Dishes to taste in Gravina in Puglia

1 kilo of salt 500 g of sugar-white pepper150 g of cod 45 g of milk15 g of cream garlic1 00 g of sunflower oil 125 g of potatoes50 g of butter spicy oil cardoncelli 400 g of crabs extra virgin olive oil 80 g of carrot80 g of celery 250 g of tomatoes

For the cod: fillet a gabilo (gadus murhua), salt the fillets with a marinade prepared with 1 kilo of salt, 500 g of sugar and 2 g of white pepper, for about 1 hour, wash and dry them, keep the top of the fillet for raw slices, while preparing the cream with the tail and belly parts.

1 kilo of salt500 g of sugarwhite pepper150 g of cod 45 g of milk15 g of cream garlic100 g of sunflower oil125 g of potatoes50 g of butterspicy oilparsemolocardoncelli400 g of crabs extra virgin olive oil80 g of carrot80 g of celery250 g of tomatoes

Blanch the broccoli and turnip greens in boiling water, cool in water and ice and blend with clam water, anchovies and parsley. Aside, sauté the cardoncelli which will be combined with the cream of broccoli and turnip greens. Cook a desalted cod escalope in a pan, brown it on both sides.

700 g rack of lamb 24 cardoncelli mushrooms of different diameters 1 piece of celery 1 small carrot ½ onion 2 cloves of garlic 1 sprig of rosemary 4 sprigs of marjoram

Preparation: Remove the loin well, leaving aside the scraps, then tie the meat to keep it from losing its shape during cooking and cover the bones with aluminum foil. With the scraps, make a sauce by browning the meat in a saucepan, add the vegetables cut into pieces and when everything is golden brown, sprinkle with a little white wine and let it dry, then pour 50cl hot water to add as it dries , continue for about 30 minutes. In the meantime, cook the rack by browning it first in a pan and then complete the cooking in the oven, leaving the meat at the heart pink, then let it rest in a warm place. Sauté the previously cleaned mushrooms with garlic, oil and marjoram, then season with salt and pepper. While the meat is cooking, filter the sauce and bring it to restriction, adjusting the density and flavor. Cut the rack and serve it on a flat plate, place a row of cardoncelli mushrooms of different diameters next to it, complete with its sauce and a marjoram floret.

400g of cardoncelli mushrooms

Preparation: Clean the mushrooms with a cloth and a toothbrush without washing them. Put extra virgin olive oil in a baking dish, place the mushrooms and season again with oil and salt. Cook in the oven for about 15 minutes. Toast the bread croutons and put the marasciuolo sauce on one and the sliced culatello on the other. Serve the croutons and mushrooms and serve hot.

300 g of re-milled durum wheat semolina 1 bunch of turnip leaves 2 eggs Extra virgin olive oil Garlic 5-6 cardoncelli 4 small cherry tomatoes Salt Mullet bottarga

Preparation: We peel and blanch the leaves, squeeze them and put them in a mixer together with the semolina, let them turn at max for 30 ", arrange the mixture in a" fontanel "on a surface, insert the eggs and knead until a smooth and consistent, let it rest for 1/2 hour, then roll out a thin sheet, cut it irregularly and cook in plenty of salted water. In the meantime, peel the cardoncelli, scald the tomatoes and (after cooling them) peel them. Lightly fry the garlic in the oil, immediately add the cardoncelli, the cherry tomatoes and let it go over medium heat for 3-4 minutes, drain the pasta and sauté with a little cooking water, serve and add a generous grating of bottarga .

100 g of cardoncelli flour (obtained by drying 1 kg of cardoncelli at 40 ° C for a few hours) 300 g of salted cardoncelli ice cream 300 g of semolina Water to taste Salt to taste Oil evoqb 500 g of mushrooms 100 g of wild oregano 100 cl of whole milk

Preparation: We pack the troccoli with semolina, cardoncelli flour and water. For the ice cream, toss the garlic briefly with the thyme, 200 g of blended cardoncelli together with 100 cl of milk, season with salt and whisk in a small ice cream maker. Blanch the oregano and centrifuge it, cut the 300 g of mushrooms with the garlic and the evo very thin in a pan. Let's jump over high heat and whisk the troccoli. Distribute a base of oregano centrifuged, troccoli and a scoop of ice cream in serving dishes.

600 g boneless goat belly evoburrosalvia oil, black sarawak pepper, wild thyme fennel salt up 3 sprigs tomatoes 200 g mozzarella frisella2 aubergines5 basil leaves100 g grated parmesan seed oil for frying20 g fresh tomato sauce dried oregano200 g egg pasta400 g cardoncellar mushrooms

Preparation: Prepare a simple parmigiana with the ingredients described: we will obtain a sauce by blending it in a food processor. Season the lamb belly with the various crushed aromas (sage, sarawak pepper, thyme, wild fennel, extra virgin olive oil). Then bring it to cooking in an iron pan by placing a weight on the belly so that the butter and the added oil can give it an immediate crunchiness. Cook for about 15-20 minutes. Separately, season the copper tomato (diced), mozzarella and crumbled frisella with oil, salt and oregano. Place everything like a bed on a serving plate, lay the crunchy belly on top and finish the dish with the parmigiana sauce. Finally add the tortelli stuffed with cardoncelli mushrooms previously prepared with a mushroom filling obtained with the heads cut into cubes and the mushroom stem used to obtain a light cream.

