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Cooking in Puglia– Italy Part 2

Posted by on May 23, 2012

Pictures are always a little more difficult on the road, but I tried my best given the lighting….here are the cooking adventures. Puglia is the home of burrata, so of course I had to make some burrata and tomato crostini. I also did some mozzarella and tomato crostini because these little bocconcini were so delicious. Both had local olive oil and salt on top, and they were absolutely amazing.

I saw some really beautiful zucchini with the blossoms still attached at the little supermarket, so I combined those with some fresh langoustines from the fish guy and some onion and fettuccine.

And of course, Puglia is known for orecchiette with sausage and broccoli rabe. So I had to have some while there, along with some artichokes (which were not a great success because I couldn’t get them to cook through after being on the stove for an hour and a half!). For the orecchiette recipe, stay tuned because I have my official version later this week!

6 Responses to Cooking in Puglia– Italy Part 2

  1. pinkpolkadotfood

    It looks delicious!! I love the baby marrows – wish I could get some with the flower still attached!

  2. susartandfood

    I can’t get the zucchini with the blossoms – so pretty. Everything looks great!

  3. mzrubyd

    That is all so very nice. Thanks for sharing…kinda like I visited there myself lol.

  4. Seattle Foodshed

    Wow! What a meal!

  5. Katherine

    If you come across a decent amount of squash blossoms (you can really use any type – in the fall I use pumpkin blossoms that my pumpkin patch lady lets me pick), you can make the most delicious soup. I’d have to do some searching to find my recipe, but you can look on-line (search squash blossom soup) and add your own modifications. You seem very inventive.