Tesori a Sud-Est

U Ccruta

L’alisce prima de tutta; avonn-a ièsse pezzecate, laccuote, vennut-e mangiata sùbbata cruta, senza levange la spina e la cabbere, come l-ha ffaatte Criste; appuramènde, doppa ca nga si levate cabber-e spina, le miètte nzulza pe ddisca menute cu lamone, u-Ègghja e ppèpe. Vènene po’ la fragagghia da luzza fèmmane, de sbriggua, de sbane, zanghetta, voparèdde, mannuidda; la maroscha ca iè de sckuma de mare, ghestenedda, carnaròle, ghaggiune. Ma u paravise duccruta so le pulpe rizze, l’alliève e la calamarièdde. La prima s’arrìzzene cha nu sestème c-accanòsscana asseluta le pezzecatura de ndèrr-a la lanza. Sacce da quande magliardùne d’annere. E ppò allaccàdar u musa cha na ciambata de salìppece.

Raw Fish

Anchivies first of all: they must be fished, shouted, sold and eaten at once, not boned, “nature”; or else, boned, left to soak in lemon juice; olive-oil and pepper for about 10 minutes. Then fry come: poor cod, blue whiting; picarel, bogue; a variety of tasty little fish: sardine, small red mullet, sand-smelt, goby. However, curled octopus, little squid and little cuttlefish are the main delicacy. The first of them is curled with a ritual ancient technique by the fisherman of Bari. Finally lick your lips eating a handful of common prowns.

Ze’dda Rossa

Arrùste na fèdda grossa de pane casarule sop-o ffuèche e ppò la chenzisce cu u-ègghja, sal-e ppepe assà- a Tarda e a Brìnnese dope ca lìavonne aarestute, l’ammènene sùbbete jìnd-a llìacuqa, la fascine assecuà nu piccha sop-o ffuèche e ppò l’accònzene cu u-ègghje, sal-e pemedore friscka.

Broiled Bread

Roast a thick slice of home-made bread on the fire, then season it with olive-oil, salt and lots of pepper. In Taranto and in Brindisi, after roasting the bread over a charcoal fire, they dip it quickly into water and put it again to dry over the fire, then season it with oil, salt and fresh tomato.

Cialle’dda

Tène nu guste saprìte ca te scazzechèsce adavèr-u appetite! Se fosce adacchasì. Jind-a nu piatte mìttenge l’acqua frèscka, u-ègghja, u ssale, dalu caresìeffe e ddupemedure faddescate, na cepdde d’Acquaviva e lasse sta nu piccha. Po’ nge-abbagne u ppane tèsta o la frèsèdde. Avugghja! Cazze ca te va nguèrpa la cepodde!

Stale Bread, Puglia Style

In Bari this dish is called also “oil and salt2, in other places of Puglia it is differently called and made with a variety of ingredients. It has a itchy and delicious taste, which really excites your appetite! Put it in a dish some fresh water, olive-oil, salt, a cucumber, 2 fresh tomatoes, a sweet onion of Acquaviva, all sliced. Leave the lot to flavor for a while, then dunk some stale or toasted bread into.

The Tie’dda

Apprima se feddescèscene ddo cepodde e se mètte sott-a lla tièdda; s’asseduèscene la patane tagghjat-a ffèda-a ffèdde; de mèttene pò le cpzze gnòre apèrts a mmènza scores, se sparnezzèsce sope na ciambats de gransriss cruts. S-acconze cu ssale, pèpe, pedresine, iègghja e fermegge asckuands. Se repète l’òbbra pezzingh-acquanne se fernèsses. Se mèttene sope ddu felètts de pemedurs e se mann-o furns.

Rice, Potatoes Adn Mussels

In a clay pan arrange a layer of 3 chopped onions and sliced peeled potatoes; then the mussels, kept on a half shell, and a fistful of rice. Season with salt, pepper, parsley, oil and piquant grated cheese. Keep alternating layers until the pan is full. Decorate with tomato strips and bake. While it is in the oven, ass some water now and then so as to get the dish properly cooked.

