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Tagliatelli with Porcini Mushrooms

Tagliatelli with Porcini Mushrooms | Le Marche and Food | Scoop.it

Who knew that something that tastes so rich, warm, and elegant could be so easy to cook! Porcini mushrooms (fresh) are not inexpensive, so I was a little scared about the cooking. As it turns out, if you have ever sautéed any other type of mushroom, it is just about like that!

Ingredients

  • 1 onion
  • Extra virgin Olive oil
  • 3 cloves of garlic
  • Fresh Porcini Mushroom, cleaned and cut into bite size pieces
  • Vegetable broth
  • Salt
  • Red pepper flakes
  • Fresh chopped parsley
  • Tagliatelli
  • fresh wild mint (or fresh regular mint, will do) chopped
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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On jovinacooksitalian.com: Make A Marche "Inspired" Dinner

On jovinacooksitalian.com: Make A Marche "Inspired" Dinner | Le Marche and Food | Scoop.it

Marche’s location is ideal for both catching fresh seafood and harvesting food from the land. While Marche recipes make frequent use of pecorino cheese, olive oil and unsalted bread, they are also influenced by other nearby regions. Marche’s most famous appetizer is Olive Ascolana-olives are stuffed with a bread, cheese and meat filling before being deep-fried. [...]

Mariano Pallottini's insight:

It is nice to see overseas people telling about Le Marche. I always liked this site is full of long articles. You can even read things that show a great documentation work on books and publications.

When http://jovinacooksitalian.com/ dedicated an article to my beloved Region, even with some imprecisions, I don't tell you, ho esclamato: SUPER!!!

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Italian Chicken Soup - Brodo di Pollo recipe

Italian Chicken Soup - Brodo di Pollo recipe | Le Marche and Food | Scoop.it

I can’t help but ponder that if it works that well on sick people, it must do amazing things if you are actually healthy to begin with with.

 But, in reality if you love Italian soups, then this Brodo di Pollo is the only chicken soup recipe you’ll ever need. [...]

Ingredients:

  • 1 whole chicken (for stock & soup)
  • 2 carrots, peeled and halved (for stock)
  • 3 celery stalks, rinsed and trimmed with leaves removed, then quartered (for stock)
  • 1 fennel bulb, stalks removed, then quartered (for stock)
  • 1 garlic bulb, halved widthways (for stock)
  • Rind from a wedge of Parmigiano-Reggiano cheese (for stock)*
  • 2 bay leaves, fresh or dried (for stock)
  • 1 handful continental parsley and stalks (for stock)
  • 1 teaspoon peppercorns (for stock)
  • 2 tablespoons extra virgin olive oil (for soup)
  • 1 medium brown onion, diced (for soup)
  • 1 garlic clove, minced (for soup)
  • 2 medium carrots, diced (for soup)
  • 2 celery ribs, diced (for soup)
  • 1/3 cup dried risoni pasta (for soup)
  • Salt and Pepper to taste (to serve)
  • 1 handful fresh continental parsley (to serve)
  • 1/4 cup grated Parmigiano-Reggiano cheese (to serve)

Directions

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Torta al testo of the central Italy

Torta al testo of the central Italy | Le Marche and Food | Scoop.it

Classically, it was filled with sausage meat or wild herbs, but here we have a more modern incarnation featuring cheese and prosciutto. These are often eaten as a meal in themselves, but we prefer to share them as a delicious starter.

Ingredients

  • Flour – 500g/18oz
  • Instant dry yeast – 1 packet (9g/0.3oz)
  • Salt – 1 level tsp
  • Warm water – 350ml/12 fl oz
  • Extra virgin olive oil – 1 tbsp
  • Prosciutto  – several slices
  • Stracchino cheese – 50g/2oz
  • Arugula/rocket – bunch
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Salvia Fritta - Fried Sage Recipe

Salvia Fritta - Fried Sage Recipe | Le Marche and Food | Scoop.it

We went to a nearby restaurant for dinner. The menu offered an antipasto called “Salvia Fritti”. We knew that it was fried sage but that didn’t seem like anything special. After all, we’ve all used fried sage leaves for a garnish. When asked, the waiter explained that the sage leaves were used to enclose anchovies before being dipped in batter and fried. Get outta here! I immediately placed my order, as did my fellow anchovy lover sitting across from me. His wife chose something else; a decision she would soon regret.
This dish was just incredible.[...]

