CASEIFICIO PALAZZO CASEIFICIO The story of Caseificio Palazzo has been Only when it is compounded by continuous tied to tradition since its very beginning. innovation can tradition continue to The tradition of our production methods, produce new ideas, while offering us a Real tradition isn’t which use natural whey, drawing inspiration precious guide to navigate our uncertain from the history of cheesemaking, to times. produce highly digestible cheeses. The Luigi Pugliese, chef of Scinuà, and tradition of our family, following the one of our favourites, sees things in the same ethical principles at the root of our same way. In his laboratory, he reinvents a testimony of a forgone production since the 50s, when we were the key ingredients of our land, Murgia only a small local cheesemakers, bringing Barese, starting from the same cooking our produce to the whole world today. and preparation techniques that our The tradition of our land, which we strive grandmothers learnt from their mothers to express in its more authentic, genuine and passed on to us, to devise new original past, but a living form. We owe it all to our traditions. We and healthy ways of bringing them to the continue to study them, passing them table, paying tribute to our tradition while down the generations. We know that imagining its future. tradition can act as a guide, helping us to Our Murgella cheeses are the centrepiece understand our complex present. At the of each of these recipes, artfully combined power breathing life same time, we know that tradition must with other amazing products of our land. never be turned into a cage, forcing us to These are simple recipes that you can a tired reiteration of the same formula. cook at home, following the cycle of the That’s why we combine our tradition with seasons, and with a view to combining innovation, to seek new unexpected visions taste and health. and meaning into and explore new horizons. We sincerely hope you enjoy them. Happy Eating! the present. Ígor Stravinskij

6 7 CASEIFICIO PALAZZO CASEIFICIO

The Luigi Pugliese (class of 1979) is one of the emerging Cheftalents among the best in the Apulian restaurant business. It was the great success of his little restaurant, Scinuà, in the middle of the historical centre of Putignano that brought him regional fame. For him, it’s not a restaurant but rather a concept.

The idea behind his cooking is an intriguing axiom: making exclusive use of ingredients which are common to the local gastronomic culture with a sensitivity gained from his many international travels: contemporary and soughtafter, but with no extremism.The dishes that he has come up with are inspired by North-European schools as well as North African schools, with the Japanese typical THE CHEF THE constant search for perfection in simplicity, but which in the end, are free interpretations of his instinct, the result of his own personal style that mixes ordinary ingredients of the local culture with universal concepts.

8 9 Classic

Burrata is a kneaded cheese product similar to , yet with a softer and creamier consistency. It came into being in the early 1900s. Nowadays, it is considered one of the most tempting specialities of the Apulian dairy tradition. Murgella Burrata is one of our best-selling product: a unique product with an entrancing taste and a fresh and creamy texture. Murgella Burrata is hand-processed by filling a kneaded cheese bag with a creamy stuffing made of torn mozzarella and cream, called stracciatella. Murgella Burrata won a Gold Medal at the World Cheese Awards 2010 (November 2010, Birmingham), placing first among the cheeses in its category. The best way to appreciate our burrata is to eat it as it is, or with a drizzle of extra virgin oil and basil leaves. No animal rennet is used for the production of our burrata. For this reason the “Associazione Vegetariana Italiana” has officially certified it as a vegetarian product.

10 11 Salt-baked , stewed broccoli,

CASEIFICIO PALAZZO CASEIFICIO sausage & burrata

— 4 — 60 DIFFICULTY SERVINGS MINUTES — EASY

4 organic potatoes (150g) 1 garlic clove 500g fresh broccoli (steamed) 1 tbsp extravirgin 200g pork sausage 1 glass of fruity white wine 2 burrata 1 sprig wild fennel

Thoroughly wash the potatoes and arrange them in a lined roasting tin, covering them with a generous layer of coarse sea salt. Bake for 50 minutes at 180 degrees. Cut the sausage into chunks and stew in a pan with olive oil and the unpeeled garlic clove, adding the steamed broccoli. CLASSIC BURRATA Add white wine and wild fennel, and simmer, seasoning to taste. Stew for ten further minutes, lid on. Remove the potatoes from the salt, cut them in half and crush them lightly with the back of a spoon. Arrange the potatoes on a serving plate, ladling the hot stew in the middle.

Top with burrata, and, if you wish, a sprinkle of freshly ground black pepper or a pinch of farinella*.

*Farinella: a typical barley and chickpea flour from Putignano.