400 g fresh and dry cardoncelli mushrooms 4 slices of panceta crujiente 200 g of coppery tomatoes 30 g of spontaneous nipitella 20 g of grated parmesan cheese 300 g of parmesan cream 40 g of fresh spring onions 70 g chicken stock evosalepepe oil

Preparation: Clean the mushrooms carefully with damp paper, remove them from the stem and slice the heads horizontally giving them a thickness of two cm, arrange them to marinate in a container with a drizzle of oil, nipitella, spring onion and a little pepper, do the same way with tomatoes. In a saucepan, boil milk and Parmesan until it is a smooth and shiny cream. Using a boiling Lyonnaise pan, roast the mushrooms first, then the tomatoes. Once browned well, remove them from the heat and salt them, then start whipping them alternating mushrooms, Parmesan cream and tomatoes. Repeat this operation three times. Put the small millefeuille in the oven and when they are compact and au gratin, place them on a plate, garnish with crispy bacon, parmesan flakes, parmesan cream and chicken stock.

white tuna fillet 1 kg of salt 500 g sugar white pepper raw meat extra virgin olive oil 200 g Jerusalem artichoke juniper berries 125 g tomato concassè onions black truffle 100 g field herbs cardoncelli mushrooms 100 g cream 30 g smoked parmigianotè

7 piles of raw meat with slices of white tuna marinated with salt, sugar and white pepper, pieces of flatbread, herbs with hints of the forest, cardoncelli mushrooms, truffles, resins, and a Jerusalem artichoke and juniper sauce and a parmesan with tea smoked. The different flavors that meet want to represent the path of children in the woods and the memory of the piadina. For the white tuna: marinate the fillets with 1 kilo of salt, 500 g of sugar and 2 g of white pepper, after an hour wash, dry and cut into thin slices. For the raw meat: cut it with a knife and season with salt and extra virgin olive oil. Peel and dice 200 g of Jerusalem artichoke, boil it and blend it with a little of the cooking water and 1 g of juniper berries. For the tomato sauce: 125 g of concassè tomato, 30 g of extra virgin olive oil and 10 g of onion, simmer with salt and whisk with 10 g of black truffle. Leave 100 g of wild herbs al dente and quickly put them in a pan with 20 g of oil flavored with a clove of garlic, season with salt. Cut the cardoncelli mushrooms into slices and put them in a non-stick pan on both sides. For the Parmesan mousse: blend 100 g of cream with 30 g of Parmesan cheese and 1 g of smoked tea. Compose the dish by arranging the seven piles of tuna, meat and piadina, the Jerusalem artichoke and tomato and parmesan sauces, finally the herbs and cardoncelli mushrooms.

600 gr of carnaroli rice 50 gr of onion cut into cubes extra virgin olive oil black pepper 150 gr of grated parmesan 50 gr of butter 10 gr of lemon juice for cardoncellibrodo mushrooms of cardoncello mushroom made with 500 gr of finely chopped cardoncelli mushrooms, half an onion, a stick of celery, a clove of garlic, parsley stalks, some basil leaves, 250 grams of water. Cook everything in a pressure cooker for 20 min. Filter and add 100g of dried cardoncelli mushrooms Filter and preserve. 500g of small cardoncelli mushrooms soy sauce, lemonade, nutmeg 20g of butter150g of mushroom broth (previous preparation) kikuna in sheets (chrysanthemum of the Asteraceae family with a taste of carrot and celery and rose scent) tarragon

Toast the rice with extra virgin olive oil until you smell the popcorn, add the onion and mix, add a little salt and sprinkle with hot water, adding a little at a time as in a classic risotto cooking. Cook leaving the rice al dente and stir in the butter, Parmesan, a little extra virgin olive oil, lemon juice and black pepper. Correct with salt and serve soft "wave". In the meantime the rice is cooking, sauté the cardoncelli in a pan with a drizzle of extra virgin olive oil, brown them, sprinkle with the mushroom stock, season with salt, black pepper, nutmeg a few leaves of lemon thyme and when you start to dry the cooking liquid add the butter which will be used to glaze the cardoncelli and make them creamy. Finishing and assembling the dish Arrange the risotto in a bowl, add the glazed cardoncelli and finish with the kikuna and tarragon leaves.

