December 15, 2011

New Tricks- Farina Arsa

On my recent trip down to Puglia to meet with Antonello and Laura from Southern Visions Travel, to talk about my Guest chef week in June next year, the first thing I wanted to taste and or see, was farina arsa.


Burnt wheat flour is a product of the cucina povera in Puglia. Burn wheat kernals were gathered after the fields were burnt and then ground into flour. Laura had some and was nice enough to share her stash-- as they were leaving for a PR tour in the states.

A great first recipe was to try the orecchiette, a flour and water pasta traditional to Puglia. I think we did a great job, although I put too much sauce on the pasta! We made the traditional broccoli rabe , sauteed in garlic, olive oil and chili peppers. Perfect anytime!




The flavor and profume of the flour was incredible-- so toasty! It is used sparingly and blended with regular flour. We will learn to make our own orecchiette and other fabulous dishes during our cooking classes. Although the farina arsa is not from the Alberobello region where we will be based, I will be sure to have access to it for anyone that wants to bring some home!


I will be experimenting more to get ready for my week in Puglia!

I started going down in 1990  and am thrilled to finally be offering a culinary adventure down in one of my favorite places in Italy.



Antonello and I down by the sea.


I will be posting the dates and we will start taking reservations soon!

Puglia is the breadbasket of Italy, rich rich soil which gives incredible flavor to all the ingredients.
HUGE ancient olive trees, the red, red soil. Incredible fish, the facinating trulli, cone-roofed homes which will be our base for the week and the sea!



My calendar will be up in January for my programs. Sicily of course in May, September and November. Puglia in June and Tuscany the rest of the year!

2 comments:

  1. I am looking forward to planning my trip around your cooking adventure in Sicily in November.

    ReplyDelete
  2. GREAT! am waiting to hear back from chef to see when would be best-- but always around the time they press the new oil!

    ReplyDelete