I once spent a fantastic trip touring Itria and Bari with my friends Luca & Luigi from Berkmann wine cellars. Here, we feasted on grilled sausages, heady with fennel, and bombette (little meat rissoles) baked in the heat of bread ovens. We gorged on the fresh semolina pastas of the region, orecchiette and capunti; sometimes with fish, sometimes vegetables, and very often with rich meaty ragu. And we ate young lambs, perfumed with rosemary and garlic, glazed with honey and wine, baked until soft and yielding, with a bittersweet mahogany crust. I cannot give a taste of skinny dipping at dawn in the clear waters south of Monopoli (as I did), but I can offer the food and the wine of this wonderful place.
For your meal you will need:
A large pot for boiling pasta
A wide-ish saute pan
A little salt
An oven tray or ovenproof pan for the lamb
The detailed recipes for the dishes are here, but in essence:
- Preheat your oven to 180C (fan) or 200C (static)
- Place the lamb on a tray, brush with the glaze and cook for 25-30 minutes
- When you remember, re-glaze the lamb for a dark and lacquered crust
- Meanwhile, cook the orecchiette, then the sauce, then eat
- Let the peppers come to room temperature, and eat with the lamb
- Eat the tits
ALLERGENS: all packs are prepared in a mixed kitchen, we cannot guarantee the absence of ANY allergen. All packs of this dish contain dairy, gluten, alliums, eggs, celery, and nuts.