Some friends recommended a little osteria in the old city, so I gave it a go last weekend. We were warned beforehand about the offhand rudeness of the staff. Just as well, because it wasn’t an exaggeration
“You want to eat? Sit there! No, not there, THERE!”
He was just as bad to the locals, so we didn’t feel picked on. The food more than made up for it. (It was actually quite entertaining in a ‘Fawlty Towers’ kind of way)
This is my attempt to recreate a salad served as part of the antipasti. Again, it is so simple that it doesn’t really count as a recipe. You must use really small and fresh courgettes though.
Courgette salad ingredients
Small, very fresh courgette,, halved and then thinly sliced.
white wine vinegar
Season the courgettes with a little salt and then dress with oil and vinegar (about 3-1 oil to vinegar)
I stumbled across this recipe on youtube. Nonna (granny) Stella has decided to provide us with a video course on ‘la cucina barese’ – the cuisine of Bari. Each episode shows Nonna explaining a recipe to her grandson. It’s really a pleasure to watch this wonderful old lady in action. Like all the best cooks, Nonna doesn’t give precise measurements. She does it by look and feel. At one point he comments ‘you’re using a lot of oil’ and Nonna replies ‘ that was 3 tablespoons’. All I can say is that they must have big tablespoons in her house
This is my attempt at the recipe.
Another courgette recipe. We have a bit of a glut of them here at the moment so I’ve been asking around for recipes. I almost used the title ‘vegetarian carbonara’ but that would be missing the point. Italians don’t really get the idea of ‘vegetarian’ and ‘non-vegetarian’. If it tastes good, they’ll eat it. This dish stands up in its own right and is in no way a slightly inferior vegetarian ‘version’. Serves 4