Octopus Stewed in Red Wine (Polipo in Primitivo, Polpo Ubriaco)

Octopus is called polpo in most of Italy, but polipo in Puglia (even though technically the latter is incorrect, because polipo means polyp, an entirely different sea creature). In Puglia octopus is often stewed in a local red wine from … Continue reading Octopus Stewed in Red Wine (Polipo in Primitivo, Polpo Ubriaco)

Braciole alla Barese Sous-Vide

A simple but great dish from the city of Bari in Southern Italy (in the region of Puglia) is Braciole alla Barese, which can be prepared using either beef or horse meat. Thin slices of beef are stuffed with garlic, parsley, and cheese, rolled up, and braised in tomato sauce. I absolutely love this dish, but I thought it could be even better when prepared sous-vide. In the traditional preparation the meat is braised and thus cooked well done; with sous-vide it is possible to ‘braise’ the meat in the tomato sauce to medium rare. There’s only one way to find out, and that is to simply try it. It turned out delicious, and without putting down the regular version, which is great, the sous-vide version to me is absolutely superior. The meat is more juicy and the whole dish has a ‘fresher’ taste. Roll up the beef bundles as in the regular recipe and brown them in hot olive oil.
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Orecchiette con le Cime di Rapa

The typical pasta dish from the South-Italian region of Puglia is orecchiette with cime di rapa. Cime di rapa is a vegetable that is also known as broccoletti or rapini. It is not the same as broccoli, although the green buds in the center certainly resemble small heads of broccoli. If you can’t find cime di rapa, you can make orecchietti with broccoli instead using the same recipe. It’s not the same dish, but good all the same. This time I used dry orecchiette, but this is even better if you use home-made orecchiette instead. Orecchiette with Cime di rapa is another example of a very simple but delicious regional Italian dish. Continue reading “Orecchiette con le Cime di Rapa”