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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 

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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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Italian Food's Growing Popularity in the U.S.

Italian Food's Growing Popularity in the U.S. | Le Marche and Food | Scoop.it

The surge in Italian food imports is due to the fact that Americans have become more health conscious and have realized that Italian products are not only good, but also very healthy.

"The increase is due to the fact that consumers have gained some sort of educational food knowledge for them to fall in love with Italian products," said Lucio Caputo, president of the Italian Wine and Food Institute of New York City.

In addition, genuiness and freshness have become the significant keys for consumers. This has helped the imports of particular products a lot, and Italian food commands the market share with more than 50 percent, in areas such as oil, cheese, and pasta.

In fact, pasta (with 30.2 percent in the sector) is the leading import, along with the olive oil (with 50.2 percent of the market) and with cheese that reached the 26.7 percent. During the fiscal years 1998-2007, according to the Department of Commerce, Italy and France were the two top cheese sources for the U.S.

"Americans want Italian pasta, especially those that have different colors," said John Blount, owner of Italian Harvest located in San Francisco, who has been importing Italian food since 2000. "They also love white pasta that has different shapes because they find them to be more amusing." [...]

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Le Marche Food in Canada | La Pentola Continues Its Famiglia Supper Series With 10 Course Marche Feast

Le Marche Food in Canada | La Pentola Continues Its Famiglia Supper Series With 10 Course Marche Feast | Le Marche and Food | Scoop.it

Vancouver, BC | La Pentola’s Famiglia Supper Series continues this April as we take a trip to the region of Marche, Italy. Join us Sunday, April 27 at 6pm to dine family style at a communal table with your neighbours and friends. For this 10+ course Italian feast Chef Lucais will feature classic dishes including Olives Ascolane and Vincisgrassi as well as coastal Marche inspired fish, seafood, meat, and farm fresh vegetable dishes. We encourage you to reserve as seating is limited. The cost is $55 per person for 10+ courses. Learn more about the restaurant after the jump…

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Easter lunch at nonna Lella's

Easter lunch at nonna Lella's | Le Marche and Food | Scoop.it

Basically, nonna Lella served us our traditional Easter food: Crescia di Pasqua (Easter pizza), green lasagne, pasticciata, tiramisù and other local dishes. The same menu nonna Lella‘s grandmother used to cook at Easter time, and the same menu my grandmother used to cook when I was a child.

I’ve changed since then, I’ve grown older (!) and have a daughter of my own now, and yet – when Easter comes – I know that despite of all changes, Crescia di Pasqua will still be there, telling us all Springtime has come again.

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Flavours Italian Easter menu: Crescia – Torta di Pasqua recipe

Flavours Italian Easter menu: Crescia – Torta di Pasqua recipe | Le Marche and Food | Scoop.it
If you’ve ever travelled to Italy, you have most probably tried (or even cooked if you were on a cooking holiday) a torta. For those who don’t know however, torta is a pie or tart and it can be both savory or sweet. Today’s recipe is a savory torta which is ideal for your Easter menu as it is a favourite traditional dish during the season. 
Crescia (or Torta di Pasqua) is a famous typical Easter food that originates from Umbria and Marche regions. The taste is delicious. The following recipe is a classic one, but you must know that many other variants of Crescia exist: someone may want to add many different types of cheese, someone else might use butter instead of extra virgin olive oil, etc.
Ingredients 
  • Flour 500 grams
  • Parmesan  cheese 150 gr 
  • Extra virgin olive oil 150 gr 
  • Warm milk 150 ml 
  • Eggs 5 
  • Malt 1 spun 
  • Salt 10 gr 
  • Black Pepper 
  • Fresh Pecorino cheese 100 gr 
  • Brewer’s yeast 7 gr 

Mariano Pallottini's insight:

Remember… if you are in Marche region, ask for Crescia, whereas if you go to Umbria, ask for Torta di Pasqua! Basically the same thing but known in two different ways.

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Make An Abruzzi Inspired Dinner

Make An Abruzzi Inspired Dinner | Le Marche and Food | Scoop.it

Abruzzi is located in the mountains along the Adriatic region of Italy and the cuisine is known for simple but hearty meals. A typical meal prepared in Abruzzi will feature diavolicchio, a combination of olive oil, tomatoes and chili peppers. Chili peppers are used often to spice up recipes, typical for much of Southern Italy. Rosemary, garlic and wine are also used extensively in Abruzzi cooking. Despite being more expensive per gram than truffles or caviar, saffron is used in many recipes and most of Italy’s saffron is produced in Abruzzi. [...]

