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MAMMA MARIA

Mamma Maria, comes from beautiful Bari, a the gorgeous old town with a lovely port and tiny cute streets!

 

Probably the best ambassador we could find to introduce this area as the love for her land is so deep and clear as the blue coastline which embrace this Southern region.  There's no place in Puglia she hasn't visited and no recipe she hasn't tried!

 

When our new mamma will offer you a "quick bite", don't trust her! You'll roll out the door with a 18 course meal and a belly full of handmade taralli, panzerotti, orecchiette alle cime di rapa, handmade bigne' and much more!

What brought Mamma Maria in London? Her son who stepped in a west end theatre as a musician, just image the pride in her eyes on her first time attending a musical in Soho! Since then, each trip to London became a "panzerottata night" with a never ending growing number of friends! Glad to have her (and her panzerotti) now permanently ...and believe us, you don't wan't to miss them!

Welcome on board Mamma Maria!

RECIPES

ORECCHIETTE CON SUGO DI RICOTTA FORTE

4 people

  • 400g orecchiette

  • 250g tomato passata

  • basil

  • 150g ricotta forte

  • 1 small onion

  • Extra virgin olive oil

  • Salt and pepper

Chop the onion and fry until soft. Add the tomato passata, mix well and leave to cook on a low flame for about 10 minutes.  Add the ricotta forte and mix well so it blends fully with the sauce, mix well and take off the heat.

Cook the orecchiette in salted water until al dente. When ready, drain, add to the sauce and toss on a low heat, add few leaf of basil. You are now ready to serve up!

IMPEPATA DI COZZE

  • 1,5 kg. of mussels

  • 200 gr. of tomatoes

  • 50 gr. of extra virgin olive oil

  • a glass of dry white wine

  •  a piece of celery, a carrot

  • 1 onion

  • parsley

  • 1 red pepper

  • 1 black pepper

  • 8 slices of home made bread

Clean very well the mussels.

Boil the tomatoes in salty water long enough for the skin to peel away before cutting them into pieces on a dish.

Clean all the remaining vegetables, then chop the onion and garlic and place in a pan with olive oil to cook lightly on a low flame.

Put the mussels in the pan and wet them with white wine.

When all the mussels are opened, put the tomatoes and the whole red pepper and cook all together for about 3 minutes.

Meanwhile toast the slices of bread.

At the end of the cooking, take away the red pepper and put the mussels in a plate flavouring them with chopped parsley and a lot of black pepper.

Complete with the slices of bread and a little of extra virgin olive oil.

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