Cooking
Cooking
Some outlines of the healthy mediterranean “salentine cooking”.
Tenuta Quintino is the ideal place where its characteristics can be exalted.
It’s a cooking linked to the land products; it has become more and more different and complete.
These products, mainly fresh, mixed with the right harmony, create dishes that become sublime if you wash it with good wine and, why not, with our sound.
This rustic cooking recalls to mind dishes of all seasons, kinds and flavours, such as cicorie reste a minescia (rustic chicory soup), pittule (fried dough of water, leaving and flour), chicory cake, panzerotti di patate, pitte, potatoes timbales, salentine parmigiana (summer dish), mashed broad-bean with boiled vegetables and a trickle of extra vergin oil of our land.
Not inferior: cheese soft or ripe, obtained from sheep, goat or cow milk (ricotta, ricotta forte, provolone piccante, marzotica).
From wheat we obtain flour good for bread-making, baked products (frise, pucce, taralli, biscotti) and fresh pasta (ciciri e tria, orecchiette e pizzarieddhri with cacio ricotta , lasagne alla salentina).
As reguards meat we have: agnello al forno con patate e lampascioni, carne alla pignata, turcinieddhri, trippa con patate, and so on.
Vegetables, spices and aromatic plants from our mditerranean bush make tasty the meat.
(mint, wild fennel, marjoram, hot pepper, rosemary, sage, laurel, thyme).
Many fruits of wild shrubs are: succulent blackberries, sour pomegranates, the so-called rusciuli, prickly pears, wild pears, sweet carobs cornule.
We conclude by saying some good use of herbs, shrubs and fruits for good and healthy decoctions often curative or calming.
- Garden sorrel: great acidulous salad with stimulating effects
- wood sorrel: it’s delicate, diuretic and depurative
- garlic: good disinfectant of respiratory wais
- laurel: good for enriching roasts
- basil: good for taking away the mosquitos
- cheese rennet: makes milk thick and sour
- cinnamon: obtained from the bark of a laurel tree
- capers: take root on old walls and it’s fantastic to see their colours in flowering
- clover: at the beginning of the XVI century it was the most required and expensive
- chicory: it’s one of the oldest salads, used by ancient Egyptians (400 b.C.); good for the digestive tract
- chive: its thin and sweet leaves wed to dishes with a basis of eggs, fresh cheese and salad.
- fennel: stimulating and tonic.
- juniper: contains essential oils and it’s a marvellous panacea.
- sweet marjoram: good for all dishes.
- mallow: takes root on the walls, like the nettle but it doesn’t sting; used by Etruscans.
- lemon balm: ancient herb used for many diseases.
- mint: used like contraceptive in roman age.
- nutmeg: already used by the Arabic in 200.
- marjoram: spread about 250 years ago with the birth of neapolitan pizza.
- hot pepper: if used in moderate quantity it’s good because it contains vitaminC.
- parsley: fights colitis, rheumatism and is antiseptic.
- rosemary: strong, hard, symbol of love.
- bramble: used for normalizing intestinal functions.
- garden rocket: ancient Romans used it for reinforcing all dishes.
- sage: 2 or 3 leaves are good for brushing teeth.
- celery: Oratio invited the nobles that had lunch with him, to cover their head with myrtle and celery, symbols of intelligence and virility.
- til: its age and origin date back to ancient time.
- saffron: great flavouring.
Sweets: linked to the season, but also to some occasion, consequently to the tradition. We have mustazzueli, sweet made of cooked or raw marzipan, pasticciotti, tarallini dolci glassati, crostate di frutta, jam, etc.
All of these and other dishes, as already said, wed to white and red wine and to our noble rosè, such as: chardonnay, primitivo, negramaro, rosè of Salento, muscat of our area.
We conclude this short exposition about cooking in Salento and in Terra d’Arneo defining them rich in dishes that need time and patience in preparation; all the dishes exalt the right fusion of odours, sound and savour of our Salento.