Read more, much more clicking on the photo

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Le Marche Chef Angeletti at the Hotel Xenia, Kensington, London

Le Marche Chef Angeletti at the Hotel Xenia, Kensington, London | Le Marche and Food | Scoop.it

Hotel Xenia’s general manager  Giacomo Battafarno: << We’ve just had a new chef join us named Andrea Angeletti who will help us drive forward our food and beverage offering. Angeletti is a Michelin star chef and joins us from the Marche region in Italy to roll out a new menu. It will focus on the quality of the products we bring into the hotel; we want it to be seasonal and fresh too. He will also invite other chefs from other countries to come over and develop special menus or events>>. [...]

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A ‘tender’ oil | Italian Food Excellence

A ‘tender’ oil | Italian Food Excellence | Le Marche and Food | Scoop.it

L’Olio Tenero®, a single variety extra virgin olive oil produced in limited quantities since the time of ancient Rome, was brought back to life in 2013 thanks to Giuliano Tosti’s desire and passion. In ancient times, this oil was researched both for its quality and delicacy, and chosen as valuable food and medical remedy for many ailments. It is exclusively obtained from the pressing of the ‘Ascolana Tenera’  olive, widespread in the provinces of Ascoli, Fermo, and Teramo, at no more than 500 metres above sea level. It is a unique expression of the area of Piceno, in a growing land which spreads on more than 90 municipalities, at the boundary between Marche and Abruzzo. [...]

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Crescia: The Easter Bread From Le Marche, Italy in Canada

Crescia: The Easter Bread From Le Marche, Italy in Canada | Le Marche and Food | Scoop.it

My Family came to Canada in 1913 from the town of Pesaro in the Province of Le Marche, Italy. Over the years, traditions were lost or no longer practiced as my ancestors blended more into the Canadian fabric. But, Crescia has always survive the test of time and it has now been alive and well for 4 generations in our Canadian family. I’m sure it’s not the same as the one my great-grandmother (Bisnonna Laura) made, but I hope it’s a close second.

Crescia is a vastly different bread, depending on the region of its origins. It can be as thin as focaccia or as high as the crescia that originated in Pesaro. The later is the one that my Family has made for generations, though it was denser and did not rise as high as the one that I make. But, it is similar in its signature ingredients of eggs, black pepper and cheese.[...]

Mariano Pallottini's insight:

Miracolo Gastronomico: la tradizione della Crescia di Pasqua si è perpetuata anche nei nipoti di immigrati Marchigiani in Canada e, come ci insegnano i linguisti, probabilmente anche le ricette come il dialetto si conservano in originale senza contaminazioni esotiche o etero-regionali, integre salvo per la reperibilità degli ingredienti. 

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Celebritize You's curator insight, April 10, 12:21 PM

Anything from Italy is delicious to me!

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Easter Cheese Crescia Recipe

Easter Cheese Crescia Recipe | Le Marche and Food | Scoop.it

As a child, waking up on Easter Sunday felt almost like the resurrection that is celebrated that very day: It meant a joyful lunch after Mass, all while bathed in the newly found sunlight of May.
My grandfather -- who always worked as hard as his arms would allow him and never thought one should fit comfortably in a pair of farmer's shoes --- wore cologne and combed his hair back with grease. He smoked with an Alain Delon-esque allure as he waited for my grandma to put on her best coat and go to Mass.
The previous day, she would put freshly laid eggs into a basket and bring them to the priest, so that he could impart his blessing upon them. Then she would make Crescia, which she and my grandfather would eat with hard-boiled eggs and cold cuts as a pre-Mass breakfast. They would then drive off on their old, cream-colored Fiat 600. After 40 days of Lent, celebration was in order; the richness of the Crescia summed up their feeling of post-Lent satisfaction in a most outstanding fashion.
I collected this recipe from scraps found in my grandma's old notebook, which had been buried in a closet for several years.

