Via Armando Diaz, 11
San Pietro in Lama
73010 Lecce - ITALY
+39 0832 631160


    1 Recipe per Month

    All the posts.
    PITTULE (Dough balls) Ingredients: 1kg of plain flour 700g of warm water Salt to taste 25g brewer’s yeast Tatanoso virgin olive oil Method: In a very large container, put the sifted flour and the brewer’s yeast dissolved in warm water and salt to taste. Mix and bind all the ingredients. Work the dough quickly, with
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    “CICERI AND TRIA” Ingredients: 300g of Caricato Factory chickpeas 500g of durum wheat flour 1 onion 1 sprig of parsley 1 stick of celery 1 handful of peeled red tomatoes 1 clove of garlic 1/2 glass of Tatanoso extra virgin olive oil Black pepper to taste Salt to taste Method: Leave the chickpeas to soak
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    DONUTS Ingredients: 250 g of plain flour 50 g of potato starch 200 g of sugar 3 eggs 1 small cup of Tatanoso virgin olive oil Juice of 1 squeezed lemon 1 pinch of salt 1 sachet of yeast 150 ml of milk Method: Grease and flour a donut mold. In the meantime, preheat the
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    LU PURPU ALLA PIGNATA (OCTOPUS) Ingredients: 1 octopus (about 1 kg in weight) 1 clove of garlic Lucrezio extra virgin olive oil 10 red cherry tomatoes 2 potatoes (optional) Parsley 2 bay leaves White wine Black peppercorns Method: Cut the octopus into small pieces after having softened it (beating it for a long time) and
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    PASTA AND BEANS WITH MUSSELS Ingredients: 400g beans 2kg Mussels 1 stick of celery Parsley to taste Salt to taste 300g pasta 1 clove of garlic 5 cherry tomatoes 3tbsp of Lucrezio extra virgin olive oil Pepper and chilli pepper to taste Method: Soak the beans overnight. Wash them in running water and boil them
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    “FRISA” WITH TOMATOES AND STRACCIATELLA Ingredients: 4 Friselle Tatanoso extra virgin olive oil 20 cherry tomatoes Stracciatella Method: Wet the friselle without over-soaking them and arrange them on a serving plate. Season with a drizzle of Tatanoso extra virgin olive oil. Wash the cherry tomatoes and cut them into small pieces, arrange them in a
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    MINT OMELETTE Ingredients: 5 eggs A handful of fresh mint 100 g of parmesan 3 tbsp of Tatanoso virgin olive oil Salt to taste Pepper to taste Method: Beat the eggs and add the grated cheese and a dozen mint leaves. Season with salt and sprinkle a little pepper (optional); pour the mixture into a
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    “DADOLATA” OF BACON AND PRAWNS ON A CHICORY PURÉE BASE Ingredients: 200 g of chickling peas 1 potato 2 carrots 100 g of diced bacon 12 prawns 1 clove of garlic 1 sprig of rosemary Tatanoso extra virgin olive oil to taste Salt to taste Pepper to taste Method: Leave the chickling peas to soak
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    PEAR TART Ingredients: For the shortcrust pastry: 300 g flour 100 g sugar 2 eggs 100 ml Tatanoso virgin oil 1 sachet of baking powder For the filling: 0,5 kg of pears pears jam to taste 5 ml IGT Salento Uecchi Te Musciu wine 150 g sugar 3 cloves 1 cinnamon stick Method: Prepare the
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    CHICORY, FENNEL, BEAN AND ARTICHOKE SOUP Ingredients: 6 artichokes 1 kg of Catalonian chicory 1 kg of fennel 1 cup of shelled green beans 1 bunch of white spring onions Tatanoso extra virgin olive oil Salt to taste Method: First, clean the vegetables: remove the hard artichoke leaves, the thorny tips and the tender, fuzzy
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    “PISEDDHI IN CECAMARITI” Ingredients: 300 g Caricato Factory dried peas 400 g of turnip greens Selection of vegetables (celery, spring onion, parsley, cherry, tomatoes) 1 sprig of sage 1 clove of garlic Stale bread Chilli pepper Tatanoso extra virgin olive oil Salt to taste Water as required Method: Soak the peas for at least twelve
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    “FAVENEDDHE AND CICUREDDHE”  Ingredients: 400 g of dried Caricato Factory broad beans 1 potato 400 g Chicory Extra virgin olive oil to taste Water as required Salt to taste   Method: Leave the dried beans to soak for at least 12 hours to rehydrate them. Drain them, peel them, rinse them and put them in
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    1 Recipe per Month Archives - Azienda Agricola Caricato

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