Parmigiana is a Southern Italian dish made with a shallow or deep-fried sliced filling of aubergines, layered with cheese and tomato sauce, then baked. With its basic flavor is a delicious dish perfect for a picnik in the summer.
Purée of white fava beans whit shrimps
Legumes and shellfish, two food that combined together they create a simple and tasty dish. Cook the fava beans to obtain a purèe. Brown the shrimps with oil and garlic, and add to the fava beans purèè. Adding at the end fried bread cubes.
Fig star and capocollo
This dish is a classic of summer dinners. The figs are cut in six slices and placed on the dish with capocollo’s slice. To complete the dish add a shred of coke grape mist and a leaf of sprig lemon balm.
Fresh legume soup
A typical course of peasant tradition, inexpensive ad enough caloric. Fry over low heat fava beans, grass peas and fresh peas with oil and onion. Add a shred of extra virgin olive oil and few peppermint leale to complete the dish.
Pasta with raw tomatoes
Fresh and tasty dish. At least a couple of hours before serving, prepare the topping by mixing in a bowl the chopped tomatoes, basil, garlic, crushed pine nuts, a generous grating of hard ricotta, a pinch of salt and ample olive oil. Refrigerate. When the pasta is conked, remove the garlic from the sauce and mix. If desired, sprinkle with extra grated hard ricotta cheese and garnish with a few fresh basil leaves.
It is a traditional Puglia dish. Peppers are stuffed with a filled of ground beef, beaten eggs, bread’s crumb, “pecorino”, capers and minced parsley, garlic, salt and pepper. After peppers are filled they are spread with olive oil and cooked in the oven.