Differenze tra le versioni di "La “pappaiottula”/en"
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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. | |
| − | + | Since 2013, the town dedicates in August an event to this peculiar dish. In this event is possible to taste some different recipes, like “pappaiottula” cooked in the oven, with filling of artichokes or “pappaiottula” filled with seafood. | |
[[File:CASTRI Pappaiottule.jpg|400px]] | [[File:CASTRI Pappaiottule.jpg|400px]] | ||
Versione attuale delle 11:49, 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.
Since 2013, the town dedicates in August an event to this peculiar dish. In this event is possible to taste some different recipes, like “pappaiottula” cooked in the oven, with filling of artichokes or “pappaiottula” filled with seafood.
| 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.
La “pappaiottula” è una polpetta fatta con il pane raffermo, bagnato e impastato con uova, sale, pepe e formaggio. Proprio come si fa in molti impasti a base di carne, le “pappaiottule” così preparate devono essere fritte e condite con abbondante salsa di pomodoro fresco.
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.
