|1 lb. penne pasta
1/2 cup extra-virgin olive oil
2 bunches fresh basil, coarsely chopped
1/2 tsp. dry oregano
2/3 lb. mozzarella cheese, diced in 1/4 inch cubes
2/3 lb. Roma tomatoes, seeded and chopped
3/4 cup ripe olives, pitted and halved
1 clove garlic, finely chopped
|Cook pasta until al dente. Drain,
coat with about 2 tablespoons of the olive oil and spread out on flat surface
to cool. In bowl, mix cold pasta with basil, oregano, mozzarella,
tomatoes and olives.
Combine remaining olive oil with garlic and add to salad. Toss well. Serves 6.
|Calzone Alla Pugliese|
|2/3 cup seeless raisins
4 Tablespoons olive oil
5 cups sliced onions
1 cup pitted ripe olives, finely chopped
5 canned anchovy fillets, drained and finely chopped
4 tomatoes skinned and chopped
Freshly ground pepper
1/2 cup grated Parmesan cheese
1/2 cup grated pecorino cheese
1 lb. pizza dough
|Soak raisins in lukewarm water for 15
minutes. Meanwhile, heat 2 tablespoons oil in a pan, add onions and
fry over gentle heat for 5 minutes. Add olives, anchovies and tomatoes.
Drain raisins and dry thoroughly, then add to the onion mixture with pepper
to taste. Cook for 15 minutes, then remove from heat, stir in the
grated cheeses and leave to cool.
Divide the dough in two, making one piece slightly larger than the other. Flatten the larger piece of dough and roll out to fit an oiled 9in. Springform pan or loose bottomed cake tin. Line the base and sides of the pan with two thirds of the dough. Spread filling on top. Flatten the remaining dough and roll out to make a lid. Place over the filling and press the edges together to seal. Leave to rise in a warm place for 30 minutes. Sprinkle with remaining oil. Bake in a 400 degree F.preheated oven for 15 minutes, lower temperature to 375 degree F. and bake for addtional 25 minutes. Serve hot. Serves 6 to 8.
|1 cup shortening
1/2 cup brown sugar
1 tsp. vanilla
2 cups flour
1/2 teaspoon salt.
1 cup walnuts, chopped
|Mix thouroughly shortening, sugar, egg
yolk and vanilla. Add flour and salt.
Roll dough into balls the size of walnuts. Dip balls in egg white and roll in chopped nuts. Bake at 375 degree F. for 5 minutes, thumbprint balls and bake 8 more minutes. (You can "thumbprint" with round ended clothes pin).
Cool cookies completely. Fill thumbprint with icing, or jam of choice,
|These recipes have been handed down through the generations of Pugliese families. The pasta and calzone recipes orginated in Apulia and Basilicata Italy. I hope you have a chance to try one or more of these.|