Great, authentic cooking from Bari

By Antonietta Pellegrini

'Great, authentic cooking from Bari' is a collection of recipes written and compiled by Antonietta Pelligrini, who lives in Ruvo di Puglia near Bari. She loves these recipes as they are the ones she remembers from her childhood, made with local ingredients and are resonant of the flavours of the region.

• Language: English
• Publisher: Antonietta
• Release date: Dec 7, 2017
• ISBN: 9781547501854

Book preview

This guide only includes recipes purely from Ruvo di Puglia - just like those made by my Mum. They hark back to the days when everything revolved around the family.

The cuisine of Ruvo di Puglia draws on its own rich traditions, and in a certain sense, all the traditions of Southern Italy, bringing together what they have in common, and highlighting their differences. For centuries, it has been characterised by a particular flavour, that of extra-virgin olive oil.

The following recipes are a brief guide for tourists and guests captivated by and interested in the flavours of our delightful and enjoyable culinary tradition.

Food is nature, food is culture...

First courses/Pasta

Orecchiette with turnip greens

Tripoline with breadcrumbs

Tiella al forno

Cavatelli with beans or chickpeas

Cabbage with rice

Baked pasta with aubergines

Swiss Chard with broad bean purée

Baked rice, potatoes and mussels

Short Penne pasta with potatoes

Vermicelli with peppers

Pasta with artichoke

Seafood spaghetti

Orecchiette with ‘ricotta forte’

Getting in touch

Orecchiette with turnip greens

Orecchiette pasta is a typical, local variety, which used to be made in the home but can now be bought easily from artisan pasta-makers and in supermarkets. If you are vegetarian, leave out the anchovies. This is a delicious first course or pasta dish.

Turnip greens are low in calories and are 92% water – a fabulous food.

Ingredients for 4 people:

350 g Orecchiette pasta

1 kg turnip greens, washed

coarse salt, to taste

1 clove of garlic

8 anchovy filets