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Taranto Puglia

 Orecchiette with Broccoli Rabe, Tomatoes and Almonds
040716-tavola-pasta-with-broccoli-rabe

Ingredients Preparation
  • ¾ lb. orecchiette
  • ¾ lb. broccoli rabe, blanched in boiling water
  • 3 oz. pecorino cheese
  • ¾ oz. salted anchovies, minced
  • 1 clove of garlic
  • 3 oz.  extra virgin olive oil, plus extra for seasoning
  • ½ lb. cherry tomatoes
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • 1 oz. almonds
Blanche the broccoli rabe in boiling water (add salt to the water). Heat the oil in a pan and brown the chopped garlic, add the minced anchovies once the garlic is browned. Add the broccoli rabe and tomato, cook over a low flame for 5 minutes. Season with salt and pepper and drizzle with a little oil.

Boil water for the pasta, add some olive oil to reduce the orecchiette from sticking together. Cook the pasta, stirring from time to time. Grind black pepper into the pan containing the broccoli, drain the pasta – leave them slightly wet. Add the pasta to the pan with the broccoli rabe, mix well. Serve with slivers of Pecorino cheese and slivers of almond.

Bombette – Stuffed Meat Rolls
040716-tavola-bombette 

Ingredients Preparation
  • 1 pound of top round veal scaloppini, cut into 4 thin slices about 4 inches by 8 inches and pounded to no more than 1/8-inch thick
  • extra virgin olive oil
  • 1 small clove of garlic, peeled
  • fine sea salt
  • freshly crushed black pepper
  • 16 thin slices of pancetta
  • 2 tablespoons  fresh minced parsley leaves
  • 3 ounces fresh, semi-soft caciocavallo cheese, cut into 8 matchsticks
  • toothpicks for serving
Preheat an oven to 400° F. Use a broiler-proof baking pan large enough for 8 meat rolls and grease it lightly with olive oil. Blot the veal dry using paper towels. Cut each piece horizontally into smaller pieces to yield 8 pieces of meat that are about the same shape and size (about 4 by 4 inches). Rub both sides with the garlic clove (and then discard) and sprinkle lightly with salt and pepper.

Sandwich 1 piece of meat between two slices of pancetta. Sprinkle one side with some of the parsley and arrange a matchstick of cheese crosswise on the center. Beginning at one end, roll it up, gathering the pancetta along with it as you make the roll and tucking in any meat edges that stick out. Secure the bundle with a toothpick and transfer it to the oiled baking pan. Repeat the procedure with the remaining 7 pieces of meat and place in the pan. Slide the pan onto the middle rack of the oven.

Roast for 15 minutes, then remove the pan from the oven and change the setting to broil. Turn the rolls over and place the pan under the broiler to color them lightly, about 2 minutes. Remove and pour any remaining pan juices over the rolls. Serve immediately.


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