Puglia is the long heel of Italia´s boot ... it is also a rainbow of color, unmisted skye blue skies and the turquoise Adriatic, golden wheat, green vegetable and fruit fields, and white stone ancient buildings called the Trulli.
Although the Spanish, the Normans, the Greeks, and the Romans, have all left their mark, Puglia, is the hallmark of Orecchiette, a chewy little ear shaped pasta, eaten with a variety of sauces ( see Pasta Section ) ...
This evening we are driving over to our favourite Pizzeria Trattoria with an open air caffé in the historic district of Vieste in Gargano ... My older daughter loves their PIZZA BIANCA ... ( WHITE PIZZA ) ... Vieste´s Port is known for its Castle and Fort and of course, their fish, shellfish and seafood, coming to the Port, from the sea beyond.
Here is the recipe:
6 tblsps. Evoo
4 ounces crumbled fresh goat cheese or cow cheese of choice
1 cup ( 4 oz. ) freshly grated Reggiano Parmesano
1 cup freshly grated spiced and herbed Provolone ( 4 oz. )
1 tblsp. chopped fresh oregano herb or 1 tsp. Dried
Toppings: sautéed zucchini, black olives, sun dried tomatoes, and Anchovies and Capers ...
The Pizza dough has been published on D.C. in the Pizza Dough Flour Section ...
Have a lovely wkend, it is 32 centig. = 90 degrees here and sunny & dry.
However, with a stunner breeze coming off the Adriatic Sea.
All my best wishes for a lovely summer,
Ciao. Margaux Cintrano.