Apulian recipe
Grandpa's olive leaves, cherry tomatoes, basil, garlic, raw olive oil and ricotta marzotica
Olive leaves are a type of fresh pasta that symbolizes our region's rural tradition, simple and tasty. Also typical of Apulian dishes is ricotta marzotica, produced in Gioia del Colle, but beloved by all the towns of Apulia and present in countless dishes.
Let's go do the expense :
- 500 g of grandfather's olive leaves,
- 500g cherry tomatoes,
- 1 bunch of basil,
- 2 cloves of garlic,
- 30g of ricotta marzotica
- extra virgin olive oil to taste
How to prepare:
This recipe is very quick and simple, while still retaining its distinctive flavor. Sauté the garlic in oil. Once golden, add the cherry tomatoes and season with salt and pepper. Meanwhile, cook the pasta in plenty of salted water. Drain with a slotted spoon and add it to the sauce with the cherry tomatoes to flavor. Arrange the pasta on a serving platter and top with freshly grated ricotta marzotica and chopped basil. Serve hot. The dish is ready.
Enjoy your meal!
The places of the recipe:
Ricotta marzotica is a type of hard, salty cheese produced in Gioia del Colle (BA), the land of mozzarella and cheese. Explore the town to see how the milk is processed, but also to see the famous castle of Frederick II, once a defensive fortress and residence of Frederick II. Today, it houses the National Archaeological Museum, which features artifacts from the excavations of the ancient settlement of Monte Sannace. This mountain is home to one of the most important archaeological parks in the Puglia region, set in a stunning natural setting just 5 km from Gioia del Colle.