1 Recipe per Month

PITTULE (Dough balls) Ingredients: 1kg of plain flour 700g of warm water Salt to taste 25g brewer’s yeast Tatanoso virgin olive oil Method: In a very large container, put the sifted flour and the brewer’s yeast dissolved in warm water and salt to taste. Mix and bind all the ingredients. Work the dough quickly, with

“CICERI AND TRIA” Ingredients: 300g of Caricato Factory chickpeas 500g of durum wheat flour 1 onion 1 sprig of parsley 1 stick of celery 1 handful of peeled red tomatoes 1 clove of garlic 1/2 glass of Tatanoso extra virgin olive oil Black pepper to taste Salt to taste Method: Leave the chickpeas to soak

DONUTS Ingredients: 250 g of plain flour 50 g of potato starch 200 g of sugar 3 eggs 1 small cup of Tatanoso virgin olive oil Juice of 1 squeezed lemon 1 pinch of salt 1 sachet of yeast 150 ml of milk Method: Grease and flour a donut mold. In the meantime, preheat the

LU PURPU ALLA PIGNATA (OCTOPUS) Ingredients: 1 octopus (about 1 kg in weight) 1 clove of garlic Lucrezio extra virgin olive oil 10 red cherry tomatoes 2 potatoes (optional) Parsley 2 bay leaves White wine Black peppercorns Method: Cut the octopus into small pieces after having softened it (beating it for a long time) and

PASTA AND BEANS WITH MUSSELS Ingredients: 400g beans 2kg Mussels 1 stick of celery Parsley to taste Salt to taste 300g pasta 1 clove of garlic 5 cherry tomatoes 3tbsp of Lucrezio extra virgin olive oil Pepper and chilli pepper to taste Method: Soak the beans overnight. Wash them in running water and boil them

“FRISA” WITH TOMATOES AND STRACCIATELLA Ingredients: 4 Friselle Tatanoso extra virgin olive oil 20 cherry tomatoes Stracciatella Method: Wet the friselle without over-soaking them and arrange them on a serving plate. Season with a drizzle of Tatanoso extra virgin olive oil. Wash the cherry tomatoes and cut them into small pieces, arrange them in a

MINT OMELETTE Ingredients: 5 eggs A handful of fresh mint 100 g of parmesan 3 tbsp of Tatanoso virgin olive oil Salt to taste Pepper to taste Method: Beat the eggs and add the grated cheese and a dozen mint leaves. Season with salt and sprinkle a little pepper (optional); pour the mixture into a

“DADOLATA” OF BACON AND PRAWNS ON A CHICORY PURÉE BASE Ingredients: 200 g of chickling peas 1 potato 2 carrots 100 g of diced bacon 12 prawns 1 clove of garlic 1 sprig of rosemary Tatanoso extra virgin olive oil to taste Salt to taste Pepper to taste Method: Leave the chickling peas to soak

PEAR TART Ingredients: For the shortcrust pastry: 300 g flour 100 g sugar 2 eggs 100 ml Tatanoso virgin oil 1 sachet of baking powder For the filling: 0,5 kg of pears pears jam to taste 5 ml IGT Salento Uecchi Te Musciu wine 150 g sugar 3 cloves 1 cinnamon stick Method: Prepare the

CHICORY, FENNEL, BEAN AND ARTICHOKE SOUP Ingredients: 6 artichokes 1 kg of Catalonian chicory 1 kg of fennel 1 cup of shelled green beans 1 bunch of white spring onions Tatanoso extra virgin olive oil Salt to taste Method: First, clean the vegetables: remove the hard artichoke leaves, the thorny tips and the tender, fuzzy