Recepie by Chef Stefania Barzini
For 5 people:
500 gr. of spaghettoni Benedetto Cavalieri
Justpugliafactory extra virgin olive oil (lemon flavour)
A bunch of parsley
5 or 6 basil leaves
Grate the lemon peel and keep it aside. Pour the lemon juice and 6 tablespoons of extra virgin olive oil justpugliafactory al limone into a bowl.
Make an emulsion by mixing well.
Cook the pasta, the spaghettoni Benedetto Cavalieri have a very long cooking time, between 16 and 17 minutes, but it's really worth the wait!
Drain the pasta keeping some of the boiling water aside, briefly pan the pasta adding the emulsion of oil and lemon, and if you need the cooking water.
Pour into the tureen, add the grated lemon rind, chopped parsley, basil leaves, freshly grated black pepper and a drizzle of extra virgin olive oil justpugliafactory lemon. Serve immediately.
Recepie by CHEF Roberto Maci
Ingredients: 250 g homemade fusilli, mussels, razor clams, garlic oil, chilli peppers.
Preparation: Clean the mussels, open in a pan with garlic oil.
Peel and remove the shells
Run the cannolicchi under a jet of cold water to remove any sand, shell them and keep them aside.
Cook the pasta for 6 or 7 minutes and stir-fry in a pan with plenty of garlic oil, together with the mussels and razor clams.
Receipie by CHEF Stefania Barzini
One of my favorite dishes is FAVA BEANS PUREE AND CHICORY which is also one of the emblems of APULIA because it contains its flavors and colors, green, ocher, rust. A simple dish that when you start eating it, you’ll never stop.
PROCEDURE I brown a little onion in olive oil, justpuglia of course! Then I add the dried hulled beans, I just cover with water and let them cook until they are unmade and reduced to cream. Apart I blanch the chicory, the wild ones a little bit harsh, drain them and cook them in a pan with a little garlic, olive oil and chili pepper. At the end I salt the chicory and the fava beans, add a drizzle of justpuglia Olive Oil, that, I assure you, makes the difference, and I eat them in silence, on a winter night, while outside the wind whistles and the sea sings. Enjoy it!
Do you like eating the sea? Do you ever have the feeling of becoming part of the sea? I have it constantly and there are some magical dishes that have the power to do this magic trick. For example MARINATE DRAW SQUIDS AND PRAWNS, which, by the way, is a very simple dish. PROCEDURE I buy fresh prawns and squids, if I can directly from the fisherman. I clean the squids well (the smaller they are, the better) and I peel the prawns. I cut a stalk of celery into thin strips and add it to the fish, then I make a marinade with lemon juice, minced leaves of mint and parsley and I pour it over the fish, I add salt and a pinch of chili or Tabasco. I put it in the fridge for about an hour. When serving, add a drizzle of justpuglia Olive Oil with its unmistakable aroma. Then I eat them dreaming of being part of the sea.
Here is a very special recipe, the PRICKLY PEAR PANCAKES, bizarre but delicious!
PROCEDURE I peel the shovels to remove the thorns. I wash them and boil them inhot water with a little salt. I cook for 30 minutes from boiling, then drain and rinse them under running cold water to remove the gelatin. I let it cool down and in the meantime I prepare the batter for frying. I beat the eggs in a bowl, combine the water and the flour in order toobtain a thick and lump-free batter. I take the shovels of the prickly pear,cut them into strips, pass them in the batter and dip them in the hot oil. When they are golden brown I lift them with a slotted spoon, drain them on paper towels, salt them and serve them hot. Good appetite!