12 13 Smoked Burratina

Smoked Burratina is a variant of the traditional burrata, with a strong flavour outside given by the smoking process, in contrast with a sweet and creamy inside. These features make it perfect for many different culinary combinations.

In 2014 our Smoked Burratina won a BRONZE medal at the World Cheese Awards, the only award in the soft/semi- soft smoked cheese category. No animal rennet is used for the production of our Smoked Burratina. For this reason the “Associazione Vegetariana Italiana” has officially certified it as a vegetarian product.

15 16 SMOKED BURRATINA CASEIFICIO PALAZZO Serve with warm bread. Serve with warm burrata and raspberries. Leave to marinate for 15minutes, onaserving plate, then arrange finishing withcreamy Finely chop the meat andseason with salt, pepper, chopped parsley andthyme leaves. Parsley Lemon juice (a/r) Pepper (a/r) Salt (a/r) 500g veal fillet SERVINGS — tajin and raspberries Veal tartare, smoked burrata, 4 — MINUTES 20 DIFFICULTY — 2 15 1 Thyme

tbsp tajin sauce smoked burrata

ripe raspberries EASY

(a/r) 17 Burrata with truffle

This unique variant of our burrata has a strong flavour and contrasts nicely with its delicate centre, making it a great-tasting product which is eaten just as it is. It’s ideal for more elaborate culinary combinations. No animal rennet is used for the production of our burrata with truffle. For this reason the “Associazione Vegetariana Italiana” has officially certified it as a vegetarian product.

19 20 BURRATA WITH TRUFFLE CASEIFICIO PALAZZO Top with burrata andsprinkle with breadcrumbs for flakes texture. Add inthe chopped parsley andstir well. Meanwhile, the cook aldente, and pourthem inthe panwith the garlic. salt. and apinch of Finely chop the garlic in a separate pan, adding the crushed chilliand gently fry pepper and crispy. the heatuntil up, completely melted. Addthe breadcrumbs andturn until golden frying oliveFry oil, the onamedium heat, inalarge panwith agenerous splashof Extravirgin olive oil(a/r) Salt (a/r) 1 1 280g spaghetti SERVINGS — breadcrumbs truffle burrata and Spaghetti with garlic, chilli, dry dry chillidry pepper whole garlic 4 — MINUTES 20 DIFFICULTY — 4 100g fresh breadcrumbs 2 Parsley (a/r) anchovy fillets burrata truffle MEDIUM 21 Giuncata

Giuncata gets its name and shape from the mould made of rush leaves (giunco) it was put into in ancient times to solidify the cheese. Today, for sanitary reasons, the natural rush mould can no longer be used, therefore the basket is now made out of plastic material for food use. No animal rennet is used for the production of our giuncata. For this reason the “Associazione Vegetariana Italiana” has officially certified it as a vegetarian product.

23 24 GIUNCATA CASEIFICIO PALAZZO mayonnaise andthe pan-fried tomatoes. with alittle olive oil. Serve each burger bun, patty topping it with the carrot in a granary sealed jarinthe fridge until you are ready to use it. — and gradually, add the extravirgin olive oil to the mix. Store the carrot mayonnaise in a into chunks andblend withahandheld blender, addingsalt and apple vinegar. Slowly — Mayonnaise. Steam the carrots andleave them to cool.Once cold, cut the carrots the burger. in contrast with the softinside of leftover cookingwater from the vegetables. Once fried, the breadcrumbs shouldbe crispy, mould, shape the patties androll them inbreadcrumbs, coating them evenly to soakupany to the mix.With andaddanegg salt andpepper aburger press, orany other round adding inthe boiled potato, roughly with mashed afork, andthe giuncata. Season with Once cold,transfer the vegetables to alarge bowl andthyme, andmixwith fresh marjoram about 7minutes. Drainandleave to cool. Chop the vegetables into smallchunks andboilinapanwith abundant salted water for Thyme (a/r) &marjoram 1 1 1 1 1 For theburger: SERVINGS — baby tomatoes and carrot mayonnaise Veggie burger with giuncata, pan fried medium-size boiled potato aubergine stick celery carrot courgette 4 — MINUTES 40

Fresh breadcrumbs Extravirgin olive oil 1 Pepper (a/r) Salt (a/r) 1 400g giuncata DIFFICULTY — garlic clove egg EASY Slice and pan-fry the baby Slice andpan-fry tomatoes Extravirgin olive oil 1 1 200g carrots For themayonnaise: pnho salt pinch of tsp apple vinegar VEGETARIAN 25 Smoked burrata stracciatella

Stracciatella is the creamy, mouthwatering inside of a burrata. It is made by ‘stripping’ the cheese curd into filaments (hence the name) and mixing it with cream. Very versatile in the kitchen, it can be used as a topping in hot courses, or on , and antipasti, as well as an accompaniment to cured meats and toasted bread. This version’s particular smoky flavour adds a tasty twist to the original. No animal rennet is used in making the burrata stracciatella, so that this product is fully vegetarian, as certified by the Italian Vegetarian Association.

