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

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    italian food

    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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    “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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    “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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    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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    italian food Archives - Azienda Agricola Caricato

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