3 fall recipes from Puglia you need to try at home
With the cool autumn breeze slowly settling into our atmosphere, we can't help but feel a tinge of excitement at the thought of cosy nights spent, with a bottle of red wine by an open fire (or on the sofa. The sofa is just fine, you don't need to have a fireplace). And of course, some Puglia-inspired food in tow.
Mediterranean vibes
Puglia is one of Italy’s most beautiful regions, and its cuisine is one of the most famous in the country. The region was once a part of Magna Graecia, a territory that belonged to ancient Greece, hence the many similarities between the two culinary traditions.
If you are missing the amazing Apulian cuisine, these three recipes will bring back some memories.
Orecchiette con cime di rapa (Pasta with turnip greens)
Orecchiette pasta with turnip greens is a classic of Apulian cuisine. This recipe is so simple, but heavenly. Originating in the province of Bari and then spreading throughout the region, this dish features two pillars of regional culture combined in a single heap of deliciousness: orecchiette pasta and turnip greens. It takes only 20 minutes from start to finish, and it’s perfect for a weeknight meal. The secret is to boil the turnip greens in the water with the pasta so that their flavours blend thoroughly, creating a balanced mix that tastes like home. After boiling the turnip greens, sauté them for a few minutes in a pan with olive oil, garlic and anchovies. Finish cooking the pasta in the pan along with the vegetables. Serve with some crusty bread on the side and enjoy with a rich and full-bodied white wine.
Broad beans and chicories
This is a dish of Apulian popular cuisine and has been part of the tradition for many generations, as it is prepared with two common and very inexpensive ingredients. If you think that sounds like a side and not a meal, prepare to be amazed! Soak the fava beans in cold water for at least 12 hours. Cook them over a low flame, covered with water, until they flake and then mash them to a puree. Meanwhile, blanch the wild chicories in water and then serve them with the broad beans puree, seasoned only with a drizzle of extra virgin olive oil—preferably an intensely flavoured Apulian one.
This is a staple of Apulian cuisine and a rare example of vegan comfort food. It's incredibly flavourful, with a combination of amazing textures. You can make your fava bean puree starting with peeled Apulian fava beans and serve it with local wild chicories. If you are out of the region, fall back on your local variety and mix it up: experimenting is fun, and it will work just as well!
Fried calzone
If you are in Salento, this is what is known as a "calzone". If you go anywhere else in Apulia (and other parts of southern Italy), however, they are referred to as "panzerotti". However, you may want to call them, these are typical of Apulian cuisine. Half-moons of leavened dough, very similar to pizza dough, filled with mozzarella, tomato and oregano. They are then deep fried until golden brown and served hot with a drizzle of extra virgin olive oil. Now, if we are honest, we do not exclusively eat these in the fall. You will be hard-pressed to find a time of year when a true Apulian is going to say no to fried pizza dough...
Calzones are folded with the same technique as empanadas or dumplings, but the fact that the dough is leavened causes the entire pocket to swell in boiling hot oil while the filling inside cooks and blends. Do NOT fry in olive oil: it is too heavy and reaches its point of smoke too early, therefore it will turn black before the temperature is high enough to cook your calzoni (or panzerotti).
Hungry yet?
We hope that we have convinced you to try your hand at making one of these three fall recipes from Puglia this season. Perhaps even share it with your friends and family members and include some pieces of history about the region where it originated. Until your next visit to Puglia! (If you'd like to know what these recipes are supposed to taste like, though, you should probably come visit us and sample the real thing!