You can feel the palpable energy and love of Pugliese food and culture at the launch of Sharing Puglia. To help contextualise which part of Italy we're talking about, Puglia is the heel in the boot-shaped land of Italy. It's nestled between the blue hues of the Adriatic and Ionian seas, which is dotted with villages and fishing towns along its coastline.
...pan fried garlic and parsley prawns, which were delightful juicy nuggets...
...fava bean puree on crostini...
...vibrantly yellow polenta chips...
...oysters...
...the fluffiest tomato and rosemary focaccia...
...a range of desserts, such as these cute squares of chocolate cream puffs.
Co-author Vivienne Polak (centre)
Co-author Luca Lorusso (centre), who is also the owner of Cafe Latte in Hawksburn where the launch was held
Thanks to Sharing Puglia here is a recipe from the book:
Burrata e Fagiolini (Burrata with green beans), serves 6
200g green beans
6 ripe figs
1/2 bunch of basil, chopped
100ml extra virgin olive oil
1 teaspoon lemon juice
2-3 medium burrata
Top and tail the green beans and blacnh them in boiling water for three minutes. Drain the beans and refresh in cold water.
Place the beans on a flat plate, leaving some space for the burrata in the middle.
Cut the figs in half and place around the green beans.
To make the dressing, place the basil, olive oil, lemon juice, salt and pepper in a small bowl and stir to mix well.
Just before serving, place the burrata in the middle of the bean salad and liberally drizzle the dressing over the salad, including the burrata. Drizzle with olive oil and more pepper.
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