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.