Today I am happy to share with you a unique traditional Apulian recipe: Altamura Pie with Salt Cod and Spring Onions. This recipe is especially prepared during the Christmas period, particularly on the day of the Immaculate Conception. I visited a dear friend of mine in Altamura for this festive occasion, and she, being a true Altamuran, let me taste this masterpiece of their Christmas tradition. Personally, I would make it all year round. A focaccia with delicious spring onions that are available at this time. Sponsale is a dialect term for young onion bulbs, not yet swollen, with a distinctly sweet flavor. Do not confuse spring onions with leeks or scallions, but if you can’t find them in your area, replace them with those, although I assure you it’s not quite the same. Very similar to the Apulian focaccia with spring onions but with the addition of salt cod in the Altamuran pie. Absolutely delicious, and I recommend making it during the festive season.
If you like Apulian recipes, also try these:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 3 Hours
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 714.37 (Kcal)
- Carbohydrates 67.24 (g) of which sugars 3.37 (g)
- Proteins 87.40 (g)
- Fat 11.52 (g) of which saturated 1.95 (g)of which unsaturated 5.47 (g)
- Fibers 5.17 (g)
- Sodium 7,930.40 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups re-milled durum wheat semolina flour
- 2 cups all-purpose flour
- 1 cup water
- 0.4 oz fresh yeast
- 1 tsp sugar
- 0.4 oz salt
- 1 tbsp extra virgin olive oil
- 1.3 lbs desalted salt cod
- 1.8 lbs spring onions
- as needed extra virgin olive oil
- 3 fillets anchovies
- 3.5 oz olives (leccine)
- 6.3 oz canned tuna
Tools
- 1 Baking Pan
- Pans
Steps
DOUGH PREPARATION
Start making the dough. In a bowl, mix the flours
Pour some water into a glass and dissolve the yeast.
Combine the yeast with the flours.
The spoon of sugar. Start stirring
Add the olive oil and a bit of water.
Continue kneading, adding the water gradually
Add the salt
Work on a work surface
until obtaining a smooth and homogeneous dough that we will let rise and rest for 3 hours
FILLING PREPARATION
Cut the already deboned salt cod into pieces
Cook it in a pan with a drizzle of olive oil
until it falls apart and the water evaporates.
At this point, clean the spring onions
Cut off one end
and the other up to the green part.
Cut vertically first on one side then the other.
Finish all the spring onions.
Cook the spring onions in a pan with olive oil
When they soften, add the salt cod
the leccine olives
the anchovies
the tuna. Cook for a few minutes and let it cool.
Divide the risen dough in two
Roll out the base on the oiled baking pan
Pour the filling and distribute it evenly
Roll out the second dough and cover the focaccia
Seal the edges well
Pierce with a fork
Brush with olive oil
Bake in a preheated traditional oven at 392°F for 25 minutes.
