Le Marche and Food
Follow
Find
65.6K views | +3 today
Scooped by Mariano Pallottini
onto Le Marche and Food
Scoop.it!

Vino Cotto and Chocolate Cheesecake Cupcakes

Vino Cotto and Chocolate Cheesecake Cupcakes | Le Marche and Food | Scoop.it

Vino Cotto is a typical Italian product especially in central italy and Le Marche where two small towns contend with each other the title of world capital.
Recently the Vino Cotto (or better to say Sapa) has been re-discovered in Australia as original ingredient for many recipes. Here the story:
Recently I discovered the very unusual joy of vino cotto. Not as sweet as your usual syrups of the golden, maple or chocolate variety, with a unique slight spicy, complex flavour. It’s very interesting and definitely worth trying. Vino cotto is a sweet, thin, sweet syrup made from wine/grapes. It has a slight complexity to it, as result of coming from wine. It's beautiful with prunes, on pancakes and also matched with dark chocolate in cooking."

Vino Cotto and Chocolate Cheesecake Cupcakes

You need:

  • 200g room temperature butter
  • 1 cup castor sugar
  • 2 eggs
  • ½ tsp vanilla essence
  • 1/3 cup milk
  • 2 cups of self-raising flour
  • ½ cup cocoa powder
  • Cheesecake filling:
  • 400g cream cheese
  • ¼ cup vino cotto
  • 2 tbsp cocoa butter
  • 25g butter
  • ½ tsp cinnamon
  • 2/3 cup icing sugar

Preparation


Curated by http://www.scoop.it/u/mariano-pallottini 

more...
No comment yet.
Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
Your new post is loading...
Scooped by Mariano Pallottini
Scoop.it!

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
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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.
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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:

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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:

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Slow Food Restaurant in Le Marche

Slow Food Restaurant in Le Marche | Le Marche and Food | Scoop.it

Saving those foods [click on the photo] and spreading the Slow Food ethic requires the attention not only of individuals, but also restaurants.  Francesco Ovarelli, owner of La Valle Del Vento, only recently registered his restaurant with Slow Food, but he’s been a strong supporter of local vendors since he opened 12 years ago.

 “We started with an idea to work with good products just from the area,” says Ovarelli, “It’s simple for us because we live in a beautiful area with good products and great farmers.” [...]

more...
Scooped by Mariano Pallottini
Scoop.it!

Pappardelle al ragù di carne - Pappardelle with meat sauce

Pappardelle al ragù di carne - Pappardelle with meat sauce | Le Marche and Food | Scoop.it

Pappardelle with meat sauceIngredients:

Directions:

more...
Scooped by Mariano Pallottini
Scoop.it!

Vincisgrassi, the Exotic Lasagna

Vincisgrassi, the Exotic Lasagna | Le Marche and Food | Scoop.it

This recipe is not exotic; it’s just Le Marche lasagna.
Its strange name came from an Austrian officer, Alfred von Windisch-Graetz (which in Italian became Vindich Graz, then Vincisgrassi). In its honor, a cook from Ancona (or Macerata, depending on the story) prepared that rich lasagna.
This dish is typical of the provinces Ancona and Macerata, in the middle of which I live, as well as Umbria.
The difference with traditional lasagna is mostly in the sauce: in our ragu’ there is not only ground beef and tomato but also chicken giblets, ham or pancetta (not bacon), Marsala wine or mulled wine, and sometimes truffle. It’s so good! [...]

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Squash And Farro Soup With Greens - Minestra Di Zucca, Farro E Verdure

Squash And Farro Soup With Greens - Minestra Di Zucca, Farro E Verdure | Le Marche and Food | Scoop.it

Farro is a member of the wheat family and is related to emmer, spelt and similar grains. It has a nutty taste and a chewy texture. Farro tolerates poor soil and high altitudes, which is why it has been grown for centuries in the mountains in central Italy Farro labeled “semiperlato (partly pearled)” will cook faster than ordinary farro and farro labeled “perlato (pearled)” will cook even faster. If you encounter completely untreated farro, soak in water overnight before cooking.

