Tag Archives: Puglia

Tiella di patate, cipolle e pomodori (Potato, Onion and Tomato Casserole)

I really like baked casserole dishes. You can assemble them at your leisure, then pop them in the oven and serve them when you’re ready to eat. It’s cooking at its most relaxing. The people of Puglia, the region at the heel of the Italian boot, are particularly casserole dishes they call tielle after the […]

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Pasta con la ricotta (Pasta with Ricotta Cheese)

Pasta and ricotta make for a perfect impromptu meal or weekend dinner. The mellow flavor combination of tomato, ricotta and a bit of parmesan cheese is vaguely reminiscent of southern-style lasagna. But, like many simple pasta dishes, it’ll be done in less than 30 minutes—the time it takes to bring the water to the boil […]

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Orecchiette ai broccoletti (Orecchiette Pasta with Broccoli Rabe)

A quick pasta dish with vegetables that you can whip up in less an 30 minutes, this (and a piece of fruit) make a fine supper—pretty typical of the kind of thing we like to eat in our house on a weeknight when there’s not much time to make dinner. The pasta is orecchiette or […]

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Calzone di cipolla alla pugliese (Puglian Onion Pie)

This dish brings back some of my fondest childhood food memories. Calzone di cipolla, or onion pie, is one of the signature dishes of the cuisine of Puglia. My grandfather Lorenzo hailed from a small town outside of Bari, the capital of Puglia, called Grumo Appula. His sister, whom we called Zia Angelina (not to […]

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Funghi in pastella (Mushroom Fritters)

I was so very pleased to read in the paper the other day that frying need not to be bad for you, especially if you fry in olive oil. The news didn’t come as a surprise—I had always figured if Angelina managed to live to be 98 eating fried foods all the time, it couldn’t […]

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Polpette di melanzane (Eggplant ‘Meatballs’)

The cooking of Puglia, the region that encompasses the ‘heel’ of the Italian peninsula on the Adriatic Sea, deserves to be much better known. It practically defines the Mediterranean diet, with a strong focus on simply prepared fruits of the sea and fresh produce like fava beans, cime di rape and eggplant. Puglia produces some […]

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Fave e cicoria (Chicory with Puréed Fava Beans)

It has become quite fashionable in Italy, even at some chic restaurants, to serve the traditional peasant dishes of what is called la cucina povera, or the cuisine of the poor. These dishes, based on ‘humble’ ingredients (some of which have ironically become quite expensive) and simple cooking techniques, were born out of necessity but […]

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