30 January 2012
Posted in FOOD AND WINE
With its shores washed by two great southern seas: the Adriatic on the east and Ionic on the south, Apulia is a perfect place where to spend your holidays or have your dream wedding come true. With sun bathed white beaches, picturesque trellis and mild clime Apulia is a paradise for tourist. But no many knows that this wonderful land was used to be one of the poorest Italian regions. The poverty and need (the mother of all inventions) caused local population to adapt specific style of live and cooking. As many great dishes often came out by chance, the Apulia cuisine was born out of poverty, but it doesn’t mean it is inferior to others! The contrary: Apulian cuisine today is considered the queen of Mediterranean diet.
How is possible that poor cuisine can be the queen you may ask? Well, here is the explanation.
The Apulian cuisine is mostly based upon what mother nature can bestow: vegetables including wild greens such as cicorielle which is wild chicory or lampascioni, the bulb of a wild tassel hyacinth. The strongest point of local cuisine however are olive oil and wheat, especially the durum wheat, of which the best quality pasta is produced. The durum pastas well know and appreciated all over the world , as well as famous Apulian Altamura’s bread. Known for the Altamura’s bread is fragrant and very crisps, The crumb, soft part of the bread is colour of the straw and very soft when touched. What is best it keeps for very long. In fact the history of this bread is very old, as long as Horatio’s “Satires”, in which he recalls he tried this wonderful product and describes it as “the most delicious bread”. In fact to find out true taste of Apulia what you have to do is to tear off a piece of this fragrant bread and dip it in one of local oils... which are another world famous products from this charming region. Simple, healthy and tasty: is there anything else to want from food?
To bring to your tables tastes of original Apulian flavours and simplicity, here is a receipt for a very unusual pizza... a potato pizza!
200 gr flour
500 gr floury potatoes
10 gr baker yeast
400 gr cherry tomatoes
1/2 cup of olive oil
grated parmesan cheese
First of all peel the potatoes and boil them until soft. Take out from the water and leave to cool down and make into puree. In a bowl mix together flour, potato’s pure and bake yeast mixed with pinch of salt and warm water. If needed add some more water. Work the dough until smooth and stop to attch to the bowl. Next you will need a baking tin, round. Grease it with olive oils and spread the dough in uniform way. Sprinkle with oil and place atop slices of mozzarella, sliced tomatoes, parmesan cheese and spices. Cove the tin with a clean dishcloth. Leave to rise for about half an hour in warm place. When nicely risen, place in the preheated oven and bake in 180 degrees for about 30 – 35 minutes. Serve while still warm!