Ingredients - Makes 4 servings

  • 1 clove garlic, lightly crushed
  • 1/4 cup olive oil
  • 1 teaspoon fresh thyme (or 1 to 2 sage leaves)
  • 1 bay leaf
  • 2 celery ribs, chopped
  • 1 large onion, roughly chopped
  • 2 cups farro
  • 1 medium butternut squash (or almost any eating pumpkin or squash), peeled, cleaned and cut into 1/2-inch cubes
  • 4 cups roughly chopped greens (cabbage, kale or escarole)
  • 12 cups stock (meat, chicken or vegetable)
  • Salt and pepper, to taste

Directions

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Mascia Delicatezze, Le Marche specialties in London

Mascia Delicatezze, Le Marche specialties in London | Le Marche and Food | Scoop.it

Mascia Delicatezze is our homemade range of products, designed for those who love simple, healthy eating and the great taste of a traditional Italian recipe. 
A fine selection of the best Italian ingredients, including local flour, spices and, at the heart of our entire range, extra virgin olive oil from Italy, which allies these products with a balanced Mediterranean diet. 
Our products are free from hydrogenated fats, food colouring and artificial preservatives, and contain only natural flavourings. 
100% authentic Italian products, a unique selection of traditional recipes from Marche.

more...
http://yzenith.com's curator insight, June 19, 10:30 AM

The most authentic Chinese Food Recipes Blog

 

http://yzenith.com

Scooped by Mariano Pallottini
Scoop.it!

Fresh Tagliatelle with garlic, rucola and sundried tomatoes by Mario Batali

Fresh Tagliatelle with garlic, rucola and sundried tomatoes by Mario Batali | Le Marche and Food | Scoop.it
Mario Batali's fresh tagliatelle with garlic, rucola and sundried tomatoes is a homemade rendition of an Italian classic.

Homemade Tagliatelle Makes 1 pound

Ingredients

  • 3 1/2 cups all-purpose flour (plus extra for kneading)
  • 5 large eggs
  • Semolina flour

Directions

Fresh Tagliatelle with garlic, rucola and sundried tomatoes

Ingredients 

  • 1/2 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 18 sundried tomato halves, thinly sliced
  • 1/4 cup dry white wine
  • 1 pound fresh tagliatelle, preferably homemade (recipe below)
  • 2 bunches rucola (aka arugula), stemmed, washed and spun dry to yield 4 cups

Directions

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Recipe Variations of Caprese Like You've Never Seen Before

Recipe Variations of Caprese Like You've Never Seen Before | Le Marche and Food | Scoop.it
Mozzarella, tomato, and basil: these three harmonious Italian ingredients are the song of Summer, and they form the infamous caprese salad. However, the flavors lend themselves to a variety of other recipes: mac and cheese, grilled cheese, and hors
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Tonnarelli pasta with prawns and mussels

More on: http://www.italiandinnerfamily.it
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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. [...]

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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/ 

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

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

[...]


more...
xantine day's curator insight, July 7, 8:27 PM

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

 

Scooped by Mariano Pallottini
Scoop.it!

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
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Marche, a Flavour of Italy in Dublin

Marche, a Flavour of Italy in Dublin | Le Marche and Food | Scoop.it

Food and wine producers, from Marche, Italy, gathered recently in Pinocchio Italian Restaurant and Wine Bar in Ranelagh, Dublin, to showcase their best  food and wine. [...]

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

The organic Le Marche Cheese by Luca Pala

The organic Le Marche Cheese by Luca Pala | Le Marche and Food | Scoop.it

Luca Pala holds his cheese that is held in the cheese storage room at 30 degrees Fahrenheit. The cheese matures in this room for 20 days before its available for consumption.

Sitting on more than 270 acres of picturesque green pastures, hills, and valleys in Tavoleto, Pala’s farm focuses on all aspects of organic farming.

