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Loading The Puglian Cookbook
  • Spaghetti with Primitivo, Speck, and Smoked Mozzarella

    Primitivo is an indigenous Puglian grape that makes a rich and supple red wine that pairs perfectly with many of Puglia’s vegetable-based dishes. I first tasted Spaghetti with Primitivo, Speck, and Smoked Mozzarella (see photo on the next spread) at Acqua e Sale in Ostuni on a warm and sunny spring day. I was intrigued by the menu description, and it didn’t disappoint. It has an unusual flavor and would make a perfect start to a dinner party.

    YIELD: 4 SERVINGS
    • 3 tablespoons (45 mL) extra virgin olive oil
    • 2 ounces (56 g; about 4 slices) speck or thickly sliced prosciutto, cut into squares
    • ½ head radicchio, chopped
    • 1½ cups (354 mL) Primitivo (or other dry) red wine
    • 11 ounces (308 g) spaghetti
    • Salt, to taste
    • 8 ounces (227 g) smoked mozzarella cheese, cubed

    1. In a sauté pan, heat the olive oil over medium heat. Add the speck or prosciutto and sauté until it starts to turn crispy. Add the radicchio and cook for an additional 4 minutes, or until it softens. Add the wine and cook for another 5 minutes, or until the wine evaporates a little. Remove the pan from the heat.

    2. Bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the spaghetti, and cook to al dente, following the package directions. Drain the spaghetti, reserving some of the cooking water.

    3. Toss the cooked spaghetti with the sauce. Add the salt, to taste. Add the mozzarella cheese and serve hot.

    * Use speck if possible, as it tends to dry out less but has the same rich flavor as prosciutto.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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