I was recently for a long weekend in Southern Italy, in Puglia and Basilicata.
The food there was very tasty, a lot of seafood and other fresh but simple ingredients.
I Will definitely try soon some of the local recipes like the “patate riso e cozze” (potatoes. rice and mussels) or “orecchiette con cime di rapa” (orecchiette pasta with broccoli rabe) and so on…
When in Matera, a wonderful town, I bumped into the town’s farmer market.
There were a lot of fresh greens, olives and other yummy vegetables.
But what caught my eyes were the local cheese called caciocavallo – a semi-matured cheese made from cow’s milk.
The best of the best was though the sundried tomatoes – called in Italian pomodori secchi – so fragrant and red. I even bargained a bit for them 🙂
The orange flavoured linguine I bought from another picturesque town -Alberobello.
When I returned home I improvised a recipe based on these 3 main ingredients: sundried tomatoes, caciocavallo cheese and orange linguine and here is the recipe:
Ingredients (4 servings):
- 250 g linguine all’arancia (linguine with orange)
- 50-75 g salted sun-dried tomatoes
- 200 g caciocavallo cheese (or other hard cheese like provolone)
- 5 garlic cloves
- 100 ml heavy cream
- 1 small chilli pepper
- virgin olive oil
- Cook the linguine pasta according to their instructions in salty water.
- Soak the sundried tomatoes in water.
- Chop coarsely the garlic cloves.
- Cut the cheese in small pieces.
- Heat 2-3 tablespoons olive oil in a pan over medium heat.
- Add the chopped garlic, chilli pepper and sundried tomatoes and fry until fragrant and the tomatoes are a bit roasted.
- Add the cheese to the pan and fry a few seconds until it starts to melt.
- Drain the pasta and add to the pan.
- Stop the fire, add the cream and stir carefully to mix them all together.