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Typical dishes ! . Typical dishes of : Pietramontecorvino!!!!!. Cicatill chi rap To make the pasta(cavatelli) : flour , eggs , water. Dressing :
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Typicaldishes of : Pietramontecorvino!!!!!
Cicatill chi rap To make the pasta(cavatelli) : flour, eggs, water. Dressing: In a frying pan stir- fry bacon bits with olive oil and pinch of groundred hot chili pepper. In a pot full of salted water, boilturnips, aftercooking for 5 minutes, add the cavatelli and complete cooking time. Drain the pasta and turnips in a colander. Addfried bacon bits, mix and the dishis ready to be eaten.
A CIAVDELL : Stalebread , eggs, tomatoes, olive oil, onion, porkskin or bacon. Procedure: Stir- fryporkskin bits adding water and choppedonion, addtomatoes and thenaddeggs.Letcooktillsteaming hot. Lay on top of stalebread.
I PUPRAT: Cookedwine, honey, flour, sugar, eggs, butter and milk.
TYPICAL DISHES OF: CASTELNUOVO
CICATIL CU SUG D SAUCICH: Flour, eggs, water, a pinch of salt. Sauce: olive oil, garlic, tomatoes, liversausage.
U PAN COTT Procedure : prepareleaf green stock, addstalebread and leave to soak. Drain and dress with olive oil.
I CASCIATELL: sugar, flour, olive oil, eggs. Procedure: mix the ingredients to formdough. Roll out dough and fill with ricotta cheese. Boiledrice and lemongrind.
TYPICAL DISHES OF: San marco la catola
CICATIL CU RAGU’: Flour, eggs, water, salt. Ragù : olive oil, garlicand tomatoessauce.
TYPICAL DISHES OF: Lucera
MUSTACCIOL: Sugar, flour, milk, olive oil, sweetcocoa, cooked wine , candiedfruit, almonds.
Mbrijachill: Flour, olive oil, sugar, whitewine. Procedure: mix sugar,flour and olive oil, addwhitewineuntil the mixtureissolidbut soft. Leaveaside for abouthalfan hour. Rolldough in strips . Shapeinto small donuts. Bake in oven, 180° for about 30 minutes.
MENL ATTRRAT Procedure: meltchocolate in a small double boiler pot, addalmonds and mix tillcompletelycovered. Spoon out from potforming clusters placing the clusters on a flatsurface. Let dry.
TYPICAL DISHES OF: Motta Montecorvino!!
U SPZZAT: Lamb meat, chicory, eggs. Procedure: Cook lambmeat in a potadding 2 spoonfuls of olive oil for abouthalf an hour; add the chicory and letcook. Add in egg and the dishis ready to be served.
I FACIOL KA COTC: Porkskin, beans. Procedure :cookbeans in a claypot with water. Half way throughcooking time addporkskincut up in strips. Add some salt and a spoonful of olive oil. The dishis ready to be served.