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Food, Nutrition, Health, Safety, and Good Eats: Science-based Information a Foodie Needs to Know. AnnaResurreccion@gmail.com
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Something Wicked This Way Comes - Fried Stuffed Olives

Something Wicked This Way Comes - Fried Stuffed Olives | FoodieDoc says: | Scoop.it

FRIED STUFFED OLIVES Makes 50 stuffed olives

 

Ingredients:

3 ounces fatty ground pork1 ounce minced mortadella1 ounce minced salami1 lemon, zest finely grated, and then cut into 8 wedges, seeds removed1 teaspoon finely grated garlic1 teaspoon paprika½ teaspoon crushed red pepper flakes1½ ounces finely grated parmesan cheeseKosher salt and freshly ground black pepper½ pound pitted green olives, about 50 olives2 quarts pure olive oil2 eggs½ cup flour1 cup breadcrumbsDirections
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How to make the perfect bruschetta

How to make the perfect bruschetta | FoodieDoc says: | Scoop.it

For the perfect bruschetta you need to strip things right back. The basic ingredients are a decent ciabatta (with a surface uneven enough to allow pools of  golden, tangy olive oil to collect), a subtle rub of juicy garlic and a sprinkling of salt flakes. Then there should be just enough oil to dribble over your wrist as you lift the bruschetta to your mouth. Mmm.

Simple to make over a stove-top gas flame or on the BBQ. [...]


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How to make fresh egg pasta

How to make fresh egg pasta | FoodieDoc says: | Scoop.it

When making fresh home-made egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all’uovo, an easy to remember rule of thumb is to use 1 egg per 100g of flour for each person. If you are using imperial measurements, the rule is 1 egg per cup of flour per person. These rules of thumb, however, are not at all exact, as the results will depend on the exact size of the egg, the quality of the flour, even the humidity in the air, so be prepared to adjust as you go along. Pour the flour into the mixing bowl with a pinch of salt and the egg(s)...


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47th National White Truffle Fair of Acqualagna in northern Le Marche

47th National White Truffle Fair of Acqualagna in northern Le Marche | FoodieDoc says: | Scoop.it

The 47th National White Truffle Fair of Acqualagna in northern Le Marche, it will open October 28th and will be kept in these specific dates in November 1-2-3-4-10-11.
Acqualagna Its long tradition of research, production and sale of truffles makes its market the ideal meeting place for Italian and international buyers. Acqualagna must be considered the international Truffles Capital because of its numbers. Acqualagna, with about 600 tons of truffles of all kinds, collects two thirds of national production of the precious tuber.


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Fred Harden's curator insight, April 20, 2013 9:55 PM

Store it away and start planning for next October. Alba gets the white truffle publicity, their event is around 12 October. There's time to visit both I reckon.  Hat tip to Carol at Living Italy.

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Spaghetti with garlic, oil and chili pepper ( aglio, olio e peperoncino )

This is one of the most traditional dishes of Italian cuisine, the spaghetti with garlic, oil and chili pepper. So easy and quick that you can taste it any time of day... or night! Have you ever got home late with your tummy rumbling? For such cases, I'll show you a pasta dish that will never disappoint you: the spaghetti with garlic, oil and chili pepper. Let's see how to do! We'll need:

14 oz (400 g) of spaghetti 2 hot chili peppers  just under ½ cup (100 ml) of extra virgin olive oil salt 2 cloves of garlic

Bring a pot with salted water to a boil and toss in the spaghetti, in the meanwhile put the oil in a pan together with the crushed garlic... and add the chili pepper. Now let the flavours blend for a few minutes.
Drain the spaghetti al dente, add to the garlic, oil and chili pepper, and stir-fry for a few minutes to gain flavour.
Now you can enjoy your spaghetti with garlic, oil and chili pepper, ready in just 10 minutes! Good, easy and quick!


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Be the first one! - Le Marche Bespoke Experience

Be the first one! - Le Marche Bespoke Experience | FoodieDoc says: | Scoop.it

This is a great opportunity for you to discover and live, even if for a short time, authentic values and experiences in the Le Marche region by tasting local products at the farms and by bringing home tangible memories of your holidays. For the organizers it is valuable to obtain feedbacks which will help them gather ideas and give you the best possible experience.
Their aim is to provide a bespoke experience, where you have the chance to propose alternative or additional ideas to the trip.

Dinner in a typical local restaurant in town, wine experience, light trekking and walking around ‘Monte Conero’, social pizza making or cooking competition, shopping in the shoe district...

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Cooking With Italian Spices - Peperoncino | Spaghetti with Garlic and Oil (and hot chili pepper)

Cooking With Italian Spices - Peperoncino | Spaghetti with Garlic and Oil (and hot chili pepper) | FoodieDoc says: | Scoop.it

“Spaghetti with Garlic and Oil” is a traditional Italian pasta dish, said to have originated from the region of Abruzzo, although it is popular across the country. This is a classic Roman dish, one that most Italian men know how to make. It’s also quite popular as a late night snack among friends, for example, after a night out at the theater.

 

Ingredients Serves 4-6

2 cloves of garlic, minced, or more to taste1/2 of a dried chili pepper, crumbled,1/3 cup extra virgin olive oil1 pound spaghettiGrated Parmigiano or Pecorino Romano (optional)Parsley, chopped

Directions

Bring 6 quarts of lightly salted water to a boil and add the spaghetti.

Meanwhile, mince the garlic, crumble the red pepper and sauté them in the oil in a large skillet until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don’t want it to overbrown and become bitter).

When the spaghetti is cooked, drain and transfer it to the skillet. Mix well. Garnish with parsley.