2 gray mullets from Lesina 8 cardoncellulifarinella mushrooms from Putignanoaglio extra virgin olive oil white salt berries pink

Mix the milk, Parmesan and egg yolks together and cook in a double boiler, stirring often with a whisk. Remove the cream from the heat when it is thick. Sauté the cardoncelli mushrooms in pieces with oil, salt and pepper for three minutes. Toast the stretched bacon in the oven at 160 ° C for 5 minutes. Fry 4 cardoncelli mushrooms in not very hot oil after passing them in flour.

12 caps of cardoncelli mushrooms (possibly of the same size) 1 semi-cured scamorza of 30 g approx. 2 red tomatoes such as San Marzano 3 yellow carrots (from Polignano a Mare) 1 sprig of fresh thyme 1 yellow paste potato 1 stalk of celery oil evosalepecorino canestrat

Clean and wash the mushrooms by removing the stem, heal them in a hot pot with a drizzle of extra virgin olive oil and thyme, wash, blanch, cool, and peel the tomatoes. Then cut them into uniform slices, cut the seasoned scamorza cheese into slices identical to those of the tomatoes. Peel the carrots and put them to cook in a small pot with water, the chopped potato and celery add a little extra virgin olive oil and salt, then when cooked for about 20 minutes, blend everything by adding extra oil to the mix and if necessary correct with more salt. . Starting from a mushroom base, alternate the tomato and the sliced scamozza and close with the other mushroom, everything must be stopped with a sprig of thyme that binds all the elements, finish with a sprinkling of fine salt and a drizzle of extra virgin olive oil , and bake for 12 minutes at 180 °. Arrange the carrot sauce in the bottom of the plate and place the mille -leaf of freshly baked cardoncelli mushrooms and serve.

320 g spinosini 200 g cardoncelli 1 celery 1 carrot 1 onion 8 scampisalepepe

Clean the cardoncelli removing the stem; use part of the stems to make a mushroom broth, also using celery, carrot and onion. Filter the broth and keep it warm. Dry a small part of the cardoncelli and the remaining stems in the dryer with the appropriate program and once dry, pulverize them. Clean the prawns by removing the head and carapace; set aside the tail of the prawns which will be sautéed in the pan before serving; make a mayonnaise with the head of the prawns, taking care to remove the eyes, blend with the blender emulsifying everything with oil; sift through a fine sieve and refrigerate. Fry the spinosini in abundant peanut oil at 180 ° C for 10 seconds and immediately throw them in a pan where we have previously brought the mushroom broth to a boil, so as to obtain a thermal shock that will fix the spinosino flours. Cook the spinosino, stir in a drizzle of oil and season with salt and pepper. Skip the prawn tails and keep warm. Skip the sliced cardoncelli and keep warm.

200g pumpkin (cooked in the oven and passed through a sieve) 10g sponsali20g butter10g parmesan 5g candied mandarin peel (finely chopped) 100g almonds 150g cardoncelli (cut into wedges) 1pc clove of garlic in a shirt 10g extra virgin olive oil 10g butter to taste 150g egg pasta

The night before, soak the almonds in water, the next day, drain and blend them (if you need to add a little water) until a smooth and soft cream is formed. Brown the chopped nuptial in butter, add the pumpkin and allow to flavor, cook until dry and put in a bowl. When cold, add the cheese and mandarin and season with salt if necessary. Place in a pastry bag. Roll out the pastry to 2 mm thick, stuff it with the pumpkin, brush the edges with water, seal and shape the ravioli to taste. Cook the ravioli in plenty of salted water (about 3 minutes), in the meantime, in a pan, brown the garlic clove in extra virgin olive oil, add the mushrooms, add salt and cook. Drain the ravioli and whisk them. On the plates, form flakes of almond cream, place the ravioli on top and complete with the mushrooms, serve.

200 g of senatore cappelli wheat troccoli (fresh pasta) 400 g of cardoncelli mushrooms (small size and product already washed and cleaned) 150 g of winter tomatoes (thread) 50 g of pecorino canestrato from Puglia aged at least 6 months 1 clove of 'Italian garlic 1 peperoncinosale marinotimo fresh oil and parsley

In a saucepan, sauté a clove of garlic and chilli pepper, then add the cleaned, washed and if possible dry cardoncelli mushrooms, with sprigs of fresh thyme and cook with a lid for about 10 minutes, when the mushrooms are cooked. intermediate add the tomatoes cut in half and cook over low heat and low heat for another 10 minutes and correct with salt. After cooking the fresh pasta with an extremely al dente cooking (troccoli) in abundant salted water, pour the pasta into the bottom mentioned above and mix carefully adding a handful of grated pecorino canestrato to better bind the pasta with the cardoncelli mushroom base. Serve with a light sprinkle of fresh parsley finely cut with scissors.

4 eggs

Cook the eggs in the roner setting the temperature at 62 ° C. In the meantime, clean the cardoncelli, remove the stems with which we will make a broth with celery, carrot and onion. Filter the broth and let it cool. Prepare the mornay sauce by bringing the cream to a boil, add the parmesan and egg yolk off the heat, season with salt and pepper, keep warm.