Mario Musoni's Authentic Puglian Cookery

Mario Musoni is the two Michelin–starred head chef at super–luxe five star hotel complex Borgo Egnazia in Puglia (pictured).
Here, he shares two of his favourite authentic Italian recipes:

Hand-made Orecchiette

Ingredients
1kg durum wheat semolina
300g lukewarm water
5g salt, dissolved in the water

Method
Firstly, pour the semolina on your surface and form a crown shape with a dip in the middle. Slowly add the salted water in the dip. Start kneading and continue until your dough feels smooth. Let the dough rest for 45 mins. 

Now create long cylinders of dough about the thickness of a finger, and cut into 2mm slices to make small circular shapes. Press each one in the middle with your thumb to make into the shape of orecchiette. 

Cook your pasta for five minutes in salted boiling water and serve with your favourite sauce.  

Pistachio Ice Cream

Ingredients 
1 litre of fresh whipping cream
300g white sugar
5 eggs
280g pistachio paste

Method
Whip the fresh cream until very firm. In a separate bowl, use a whisk to whip sugar and eggs together until you get a smooth dough.

Mix the whipped cream and the sugar and eggs mixture together. Add the pistachio paste and mix with upwards movements then Freeze for at least four hours.

Serve the ice cream with a tear of olive oil.

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