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Mariano Pallottini's curator insight, October 10, 2013 11:12 AM

Spaghetti with Garlic and Oil, from Abruzzo, clearly, passed to Le Marche through San Benedetto del Tronto where this dish was specially common in fisherman's families and has taken the local name: Spaghetti "Uie'Aié"

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Do you know the difference between a crostini and bruschette?

Do you know the difference between a crostini and bruschette? | FoodieDoc says: | Scoop.it

The word crostini means little toasts, whereas bruschetta has as its origin bruscare, to char or roast.  I’ve always thought the difference to be in the bread used. When I make crostini, I use a baguette, thinly sliced on the diagonal. For bruschette, I use a thicker slice taken from a loaf of Italian bread. I toast both before piling on the fixin’s and sometimes pop them back into the oven afterward. It really does depend on what’s being used to top each off. And speaking of the fixin’s, you can use pretty much anything you like. Just stick with fresh ingredients and you won’t go wrong.

 

Mozzarella and Tomato Bruschette Recipe

 

Ingredients

1.7 cm slices of Italian bread plum tomatoes, seeded and chopped garlic, minced a few tbsp of sweet onion, diced fresh mozzarella, cut in cubes fresh basil leaves, hand torn Italian seasoning olive oil Balsamic vinegar dried oregano salt & pepper

Click for directions

 

Crostini alla Caprese Recipe

Ingredients

1.2 cm thick slices of baguette, cut on the diagonal cherry tomatoes, sliced in half fresh mozzarella, cut in ¼ inch (.6 cm) slices fresh basil leaves olive oil red wine vinegar salt & pepper

Click for directions

 

Read on:

http://bit.ly/VIIaRY

 

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Baked Polenta With Sausage & Mushrooms

Baked Polenta With Sausage & Mushrooms | FoodieDoc says: | Scoop.it

 

 

 

A creamy baked polenta dish layered with sausage and mushrooms.

Baked Polenta With Sausage & Mushrooms
Yield: Serves 6 Prep Time: 10 mins Cook Time: 40 mins
A hearty baked casserole featuring creamy polenta layered with sausage, mushrroms, and cheese.

Ingredients:
Polenta:

4 1/2 Cups Water 1 1/2 Cups Coarse Cornmeal 3 Tablespoons Butter 1/2 Cup Grated Parmesan or Pecorino Cheese Salt & Pepper

Assembling Ingredients:

2 Tablespoons Olive Oil 4 Sausage Links, Casings Removed 8 Ounces Mushrooms, Cleaned & Slices 1/2 Medium Onion, Diced 2 Cloves Garlic, Peeled & Minced 1/2 Teaspoon Dried Thyme 1/2 Teaspoon Dried Oregano 4 Tablespoons Chopped Fresh Parsley 1 Cup Grated Melting Cheese Such As Scamorza, Fontina, Asiago

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Italian BBQ: Grilled Rosemary Skewers of Steak Wrapped in Pancetta & Sausages

Italian BBQ: Grilled Rosemary Skewers of Steak Wrapped in Pancetta & Sausages | FoodieDoc says: | Scoop.it

A wonderful way to use sprigs/skewers of Rosemary from your herb garden.

Enjoy. --FoodieDoc, Anna Resurreccion

 

Nothing says summer like a barbecue on a hot summer night! Fragrant rosemary skewers packed with filets of steak wrapped in thinly sliced pancetta and fresh sausages grilled over an open fire...my oh my! This is a barbecue Italian-style with spiedini or skewers with anything from fish to meat and/or vegetables. Tonight at the farmhouse it's grilled meat spiedini all the way, with grilled polenta & a garden salad.

On those balmy nights when barbecuing is best, I love it because you're outside standing by the grill and not instead sweating over a hot stove!

Meat: steak wrapped with pancetta (or bacon) , sausages on skewers, you can substitute pork, lamb, shrimp - any cut of your choice for grilling.

Garlic chili flakes zest of 1/2 lemon coarse sea salt herbs of your choice (with pork, veal & sausage sage compliments nicely) skewers: rosemary branches, long woody pieces, if you can’t find that use wooden or stainless steel sticks olive oil Read More
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Pan-fried sole with mandarin olive oil

Pan-fried sole with mandarin olive oil | FoodieDoc says: | Scoop.it

This is a super easy recipe you can whip up in 30 minutes, start to finish. The combination of black olive and orange is a classic, and here we’ve used mandarin instead, which, combined with the delicate flavour of the sole, seems to work very well. If you fancy something more delicate, you could use a mild pesto (eg rocket) rather than the tapenade.

This is really just fancy fish and chips – so is ideal if you’re a comfort food junkie but also want to impress somebody.

Ingredients for 4

Lemon sole – 80g fillet per person

Potatoes – 1kg

Garlic – 4 cloves

Rosemary – three sprigs

Extra virgin olive oil – 2 tablespoons

Mandarin olive oil – 2 tablespoons

Olive tapenade – 4 teaspoons

 

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Zuppa inglese. Classic Dessert From Central Italy

Zuppa inglese. Classic Dessert From Central Italy | FoodieDoc says: | Scoop.it

Attractive dessert to try for a crowd.  Be sure to cook those eggs! --FoodieDoc

 

Zuppa inglese, literally "English soup", is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a kind of cousin to the more familiar tiramisù and an even closer cousin to the much less known Tuscan zuccotto. And while the origins of this dish are disputed, it bears a strong resemblance to the English trifle...

 

Click on the photo for the recipe


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Xavier REYMOND's curator insight, April 25, 2016 8:21 AM
Can't waiting to taste it