27 28 SMOKED BURRATA STRACCIATELLA CASEIFICIO PALAZZO top. Top with more stracciatella, crumbled capocolloandnew basilleaves. aservingplate, then ladle outthe orecchiette on the stracciatellaArrange at the bottom of Cook the orecchiette, drainandtransfer to the pan,addingthe . Grill the capocollofor afew minutes at 150degrees, until crispy but not burnt. run it through atight colander to obtain asilkypesto. the ingredients. Once the withmixture a handheld blender, is smooth, addingin the rest of the seeds andskins, before blending minutes. Drainandpeel the tomatoes, getting ridof the tomatoes, then quicklyboilthem, for about twoWash andlightly cut the skinof 100g nuts 5 1 or Grappolato tomatoes 400g San Marzano, For thepesto: SERVINGS — and Martina Franca and walnut pesto, smoked stracciatella Orecchiette with San Marzano g salt bunch fresh basil 4 — MINUTES 25 — DIFFICULTY 1 200g fresh olive oil 2 1 garlic clove tbsp extravirgin stick celery EASY Franca capocollo 10 slices Martina stracciatella 300g smoked 320g orecchiette And: 29 Treccia di mozzarella

Our expert cheese-makers braid the filata in order to obtain the typical braidshape from which the product gets its name. Our Treccia di Mozzarella won a GOLD Medal at the 25th Edition of the World Cheese Awards 2013, the only GOLD awarded in the category of Mozzarella, fresh, cows’ milk (large or small), and in 1995, Caseificio Palazzo entered the Guinness Book of World Records with the production of the largest braid of mozzarella in the world. No animal rennet is used for the production of our treccia di mozzarella. For this reason the “Associazione Vegetariana Italiana” has officially certified it as a vegetarian product.

31 32 TRECCIA DI MOZZARELLA CASEIFICIO PALAZZO Serve hot andmelty. Brush the ravioli allover withthe leftover andbake for egg 20minutes at 180degrees. Fill the ravioli, fold the pasty over andseal the edges, brushingthem with the beaten egg. andoregano. few minutes. Once cold,mixthem inabowl addingthe shredded mozzarella, the capers, Separately, tomatoes cookthe cherry inapanwith alittle olive oil,andleave torest for a Roll until it isabout 5mmthick, andcut out circles outthe pastry with a10cmdiameter. Extravirgin olive oil tomatoes100g cherry 200g treccia dimozzarella 300g pastry SERVINGS — with treccia dimozzarella Pastry ravioli alla pizzaiola, 4 — MINUTES 40 DIFFICULTY — 1 Oregano (a/r) 50g pitted black olives 1 tbsp capers egg EASY VEGETARIAN 33 Piattella of Smoked Scamorza

Piattella is one of the many versions of our Smoked Scamorza. It is very practical to use for cooking and it is recognised as a vegetarian product by the Italian Vegetarian Association. It is round and flattened, ideal to be cooked lightly on a hot-plate, grill or in a pan. It’s most flavourful when served hot with fresh, in-season vegetables or salad. It is perfect for a delicious summer cook out and as a nutritious and tasty vegetarian dish.

35 36 PIATTELLA OF SMOKED SCAMORZA CASEIFICIO PALAZZO *Farinella: atypical barley from andchickpea flour Putignano. Top with farinella andsweet paprika. .with the warm Ladle out the hot broth inabowl andplace the piattella pieces inthe middle, decorating Meanwhile, the piattella onboth sides until it hasmelted evenly. grill Cut into quarters. the broth. of Keep by the vegetables covering warm them with half Pan-fry tomatoes, the chicory addinginthe cherry andseason to taste. Boil the chicory anddrainit. Prepare the chicken broth (thiscanbe substituted with vegetable broth). Extravirgin olive oil – orother leafy green 200g wildchicory 500ml chicken broth 4 SERVINGS — and wild chicory broth Grilled piattella in achicken smoked scamorzapiattella 4 — MINUTES 50 DIFFICULTY — Sweet paprika(a/r) Farinella* (a/r) Salt tomatoes Cherry MEDIUM 37 Silano P.D.O.

