin culture therefore dinner is never before 10.30pm, even in winter.
Many people say they will never try sea urchins ….never, never in their life! We have seen lots of people who started with just one….and who are now coming back to Puglia just to eat the sea urchins! Of course there are many ways to eat sea urchins: you can have them on top of the linguine, very simply cooked with just some parsley.
However, the most unforgettable way is to have them raw, by the sea while the fisherman opens them for you a few minutes after he cathes them!
Bread is allowed to get all the juice. Fishermen have their special or hidden places where they stop to open sea urchins. Usually you will find them in any village by the sea.
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Tags: Adriatic seaaperitiffishPuglia traditionssea urchinsseafood
Category
Favorites, Food markets, cuisine, lifestyle in Lecce, things to do in Puglia
Posted on
April 25, 2009 by
Stile Mediterraneo
If there is something you should not miss when you are in Puglia on a gourmet tour is: eating fish! You can say: ohh “but I live by the ocean and I eat fish every day. I want some meat!”
Still, I think you should first try the fish in Gallipoli (by the Ionian sea), or in Otranto (by the Adriatic sea). Then you tell me if you still want some meat!
The Mediterranean sea has much saltier water when you compare it to the ocean, which I strongly believe makes fish more tasty.
However, it’s the whole experience which is unique and really mouth watering! In Puglia, locals won’t buy the fish in a supermarket. They will go direct to the harbor and buy the fish from the fishermen, just returned from their catch.
Can fish be any fresher than this? The typical Mediterranean fish includes: sea bass, sea bream, sword fish, calamari, squid, octopus.
However, my and Marika’s favorites are the red big shrimps from Gallipoli. The best place where to have them is “
Le Puritate” restaurant in Gallipoli, in the historical center, just by the shore. I think it’s a restaurant which definitely deserves a Michelin star! It’s a bit expensive, but really worth it. The wine list is very good as well. Their famous recipe is to bake the shrimps in a big salt crust (exactly as if you were preparing the sea bream) and serve them with very fruity extra virgin olive oil. It’s something you will never forget!
Please let us if you ever try these shrimps!
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Tags: fishfish market ItalyGallipoliLe Puritate restaurantOtrantoPuglia cuisinePuglia things to do
Category
Fish & Meat, Food markets, Recipes, Reviews, things to do in Puglia
Posted on
April 22, 2009 by
Stile Mediterraneo
In Puglia we have many culinary traditions associated to a day of the week or a holiday. Minestrone is on Saturday; orecchiette hand-made pasta with tomato sauce and ricotta cheese is rigorously on Sunday; fava beans or lentils on Monday …..and so on. Every day of the week has a traditional menu that all the local families respect!
Of course we have traditional menu per the special holidays: we have some special fried pastries (called pittule) on Dec. 8th (the Virgo day) and for Christmas; Ciceri and tria (sort of tagliatelle with chick peas) on March 19th (Saint Joseph); fried cod fish during Passover; lamb on the Easter day.
I think the funniest thing is that we also have culinary traditions depending on whether months have a “R” in their name.
Therefore, we don’t eat mussels in months such as: FebRuary, MaRch, ApRil etc. because mussels are likely to be empty. We only eat them in May, June, July, etc.
Well, Puglia is a big producer of mussels: the economy of the area around Taranto or nearby Lecce, by the Ionian sea, is based on the mussel farming. This means that we have so many recipes with mussels in our traditional cuisine of Puglia.
In general I just love mussels! It’s like with cherries: when I have a big plate of mussels in front of me, I start with one and then I can’t stop anymore! I love them cooked in all the possible ways: pepata di cozze (just with garlic, white wine, pepper and parsley); tiella (baked in the oven with rice, potato, cheese, wine and tomatoes); stuffed (with breadcrumbs, eggs, pecorino cheese, pepper)….and of course with PASTA! I love pasta with mussels!
So after all the past months with a “R”, today ApRil 22nd….. a local fisherman told me that a “true gourmand” appreciates mussels in months with a R! He did not need to tell it twice. I was craving for some hand made tagliatelle with mussels. Now, I am the happiest person in the world.
This is the recipe. It also works with linguine…but of course of good quality (they need to be “al dente”).
4– 8 servings
- 1000 grams mussels
- 1 carrot
- 1 garlic clove
- pinch red chili
- 10 cherry tomatoes, halved
- leaves of parsley, chopped
- 2 tbs white wine
- 1 tbs extra virgin olive oil
- 500 grams of hand made tagliatelle
Warm a large pot, pour in a few drops of olive oil, then add garlic and chili. Cook for a few seconds, then add the mussels, the sliced carrot and the cherry tomatoes. Pour in the wine and cover with a lid.
Cook for 2 minutes or until the shells are open. Remove some of the shells (keeping the inside!).
In the meanwhile cook the pasta al dente, drain it and add it to the mussels. Add the parsley, mix everything and cook all together for 2 minute. Serve immediately.
Do you have any other recipe with mussels? Please share it.
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Tags: fishhandmade pastaItalyItaly cookingmusselsPasta & RicePuglia cuisinePuglia recipestagliatelle
Category
Favorites, Fish & Meat, Hand-made pasta, Mediterranean Healthy food, Pasta & Rice, Puglia, Recipes, cuisine, traditions