Ingredients

  • 3.5 ounces Sourdough starter, or leftover bread or pizza dough
  • 4 cups Bread Flour (17.6 oz)
  • 5 Eggs
  • 1/2 cup Flavorful olive oil
  • 1.7 ounces Lard (substitute with a bit more oil if not using)
  • 3.5 ounces Mix of grated Pecorino and Parmesan cheeses
  • 1 tablespoon Salt
  • 1 tablespoon Pepper


Directions

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Typical Le Marche Easter Cake | Crescia al Formaggio and Molding

Typical Le Marche Easter Cake | Crescia al Formaggio and Molding | Le Marche and Food | Scoop.it

Crescia al Formaggio - Adapted from The Italian Baker

  • 2 cups sourdough starter
  • 4 large room temperature eggs
  • 3 egg yolks
  • 5 TB lukewarm water
  • 1 TB sugar
  • 1 stick softened butter
  • 4 TB olive oil
  • 1 tsp salt
  • 2 cups freshly grated Parmesan cheese
  • 1 cup Pecorino Romano cheese, freshly grated
  • 4 cups flour
  • 1 egg white, beaten
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Edible Wild Herbs Recipes | Borage Fritters - Borragine Fritta

Edible Wild Herbs Recipes | Borage Fritters - Borragine Fritta | Le Marche and Food | Scoop.it

It’s that time of year … borage shows up at markets with its intensely blue, five-petal flowers, which is why this herb is also known as “starflower”. Nature can be such a ham with excess on occasion but it cannot be denied that she knows a trick or two about seduction. Borage looks so … so … “fresh” and “vivid” and come-hither, reminding us that Spring is all about promise and potential, renewal and re-jewel. Borage is very Alice in Wonderland … Eat Me.[...]
Once trimmed, the borage needs proper cleaning, I was able to wash and rinse them in the kitchen sink.
When the water came to the boil, I added some salt and gently slid the borage leaves into the pot. The idea is to wilt the borage, so only a few minutes of simmering will suffice. Drain the borage and allow to cool. Shape the borage into little patties ... [...]

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What To Do In Le Marche in every season

What To Do In Le Marche in every season | Le Marche and Food | Scoop.it

WINE - The wines of Le Marche are increasingly popular and their quality has reached outstanding levels. Currently there are 15 DOC and 6 DOCG wines in the region, some from grapes that are only grown in very small areas.
TRUFFLES AND FORAGING - Eating foraged foods is very popular in Le Marche countryside and it’s not strange seeing whole families in the fields with bags and baskets collecting seasonal wild herbs, berries, mashrooms and edible flowers. The king of wild foods is the truffle, which grows all year round in the area around Acqualagna.
EATING OUT AND FOOD SHOPPING - Local farmers produce great ingredients and the whole area is full of excellent shops and restaurants that sell and serve this produce.
TOURS - In October you can experience truffle hunting with a truffle hunter and his dog,
Visits to very special producers: Saffron Farm, Salami Factory,
Some good wineries offer wine tastings
COURSES - Cooking classes. Learn how to cook fresh seasonal ingredients like a real Italian

TRY A LE MARCHE EXPERIENCE: VALLE NUOVA
Using organic produce (cereals, meats, eggs and poultry, heirloom fruit and vegetables, wild herbs and berries that we forage in the farm) white truffles from our woods and products from organic farms, the farm stay VALLENUOVA prepares jams and juices, sweet and savoury preserves, bread, cakes and desserts, liqueurs, salamis and gorgeous dinners. http://vallenuova.it/ 

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Italian Vegetable Stew Crockpot Recipe

Italian Vegetable Stew Crockpot Recipe | Le Marche and Food | Scoop.it

Here is another one of those big pots of stew bursting with amazing flavor! Guess what you can adapt this to any way your family likes when it comes to ingredients. This one is full of vegetables, fresh. Green beans, carrots, peppers, zucchini, potatoes. Of course you can add many other delicious vegetables along with just the few I named and I am going to list those suggestions below so continue to read on. Oh and of course for you meat lovers, there are suggestions for you too!