Recchjetèdd-e Ccime De Rape

Nettà 3-4 chile de cime de rape, lassanne le frònzue menetèdde. Lavalle e mèttel-a ccòsce jind’a na caldare che iàcque assà e ssalze. Accome ièss-u vugghja, s’ammenènene 300 gr. De recchjetèdde, ea se fàscene cosce sop-a lla tenute. Ntratande se pelìzzene trè alìsee du sprone, se làvene e se mèttene a ccòsc tagghjazzate jind-a mmìenze quìnde d’egghja. Se sestèmene la paste e le cime rape jind-a le piatte e s’ammène sopa l’alisce, u-ègghj-e ppèpe.

Little Ears With Sprouts Of Turnip

Clean 750 gms. Of turnips, keeping the more tender sprouts and leaves. Wash and cook them in abundant salted water in a large pan. After the first boil, add 300 gms. Of little ears pasta and cook them just chewy. In the meanwhile fry lightly 3 salted anchovies, boned washed and cut into pieces, in 100 gms. Of olive oil. Put the pasta and the  vegetables, previously drained, on individual dishes and season with the fried anchovies and oil still boiling and pepper. To accompany such an appetizing and substantial dish the proper wine is the Salento, red, dry, ripe, at 18°C.

Ppociacche e Pelpètte Che La Recott-Asckuande

Iè nu mangiare de le brinnesìne. se coscene nu picche gadduse 300g. de pociaccche ca loro chjàmane “stacchjodde”. sopa s-ammeène u suche russe che le pelpètte de corne de scènghe e na checchjare de recott-asckuande.

Pasta And Meatballs With Piquant “Ricotta”

This is a very tasty dish spread our near Brindisi. Cook until chewy 300 gms. of “Stacchjoddi”, a home-made pasta typical of that province, which is similar to the little ears pasta but more flattened. Season with a tomato sauce, where you had previously cooked some veal meatballs, and with 1 tablespoon of hard piquant “ricotta” cheese, previously melted in tomato sauce. Recommended wine: “Lacrima” of Mesagne, a deep red, scented, dry wine, at 18°C.

Cozze Agghj-E Uglia

Lavà nu chile de cozze gnòre de Tards, sangh-e llatte. Aprìlle, come sapite fa, a mmènze scorza e arrepà l’acqua lore; sistemalle jind-a nu tiane de ramarosse o d-allumìnnie. Ammenànge sopa l’acqua lore passate, po’ nu bicchiere d-acqua frèscka, mìanza bacchjìere d-egghja, ddu spacudde dìagghja, nu mazzeètte de pedresine e nu spruzze de pèpe. Fa cosce dèsce menuts, a ffuèche lìende. Ntratanda se mètte jìnd-a le piatte na fèdde de pane casarule arrestute e strafhauàte cu u-agghja,e ammena sopa le cozze.

Mussels With Garlic And Oil

Wash 1 kilo of mussels well, after having removed the outer fibre. Open each of them introducing the tip of a knife where the fibre was and cutting one of the muscular adherence with undulatory movements. Keep the water coming out of them. Throw away the empty half-shell and place the other half-shell with mollusk still in on a metal fraying-pan. Strain the mussels liquid and pour it into the frying-pan with ½ glass of olive oil, 1 glassful of fresh water, 2 whole cloves of garlic, a chopped sprig of parsley, a pinch of pepper. Coon on a low flame for 10 minutes, previously toasted and rubbed over with garlic, on individual dishes. Put the mussels on them and serve. This is the easiest, less expensive recipe but quite a delicious one. Drink the Torre Quarto wine, white dry gently scented, at 10°C.

