Puglia, Italia…land of my people!
Episode 6: I took notes so you didn’t have to….We talked about the following in this episode….Southern Italy, Puglia to be exact!
Pasta, Pasta Pasta….
Done by hand? Or done in a mixer?
When it comes to making pasta it’s all about how it feels. Can you use a kitchen aid mixer to make your dough? Sure, but if you are ok with trying to do it at first with your hands I would. One of the ways to become a more intuitive cook in the kitchen is by doing. And doing over and over and over again. Once you get a feel for what good pasta dough should feel like you will be able to most likely achieve it in a mixer but honestly I always opt to make it by hand. Maybe it’s the extra love I can put into because it’s done by hand but to me it always tastes better.
Flour time….
Flour matters and there are many different types of pastas and recipes out there. So find what you like and try it! I like this one from Gimme Some Oven or this one from BA. Or this one by my hero Samin Nosrat for the Times. She can do no wrong in my eyes!
My point is to get your hands dirty and dive in!
When it comes to rolling the pasta you can do this by hand with rolling pin, hand crank pasta machine or this is when I break out my mixer and use the pasta attachments!
While we are on the subject let’s talk pasta shapes and recipes…
Size does matter…well size and shape does when it comes to pasta! Now these are only suggestions. You should do you but I do feel like the right pasta shape with the right sauce can create an even better dish! Check out this article from BA as well. When it comes to pasta recipes there are a few near and dear to my heart. Maybe this might inspire you to try taking your own little Italian adventure!
And the adventure continues with one of my best friends and Puglia ambassador, Marissa! We talk about a lot but here’s a few highlights!
As she mentioned, recipes aren’t really a thing with local Italian cooking. It’s something that’s passed down from generation to generation by just doing it together. But she was kind enough to write down one and a few menu ideas for your next big Italian holiday party but really could be any day of the week!
Broccoli Pasta
Bring a pot of salted water to a boil with a chopped head of broccoli. Add directly to the pot whatever pasta you'd like (short is best; penne, farfalle, orecchiette, etc.). Stir every now and then. Once pasta is cooked to al dente, strain entire pot of pasta and broccoli, resserving about a 1/2 cup of pasta water. Pour back in pot and break up the broccoli floret with the back of your spoon so it becomes almost sauce-like. Gradually add the pasta water until you've reached your desired level of moisture. Add a few glugs of oil, crushed red pepper to your liking, black pepper and a squeeze of lemon. Serve hot!
Note: you can do the same procedure with zucchini or broccoli rabe!
Christmas Eve Dinner - Fish Menu
Antipasto - raw shellfish (mussels, oysters, sea urchins)
Primo - spaghetti alle vongole (pasta with clams) spaghetti con le cozze (pasta with mussels) risotto ai frutti di mare (risotto with shellfish)
Secondo - grilled prawns, baked fish - They serve most fish intact and you clean it at the table removing the bones and head, etc. and serve with a drizzle of olive oil and salt
Bread + Salad
Fresh fruit - in the winter usually pineapple and fichi d'india (prickly pears!)
Assorted cream puff pastries
Panettone - traditional pound cake-like holiday dessert
Christmas Eve Dinner - Meat Menu
Antipasto - fresh cheeses like ricotta, stracchino or mozzarella di bufala, cured meats like salami, bresaola and prosciutto, taralli and fresh tomato bruschetta
Primo - a baked dish like lasagna, baked ziti (pasta al forno) or a meat sauce ragu over orecchiette
Secondo - braciole (rolled up super thin meat wrapped with cheese and herbs that stews in tomato sauce), or horse sausage sauteed with tomatoes
Bread + Salad
Fresh fruit
Assorted cream puff pastries
Panettone - traditional pound cake-like holiday dessert
We talked about taralli, these tasty little wine biscuits that are super popular to eat with aperitivo but honestly I snacked on them all day long!
I adore this focaccia recipe from Vindi at My love of baking with a sourdough twist!
Some Italian tips that American’s may or may not do…
Taste your pasta water before it boils. Does it taste like the ocean? No? Then add more salt! Infuse flavor every where you can!
Don’t put cheese with broccoli or fish
Chicken in pasta? Not if you’re trying to make an authentic Italian pasta dish
Save that chopped garlic for something else. Simmer a split garlic clove in a dish but remove it before serving.
Simple is best! Cook with fresh, seasonal ingredients and let them sing!
No cappuccino’s after 11am in Italy. You can ask for one in a cafe and they will give it to you but try to sip espresso in the mid day, it’s good for your digestion! And for the record your afternoon 8 oz cup of coffee has more caffeine in it than a shot of espresso. So sip that mid day espresso for the perfect light pick me up!
And incase you were wondering what scarpetta is…it literally means “little shoe” in Italian and it’s the little piece of bread that you use at the end of the meal to get that last bit of sauce on your plate. Everyone does it in Italy so be Italy and join in on the fun!
Marissa is the truly one of my favorite humans on the planet. Connect and work with her here or if you want to meditate with her on insight timer you should! I’ve worked with her on many levels! From manifesting to working through letting go of self doubt and doing my Reiki I and Reiki II courses with her. I believe she might even have some online healing and meditating workshops in the words so sign up for her mailing list to get updates or add her on instagram @marissabognanno.
Beth Fuller is a Boston based Food, Product and Lifestyle Photographer. One of the best ways to support the podcast and Beth is to write a review wherever you listen, like the podcast on your favorite platform and please keep Beth in mind for any photography projects as a gal has got to pay her bills!
If you have a question and want it to be featured on the podcast please email either the question or a voice memo to letsgoonafoodadventure@gmail.com. Are you on instagram? Tag me in your food adventures, @letsgoonafoodadventure. Do you want to work together with food and product photography, drop me a line here!
xoxo
Beth
