Do you want a genuine and fresh dish?
The ‘acquasale’ (also known as ‘Apulian Cialledda’) with its simple and genuine ingredients, represents one of the cornerstones of the cooking tradition of Apulia.
‘Acquasale’ was born as a solution for reusing stale bread, which has now become dry, enriched with raw ingredients such as tomatoes, cucumbers, red onion and basil, but the main ingredient to prepare this simple and fresh dish is extra virgin olive oil such as our monocultivar àmue Coratina oil, with scents of green and fresh notes that perfectly blend with the flavors of our land, and with that strong taste characterized by a harmonious spiciness, caused by the presence of polyphenols, which perfectly combines with the intense flavor of red onion.
Here is chef Vito Caldara’s recipe:
INGREDIENTS FOR 4 PEOPLE:
2 cucumbers
100 gr yellow datterino tomato
100 gr red datterino tomato
50 gr Tropea red onion
200 gr bread croutons
Oregano to taste
Salt to taste
Extra virgin olive oil to taste
Fresh basil to taste
50 gr white wine vinegar
100 gr water
FOR THE PICKLE:
120 gr water
225 gr sugar
450 gr white wine vinegar
METHOD:
Take the bread, cut it into cubes and bake it with a drizzle of àmue EVO oil at a temperature of 180 ° for 5 minutes until golden brown.
Take the tomatoes and the cucumbers and wash them thoroughly.
Cut the yellow and red datterini tomatoes into wedges (from each tomato you will get 4 wedges).
Peel the cucumbers removing the seeds and then cut them into cubes.
Peel the red onions and cut them into wedges removing the inner part.
Meanwhile, prepare the pickle by combining all the ingredients in a saucepan and bring it to a boil.
Boil the onion wedges in water for approximately 1 minute, drain them and put them in the pickle previously prepared.
Leave to marinate for 30 minutes.
Finally, combine all the ingredients and season with àmue EVO oil, white wine vinegar, water, salt, oregano and fresh basil.
Serve to your liking.
