Zuppe

Zuppe

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

What would winter be without hot hearty soups? Making soup is an ancient way of nurturing and comforting, not only the body, but the soul. In this chapter we have included soups straight from Mamma’s kitchen. Vegetables are the heroes here, along with legumes and short pasta shapes.

Pugliese cooks have always used the local produce, which was plentiful and sustainable. However, don’t hesitate to experiment by using different combinations of vegetables and fresh herbs. Consider adding the herbs just before serving, along with that special ‘Pugliese blessing’ – a drizzle of extra-virgin olive oil. Of course crusty bread also plays an important part in the soup course, whether it‘s served on the side, or placed in the base of each bowl before the piping hot soup is poured directly onto it, as in Cialledda di Altamura (Altamura-style soup).

One of the stars of this chapter, Ciambotto di pesce (Fish soup) – as it was called in my family – showcases the abundance of seafood from Puglia. The inclusion of small fish, bones and all, produces a most delectable broth, which is as rich as it is red, with thanks to the addition of saffron. Take a trip to the fish market in your area and see what fresh fish are available.

Recipes in this Chapter

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