How to prepare aqua sala and an orecchiette salad

This cooking how to video shows you how to cook a la carte apulia. Follow along with this cooking lesson to learn how to make aqua sala and orecchiette con cime di rapa. These recipes are provided to you by Francesco Cota, chef at "Giardino Monsignore" in Mattinata. These two dishes are two simple salads that are perfect for summer.

Acqua Sala Ingredients:
2 cucumbers
1 red pepper
8 tomatoes
basil
oregano
onions
parsley
olive oil
salt
1 liter water

Thinly slice the cucumbers and onions. Chop the tomatoes, red pepper and basil. Add water, salt, oregano and olive oil, and toss well. The Acqua Sala, or "salty water", is simple but delicious.

Orecchiette con dime di rapa:
Ingredients:
400 gram orecchiette pasta
1 kilo broccoli rabe
2 salted anchovies
2 cloves garlic
olive oil

Bring two liters of water to a boil. Add the pasta and the broccoli rabe. Cook for 8 minutes, stirring occasionally. Meanwhile, thinly slice the garlic and rinse the salted anchovies. Sauté the garlic and anchovies lightly in olive oil. Drain the pasta when done. Add the pasta and the broccoli rabe to the sauté pan. Stir well and serve.