Ingredients

  • Large fresh sage leaves
  • anchovies (see Notes)
  • 3/4 cup AP flour
  • 1/4 corn starch (see Notes)
  • 1 tsp salt
  • 1 large egg, slightly beaten
  • sparkling/carbonated water
  • olive oil or a substitute for frying

Directions

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Olives Ascolana

Olives Ascolana | Le Marche and Food | Scoop.it

All the world knows Ascolana olive typical of the Marchigiana’s tradition. The first olive made in this way back to the end of 1800. The ancient recipe has been passed until now. Ascolana olive are kept in brine filled herbs, meat, and a classic Italian cheese, Parmesan cheese.


INGREDIENTS

  • Giant green olives: 1kg
  • Beef: 100g
  • Pork: 100g
  • Chicken: 100g
  • Bread: 30g
  • Onion: half
  • Nutmeg: grated
  • Parmesan: 80g
  • Lemon: half
  • Cloves: 1 teaspoon dust
  • Carrots: 1 small
  • Celery: 1 stalk small
  • White vine: 1 glass
  • Eggs: 3
  • Salt: just enough
  • Flour: just enough
  • Bread crumbs: just enough
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Le Marche Food: Tagliatelle Piceno Style

Le Marche Food: Tagliatelle Piceno Style | Le Marche and Food | Scoop.it

Meet Anna Maria Squarcia, who shows how to make tagliatelle. This session is filmed near Force in Ascoli Piceno province. Anna Maria doesn't measure anything, but if you're going to try making it yourself, use the best quality eggs you can find and allow one egg per 100 grams of all purpose flour. For more on Anna Maria, go to 

Visit: http://www.thetasteofaplace.com/anna-maria-makes-tagliatelleand www.pastagrannies.com  for more

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How to Recognize Good Pasta

How to Recognize Good Pasta | Le Marche and Food | Scoop.it

Pasta is for Italy what strings are to a violin, or what Manolo Blahniks are to Carrie Bradshaw. It is the very heart and soul of Italian food, and, although data says that Italians are eating less and less of it, it is still the most loved food on our table along with pizza. 

So here’s a little guide on selecting high quality pasta [...]


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Summer Pasta - Spaghetti with Fresh Lemon and Basil

Summer Pasta - Spaghetti with Fresh Lemon and Basil | Le Marche and Food | Scoop.it

Ingredients - 4 servings

  • 1 lb spaghetti
  • 2/3 cup olive oil
  • 2/3 cup Parmesan cheese, freshly grated
  • 1/2 cup fresh lemon juice from 2 lemons
  • 1 tablespoon lemon zest from the juiced lemons
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/3 cup fresh basil, chopped

Directions

Whisk the oil, Parmesan cheese, lemon juice, salt and pepper in a large pasta serving bowl to blend. Set the lemon sauce aside.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Add the spaghetti to the lemon sauce and toss with the basil and lemon zest. Add enough of the reserved cooking liquid, 1/4 cup at a time, mixing well to moisten the pasta.

Transfer to individual bowls and serve with extra Parmesan cheese, if desired.

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Spinach and Ricotta Ravioli

Spinach and Ricotta Ravioli | Le Marche and Food | Scoop.it

Pasta:

  • 200 grams Pangkarra wholegrain durum flour
  • 1/3 cup water
  • 2 eggs
  • Pinch of salt
  • Dash of olive oil
  • 2/3 of a beaten egg for helping pastry stick
  • Grated pecorino cheese and pepperoncini to serve
Filling:
  • 125 grams ricotta
  • 1/3 of a beaten egg
  • 1 large handful of blanched spinach
  • Pinch of nutmeg
  • 2 teaspoons of pecorino cheese
  • Salt & Pepper
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Eggplant Parmigiana warfare

Eggplant Parmigiana warfare | Le Marche and Food | Scoop.it
I hated eggplant as a kid. So did my sister, Michele. And my Mom's attempts to get us to eat it were met with fierce resistance. Wartime-style subversive resistance.
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Pennette con Peperoni - Pennette with sweet Peppers

Pennette con Peperoni - Pennette with sweet Peppers | Le Marche and Food | Scoop.it

Pennette della Domenica with sweet Peppers

Ingredients for 4 person:

  • 250 gr of Pennetta della domenica Filotea
  • 3 sweet peppers (red,yellow and green one)
  • 1 clove of garlic
  • 4 tablespoons of extra virgin olive oil
  • salt
  • 60 gr of satureja
  • A leaf of basil 

Directions:

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Tagliatelle with roasted Ciliegini tomatoes, Achovies and Botargo

Tagliatelle with roasted Ciliegini tomatoes, Achovies and Botargo | Le Marche and Food | Scoop.it

Ingredients for 4 person:

Directions:

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Cold pasta salad (farfalle) with tuna and lemon

Cold pasta salad (farfalle) with tuna and lemon | Le Marche and Food | Scoop.it

Summer atmosphere with this nice cold pasta! It is a light meal as well!
It must be prepared in advance and keeps well for a day or two in the fridge. The fantastic light you see in some of the pictures is totally natural. Yesterday's sunset at its best in my kitchen.
If the garlic is too strong for your taste, remove the inner sprout, it will be more digestible.
In this simple recipe the quality of each ingredient is the key to archive good results. Always prefer pasta made of durum wheat semolina, so your pasta will keep well, and a first quality extra virgin olive oil.

