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LA LÀINA RIZZ PU MERECÙTT(Curly tagliatelle with VINCOTTO)

Ingredients for 4 people:

  • 320 g of semolina
  • 80 g of “00” flour
  • 2/3 eggs
  • 80 g of Bambina extra virgin olive oil (an olive native to Gravina in Puglia)
  • 80 g of stale bread
  • 80 g of fig Vincotto

METHOD

Form a ring on a pastry board with the two flours and the eggs and 50 g of extra virgin olive oil and leave to rest for 10 mins. Roll out the pasta with a rolling pin (or with a pasta machine). Leave the sheets to dry a little and cut into broad strips one centimetre wide and 20 cms long using a serrated roller-blade.

Crumble the bread between your hands and set aside.

Cook the tagliatelle in lightly salted water. In the meantime, heat the remaining oil, tip the bread into the boiling oil until golden and toss with the pasta for a few seconds. Plate and pour over the slightly warmed vincotto as decoration.

HISTORICAL OUTLINES

This is a classic dish of Gravina and is eaten as a second course on St Joseph’s day.

Author

Chef Michele Di Padova