Caciocavallo Silano P.D.O. is a cheese with very ancient origins, produced with raw cow’s milk according to P.D.O. production regulations. In Italian “cacio” means cheese and “cavallo” both “across” and “horse”, and there are various hypothesis on the origin of the name: some refer it to the custom, still alive, to tie cheeses in pairs and hang them to mature across a stick or a beam. It is a highly nutritious cheese, a star of the Mediterranean diet, which is recommended for children, sport lovers and seniors. Its peculiar flavour makes it one of the most appreciated cheeses among the best chefs of the world. Caciocavallo Silano P.D.O. is branded with the typical pine tree which guarantees its authenticity.

39 40 CACIOCAVALLO SILANO P.D.O. CASEIFICIO PALAZZO o ihteoie n hnsie fcaciocavallo,Top andserve. with the olives andthin slicesof bean mash andgently stir, addingextra olive oil. Finely cut the red inapan,with alittle olive onionand fry oil.Addthe rice, then the fava parboiled rice. Cook 200gof the pits. aromatic herbs, until they are very tender. Season to taste, then crush the olives to extract and chilli dry flakes Nolche olives with olive oil,apinch of In apan,stir-fry 300gof mash the beans, addingextravirgin olive oil,until you mash. obtainasmooth, fragrant Cook until allthe water hasbeen absorbed, then remove andthe bay the celery leaves, and the beans. about one inch over the level of andthe bayDrain andtransfer to apanwith the celery leaves, covering with coldwater, Soak the fava beans inwater for two hours. 2 1 Cold water (a/r) fava500g dry beans For thefava bean mash: SERVINGS — and Caciocavallo Silano P.D.O. Rice, fava bean mash, crushed olives bay leaves stick celery 4 — MINUTES 90 Dry chilli flakes (a/r) chilliDry flakes 300g Nolche olives Extravirgin olive oil 50g red onion And: — DIFFICULTY MEDIUM Aromatic herbs (a/r) Silano P.D.O. 300g Caciocavallo 41 42 CACIOCAVALLO SILANO P.D.O. CASEIFICIO PALAZZO Serve with grissini, Apulian orbruschetta. Serve Apulian with grissini, Dress with olive oilandtop with finely sliced caciocavallo andmint leaves. two spoons. Assemble the dish by spooningout the mixture with the help of electric mixer, addingthe salt, the olive oilandcream. peaks with ahandwhisk orinan Peel the vegetables andseparately whip them into stiff Boil orsteam the root vegetables until very tender. Fresh ginger 2 200g beetroot 200g potatoes SERVINGS — and Caciocavallo Silano P.D.O. andBeetroot potato flan, with ginger tbsp double cream 4 — MINUTES 30 Mint leaves (a/r) Salt (a/r) Extravirgin olive oil(a/r) 200g Caciocavallo Silano P.D.O. — DIFFICULTY EASY 43 Mini Spizzico of smoked scamorza

The Mini Spizzico are small and versatile morsels of smoked scamorza cheese. They go well with an aperitif and are excellent (both cold and hot) for enriching starters, salads and traditional dishes or served as a tasty snack. They are great for mixed skewers, using vegetables or other ingredients, as you like, and cook on the grill. The production process of Mini Spizzico of smoked scamorza does not include the use of animal rennet and so they have been officially recognised as a vegetarian product by the “Associazione Vegetariana Italiana”.

45 46 MINI SPIZZICO OF SMOKED SCAMORZA CASEIFICIO PALAZZO 1 3 2 400g cardoncelli mushrooms 1 SERVINGS — and garlic croutons mushroom soup, with baked spizzico andcardoncelli Pumpkin Top with the garlic croutons andfreshly chopped parsley. Pour the pumpkinsoupinto asoupbowl, the mushroom arranging andthe spizzicoon top. Toast the sliced bread, after rubbing it with the garlic clove. Bake the spizzicochunks until they are melting andtender. Clean andportion the mushroom, then stir-fry them with alittle olive oil,garlic andthyme. Once tender, blend the pumpkininto asmooth cream. completely. Addthe broth andcookonahighheat, seasoning to taste with salt andpepper. Transfer the pumpkin to the panandaddthe white wine, simmering until it evaporates In alarge the shallotandthe bay pan, gently fry leaves with alittle olive oil. Clean the pumpkinandcut it into rough chunks. garlic clove bay leaves white wine cupsof kg pumpkin 4 — MINUTES 50 DIFFICULTY — 1 Salt (a/r) Extravirgin olive oil 1 1 lt vegetable broth shallot sprig fresh thyme MEDIUM smoked scamorza 300g minispizzichi of 6 Parsley (a/r) Pepper (a/r) sie fbread slices of VEGETARIAN 47 Cacioricotta