Ingredients

  • 250 gr./ 0.6 lb Farfalle
  • 200 gr. /0.4 lb canned tuna – net weight drained from the oil
  • 1 garlic clove, grated (or finely chopped)
  • 2 table spoons basil+ parsley,
  • Juice of 1 lemon
  • Grated Zest of 1 organic lemon
  • ½ lemon to decorate
  • 7 table spoons extra virgin olive oil
  • Salt& pepper
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Olive all'Ascolana: The Amabile's Recipe

Olive all'Ascolana: The Amabile's Recipe | Le Marche and Food | Scoop.it

In my last post, I wrote a little bit about my family’s history, specifically about my great-grandmother Amabile who hailed from the region of Marche in Italy. In honor of her, I made olive all’ascolana which is a stuffed, fried olive dish from the town of Ascoli Piceno in southern Marche. I wanted so much for these olives to be a triumph, and though they were tasty, they required more effort than I’m willing to spend on an appetizer. [...]


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Le Marche Food

Le Marche Food | Le Marche and Food | Scoop.it

Is pronounced “lay markay,” hills and coastline on the Adriatic with an abundance of vegetables, grains and meats. Get away from the coast here and you find a land where time really has stood still. Cooking in the Marche is deeply rooted in peasant tradition; this is not a place to visit for a fast food burger. Le Marche marks the marriage of Southern Italian cuisine to their neighbors to the north. The beef and veal of the north exist side by side with the rabbit and lamb of the south in Le Marche.
Marchigiano food means using fresh, top quality ingredients with the minimum of intervention. Dishes are based on tradition and local produce. Wild foods can be important here with wild mushrooms, game, nuts, field herbs and once again, truffles. Peasants seem to eat better than we do in industrialized countries. A traditional cooking method in the mountains here has been roasting over wet hay. The smoke flavors the meat while it cooks more quickly than just smoking.
A few of the signature dishes from le Marche:

  • Vincisgrassi
  • Passatelli
  • Carne alla brace
  • Piccione ripieno 
  • Coniglio in porchetta 
  • Brodetto
  • Casciotta d’Urbino
  • Formaggio di fossa
  • Crescia
  • Olive Ascolana
  • Stocco all’anconetana
  • Prosciutto di Carpegna 
  • Egg Pastas
  • Ciauscolo
[...]
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San Michele Arcangelo, organic extra virgin olive oil from Le Marche

San Michele Arcangelo, organic extra virgin olive oil from Le Marche | Le Marche and Food | Scoop.it
The Organic Extra Virgin Olive Oil keeps all the intense flavour of the olives grown on the hills of Macerata, hand-picked before they reach ripening, to ensure incomparable freshness and quality, and enhance the organoleptic properties.
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Poached Peaches in White Wine & Rosemary

Poached Peaches in White Wine & Rosemary | Le Marche and Food | Scoop.it

A gorgeous oven-free, gluten-free, no-bake dessert perfect for those hot summer nights!
It's not only easy to make, but the ingredients are flexible; use white, rosè or red wine (finish off that bottle of white that's been sitting in the fridge for the last 2 nights...) The same with aromatics - rosemary, thyme, lemon, lavender...whatever you've got on hand. (This is why its so important to have an herb garden!)

Ingredients:

  • 4 firm peaches or nectarines (mature fruit will fall apart)
  • 2-3 spoons of sugar
  • white or rosè wine
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • zest of ½ lemon (use ANY aromatics you like)
  • homemade whipped cream or mascarpone cream if you like
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womentips's comment, July 23, 7:27 AM
Awesome tips!!!
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Pennette with Tuna and Carrots sauce - Pennette con Sugo al Tonno e Carote

Pennette with Tuna and Carrots sauce - Pennette con Sugo al Tonno e Carote | Le Marche and Food | Scoop.it

Ingredients for 4 person:

Directions:

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Polpettone di tonno - Italian Tuna Loaf recipe

Polpettone di tonno - Italian Tuna Loaf recipe | Le Marche and Food | Scoop.it

A lighter summery alternative to classic meatloafpolpettone di tonno, or tuna loaf, is every bit as tasty if you ask me. Traditionally boiled, a more modern take on this dish is to bake it briefly in the oven, which eliminates a lot of the fuss. Served with homemade mayo, it makes for an elegant antipasto or a light second course...

