Brindisi, a province in the Apulia (Puglia) region of Italy, is dominated by vineyards, artichoke groves and olive trees. The province is also a major sailing port for the southern part of Italy and seafood plays a big role in its cuisine. In dining tn the area’s restaurants, you will notice an abundance of dishes from the sea. Mussels, white fish, prawns and octopus are just some of the items you can expect to find on the menu.
The region is well-known for orecchiette. A type of pasta whose name comes from its shape which resembles that of a small ear and is usually served with a simple (often spicy) red sauce. Fresh vegetables, tomatoes and peppery olive oil are easily the most common local ingredients. Fava beans, eggplants and bell peppers all find their way into pastas, gratins and stews. Stuffed aubergines, lamb and pea stew and turnip greens are a few popular dishes.
Great produce markets are plentiful and you will find, daily, fresh fruit, vegetables and seafood just waiting to be cooked. Olives are another essential food in the Brindisi area. You see them everywhere. Running wild along the dry countryside roads, the olive trees grow to massive sizes.
Some of the best values in Italian wine come from this sunny, dry region. Most of the wine is red, full-bodied and pairs well with a wide variety of foods. Producers have focused on making great red wines from local grapes like Negroamaro, Primitivo and Bombino Nero. The two most popular and widely available wines from the province are Salice Salentino and Primitivo.
Half of Italy’s olive oil is produced in the dry heat of the area. The warm climate and fertile soil make it easy to grow almost anything. It is surrounded by water on three sides allowing cool breezes off the Mediterranean to moderate vineyard temperatures.
Located in the province is Torre Canne, a famous health spa. Several streams feed into a small lake that, over the ages, has deposited mud that is now used for therapeutic purposes. Its water springs are touted to be good for kidney and liver illnesses While you enjoy the spa treatment, you can stay in a luxury hotel and visit the stunning local beaches.
Brindisi Fish Soup
- 1 1/2 lbs whole fish, large bones removed
- 3/4 lb squid
- 1/2 lb cuttlefish or octopus
- 1/2 lb mussels
- 8 oz clams
- 1/2 lb plum tomatoes, peeled and diced
- 1 stalk celery, diced
- 1 onion, diced
- Chili pepper, diced
- Extra virgin olive oil
- 4 slices rustic bread, stale
- Parsley, chopped
- 1 clove of garlic, minced
Thoroughly wash all the fish and seafood. Cut the fish into large pieces and the squid and cuttlefish into small pieces.
In a large soup pot, saute the onion and celery in a few tablespoons of oil. Add the tomatoes and cook for 5 minutes. Add the cuttlefish and squid and, after 10 minutes, the remaining fish and shellfish.
Add the chili pepper, cover the pan and cook over low heat for 30 minutes. Season with salt to taste. Ladle the soup into individual bowls and sprinkle a handful of parsley and finely chopped garlic onto each serving.
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh basil, finely minced, plus extra leaves for garnish
- 1/4 cup minced shallots
- 2 tablespoons balsamic vinegar
- 1 ½ cups chopped tomatoes
- Kosher salt and pepper
- 4 small eggplant
- 3/4 cup burrata cheese, cut into small pieces
In a small bowl, combine the oil, basil, shallots and vinegar.
In another small bowl, mix the chopped tomatoes with 2 tablespoons of the basil mixture. Season the tomatoes with salt and pepper.
Trim the eggplant and cut in half lengthwise. Place them on a tray or a plate. Brush both sides of the eggplants with the remaining basil mixture and sprinkle lightly with salt and pepper.
Prepare a grill for direct-heat cooking over high heat. Place the eggplant on the grill. Cover and cook until tender, about 8 minutes per side. Don’t let them burn.
Using a metal spatula, carefully transfer the eggplant to warmed plates. Divide the cheese among the eggplant halves and spoon the tomato mixture over each. Garnish with extra basil leaves
Cardoons are members of the thistle family, as are artichokes, and bear a strikingly similar taste to them. Cardoons are quite fibrous and the fibers run lengthwise, like those in celery stalks, and must be stripped off. Once they have been cut, they darken quickly (like artichokes) unless put in water with added lemon juice.
- 2 pounds cardoons
- 1/2 cup pitted and chopped oil cured black olives
- 1/4 cup minced parsley
- 2 tablespoons capers in salt, well rinsed
- 3 anchovies packed in oil, minced
- Grated Pecorino cheese
- Bread crumbs
- Salt to taste
- Extra virgin olive oil
Wash and peel the outer layer of the cardoons, then cut them into 5 inch lengths. Cook them in boiling salted water until al dente. Drain and set aside.
In a small bowl combine the olives, parsley, capers and anchovies.
Place the cardoons in an oiled casserole baking dish and top with the olive and parsley mixture. Sprinkle enough grated cheese and bread crumbs over the top to cover.
Drizzle the top with olive oil and bake for 20 minutes in a 350 degree F oven.
- 12 oz (350 gr) orecchiette pasta
- 1 lb (500 gr) plum tomatoes, peeled and chopped
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, peeled and finely chopped
- 2 hot chili peppers, finely chopped
- 1 tablespoon minced fresh oregano
- Salt and pepper
Heat the olive oil in a pan and gently sauté the garlic and chili peppers for one minute.
Add the chopped tomatoes to the pan with two tablespoons of water. Bring to a boil, reduce the heat and simmer for 15 minutes or until a sauce consistency is reached.
Add the chopped oregano with salt and pepper to taste and let simmer for a few minutes more.
Cook the pasta in plenty of boiling salted water until it is al dente. Drain and toss with the sauce. Serve immediately.