Ostuni, Puglia: Orecchiette con le cime di rape

This is the Ostuni’s version of a very popular Pugliese dish, Orecchiette con cime di rape,  known  in Englih as Orecchiette with Broccoli Rape. If you don’t have access to orecchiette you can make it with penne

The images explain the recipe

Enjoy!!

Fried Calamari- recipe

Ingredients:
2 lbs. squid rings washed & dried
3/4 cups flour
1 teaspoon garlic powder – optional American addition
black pepper to taste
canola oil for frying

Make sure squid rings are dry (pat with paper towels)
In plastic bag add flour, garlic powder, pepper
add about 1/4 inch of oil to pan over med. heat until very hot
add some squid rings to the bag & shake well
fry until brown on 1 side & turn once.
Do not over crowd.
When brown place on paper towel.
Serve with lemon slices and salt to taste

Perfect when accompanied by a simple green salad with olive oil and vinegar dressing

Optional : Cherry peppers & garlic sauce
pickled hot or sweet cherry peppers sliced
2 teaspoons juice from cherry peppers
3 cloves fresh garlic minced
olive oil

Empty oil from pan and add enough Olive oil to pan to coat the bottom
Add minced garlic & sliced cherry peppers.
Add the juice from the cherry peppers
Add the squid back to the pan & turn till warm.
Place the whole contents of pan on a platter & serve immediately.

Farfalle (Pasta) Alla Carbonara -Recipe

1 pound FARFALLE,spaghetti or bucatini pasta
2 cups cubed pancetta, rind removed- substitute with bacon if pancetta is not available
2 teaspoons olive oil OR Butter (preferred)
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesano and Romano
1/4 cup heavy cream or milk
Freshly ground black pepper
Freshly ground nutmeg

Directions
Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream or milk, and pepper. Cook the pasta for 8 minutes, checking to make sure it stays al dente
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and sprinkle with nutmeg to serve.

Skip to toolbar