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Recipes

If you wish to know the history and values of a population or a community, get started from its recipes! A touching tale is hidden behind every dish or speciality of Salento, capable of recalling a magic period made up of authentic human relations and wholesome, tasty and genuine foods.

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The “Sciuscelle”

Ingredients for 4 people:

  • 4 eggs
  • 8 handfuls of breadcrumbs
  • 8 handfuls of grated sheep’s milk cheese (pecorino)
  • Mint leaves
  • 1 onion
  • 4-5 cherry tomatoes
  • Olive oil
  • Salt

Fry lightly the tomatoes and the coarsely chopped onion. Add 1 litre of water and put salt. Bring to the boil. In the meantime knead the eggs, breadcrumbs, cheese and mint in a bowl, then add a pinch of salt: the mixture you will obtain must be hard and firm. Shape some oval croquettes and let them down in the stock. Cover and let cook over medium heat for about half an hour. The sciuscelle are ready when they become soft and spongy.

Water and salt

Ingredients for 4 people:

  • Stale bread or barley or durum wheat friselle
  • At least 20 cherry or “datterini” tomatoes
  • Salt, oil (possibly Apulian) and oregano
  • Onion 
  • Water as much as will suffice

It is very simple to cook because you have to put the bread under the running water. The bits of bread or frisella must be squeezed (not too much) and crumbled in the bowl. Wash and chop the cherry tomatoes. Season it all with salt, oil and oregano. Add some raw onion cut into thin strips.

Pasticciotto or “buccunotto” cake

Ingredients:

Shortcrust pastry

  • 500 gr of flour
  • 250 gr of lard or butter
  • 200 gr of sugar
  • 3 eggs
  • 1 pinch of ammonia for cakes or 1 teaspoon of yeast
  • 2 lemons (peel)

Custard

  • 1l ml fresh milk
  • 6 eggs (3 whole eggs, 3 egg-yolks)
  • 6 flour spoons
  • 5 sugar spoons
  • 1 lemon (peel)
  • 1 egg for the final painting

Lay down the flour on the worktop and shape a fountain in the centre where you will put sugar, the grated lemons peel and the pinch of ammonia. Mix well;Add lard (or butter) cut into small cubes, then add eggs and knead well.Put the dough at rest in the fridge for at least 30 minutes.In the meantime you can prepare the Custard.Whip the eggs with sugar vigorously and combine the sieved flour, paying attention not to stop mixing in order to avoid forming lumps. Blend a part of milk, previously heated in a pot with the lemon peel, mix well and put it on a saucepan. Never stop mixing, combine all the remaining milk and bring to the boil.. The cream should be thick enough.

Divide into two the dough fresh out of the refrigerator, lay down a part of it on some greaseproof paper and start spreading it with a rolling pin until it is 5 mm thick (smear the rolling pin with a little bit of flour to prevent it from sticking to the dough). Put it in a buttered and floured baking-tin, cut the excess pieces and prick the bottom with a fork. Fill with the cream, which in the meanwhile will have cooled, until 2/3 cm from the edge and roll out the other half of the dough which will be used to close the cake;

Close the cake with the second layer of the shortcrust pastry, eliminate the excess parts and close the edges sealing them very well with your fingers.Paint the whole surface with a slightly beaten egg;

Bring it into a preheated oven at about 180°, time depends on the ovens, however it takes approximately 30-40 minutes.

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