I Sapori del Salento di Stefanicò

"ALTRI SAPORI DEL SALENTO"
Charcoal Grilled Wild Onions in Olive Oil
Cream of Aubergine
Lemon and Quince Jelly

Charcoal Grilled Wild Onions in Olive Oil

The wild onion is a herbaceous plant which grows spontaneously and which has been harvested for culinary uses since prehistoric times. These large onions, with a deliciously bitter after taste, are one of the most classical rural foodstuffs of Salento. Harvested at the

peak of their maturity, they are perfectly whole and are worked on immediately after harvesting with artisan care, following an age old recipe. Peeled and washed, they are cooked over barbecue and soaked in olive oil. This simple, traditional method of cooking is the only key to preserving its delicious taste. Once sealed, the jars are sterilised in cauldrons of boiling water. These wild onions are a delicious ready made accompaniment to charcuterie, meat and game, serve at room temperature or warm.

Cream of Aubergine

This rustic recipe is one of the most refined of Salento. The aubergines, harvested at the height of their maturity; sweet, firm and completely whole are worked on by hand immediately after harvesting with artisan care, following an ancient recipe. Peeled and washed, 

cooked in water and vinegar, they are cut and flavoured with mint, garlic and chilli. The sauce obtained from this is placed in jars and sprinkled with olive oil. This simple, traditional method of cooking is the only key to preserving its delicious taste. Once sealed, the jars are sterilised in couldrons of boiling water. The cream can be used in hot or cold dishes.

GELATINA DI LIMONE E MELACOTOGNA

This ancient and refined jelly contains all the aromas of the orchards of Salento. The fruits are worked on by hand, with artisan care following an age old recipe. At the end of summer, the lemons are harvested, squeezed , and their juice, once sugar has been added, is cooked in a bain marie until the jelly no longer 

congeals. Just the right amount of quince jelly, a fruit now rare due to the fact that it is no longer widely cultivated, is then added to make it thicker and to soften the taste. The jelly is then placed in jars. Other than for sweet recipes, gently warm and try with red meats and game.

Sapori del Salento "DI STEFANICÒ" S.r.l
 Via Madonna di Fatima, 6 - 73039 TRICASE (LE) - ITALY
Via San Pietro Martire, 2/F - 42100 REGGIO EMILIA (RE) - ITALY
Tel: +39 833 544759/+39 522 432689
Fax: /+39 522 432689/+39 833 545140
E-Mail:enr.stefanico@orgolio.it