Azienda Agricola Paletta, the official name of Pala’s farm, specializes in organic pecorino cheese made from sheep’s milk. Paletta also makes other varieties of pecorino as well as seasoned cheese and ricotta. His cheese is sold in locations throughout the region.

Every day before the sun rises over the nearby Tavoleto mountains, the alarm clock blares in Pala’s ear. He jolts out of bed, eager to start his workday, a chaotic frenzy of caring for his 250 sheep and 20 cows [...]

more...
Scooped by Mariano Pallottini
Scoop.it!

Uova in Brodetto - Eggs in Tomato Sauce

Uova in Brodetto - Eggs in Tomato Sauce | Le Marche and Food | Scoop.it

Eggs in Tomato Sauce... a classic lunch for Nonno and everyone else!

  • 2 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 1 sprig parsley, left whole, plus 1 sprig, finely chopped
  • 6 mint leaves plus 12 more, for garnish
  • 1 clove garlic, crushed
  • 1 tablespoon white wine vinegar
  • 1 (16-ounce) can tomatoes and their juice, crushed by hand
  • 3 fresh basil leaves, finely chopped
  • 8 large eggs

Directions

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Le Marche Cuisine in Vietnam | Il Brodetto Alla San Benedettese

Le Marche Cuisine in Vietnam | Il Brodetto Alla San Benedettese | Le Marche and Food | Scoop.it

The Brodetto alla Sambenedettese fish soup is without doubt the finest example of regional cuisine. This recipe is handed down from the old fishermen who, once out at sea with their boats, satisfied their hunger by preparing a fish soup with different types of fish depending on the catch. More commonly used to prepare the brodetto alla san benedettese are cuttlefish, squid, weever, horse mackerel, white skate, sea-hound, monkfish, scorpion fish, shrimp and mantis shrimp. Essential ingredients include white onions, red-green peppers, unripe green tomatoes and extra virgin olive oil. Before serving this dish, add slices of roasted, homemade bread to be soaked in the “brodetto”

Ingredients

  • 2.5 kg of mixed fish like Scorpion, Mackerel and Shrimps, see list below or use similar fish depending on your location and availability.
  • Monk fish tail
  • Mullet or red snapper
  • 300 g di Mantis Shrimps
  • 300 g di small Cuttlefish
  • 300 g di Mussels
  • 300 g di Clams
  • 5 green tomatoes
  • 1 red-green pepper
  • 1 white onion
  • 100 ml of white wine vinegar
  • virgin olive oil
  • sea salt
  • Fresh ground black pepper
  • Chilies
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

A Tasty Kettle of Fish: Le Marche Seafood Brodetto

A Tasty Kettle of Fish: Le Marche Seafood Brodetto | Le Marche and Food | Scoop.it

My paternal grandfather grew up on Italy’s Adriatic coast in the small village of Senigallia in Le Marche.  I remember little of my grandfather as he passed away when I was only six years of age but I do have a few vivid memories – the smell of the cigars he smoked, the smell of concrete on his clothing and his fondness for long drives in the country.  On Sunday afternoons, my two cousins, my brother and I would pile in the back seat of his old station wagon with the little Madonna hanging from the rearview mirror. Before we went anywhere, we had to say a little prayer to keep us safe and then off we would go – hours spent driving in the countryside where he would bring carrots for us to feed any horses we might encounter or to sail the little boats he made for us from sheets of newspaper or to stop and pick dandelion greens at water’s edge.   In the back of his home, he built a beautiful pergola atop which grew grapevines he had brought from Italy. As kids, we always fought over the corner that had one magical vine of white grapes mingled with the red ones.  Many a summer’s eve was spent around the table outside with family and friends. [...]

