Differenze tra le versioni di "La “pappaiottula”/en"
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(Creata pagina con "The principle of the traditional cuisine and recipes is: nothing can be thrown away. “Pappaiottula” was a recipe to support this view and it was traditionally made with th...") |
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| Riga 7: | Riga 7: | ||
The principle of the traditional cuisine and recipes is: nothing can be thrown away. “Pappaiottula” was a recipe to support this view and it was traditionally made with the old bread left. | The principle of the traditional cuisine and recipes is: nothing can be thrown away. “Pappaiottula” was a recipe to support this view and it was traditionally made with the old bread left. | ||
| − | + | “Pappaiottula” is a ball made with old bread, immersed in water and then mixed with eggs, salt, pepper and cheese. As it is done for meatballs, “pappaiottule” are deep fried and then immersed in tomato sauce. | |
Alla “pappaiottula” i castrisani dedicano una '''sagra''' che nell’agosto 2015 ha festeggiato la terza edizione. Non mancano le sperimentazioni e le '''varianti''' alla ricetta originaria, che si possono gustare proprio in questa occasione, come la versione al forno con carciofi e zucchine e quella ai frutti di mare. | Alla “pappaiottula” i castrisani dedicano una '''sagra''' che nell’agosto 2015 ha festeggiato la terza edizione. Non mancano le sperimentazioni e le '''varianti''' alla ricetta originaria, che si possono gustare proprio in questa occasione, come la versione al forno con carciofi e zucchine e quella ai frutti di mare. | ||
Versione delle 11:48, 28 gen 2016
| La “pappaiottula”/en | |
|---|---|
| Comune | Castrì di Lecce |
| Tipologia | Tradizioni Culinarie |
The principle of the traditional cuisine and recipes is: nothing can be thrown away. “Pappaiottula” was a recipe to support this view and it was traditionally made with the old bread left.
“Pappaiottula” is a ball made with old bread, immersed in water and then mixed with eggs, salt, pepper and cheese. As it is done for meatballs, “pappaiottule” are deep fried and then immersed in tomato sauce.
Alla “pappaiottula” i castrisani dedicano una sagra che nell’agosto 2015 ha festeggiato la terza edizione. Non mancano le sperimentazioni e le varianti alla ricetta originaria, che si possono gustare proprio in questa occasione, come la versione al forno con carciofi e zucchine e quella ai frutti di mare.
