A moment to pause and cook during your stay: Bari and Apulian recipes to try in the apartments with a fully equipped kitchen.
Orecchiette with Turnip Greens
Serves 4
The signature dish of Bari and Puglia. The name comes from its "little ear" shape; the bitter turnip greens perfectly balance the fresh pasta.
Ingredients
- · 400 g fresh orecchiette
- · 800 g turnip greens (cime di rapa)
- · 3 cloves garlic
- · 6–8 anchovy fillets in oil (optional)
- · 1 chili pepper (optional)
- · Extra-virgin olive oil (3–4 tbsp)
- · Salt and black pepper to taste
Method
- 1Wash and chop the turnip greens.
- 2Boil them 4–5 minutes in salted water, then drain, keeping the cooking water.
- 3Cook the orecchiette in the same water for 8–10 minutes.
- 4In a pan, sauté the crushed garlic in oil until golden, add the anchovies and let them melt in.
- 5Add the turnip greens, cook 2–3 minutes on low heat, add chili if desired.
- 6Drain the pasta, toss with the sauce and sauté for 2–3 minutes.
Spaghetti al Pomodoro
Serves 4
A classic of Bari's kitchen, simple and authentic: tomato, extra-virgin olive oil and fresh basil.
Ingredients
- · 320 g spaghetti
- · 400 g peeled tomatoes (or 500 g fresh tomatoes)
- · 1 clove garlic
- · 4 tbsp extra-virgin olive oil
- · Fresh basil (6–8 leaves)
- · Salt and pepper to taste
- · Parmigiano Reggiano
Method
- 1Heat the oil and sauté the garlic, whole or chopped.
- 2Add the crushed peeled tomatoes and cook 15–20 minutes on medium heat until thickened.
- 3Adjust salt and pepper.
- 4Cook the spaghetti al dente, drain and toss in the sauce for 1–2 minutes.
- 5Add fresh basil and serve.
Eggplant Parmigiana
Serves 4-6
Not exclusively from Puglia, but adapted here with a local touch: Apulian mozzarella or caciocavallo cheese.
Ingredients
- · 800 g eggplant (2–3 medium)
- · 600 g tomato passata
- · 300 g mozzarella
- · 100 g grated Parmigiano Reggiano
- · 1 clove garlic
- · Fresh basil
- · Extra-virgin olive oil, to taste
- · Flour and frying oil (optional)
Method
- 1Sauté the garlic in oil, add the passata and cook 15–20 minutes; season with salt and basil.
- 2Slice the eggplant about 5 mm thick.
- 3In a baking dish, layer sauce, eggplant, mozzarella and parmesan, finishing with sauce and parmesan.
- 4Bake in a preheated oven at 180°C for 30–40 minutes, until golden.
- 5Let cool slightly before serving.
