Insalate

Insalate

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

Generally salads are not the hero of Pugliese cooking, but are complementary dishes served with meat and fish. However, don’t hesitate to use our salads as the main feature of your daily meal.

The extensive collection of salads in Puglia is a great reminder of what you can create with an abundance of fresh produce and some extraordinary ingredients. This chapter is perfect for letting your imagination go wild – just use our recipes as a starting point. You can improvise and experiment with ingredients and dressings if you wish, to suit your taste and preferences. We have not used heavy and complicated dressings in the salad recipes, as we think that salads should be light and act as a cleanser when eaten with heavier dishes.

Puglia produces a huge variety of salad leaves throughout the four seasons. Salads are assembled variously using the raw leaves in different combinations as a testament to the uncomplicated way of eating in this part of Italy.

But if there is a food hero in Puglia that stands above all others, it is the tomato. The tomatoes are vibrant red, full of flavour and have a distinctive fragrance. They are used for everything and are eaten fresh or dried and also preserved through winter by being bunched and hung from the rafters.

Recipes in this Chapter

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