Cooking School: Bean Soup with Grilled Scamorza Cheese, Dried Tomatoes and Crispy Wild Onions

Ever tried Smashed Bean Soup with a twist of aromatic Scamorza cheese, wild onions, dried tomatoes and crispy bread? Here’s how Antonio Scalera, former “Grotta Palazzese” chef (Polignano), now the owner of La Bul Restaurant in Via Villari 52, Bari (www.labul.it), approaches the traditional recipe.
On the smashed bean cream he would first add a a couple of cooked whole beans,  ”to make you realize you’re undoubtedly eating beans”, he says, while baking the Scamorza cheeze until it melts slightly.

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Wine Tip: Cantine Olivella/Katà Pompeiano 2010

A chilly winter night in Bari; found shelter and great hospitality at La Bul (www.labul.it, Via Villari 52, Bari), new and trendy restaurant in the  storic center (www.labul.it). Sommeliere Francesca Mosele’s wine recommendation for a dinner based on raw and cooked fish and vegetables, prepared by her partner Antonio Scalera (former chef of Grotta Palazzese, Polignano):

Cantine Olivella: Katà Pompeiano 2010

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