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APPETIZERS

ITALIAN APPETIZER

Ingredients: salami, ham, mortadella, green and black olives DOP La Bella della Daunia, artichokes, semi-dry tomatoes, bread and taralli.

Preparation:

for this simple dish it is preferable to use fresh cold cuts, typical of the place of residence or more sought after, depending on the occasion. Among the cold cuts we suggest adding various qualities of bread and taralli (Apulian scaldatelli if possible) and of course green and black olives, artichokes and semi-dry tomatoes in extra virgin olive oil (and everything that suggests your taste and your fantasy).
Spread the slices of salami on a serving dish, insert the olives and artichokes between one slice and another

and tomatoes forming a cheerful combination of colors. Serve with bread and taralli.

 

CROUTONS WITH BLACK OLIVES DOP LA BELLA DELLA DAUNIA

Ingredients (doses for 4 people): 1 loaf of bread, 8 anchovy fillets, black olives DOP La Bella della Daunia, a sprig of fresh basil, 1 tablespoon of extra virgin olive oil, 1 clove of garlic, 100 grams of salad tomatoes, salt and ground black pepper.

Preparation:

Cut the bread into slices and toast it. Cut the tomatoes into cubes, stone the olives and season with extra virgin olive oil, salt, pepper and minced garlic. Pour everything on the croutons, adding fresh chopped basil.

 

FOCACCIA WITH PDO OLIVES LA BELLA DELLA DAUNIA

Ingredients (doses for 1 focaccia): 350g of flour type 0, 1/2 teaspoon of salt, 1 teaspoon of dehydrated brewer's yeast, 1 teaspoon of dried thyme, 45 ml of extra virgin olive oil, 8 black olives or green DOP La Bella della Daunia, 3 dried tomatoes in oil, coarse salt.

Preparation:

Put the flour, salt, yeast and thyme in a bowl. Add 200 ml of water and 2 tablespoons of extra virgin olive oil. Knead for 10 min. Place the dough in a plastic bag greased with extra virgin olive oil, close tightly and leave in a warm place for 2 hours, until it has doubled in volume. Put the dough on a floured surface, distribute the olives (after having pitted them) and the dried and chopped tomatoes and knead thoroughly; roll out the dough to a thickness of about 1 cm giving it an oval shape and transfer it to the greased oven plate. Cover and let rise for about 45 minutes. Remove from the oven and heat the oven to 200 °. Tap the dough with your fingers, sprinkle with extra virgin olive oil and sprinkle with crushed coarse salt. Place in the oven and cook for 20-25 minutes until the focaccia is golden.

 

MARINATED ANCHOVIES WITH PDO GREEN OLIVES LA BELLA DELLA DAUNIA

Ingredients: 200-300 gr. anchovies, 300 grams green olives DOP La Bella della Daunia, 1 sweet red pepper, salt, vinegar, extra virgin olive oil, parsley.

Preparation:

For this dish it is necessary to use large anchovies as it is necessary to wrap the olives with them, which must be pitted.
It is preferable to use sweet red pepper as, in our opinion, it goes well with the slightly sour taste of olives and vinegar. However, those who prefer to get a spicier flavor can use the hot red pepper.
Prepare the anchovies and put them on a plate, add salt, then cover them with vinegar and let them macerate for about 1-2 hours.
Stone the olives and instead of the stone insert pieces of red or spicy pepper. Wrap each stuffed olive with half a marinated anchovy, securing it with a toothpick.
Arrange the anchovies with olives in the serving dish, sprinkle them with a little extra virgin
olive oil, decorate with fresh parsley and bring to the table.

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