Author Archives: elleninpuglia

Serves 1 80 grams pasta (I used penne) 8 or 9 daterini tomatoes (or cherry or piccadilly) 1 clove garlic 4 leaves basil (or origano) handful grated parmesan handful fine breadcrumbs salt and freshly ground black pepper extra virgin olive oil I usually put in a teaspoon of capers but I didn’t have any today…it’sContinue reading “Pasta with Roasted Tomatoes and Basil (and capers if you have any :))”

This is my version of Baccalà alla Vincentina Serves 1 for main course 250 grams fillet of salt cod (already soaked and ready to cook) 1 sardine preserved in salt (or 3 anchovies) 1 small onion (50 grams) 100 ml milk 100ml extra virgin olive oil – this might seem a lot but it’s theContinue reading “Salt Cod with Milk and Onions and Olive Oil”

Yet another overcast, rainy day in Torre a Mare. I must admit that Shakespeare’s Pathetic Fallacy has come to mind more than once! Luckily my persimmon tree is a delight in all weather. You can see that the birds have pecked at the ripest one….it’s a constant battle to see who gets there first. TheyContinue reading “Getting Ready for Christmas”

I love Baccalà. It’s an everyday ingredient here in Bari. You can either buy it salted and soak it at home for 3 days or, as I do, buy it already soaked and ready to cook. In Puglia baccalà is part of the culinary tradition associated with l’Immacolata (the Feast of the Immaculate Conception) whichContinue reading “Salt Cod (Baccalà) with Potatoes”

Serves 2 2 yellow or red peppers 1 small onion 80 grams cream cheese grated grana or parmesan cheese extra virgin olive oil salt and freshly ground black pepper 160 grams pasta Cook the peppers as in the recipe for Peperonata. Chop the onion and gently fry it in just enough oil to cover theContinue reading “Pasta with Peppers and Cream Cheese”

4 red or yellow peppers 2 teaspoons of capers 1 clove garlic small bunch of parsley extra virgin olive oil salt and freshly ground black pepper Cook the whole peppers on a griddle pan turning regularly until the skin blackens all over (see photo). When they’ve cooled enough to handle cut off the top, ifContinue reading “Peperonata”

100 grams dark chocolate 110 grams toasted hazelnuts Melt the chocolate carefully in a heavy-bottomed saucepan on a very low flame. If you don’t have a suitable saucepan use a bowl over a pot of boiling water, otherwise the chocolate will burn. As soon as it has melted stir in the hazelnuts. Put a sheetContinue reading “Attack of the Munchies”

Popped down to my fishmonger’s this morning to buy mussels for lunch. What a spectacular sea!

1 kg mussels on the half shell 1 or 2 cloves garlic 1 fresh lemon fine breadcrumbs freshly ground black pepper extra virgin olive oil Place the mussels in an oven dish and squeeze lemon juice over each one. Crush the garlic and distribute it carefully over the mussels. Make sure you get some garlicContinue reading “Baked Mussels”

I filled this frittata with cream cheese and rolled it….it’s great as a little appetizer 3 large eggs spinach cooked and chopped pecorino cheese cream cheese (I used robiola, but any cream cheese will work) salt and freshly ground black pepper extra virgin olive oil Lightly beat the eggs with a fork, add in theContinue reading “Spinach Frittata”