italian food recipes

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

“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

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

“PISEDDHI IN CECAMARITI” Ingredients: 300 g Caricato Factory dried peas 400 g of turnip greens Selection of vegetables (celery, spring onion, parsley, cherry, tomatoes) 1 sprig of sage 1 clove of garlic Stale bread Chilli pepper Tatanoso extra virgin olive oil Salt to taste Water as required Method: Soak the peas for at least twelve