Tenuta Quintino is the ideal place where its characteristics can be exalted.
It’s a cooking linked to the land products; it has become more and more different and complete.
These products, mainly fresh, mixed with the right harmony, create dishes that become sublime if you wash it with good wine and, why not, with our sound.
This rustic cooking recalls to mind dishes of all seasons, kinds and flavours, such as cicorie reste a minescia (rustic chicory soup), pittule (fried dough of water, leaving and flour), chicory cake, panzerotti di patate, pitte, potatoes timbales, salentine parmigiana (summer dish), mashed broad-bean with boiled vegetables and a trickle of extra vergin oil of our land.
Not inferior: cheese soft or ripe, obtained from sheep, goat or cow milk (ricotta, ricotta forte, provolone piccante, marzotica).
From wheat we obtain flour good for bread-making, baked products (frise, pucce, taralli, biscotti) and fresh pasta (ciciri e tria, orecchiette e pizzarieddhri with cacio ricotta , lasagne alla salentina).
As reguards meat we have: agnello al forno con patate e lampascioni, carne alla pignata, turcinieddhri, trippa con patate, and so on.
Vegetables, spices and aromatic plants from our mditerranean bush make tasty the meat.
(mint, wild fennel, marjoram, hot pepper, rosemary, sage, laurel, thyme).
Many fruits of wild shrubs are: succulent blackberries, sour pomegranates, the so-called rusciuli, prickly pears, wild pears, sweet carobs cornule.
We conclude by saying some good use of herbs, shrubs and fruits for good and healthy decoctions often curative or calming.
- Garden sorrel: great acidulous salad with stimulating effects
- wood sorrel: it’s delicate, diuretic and depurative
- garlic: good disinfectant of respiratory wais
- laurel: good for enriching roasts
- basil: good for taking away the mosquitos
- cheese rennet: makes milk thick and sour
- cinnamon: obtained from the bark of a laurel tree
- capers: take root on old walls and it’s fantastic to see their colours in flowering
- clover: at the beginning of the XVI century it was the most required and expensive
- chicory: it’s one of the oldest salads, used by ancient Egyptians (400 b.C.); good for the digestive tract
- chive: its thin and sweet leaves wed to dishes with a basis of eggs, fresh cheese and salad.
- fennel: stimulating and tonic.
- juniper: contains essential oils and it’s a marvellous panacea.
- sweet marjoram: good for all dishes.
- mallow: takes root on the walls, like the nettle but it doesn’t sting; used by Etruscans.
- lemon balm: ancient herb used for many diseases.
- mint: used like contraceptive in roman age.
- nutmeg: already used by the Arabic in 200.
- marjoram: spread about 250 years ago with the birth of neapolitan pizza.
- hot pepper: if used in moderate quantity it’s good because it contains vitaminC.
- parsley: fights colitis, rheumatism and is antiseptic.
- rosemary: strong, hard, symbol of love.
- bramble: used for normalizing intestinal functions.
- garden rocket: ancient Romans used it for reinforcing all dishes.
- sage: 2 or 3 leaves are good for brushing teeth.
- celery: Oratio invited the nobles that had lunch with him, to cover their head with myrtle and celery, symbols of intelligence and virility.
- til: its age and origin date back to ancient time.
- saffron: great flavouring.
Sweets: linked to the season, but also to some occasion, consequently to the tradition. We have mustazzueli, sweet made of cooked or raw marzipan, pasticciotti, tarallini dolci glassati, crostate di frutta, jam, etc.
All of these and other dishes, as already said, wed to white and red wine and to our noble rosè, such as: chardonnay, primitivo, negramaro, rosè of Salento, muscat of our area.
We conclude this short exposition about cooking in Salento and in Terra d’Arneo defining them rich in dishes that need time and patience in preparation; all the dishes exalt the right fusion of odours, sound and savour of our Salento.