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Salento, Puglia Techniques

2 techniques from Salento, Puglia cuisine

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Salento, Puglia
Minestra di Tria e Ciceri del Salento
Salento, Puglia
The most distinctive pasta dish of the Salento: tria (ancient semolina pasta from the Arabic 'itriyya') cooked in two ways simultaneously — two-thirds of the raw pasta is boiled in the chickpea broth, one-third is deep-fried in olive oil until crisp and golden, then both are combined with the chickpeas in the pot. The fried tria adds a shatteringly crisp element to each spoonful. The technique — dividing the same dough into cooked and fried — produces an extraordinary textural contrast that is unique to the Salento.
Puglia — Pasta & Primi →
Sagne 'Ncannulate con Sugo di Agnello Leccese
Salento, Puglia
Long, wide, twisted semolina ribbons from the Salento peninsula — sagne 'ncannulate (literally 'wound around a cane') — coiled around a thin rod to create their characteristic hollow twist, then dried and served with a slow-braised lamb shoulder ragù seasoned with bay, wild fennel, and a hit of dried chilli. The pasta is among Italy's oldest forms, predating extruded formats.
Puglia — Pasta & Primi →