A light, summer meal.
July 31, 2008A la carte Apulia: Aqua Sala and Orecchiette con Cime di Rapa by Francesco Cota, chef at "Giardino Monsignore" in Mattinata.
Serves four.
ACQUA SALA
Ingredients:
2 cucumbers
1 red pepper
8 tomatoes
basil
oregano
onions
parsley
olive oil
salt
1 liter water
Thinly slice the cucumbers and onions. Chop the tomatoes, red pepper and basil. Add water, salt, oregano and olive oil, and toss well. The Acqua Sala -- or "salty water" -- is simple but delicious.
ORECCHIETTE con CIME di RAPA
Ingredients:
400 gram orecchiette pasta
1 kilo broccoli rabe
2 salted anchovies
2 cloves garlic
olive oil
Bring two liters of water to a boil. Add the pasta and the broccoli rabe. Cook for 8 minutes, stirring occasionally. Meanwhile, thinly slice the garlic and rinse the salted anchovies. Sauté the garlic and anchovies lightly in olive oil. Drain the pasta when done. Add the pasta and the broccoli rabe to the sauté pan. Stir well and serve.
Recommended wine:
A fruity white wine, like the Alticelli Fiano Cantele 2006