Mariano Pallottini's insight:

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced plus one clove for the bread
  • 1 small or ½ large fennel bulb, cored and finely chopped, fronds reserved
  • Pinch of crushed red pepper
  • ½ pound calamari, cleaned; bodies cut into ½ inch rings; tentacles cut in half
  • 1½ cups dry white wine, divided
  • 1 (28-ounce can) chopped tomatoes with their juices
  • 1 cup bottled clam juice
  • Salt and freshly ground black pepper
  • About 15 littleneck clams, rinsed and scrubbed
  • ¾ pound large shrimp, shelled and deveined
  • ½ pound scallops, halved horizontally
  • Crusty Italian bread cut into thick slices

Directions:

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Terre di Rossini e Raffaello | Food & Wine from Marche Region in UK

Terre di Rossini e Raffaello | Food & Wine from Marche Region in UK | Le Marche and Food | Scoop.it

It was great to return to the fabulous .IT All About Design yesterday evening for an event featuring some of the best food and wine companies from the Marche region of Italy. I’ve been back to the .IT wine bar a few times since my first visit and love it there: always a great atmosphere, wonderful food from manager Silvano and his team and, of course, excellent Italian wine. The event was held in the design showroom which houses some of the most exciting Italian furniture and interior design around. [...]

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Campofilone: Traditional Maccheroncini with Meat Ragù

Campofilone: Traditional Maccheroncini with Meat Ragù | Le Marche and Food | Scoop.it

Campofilone is a small agricultural town overlooking the Adriatic Sea, in Le Marche region of Central Italy. It is also the birthplace of the first egg pasta; la Campofilone Maccheroncini. For over one hundred years, La Campofilone company has used only simple natural ingredients like eggs from free-range hens fed exclusively with non-GMO cereals and non-genetically-modified, high protein durum wheat grown exclusively in the region. The result is light, delicious, high protein authentic pasta which rivals most homemade egg pastas. [...]

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Le Marche Food in June: Porto Recanati and the Settimana del Brodetto

Le Marche Food in June: Porto Recanati and the Settimana del Brodetto | Le Marche and Food | Scoop.it

From the 14 to the 21 of June, Porto Recanati will organize the 15th edition of its 'Settimana del Brodetto' the fish soup Le Marche style Week. The initiative involves 25 of the town's restaurants and trattorie and each serves up its own version along with a typical local meal. The Price is 20 euro drink excluded.
For centuries Brodetto was the dish of the fisherman to use up the fish not wanted by their customers.
There are many ways of preparing this dish according to which seaside town one hails from, great arguments are to be heard as to which is the best method with tomato or not, with saffron or without, with vinegar or without and so it goes on.
The Brodetto version of Porto Recanati provides the absence of tomato and the adding of the wild saffron of the Conero that gives the dish a yellowish color (occhiu de Gallu).

Here the List of the restaurants associated with the Settimana del Brodetto in Porto Recanti:

ACAPULCO - Viale I Maggio
ACROPOLI - Lung. Scarfiotti
BEBO'S - Lung. Scarfiotti
CHALET MAURO - Via delle Nazioni
CHALET MILLE LIRE - Lung. Lepanto
DA GIACOMO - Corso Matteotti, 19
DARIO - Via scossicci, 9
DA MONIKA - Via Vespucci, 2
DA FIORE - Lung. Lepanto
GIANNINO - Viale Colombo, 23
KIRO KIRO - Lung. Scarfiotti
IL BRIGANTINO - Lung. Scarfiotti
IL MAGO DEL BRODETTO - Piazza Brancondi, 38
IL FARO - Largo Porto Giulio
LA SIRENA - Via Micca
LA STAZIONE - Lung. Scarfiotti
L'ARAGOSTA - Via Scossicci
LE VOCI DEL MARE - Via Scossicci, 8
LIVING - Viale Europa, 4
MES AMIS - Piazza del Borgo. 6/C
MIRACONERO - Via Scossicci
MONDIAL - Viale Europa, 2
SWEET FOLLIES - Piazzale Europa, 2
TRATTORIA ZETA - Via Mazzini, 19
ZIA EMILIA - Via Scossicci, 5

more...
No comment yet.