Author Archives: elleninpuglia

This medieval dish has been traditional in Bari since the 12th century when the city was under Norman-Swabian domination. The name ‘orecchiette’ means ‘little ears’ and it is so called because the shape of the pasta looks a bit like an ear. Orecchiette come in a variety of sizes, today I used the really bigContinue reading “Orecchiette e Rape”

I found this gorgeous little butternut squash (750 grams) in my greengrocer’s the other day and apart from the fact that it was lovely to look at, I thought it would make a perfect one-portion container. So yesterday I decided to bake orecchiette in it. I split it in half, took out the seeds andContinue reading “Orecchiette Baked in a Pumpkin”

https://www.nationalgeographic.com/history/magazine/2018/01-02/what-is-garum-rome-fish-sauce/ Mediterranean seafood is abundant on this first-century Pompeii mosaic from the National Archaeological Museum in Naples. Different varieties of fish were the key ingredient for garum, Rome’s favorite seasoning. HISTORY & CULTURE Funky Fish Guts Were the Ketchup of Ancient Rome A network of factories and trade routes sprang up to feed Rome’s insatiableContinue reading “What is Garum?”

A plate of lentils will be on the menu in practically every household in Puglia, and indeed all over Italy, to welcome in the New Year. Lentils are the oldest pulses known, and among the earliest crops to be cultivated. Evidence of lentil consumption dating back to 11,000 BC has been found in Greece. The tradition ofContinue reading “Lentils”

2000-year-old fast food restaurant unearthed in Pompei https://www.theguardian.com/world/2020/dec/26/exceptionally-well-preserved-snack-bar-unearthed-in-pompeii Exceptionally well-preserved snack bar unearthed in Pompeii The frescoed thermopolium, a Roman-era fast-food stall, is the first to be fully excavated Agence France-Presse Sat 26 Dec 2020 21.37 GMTLast modified on Sun 27 Dec 2020 11.40 GMT Researchers said on Saturday they had discovered a frescoed thermopolium or fast-food counter in an exceptionalContinue reading “THERMOPOLIUM”

These little bites are great served as part of an aperitivo. Mix 100 grams of cream cheese ( I used goat’s cheese) with a few leaves of cooked spinach…squeeze tightly to get rid of all the water. Zap with an immersion mixer. Put a spoonful onto thickish slices of cucumber…a walnut half on top. BuonContinue reading “Creamy Cheesy Cucumber Bites”

Everybody in Puglia loves having an ‘aperitivo’. Traditionally it is a glass of something bubbly, usually prosecco, or a non-alcoholic cocktail. Yesterday I served perfectly chilled rosato wine from the Salento region of Puglia….made from handpicked ‘negroamaro’ grapes, it has a delicate pale pink colour and appears to be filled with light …it is divine!Continue reading “Aperi-lunch :)”

Serves 2 300 grams oyster (pleurotus) mushrooms (or any flat mushroom) 2 or 3 cherry tomatoes 1 or 2 cloves crushed garlic small bunch parsley generous handful grated pecorino cheese fine breadcrumbs salt, freshly ground black pepper extra virgin olive oil Clean the mushrooms and position them close together in an oven dish trying notContinue reading “Mushroom Gratin”

Serves 3 (6/8 if you serve it as a starter) 450 grams purple cauliflower florets 350 grams sliced red cabbage 1 medium onion 1 clove garlic 750ml (approx.) stock or water (if water you’ll need a bit of extra salt and grated cheese) generous handful of grated grana or parmesan cheese 50ml extra virgin oliveContinue reading “Red cabbage and cauliflower soup”

I took this photo last year at the Chelsea Flower Show ……nothing to do with cooking but isn’t it just about the most joyful sculpture you’ve ever seen?