Cutlets alla Palermitana

Cotolette alla Palmermitana finished dish

Cotolette alla Palmermitana finished dish

A lot of people know the recipe for cotolette alla milanese.  This much lighter version comes from Palermo in Sicily. It uses a lot less oil as it is baked, not fried and no egg is used.

  • 500 g sliced ​​meat (beef, pork or chicken)
  • 300 g breadcrumbs
  • 30g capers desalted and chopped
  • 50g black olives, stoned and chopped  (I only had green available, but it didn’t make too much difference)
  • 50g Cacio cavallo , Parmesan or pecorino Romano, grated
  • 1 clove garlic, finely chopped
  • Chopped parsley to taste and/or chopped mint
  • 30g chopped almonds (optional)
Cotolette alla Palmermitana ingredients

Cotolette alla Palmermitana ingredients

Prepare the coating by mixing together the breadcrumbs, garlic, parsley,cheese, olives and capers.

Cotolette alla Palmermitana bread mixture

Cotolette alla Palmermitana bread mixture

Beat the steaks so they are thin and an even thickness. Coat them first in oil, and then the bread mixture.

Cotolette alla Palmermitana ready for oven

Cotolette alla Palmermitana ready for oven

Place the cutlets on a baking tray that you have first lined with greaseproof paper.

Bake in a preheated oven at 200°c until they are golden brown. About 10 minutes.

 

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Pasta with ricotta

Pasta e ricotta. This is a very simple dish, but delicious all the same. The quality of the ricotta is very important. You can of course make this dish with ordinary supermarket ricotta and the results will be perfectly acceptable, but it will be much better with the fresh version. If you can find sheep’s milk ricotta, even better. This being Bari, I made it with it with orecchiette, but it goes with just about any type of pasta. There are lots of things you can add that change the character of the dish drastically. Serves 6.

pasta with ricotta ingredients

pasta with ricotta ingredients

  • 500 g pasta (any type)
  • 500 g ricotta – the best you can find, preferably sheep’s milk.
  • Optional ingredients:-
  • Add parmesan for a stronger cheese taste.
  • Add paprika to make the dish a little bit spicy.
  • Add fresh basil and mint for an aromatic version.
  • There is even a sweet version which includes a good pinch of cinnamon and a tablespoon of sugar
  1. Cook the pasta until it is al dente.
  2. Add a little of the pasta cooking water to the ricotta and beat well until it is smooth.
  3. Dress the pasta with the ricotta and serve immediately.
pasta with ricotta finished dish

pasta with ricotta finished dish

Mackerel in vinegar

Mackerel in vinegar finished dish

Mackerel in vinegar finished dish

puglia crestSgombri All’aceto. From Puglia. Mackerel is a very cheap and tasty fish. It is readily available and stocks are ample.  There is a campaign at the moment to get the British to eat more, especially in chip shops Fish Fight  Here in  Bari there is no such aversion. This is a very simple recipe, but you must use very fresh mackerel. The blanching should be very brief, be careful not to overcook. The traditional way to time the cooking is to recite the pater noster or Lord’s prayer.

  •  fresh mackerel, cleaned and filleted
  •  white wine vinegar
  •  olive oil
  •  garlic, finely chopped
  •  fresh mint, finely chopped
Mackerel in vinegar ingredients

Mackerel in vinegar ingredients

  1. Blanche the mackerel fillets for a few seconds in boiling, salted water. I’ll start you off. “Our Father… ” 🙂
  2. Put the fillets into a non-metallic dish and cover with vinegar.
  3. Leave to marinate for an hour.
  4. Remove the mackerel from the vinegar and transfer to a serving plate.
  5. Dress with olive oil, garlic and mint.

Note: If you don’t want to eat the mackerel immediately, they will keep for a while in the fridge if you cover them with olive oil.

Sea bream in white wine

Orata in vino bianco. Serves 4

Sea bream in white wine ingredients

Sea bream in white wine ingredients

  •   4        small  sea bream — cleaned and scaled
  •   2        lemons — thinly sliced
  •   2        medium  onions
  •   1        sprig  parsley
  •   1        sprig  mint
  •   1 1/2 glasses  dry white wine
  •               olive oil
  1. Put a couple of tablespoons of oil, the whole cloves of garlic and the fish into an oven proof dish. Bake for a few minutes at 180°C until the fish starts to colour.
  2. Add the wine to the dish. Chop together the onion, parsley and mint and sprinkle on top of the fish. Add the sliced Lemon and season with salt and pepper.
  3. Return to the oven until the fish is done. The timing depends on the size of the fish.

 

Sea bream in white wine finished dish

Sea bream in white wine finished dish

Fennel and lemon risotto

Risotto ai finocchi e limone. This is a Valentina Harris recipe. Serves 6

fennel and lemon risotto ingredients

fennel and lemon risotto ingredients

  •   500 grams  fennel bulbs
  •   1 onion — peeled and finely chopped
  •   75 grams  unsalted butter
  •   500 grams  risotto rice
  •   2 tablespoons  lemon juice
  •    grated zest of one unwaxed lemon
  •    salt and pepper
  •   1.5   litres chicken or vegetable stock
  •   75 grams  freshly grated Parmesan or Grana Padano cheese
  •   2 tablespoons  finely chopped mint or parsley — or both
  1. Take off all the hard external leaves of the fennel and trim away all the green bits. You should be left with tender, white fennel hearts.
  2. If you like a very strong flavour of fennel, add the discarded parts of the vegetable, carefully washed, to the stock.
  3. Slice the tender bulbs thinly and evenly. Fry the sliced fennel gently with half the butter and the onion until the fennel is tender, then add all the rice and stir.
  4. Add the lemon juice and stir again. Season thoroughly and continue in the usual way.
  5. At the end of cooking, stir in the rest of the butter, the lemon zest and the cheese.
  6. Cover and take off the heat, leave the rice to rest for about 4 minutes, then stir once more before transferring on to a warmed platter.
  7. Sprinkle with the chopped herbs and serve at once.
fennel and lemon risotto finished dish

fennel and lemon risotto finished dish

Nonna Stella’s courgette and mint frittata

Bari crestI 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.

Courgette frittata ingredents

Courgette frittata ingredents

Serves 4

  • 6 eggs
  • 1 handful fresh mint leaves
  • 4 courgettes, diced
  • 1 medium  onion
  • 4 tbsp  parmesan cheese or grana— grated
  • 3 tbsp  olive oil (!?!!)
  1. Fry the courgette, onion and mint in a non stick frying pan until the courgette has changed colour.
  2. Be careful not to overcook it. (You don’t want mushy courgettes). Season with a little salt.
  3. Crack the eggs into a bowl and add the cheese. Mix well.
  4. When the courgettes are ready, add the eggs to the pan.
  5. Stir for the first minute or so and then wait for the eggs to start to set, shaking the pan from time to time to keep the frittata loose.
  6. When the eggs have set, turn the frittata with the aid of a plate, and return it to the pan.
  7. After another couple of minutes cooking, the frittata is ready
Courgette and mint frittata finished dish

Courgette and mint frittata finished dish