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Loading The Puglian Cookbook
  • Vegetable Potato Stew

    This is the perfect one-pot vegetarian dinner. It can also be served with simple roasted chicken or fish. It is light, yet full of flavor. Once again, here is a perfect example of the cucina povera (peasant cuisine) of Puglia, where widely available vegetables are used in creative ways to produce dishes of uncommon richness and flavor.
    YIELD: 4 SERVINGS
    • 6 small to medium potatoes (1½ to 2 pounds [681–908 g]), peeled and cubed
    • 6 canned tomatoes, chopped
    • 1 medium onion, peeled and chopped
    • 3 cloves garlic, peeled and thinly sliced
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 1½ cups (354 mL) water
    • ½ cup (118 mL) black olives, chopped
    • Salt, to taste
    • ½ cup (118 mL) grated pecorino cheese, for sprinkling

    1. In a large pan, combine the potatoes, tomatoes, onion, garlic, olive oil, and water. Cook, covered, over medium-high heat, until the potatoes are done. If the dish starts to dry out and stick to the bottom of the pan, add more water.

    2. Uncover the pan, add the olives, and cook for an additional minute. Season with salt to taste, keeping in mind that the pecorino cheese will add more saltiness.

    3. Sprinkle with pecorino cheese and enjoy!

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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