You are looking for Farmhouse with Apulian cuisine? You’re in the right place: Masseria Le Terrazze di Serranova. The aspect that distinguishes the farm from a restaurant in Apulia, is the quality of its products: most of the dishes that are tasted in our farm reflects the cuisine of Salento area and come from the farm: poor ingredients, which are at the base about elaborate today’s dishes.
The round of rustic flavors could begin with a simple frisa with tomato, tarallucci with fennel, “octopus pignata” (cooked in a stew with sauce), “taieddhra” or also called “rice potatoes and mussels” i “panzerotti” “, the” lampascioni “(brick red bulbs with a bittersweet flavor, to be eaten fried, in oil, in salad), the chicory on broad bean purée, the” scapece “(fried fish, marinated in yellow colored breadcrumbs from saffron), the “turcinieddhi”, orecchiette with cacioricotta or with turnip tops, after a pasticciotto, almond pastes, cartellate, mustazzueli and the list I assure you is still very, very long.
So if the our Farmhouse with Apulian cuisine intrigued you, we would like to give you the recipe of pesto of dried tomatoes to taste your frize, because we are sure that you will not leave Puglia without having bought a package.
Pesto di Pomodori is an alternative way to savor one of the Apulian peculiarities, the dry tomato, a product of the highest quality that is dried in the sun. Prepared as pesto is a perfect match for toast, first or second, to serve to guests who know, how to taste the goodness of our land.
INGREDIENTS FOR RECIPE
300 g of dried tomatoes
1 liter of water
1 tablespoon of capers
chili pepper q. b.
basilic q. b.
50 g pine nuts
extra virgin olive oil q. b.
500 ml vinegar
Wash the dried tomatoes and dry them properly. After bringing the water to a boil pour the vinegar, add the dried tomatoes and after 5 minutes drain and dry them on a cotton cloth.
Meanwhile, cook the pine nuts in a pan, or in the oven (10 minutes).
Then pour in a blender the tomatoes, basil and chilli along with extra virgin olive oil in varying doses according to your tastes. While the blender is working add the pine nuts and, if necessary, more oil. You can put the pesto in sterilized glass jars and then sealed, if necessary, add more oil for storage. Pesto can be used on the frize spreading a veil of strong ricotta or on a slice of bread but also as a seasoning for a plate of pasta.
Our farm reflects the cuisine of Salento and the territory with variations that follow the run of the seasons. All this, we always say it, leisurely, because have dinner is a ritual and a discovery; we are waiting for you in the best Farmhouse with Apulian cuisine!
