Up, Close & Personal: Our Chefs’ Favorites

Here’s what Cosimo, our head chef at Coccaro Beach Club, suggests for a casual winter feast at your place: Panzerotti, come kind of fried calzone, puglia style, is his favorite dish whenever he has friends over. The more the better, he says – so the party can start while preparing the food. Each one of your guests can choose his own filling, give advice or even a helping hand. To go with your panzerotti we are suggesting a cool beer or a glass of red wine.  Enjoy!

Traditional “Panzerotti” Fried with Mozzarella and Tomatoes 

For the pastry:             For the filling:
500 g flour                  350 g mozzarella

15 g yeast                  100 g  peeled tomatoes

50 g olive oil
15 g salt
250 g water
oil for frying

Spread the flour on a board over a work surface, crumble the yeast, add a little warm water, add the oil and the salt and begin to make the dough by adding enough warm water to create medium consistency. For the filling: Chop the mozzarella into small pieces, add the tomatoes chopped up into tiny pieces, cheese and a pinch of salt. Cut the dough into circles, roll it out with the rolling pin to obtain a thin layer which is a fraction of an inch thick. Put a spoonful of the filling in the middle and a blob of hot ricotta cheese on top. Close it in half moon shape and seal it well. Fry it in hot boiling oil until golden brown.

Up, Close & Personal: Lobster à la Leo

Here’s what our Masseria Torre Coccaro chef Leo proposes as his own favorite Lobster recipe. Mediterranean Style, juicy & fresh, with lime, basil, carrots and sweet cherry tomatoes. Something to definitely try at home! (recipe for 2)

Mediterranean Style Lobster 

Lobster 500 g
Celery 100g
Carrot 100g
1 large onion
1 Potatoe
10 Cherry Tomatoes
30g Capers
20g Pickled Olives
4 Basil Leaves
Extra Virgin Olive Oil 50 g
Juice of one lemon
Salt to taste

Fill a high pot with cold water (about 5 liters). Add a pinch of salt, carrots and potatoes peeled and cut into pieces. Boil for 5 minutes, add the celery cut into small pieces and allow to boil for another 5 minutes, then add the onion coarse touches. Cook until the potatoes are soft, then, with the aid of a sieve, remove the vegetables and place them in a salad bowl. Season with olive oil, chopped tomatoes, capers, basil, olives, lemon juice and salt. Cook the lobster in the vegetables cooking water for about 15 minutes,
then cut it in half and serve with the dressing already prepared.

Up, Close & Personal: Masseria Chefs and Their Favorite Dishes

Here’s a new episode of our own private cooking school: Masseria chefs are presenting their favorite dishes, each one with a special twist. Here’s Donato, main chef at Masseria Torre Coccaro who made up his own version of a very traditional puglia dish (ingredients for 4 people):

Orecchiette with Turnip Tops

250 g orecchiette
1 bunch of fresh turnip tops
1 clove of garlic
2 cloves of red pepper
6 anchovy fillets in oil
olive oil

Wash and clean the turnip tops leaves selecting the most beautiful and green. Fill a wide pot with water. Boil the water, add in the salt and put inside the orecchiette and turnip tops. Cook the two ingredients together. Meanwhile, in a large frying pan put a little oil, a clove of garlic and the anchovies: Cook the sauce until the anchovies are dissolved then add two cloves of hot pepper. When the pasta is cooked, take a slotted spoon and transfer the pasta and turnip tops in the frying pan. Sauté all the ingredients together for a few minutes.

Halloween Dessert

Wondering what to offer your Halloween guests apart from the usual stuff?
Martino Neglia, dessert chef at Masseria Torre Coccaro, created something special that guarantees a WOW effect: a Pumpkin Cake! Here’s the recipe, feel free to cook along and, if you like, send us your own personal pumpkin creations.

Happy, funny, spooky Halloween everybody!

 

Pumpkin and Chocolate Cake by Martino Neglia, Coccaro

For the cake:
200 g pumpkin
150 g sugar
150 g Flour
100 g Corn Oil
3 Eggs
100g Chocolate Drops
16 g Yeast

For the chocolate cream:
500 g custard
125 g dark chocolate

Cut the pumpkin into slices and arrange them on a baking pan covered with baking paper. Cook in the oven at 180 degrees for about 30 minutes. Shake it in a blender (if the pumpkin is found to be very liquid, let it drain in a sieve). Add the eggs, sugar, oil, a pinch of salt and blend. Mix with flour, yeast and blend, then pour into a bowl and add the chocolate drops, mix well with a big spoon. Pour the mixture into a greased and floured cake pan and bake in a preheated oven at 180 degrees for about 40 minutes or until cooked (depends on the humidity of the pumpkin). For the finish create a pumpkin cake filled with chocolate cream and complete it with sugar paste.

Peppa Pig Comes Alive

Ever wondered where our yummie cheese buffets at the breakfast buffet are from?
We proudly present: Lamapecora, a cheesefarm no more than 3 kms away. We’ll be happy to take you there by bike just to try freshly made ricotta cheese, to watch the son on the family preparing mozzarella of any shape and to have a chat with the owner family who has been running the large farm estate for many years. For families we recommend a hike around the farm: The kids will be able to experience a zoo of another kind! They’ll watch piglets play in the mud, newly born calfs trying their first steps and a herd of sheep of any kind and colour mooing and munching. Not to forget 101 cute little kittens running about the farm… A fabulous place!

What’s Cooking, Chef?

Here’s a new edition of our new series Up, close & personal: We want to look behind the scenes for you and find out what our masseria and beachclub chefs like to eat while they’re off duty… Let us assure you that there’ll be lots of delicious surprises while you’re following our online cookbook! This recipe is one of them: Piero from the Coccaro Beach team (on he picture below he is preparing fresh octopus) told us his secret favorite dish: Fresh shrimps with a spicy and crunchy twist. Highly recommendable….
Shrimp crusted with three pepper and cream of carrot & ginger 
Ingredients for two people:
5 carrots
20 gr. ginger
10 peeled shrimps
Breadcrumbs
150 gr red, green and black pepper

Fry the breaded shrimps in sunflower seed oil. In the meantime, boil the carrots with ginger and blend. Put the cream on the bottom of the dish and add the fried shrimps.
Drizzle with olive oil and salt. Piero suggests to add breadsticks as a beautiful roundup…

Buon appetito!