Cacioricotta is a seasonal firm cheese, a typical produce of the Apulian cheesemaking tradition. Made with cow or sheep milk, caciocavallo is produced following a hybrid process that borrows both from cheesemaking and ricotta making techniques. It is usually sold in small cylindrical portions; it is a firm cheese, rindless, white in colour and with a characteristic – though not overpowering – taste. In traditional Apulian cuisine, caciocavallo is usually grated or cut into thin slices, used to top typical regional dishes such as orecchiette in tomato and basil sauce, or to exalt the flavour of the ‘crudaiola’, a typical pasta eaten in summer, dressed with raw tomatoes, basil, olive oil, salt, pepper and grated cacioricotta.

49 50 CACIORICOTTA CASEIFICIO PALAZZO Arrange the bean saladnextArrange to the aubergine, topping with generous cacioricotta andbasil. olive oil,andmore sauce. Ladle outthe inabowl, placingthe squeezed aubergine ontop. Drizzle with tomato sauce in a panuntil it ishot allthe way through. extravirgin olive oil, addinga crushed garlic clove and mint leaves. Meanwhile, the warm in abowl with icywater, anhourin their bright colour. to keep Marinate the beans for half the stalks. Boil insalted water and coolimmediately Wash beans andget ridof the green Bake inthe oven for 35minutes at 170degrees. Leave to cool down. separately intinfoil. and drizzle with olive oil,then wrapeach half Thoroughly washthe aubergines andcut them into halves. Sprinkle with saltandoregano Salt (a/r) 200g cacioricotta Fresh mint (a/r) beans 200g green 2 SERVINGS — bean salad with cacioricotta Oven-baked aubergine, minty green medium-sized aubergines 4 — MINUTES 50 DIFFICULTY — 2 1 1 2 Extravirgin olive oil bay leaves sticks celery oregano pinch of garlic cloves MEDIUM Basil (a/r) 300g tomato passata 1 carrot 51 Ricotta fresca gentile

Our ricotta is produced following the traditional method, to preserve its natural, excellent taste. With its traditional conical shape, owed to the recipient in which it is stored at the end of the production cycle, ricotta is one of the most popular fresh cheeses in . Casa Palazzo makes its ricotta in compliance with rigorous traditional standards: its delicate taste, almost sweet, is exalted by its creamy texture, which will appease even the most refined of taste. Our ricotta gentile is certified as fully vegetarian by the Italian Vegetarian Association.

53 54 RICOTTA FRESCA GENTILE CASEIFICIO PALAZZO sprinkling with icingsugar. the doughnut, drizzling the salted caramel on top and of then cover with the other half horizontally andfillwith the ricotta mousse, usinga sacapoche. Addfresh fruit, to taste, onto alined bakingtray. Bake for 20minutes at static. 180degrees Halve the doughnuts To make the brest, fillasacpoche with the brest mixture andsqueeze into circular shapes silicone spoon. cream to the boil,addingsalt, then pour it into the melted sugar. Stir with awooden or until runny.Salted caramel: Inatall pot,melt the icingsugar Inaseparate pot, bringthe Ricotta mousse: Sift the ricotta andaddallthe other ingredients. continuing tostir. resulting The mixture shouldbe smooth andglossy, not too runny. firmly, for about 5minutes. Leave the mixture to coolandaddinthe eggs, one by one, butter into the panandcontinue to stir onalow hascompletely melted. Sift the flour heat, Mini-brest: 2 1 100g water 50g butter 65g flour Mini-brest: SERVINGS — topping caramel salted with and lemon chocolate mousse, Mini-brest filled with ricotta eggs salt pinch of 4 In asmallpot, heat water, the butter andsaltonalow heat, until the fat of MINUTES — 100g chocolate chips 1 30g icingsugar 400g ricotta Ricotta mousse: grated lemon peel grated 60 — DIFFICULTY 4 50g white sugar 100g double cream Salted caramel: g Maldonsalt MEDIUM VEGETARIAN 55 Via C. Contegiacomo, n.c. — 70017 Putignano (BA) All our products on murgella.com