cherry tomato confit
Put the tomatoes and whole garlic cloves in a greased baking pan with the shirt. Season with salt and pepper, sprinkle with plenty of granulated sugar and bake at 150 degrees for two hours.
Author Archive for: plumastudio
Entries by plumastudio
short pastry and quince pastries
I continue on my way, making you share in how good simple things are! Short pastry, quince paste, almonds and nothing more for these pastries whose taste reminds us of our south … Lecce and its magnificent pasticciotti! Sometimes I wonder how it is possible that these apples so ugly, impossible to eat, hard to […]
drizzled with broad bean cream, mint and bran peppers
This time I started from the point of arrival and that is from a ceramic plate made by Antonio Fasano, a very good craftsman from Grottaglie – Taranto – Puglia :-)! Again Puglia and Basilicata inspire me, with their products, to make something special.
anchovy pie and bread crumbs on a lemon leaf
Here is one of those dishes with which those who know me immediately identify me. As promised, I will try to explain more about my preparations as well as write down the recipes. This is an extremely simple dish whose two main ingredients, Anchovies and Bread, well represent the history and evolution of man.
fried pizza tomato, basil and parmesan cheese
My life, my passions, my job wouldn’t make sense without fried pizzas! The first time I made them was in Paris with Antonio, then they became a cult of the monastery kitchen.
eggplant rolls
Una ricetta semplicissima il cui sapore dipende però… dalla bontà della materia prima!
green lasagna with pumpkin and smoked provola cheese
Cut the pumpkin into pieces and let it stew in a pan with the ex-v oil, the garlic and a little chilli. At the end of cooking, crush the 2/3 with a fork.
cicerchie puree with cardoncelli mushrooms and flakes of pecorino canestrato di moliterno
This dish is born from the memory of the flavors of a journey in the fantastic lands of Puglia and Basilicata. Cities with breathtaking beauties, strong landscapes and rugged land, green landscapes rich in endless olive groves and red earth, cheeses, vegetables, wines, oils, fruit and flavors of millennia to preserve, pass on and let […]
swordfish steak with ginger spinach, soy sauce and sesame.
And here we come to another part of me that uses foods, such as ginger and soy sauce, unrelated to the tradition of Italian cuisine. Ginger is now very easily found and its antioxidant properties are well known. A large glass of hot water, with fresh ginger juice, drunk before meals promotes and stimulates digestion. […]
tuna meatballs with carrot, beetroot and fresh oregano salad
Per circa 10 polpette 400g fresh tuna 2 tablespoons of extra virgin olive oil 50g between pine nuts and raisins 1 teaspoon of dried oregano a lot of parsley salt and pepper 50gr parmesan but also less 1-2 tablespoons of grated bread 2 eggs
