A light, summer meal.

A la carte Apulia: Aqua Sala and Orecchiette con Cime di Rapa by Francesco Cota, chef at "Giardino Monsignore" in Mattinata.

Serves four.

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 CIME 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.

Recommended wine:

A fruity white wine, like the Alticelli Fiano Cantele 2006