Matteo Carri, born near Florence, was raised in a charming farmhouse where his love for food and quality ingredients was kindled. Assisting his mother in the kitchen and hospitality tasks nurtured his passion. After working in renowned restaurants and gaining travel experience, Matteo settled in Brisbane, Australia, where he continues to explore his culinary fervour. Collaborating with the Slow Food movement, Matteo has crafted tours that combines gastronomy, culture, and his expertise for an unforgettable experience. Join him on this remarkable journey of flavours and immerse yourself in the world of culinary delights.
You’ll discover the heart and soul of Puglia through its rich culinary heritage, where centuries-old traditions blend with the bounty of the Mediterranean. Helping you bring a little of Southern Italy into your own kitchen, we share two quintessential dishes and their recipes, that represent the region’s famous flavours and simplicity: Orecchiette con le Cime di Rapa and Burrata with Tomato and Basil. Orecchiette, ear-shaped pasta, pairs perfectly with tender broccoli rabe, garlic, and chili, offering a taste of the sun-drenched fields. Meanwhile, creamy Burrata cheese, balanced with ripe tomatoes and fragrant basil, encapsulates the freshness of Puglia’s ingredients.
Orecchiette alle cime di rapa
Orecchiette alle cime di rapa
Ingredients
400g fresh orecchiette
1 bunch fresh turnip tops (called rappi at the markets)
300g pork and fennel seed sausages
2 cloves garlic
1 long red chilli
100mL extra virgin olive oil
80g toasted breadcrumbs
Method
Heat oil in a wide fry pan. Brown the chopped sausages.
Boil the orecchiette in a large pot with salted water.
Add chopped garlic, chilli and breadcrumbs to sausages and toss for a few seconds. Set aside.
Add turnip tops (rappi) to the water with the pasta and cook for 1 minute. Strain.
Bring the pan back to the stove and toss the pasta and turnip with the sausage mixture and a bit more olive oil.
Serve the orecchiette alle cime di rapa hot, topped with grated Pecorino cheese. Enjoy!
Burrata with Tomato and Basil
Burrata with Tomato and Basil:
Ingredients
2 ripe tomatoes, sliced
1 ball of Burrata cheese
Fresh basil leaves
Extra virgin olive oil
Balsamic glaze (optional)
Salt and pepper to taste
Method
Start by slicing the tomatoes into thin rounds and arrange them on a serving platter.
Carefully tear the Burrata cheese apart and place it in the centre of the tomato slices.
Tear fresh basil leaves and scatter them over the tomatoes and Burrata.
Drizzle extra virgin olive oil generously over the dish. You can also add a few drops of balsamic glaze for extra flavour (optional).
Season the dish with salt and pepper to taste.
Serve immediately, allowing guests to scoop up the Burrata, tomatoes, and basil with crusty bread.
In April I was invited to participate in a Authentic Chile educational with Adventure World visiting Santiago, Atacama Desert and Torres Del Paine National Park