Ingredients - Serves 4-6

  • 500g (1 lb) fresh tuna
  • 500g (1 lb) potatoes
  • 2 medium eggs
  • 50g (2 oz) grated Parmesan cheese
  • 1 clove of garlic, finely minced
  • A few sprigs of fresh parsley, finely chopped
  • Salt and pepper
  • Olive oil

For serving:

  • Mayonnaise, preferably homemade

Directions [...]

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Salame di Cioccolato Recipe

Salame di Cioccolato Recipe | Le Marche and Food | Scoop.it

Ingredients:
Serves about 6 (one cylinder)

  • 2 eggs, yolks & whites separated
  • 6 tablespoons unsweetened cocoa powder
  • 9 tablespoons white sugar
  • 250 g. dry milk-based biscuits
  • 100 g. butter, melted

Directions: 

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Maltagliati con Fagioli Cannellini - Maltagliati with Cannellini Beans

Maltagliati con Fagioli Cannellini - Maltagliati with Cannellini Beans | Le Marche and Food | Scoop.it

Ingredients for 4 person:

Directions: 

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Cook Rabbit, the new supermeat

Cook Rabbit, the new supermeat | Le Marche and Food | Scoop.it

Rabbit is the new supermeat. Because they are herbivores and don’t require grains or soy for fattening, rabbits are inexpensive to raise and have a low impact on the environment. They also reproduce like, well, rabbits, which means that they can be raised and processed quickly.
In addition to being an environmentally sound meat option, rabbits are absolutely delicious. They have a mild flavor similar to chicken but with slightly more depth, and, when cooked properly, they're unbelievably tender and juicy. Like any four-legged animal, the shoulders and legs of the rabbit work the hardest -- this means they'll be be tougher and leaner than the loin, but also more flavorful. The legs are the meatiest part of the rabbit, and are a popular choice for a confit or slow braise. Rabbit shoulders are often braised for traditional ragouts and eaten bones and all, and the loin is delicious roasted or grilled. Because rabbits are so small, you can even cook them whole. [...]

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Aleandri, when the Olive Grove is a real passion

Aleandri, when the Olive Grove is a real passion | Le Marche and Food | Scoop.it

Tiziano is the best of the best – the Vidal Sassoon of olive hairstylists. He has won numerous national pruning championships (yes, they really do exist) and, should you ever visit his perfectly coiffured trees near Offida in southern Marche, you’ll see why.
He personally prunes each and every olive tree, every year, without fail. What’s more, he then inspects the trees – planted by his dad and uncle in the 1960s – throughout the year, watching carefully for the development of the olive fruit. The trees comprise different varieties (Leccino, Frantoio, Coroncina , Orbetana and Piantone di Mogliano) and each will require slightly different timing to be harvested when the olives are at their optimum. It is usually October when Tiziano starts to harvest the first olives. [...]

http://www.olioaleandri.com/ 

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Italy food: Top 5 dishes to eat in Italy in July

Italy food: Top 5 dishes to eat in Italy in July | Le Marche and Food | Scoop.it

July is a wonderful month! There are so many fruit and vegetables at the local market that I have to shop with a large trolley bag. Menus in restaurants and trattorias are full of goodness too: fresh seasonal ingredients inspire chefs. Here top 5 dishes to eat in Italy this month.

Gelo di anguria

Pasta con salsa di zucchine

Borlotti beans 

Panzanella

Peaches

[...]


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xantine day's curator insight, July 7, 11:27 PM

I love food specially when I'm travelling..Yummy! ^_^

 

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Visit Senigallia Italy and Experience La Bella Vita

Visit Senigallia Italy and Experience La Bella Vita | Le Marche and Food | Scoop.it

Located on the seafront, it should be no surprise that Senigallia is THE place to taste fresh seafood. In my next posts, I will show you all the restaurants I’ve been to and make you hungry with juicy pictures of all the wonderful food in the area.
For now, enjoy this little sneak-peak:

  • 2 Michelin Star Restaurant Madonnina del Pescatore - Fish Soup
  • Bagni 77 - Ensis Shells
  • Hostaria L’Angolino Sul Mare - Passatelli con Vongole e Pomodoro fresco
  • Pagaia Restaurant - Fresh Shrimp Cocktail
  • Osteria Palazzo Barberini - Gnocci al Pistachio e canocchie
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