Halloween ist pumpkin time!! Our Coccaro chef Leo is offering pumpkin soup to whoever drops by his house that special night. Easy to prepare and just delicious to taste, especially now that winter is getting closer. Enjoy a bowl of our hot and creamy pumpkin soup and any kind of sorrow gets wiped away! At least that’s what they say about it. It’s a magical night at last….
1 kg fresh pumpkin
100 g cream
Salt and pepper to taste
Remove the seeds and peel the pumpkin, cut into rough chunks. Braise the onion with a little oil and add the pumpkin. Add peeled and chopped potatoes and cook for 10 minutes, basting with broth. Add salt and pepper. When the mixture starts to become liquid, mix everything and add the cream. Season to taste with croutons and cheese.
If you’re standing in the kitchen all day, preparing VIP dishes for masseria guests: What do you feel like eating in the evening? Would you rather cook yourself or have someone else prepare your favorite pasta, pizza, whatsoever?
Let’s take a look behind the curtains of Coccaro, Maizza and our beachclub: Everything you always wanted to know about our chefs but never dared to ask. Here’s their own personal favorite dishes, presented in a series of pictures and recipes. Feel free to cook along – it’s delicious stuff, that’s for sure!
One of our younger ones, Giuseppe, starts off with an interpretation of a famous Puglia dish, found in his grandmother’s cookbook. Orecchiette with a spicy touch – something to definitely try out!
Bran orecchiette with meat ragout, spicy ricotta and fried breadcrumbs
250 gr durum wheat flour
250 gr bran
250 gr water
Mix all the ingredients to a homogeneous mixture. Let the dough rest for about one hour, covered with a damp cloth and start shaping the orecchiette.
100 gr mixed meat
1 glass of red wine
250 gr tomato puree
salt and pepper to taste
Chop celery, carrot and onion in very small pieces and fry in hot oil until golden brown.
In another pan fry over high heat a few pieces of meat to your liking coarsely chopped.
Deglaze with red wine and add the fried vegetables. Combine tomato sauce, salt and pepper and cook for about two hours over very low heat.
Sauté the bread crumbs in a pan with a little bit of oil until golden brown. Cook the pasta in boiling salted water. Toss in the pan with the sauce and a teaspoon of ricotta forte (spicy ricotta). Sprinkle with the fried breadcrumbs and serve.
Giuseppe wishes Buon Appetito!
Stefanie Bisping, a well-known german journalist and book writer, has been a Puglia lover ever since she first came to visit Coccaro, years back from now. As she was supposed to write about the family cooking classes she brought her husband Sascha and their son Julius over who – just like her – instantly fell in love with the masseria. “There’s no other place in the world where people appreciate the joy of being as much. That makes Puglia people so irresistibly charming…”
Asked about his favorite masseria feature Stefanie’s son Julius mentions typical Puglia dishes such as Pasta alla Crudaiola. For an 7 year old boy he is also a remarkably talented chef, thanks to the pizza cooking classes in the Coccaro courtyard, says his dad Sascha. He personally can’t get enough of the family trips to Lecce, Alberobello and Cisternino. Last time they passed by on a research journey for Stefanie’s new book they discovered Polignano and had a quick but very cosy lunch at San Vito/Polignano’s “Veranda da Giselda”. To cut a long story short: They’ll be back! There’s a book to finish at last. To find out about their places of the heart in Puglia we warmly recommend Stefanie Bispings “Lesereise Apulien” (www.picus.at), coming out in february 2016.