pugliauncovered

Thomas Hardy's Ale

This incredible beer is categorised as a vino d'orzo, a barley wine and in fact is comparable to a matured wine and has certain aspects that may be equated to rum. Each bottle comes dated and uniquely numbered. When pouring a Thomas Hardy, the froth is notably minimal and vanishes quickly.

It's colour presentation is a notable brown with sparkles of ruby. In the mouth, this dense ale warms drawing out the distinctive taste which evolves with a melodic explosion of alcohol, toasted barley and liquorice. With a finale of a pleasant taste of sweet hops. The Thomas Hardy Ale develops with age, for as long as 25 years.

The ale should be accompanied with seasonal cheeses or with a desert such as dark melted chocolate, dried or cooked fruit.

An excellent beer for consideration.

With greatful  thanks to Leo

Nincasi Pub, 12 via Dante - Cisternino - 347. 597 3313

Last update: 28-09-2009 22:28

 Gnocchetti di Zucca

Step by Step

Pupo....”dolce un po' salato”

Tonio Fumarola

Ingredients for 6 people - Burro o succo d'arancia profumati alla salvia

600 gr of pumpkin pulp

400 gr of potatoes

300 gr of flour

100 gr of parmigiano

1 egg

pepper, sage as needed

For the salsa:

150 gr of butter

2 oranges

sage

1 small white onion

Method:

1. Cook the pumpkin pieces and the sliced potatoes. Once cooked, drain and pass through a fine sieve, incorporate the egg, a little olive oil and the flour. Make into a paste and allow to rest for one hour.

2. Taking a small amount at a time, form into gnocchetti and mark with a fork.

3. Juice the oranges. Melt the butter in a small saucepan, adding the chopped onion, a few leaves of sage and the orange juice.

4. Leave the gnocchetti to cook in boiling water for 5 minutes, drain and season with the orange butter, parmigiano, pepper; then serve.

Last update: 24-09-2009 22:35

Filetto di Spigola in Salsa Verde

by Tonio Fumarola

Ingredients for 4 people                                                

4 fillets of Spigola

500 gr of clams

500 gr mussels

3 garlic cloves

1/2 glass of white wine

1 soup spoon of parsley

a few leaves of basil

olive oil, salt and pepper

1 – Wash the parsley, removing the stalks and boil in salt water, remove from water. Wash the mussels and clams, careful to remove all sand from the clams. In a frying pan of hot oil, brown two of the gloves of garlic; (and peperoncino if desired).

2 – Add the clams and mussels together, cover with a lid to allow the shellfish to open. Extract the mussels and clams from the shells and put to the side.

3 – Filter the cooked liquid, whip together with the parsley, basil and the third clove of garlic. Wash and dry with absorbent paper towel, the fillets, salt and pepper them. Steam cook with a little oil for 10 minutes. Alternatively cook in the oven.

4 – Put the green sauce “salsa verde” on the plate, adding the cooked fillet and decorate with the mussels and clams.

Last update: 15-09-2009 22:42

Bionda o Scura? - Lager or Brown Beer?

by Leo Pizzutoli of Nincasi Pub, Cisternino

Raftman                                               

This month's beer is “Raftman”. An amber beer with red reflexions, slightly perfumed with caramel, orange aroma and a smokey after taste. A vigorous beer, slightly bitter and persistently good in the right conditions. Raftman is appreciated best with fish, smoked meats and aromatic foods.

Raftman is named after the lumberjacks, the countryman of Canada, commemorating their legendary courage and their capacity for diversity and their joy of a beer and a bottle of whisky. Released in 1995, Raftman is an amber beer with reflective burgundy hints of colour. It's robust, combining the character of a malt whisky with a velvet texture. This beer has an excellent odour, leaving a persistent soft sensation in the mouth.

Nincasi Pub, Cisternino

Last update: 28-09-2009 22:29