Calzengeddre Cha Le Carne

Se trombe nu rète de farine che l’acqua ngaldessciùte e salate, scuagghjànne nu stèzze de levate de bbirre. Se mètt-a creèssce na mènz-orètte. Po’ se fasce la stèsa cu laganare, e cu becchjiere se fascene tande rote. Ntratande se sfriscene, a ffuèche liende, 600 gr de carne de puerche tretate. Se lève da sop-o ffuèche e se mmèscka che ngòcch-e stèzze de provoline o de fermagge frìscke, nu picche de formagge pegherine grattate, sal-e ppèpe. Che nu checchjarine sa pìgghja nu mmuèrse e se mètte sop-a la rota de masse, lassann-u regghjètt-atturne. Se chjèche e s-accòcchje che le dèsscetre o che la farcine oppiramènete, ce le uè cchjù aggraziate, nga-ammine u raddeuìdd-atturne. Accome le fasce, le lasse sop-o taveliere cha nu mmuèrse de farine sotte e acchamagghjàte cha nu mannile bbianghe. Le frisca jind-o uègghja frevute, e, ndorate, se pòdene mangià.

Meat Pie

Mix together 1 Kilo of flour and salted tiepid water, where you have previously melted some breyer’s yeats, and leave to rise for 30 minutes. Then roll the dough out with a rolling-pin and cut out many disks using a large-rimmed glass. Separately fry lightly 600 gms. of minced pork on a low flame. Then mix it with slices of “mozzarella” cheese or new cheese, some grated “pecorino”, salt, pepper. Place a teaspoon of filling on each disk leaving a margin. Fold each disk in half, giving it a crescent shape and seal the edges pressing them with a fork or your fingers or else a fluted pastry wheel. Arrange the ready pies on the molling board previously floured and cover them with a clean muslin. When all disks have stuffed, fry them in abundant boiling olive-oil and, when golden, drain them. Serve nice and hot.

Carteddate

No le sabbene fa nesciùne come le sape fa sogrema. Le fasce cha chàssa rezzette- se mètte nu rète de fiore de farine sop-o toveliere, mbastanne cha 200 gr.d-egghke e 200 g. de mmìare bbianghe. Ca, dop-u mbasta, la masse iè nu mmuèrse toste, se scionge la bastande de l’acqua nu piccha calda. Se gramenèsce pezzingh-acquanne se iàve nu piazze de masse né tonda mmòdda né ttantda toste. Da la masse se piggjane stezzariedde, se gramenèscene a pagnottèdde e se spianèscene cu laganare facènnele settile settile. Sop-a cchèssa stèsa se fasce scorre u reddeuidda, facènne strìssca de 4 cm. Ogn-e strìssca se chjècha a ddù, appezzecànnele cha la ponda de la dèsscatre ogn-e 3 cm, avènne adacchasi tanda conghètta. Po’ sa revolda sop-a ièdde e s’aggire pezzingh-ad-avè na rotèlla a iuse da rose. La carteddate va mèttene ad-assacuà na nattate e ppò se friscene jind-o ccuètte bollènde, e, acquanne venan-a ggalle, se lèvene e s’asseduèscene jind-a la sbrolùngha, sparnazzànnele de pòlva de cannella e dìanasìne.

Pastries Cooked In Wine

This is the first time that the authentic recipe of this sweet is given. My mother-in-law gave it to me and I challenge anyone to get a better result. Put 1 kilo of flour on the rolling-board and mix it with 200 gms. of olive oil and 200 gms. of white wine. Should the dough prove too stiff, add as much tepid water as it can absorb. Go on kneading until you get a dough neither too stiff nor too soft. Then take small pieces of dough and shape them into small rolls which are then flattered with a rolling-pin so as to get very thin round sheets- with a fluted pastry wheel cut out many 4 cm’s large ribbons, each ribbon must be folded in two, then the ends must be brought near one to the other but a keeping a distance of 3 cm’s between them, so as to obtain a sort of little shell. Finally join together some of these shells so that the result will be a rose-like pastry. Keep them to dry for 10 to 12 hours, then fry them in boiling oli. Drain and put them into boiling cooking wine. When they rise to the surface, take them off and arrange them in a serving dish. Sprinkle powdered cinnamon and coloured sweetmeats over.