Verdure

Verdure

By
Luca Lorusso, Vivienne Polak
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742708775
Photographer
Alicia Taylor

Vegetables feature in many Pugliese pasta dishes and are also served baked, braised, fried, poached or raw. Market places groan with stalls packed with all kinds of vegetables from the region. Eggplant, artichoke, leaf chicory, fennel, wild lettuces, cime di rape (broccoli rabe), cauliflower, broccoli and onions comprise just a small part of the offering. Seasons play a huge part in Puglia, as people buy local produce and generally only what is readily available and sustainable.

If orecchiette is the iconic pasta of Puglia, then cime di rape and broad (fava) beans are the iconic vegetables. The broad bean is one of the oldest types of legume and a staple in Puglia. It has fed and sustained farmers for thousands of years. High in protein they are also known as carne dei poveri – ‘meat for the poor‘. In Puglia, dried broad beans that have been split are used to make the famous Fave e cicoria (Broad beans with chicory). For our recipes we use the more authentic dried broad beans from Puglia (called fava or fave beans), which are available at Mediterranean or Middle Eastern grocery stores.

For the best results when cooking with vegetables, head to your local farmers‘ market and choose fresh seasonal produce that hasn‘t travelled miles and miles from a foreign part of the world and taste the difference for yourself.

Recipes in this Chapter

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