Carne

Carne

By
Luca Lorusso, Vivienne Polak
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742708775
Photographer
Alicia Taylor

As Pugliese cuisine is often referred to as cucina povera (‘cuisine of the poor‘), traditionally Puglia is not known for its meat consumption. However, the meat dishes that are prepared in Puglia are always tasty and definitely showcase the animal. Take for instance Agnello della Pasquetta (Easter Monday lamb), which pairs succulent spring lamb with a sauce of fresh sweet peas, cooking juices from the pan and raw egg stirred through.

The Pugliese ragu is definitely a staple, and is traditionally made from a combination of pork, veal and/or beef – as well as horsemeat. This slow-cooked dish is served as part of a lengthy Sunday lunch with the sauce served first with pasta, followed by the meat as a main course; along with a spread of vegetables, salads, fresh fruit and sweets.

Horsemeat is still consumed in Puglia and is considered a delicacy. All over the region you will find macellerie equine (equine butchers) who specialise in horsemeat. However, we have used beef or veal instead.

Recipes in this Chapter

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