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Pugliese Pasta Salad


4oz                              Orecchiette or fusilli pasta*

1 Tablespoon               Olive oil

1 Tablespoon               Prosciutto, minced, optional

1/2 teaspoon                Rosemary, minced fine

4 cloves                       Garlic, minced

2 ea                              Anchovies, rinsed and minced

1 large                          Ripe tomato, 1/2 inch rough chop or ½ cup half dried tomatoes (see recipe)

1 Tablespoons             Lemon zest, micro-planed

½ teaspoon                  Red pepper flake or two peperoncini, minced

1 cup                           Fennel agro-dolce, rough chop into ½ inch pieces (see recipe)

1 medium                    Zucchini or eggplant, grilled, ½ inch rough chop

1 qt                              Arugula, rough chop

1 head/1 bu                  Broccoli or broccoli rapini, blanched or roasted, ½ inch rough chop

½ cup                           Ricotta al forno (see recipe)

Season to taste with

Lemon juice



Olive oil

Basil or pesto

Toasted pine nuts optional


  1. Cook garlic, rosemary, prosciutto, anchovies and pepper flakes in oil on low heat for ten minutes (no browning)
  2. Add tomatoes and cook 2 minutes more
  3. Place room temperature fennel, eggplant, broccoli and arugula in a large bowl with garlic mixture and lemon zests
  4. Blanche pasta in salted water, strain well and add to vegetables
  5. Season to taste with lemon juice, salt, pepper, cheese, basil and olive oil
  6. Best served warm or room temperature


Any pasta will work, but it should be a traditional shape from the Apulia region of Italy.

Preserved lemons can be used in place of zests if available. Ratio of pasta to vegetables can be adjusted. Oregano or rosemary can be substituted for the basil.


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