Consorzio di Tutela Olio Extra Vergine di Oliva DOP Terra di Bari

Chef’s recipes / Menu with Murgia dei Trulli e delle Grotte PDO olive oil

recchiette
trulli
orecimedirape


Ingredients
  • 1 Kg of turnips
  • 300 g of orecchiette pasta
  • 4 anchovies fillets
  • 4-5 tablespoons of Murgia dei Trulli e delle Grotte PDO extra virgin olive oil garlic
  • garlic
  • 2 dried chilli peppers
  • salt


Method
Wash and clean the turnips, remove the hardest parts and leave only the tops and the most tender leaves. Bring salted water to the boil and then cook turnips. When mid-cooked, add orecchiette pasta. In the meanwhile, slightly fry two pressed cloves of garlic, five tablespoons of Murgia dei Trulli e delle Grotte PDO extra virgin olive oil, crumbled chilli peppers, chopped anchovies fillets and salt. Let it cook until the anchovies fillets are creamy.
Drain the turnips and orecchiette when still al dente, pour them in the frying pan with the fried ingredients and stir everything together, so that the pasta sucks up all the ingredients’ taste. Serve immediately.

lamp

basilica
lampascioni


Ingredients
  • 500 gr. of lampascioni
  • Murgia dei Trulli e delle Grotte PDO Olive oil
  • salt and pepper


Method
Wash the lampascioni under running water, in order to remove possible soil. If you can, soak the lampascioni in cold water for one night, so that they lose a bit of their bitterness. Dry them, cut their base and boil them in salted water. Once cooked, let them drain and season them with some Murgia dei Trulli e delle Grotte PDO olive oil, vinegar and black pepper, and serve it with a slice of homemade bread.

polpopiatto

basilica
zuppa-di-pesce


Ingredients
  • 4 Norway lobsters
  • 2 octopuses
  • 4 little cuttlefishes
  • 2 red scorpion fishes
  • 4 king prawns
  • ½ kg of mixed shellfishes (mussels, clams)
  • 4 fette di pescatore
  • 150 g fillets of frog-fish
  • >Murgia dei Trulli e delle Grotte PDO
    extra virgin olive oil
  • 1 onion
  • 4 pieces of homemade bread
  • 1 glass of dry white wine
  • a little bunch of parsley
  • salt and pepper

Method
Wash the fish carefully, removing entrails. Mince the onion and fry it in a large frying pan with some Murgia dei Trulli e delle Grotte PDO olive oil. Next add the tomatoes and chopped parsley, season with salt and pepper and then keep on cooking for five minutes. Add the cuttlefishes, the octopuses and, after five minutes, the scorpion fishes, the frog-fish, the Norway lobsters, the king prawns and, finally, the shellfishes.
Simmer with the lid on. Sprinkle with parsley and serve the soup hot, together with some slices of fried homemade bread.
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