Acquasala is the name of a cozy restaurant in Milan with a very good cuisine from Puglia. The cordial Antonio and Augusto look after Acquasala restaurant which name recalls a dish of Ostuni, a city and comune in the province of Brindisi - Puglia Region. The dish we are going to show you is made with stale bread broken into small pieces, or with the variation of the broken frise which combine cucumbers, tomatoes, extra virgin olive oil, salt and a sweet red onion. This is a recipe that mixes earth with sea in a jumble of colors and flavors of Mediterranean countries.
The Strascinate are a kind of Orecchiette, typical specialties of Puglia Region, but they are much larger. Their name comes from the kneading method of the dough: just drag it on a large wooden flat surface with your fingers.
The crumb is sold at the supermarket but it is too finely grated, while the dish provides for a more rustic and coarse crumb.
In a shallow pan heat 40g of olive oil and add the bread. Do it toast, then pass it on paper to absorb excess oil. Add salt to boiling water and cook the strascinate. Drain, put strascinate into the hot oil, where you have previously dissolved anchovies with a clove of garlic. Serve sprinkled everything with the fried bread crumbs.
Menuale.it - Le ricette degli chef: Strascinate con acciughe e mollica fritta
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