If you prefer a meat stew then add beef, chicken , lamb or pork

Ingredients

  • 1 - 28 ounce can of tomato sauce or use 2 pound of fresh plum tomatoes put through the food processor (of course mine are fresh ones here in this stew, leave out 3 tomatoes and chop into cubes)
  • 3 fresh cubed tomatoes if using canned sauce
  • 3 small zucchini cubed
  • 4 cubes and clean potatoes
  • 3 cups of fresh green beans
  • 1 cup fresh carrot slices
  • 1 sprig fresh rosemary
  • 2 or 3 stems of fresh parsley leaves
  • 1 fresh bay leaf
  • 1/2 cup red wine or white use water if you want
  • 1 1/2 cups water
  • 2 large cleaned and sliced bell peppers
  • 3 cloves minced garlic
  • 2 teaspoons garlic powder
  • oregano, salt, pepper to taste
  • olive oil
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Olive all'Ascolana - Fried stuffed olives Ascolana

Olive all'Ascolana - Fried stuffed olives Ascolana | Le Marche and Food | Scoop.it

Ingredients: 
Green Ascolane olives 
Filling: lean beef, lean pork, chicken, eggs, grated parmesan, carrots, celery, onion, dry white wine, salt, nutmeg, lemon zest, pepper, clove 
To fry: eggs, bread crumbs, white flour, extra-virgin olive oil

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Spaghetti all'Arrabbiata -

Spaghetti all'Arrabbiata - | Le Marche and Food | Scoop.it

Here I am, still in Italy and ready to share another simple and popular Italian dish (one more in my category dedicated to Italian Recipes).

Arrabbiata means “angry” in Italian, an adjective that describes the Italian temper rather well :). Well, at least a side of it.

The politically correct way to explain this dish is saying that “arrabbiata” term refers to the abundant addition of chilli to the sauce that thus becomes heated and piccante. The name comes from the fact that by eating this spicy dish you are likely to become red as a chilli pepper, just like when you are very angry. [...]

Ingredients

  • 1 small onion, finely chopped
  • 1 garlic clove, sliced and chopped
  • Chilli and parlsey to taste
  • 4 tablespoons extra-virgin olive oil
  • Salt to taste
  • 300 g fresh cherry tomatoes, halved
  • 180 g pasta (penne or spaghetti)

Directions

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Recipe Cuttlefish with steammed sweet peas

Recipe Cuttlefish with steammed sweet peas | Le Marche and Food | Scoop.it

Ingredients:

  • 1 Kg of cuttlefish (2 and one half pounds)
  • 400 g (2 cups) of sweet peas
  • 2 garlic cloves left in skin
  • 300 g(2 1/2 cups) tomato sauce or cut up small fresh tomatoes
  • olive oil
  • 1 small flat onions
  • half a glass of white wine
  • hot peppers
  • a stem of parsley leaves
  • salt 
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Braised Lamb Shanks

Braised Lamb Shanks | Le Marche and Food | Scoop.it
In a previous post, I've mentioned that when I was a boy, a young goat was the meat of choice for our Easter dinner. Goat, however, was to be replaced by Spring lamb but even its reign was cut shor...


Ingredients

  • 2 lamb shanks (See Notes)
  • 2 tbsp olive oil
  • 2 medium carrots, roughly chopped
  • leaves and stalks from the top of a celery heart, about 1 cup
  • 1 onion, sliced
  • 6 cloves of garlic, smashed, separated
  • 4 sprigs of rosemary
  • 1 bay leaf
  • 1 cup white wine (Mom used red wine)
  • 2 tbsp tomato paste
  • 3/4 cup sherry vinegar (Mom didn’t use any vinegar)
  • vegetable stock (See Notes) (Mom used her chicken stock)
  • salt & pepper to taste
  • lemon zest for garnish, optional (See Notes)


Directions

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Walter Guerra: From Le Marche the Italfoods founder in San Francisco

Walter Guerra: From Le Marche the Italfoods founder in San Francisco | Le Marche and Food | Scoop.it

ItalFoods is the primary Distributor and Importers of Italian Foods, Pasta, Olive oil, Tuna, Cake and cookie in San Francisco, Bay Area and California. In 1978, Walter Guerra recognized that the San Francisco Bay Area represented a ripe market for imported Italian specialty foods. Walter had emigrated from the Marche region of Italy only 15 years earlier. He had seen that large, growing Italian-American communities were influencing the tastes of their neighbors, and that interest in traditional Italian cuisine was spreading across the nation. [...]

Mariano Pallottini's insight:

The largest West Coast importer of Italian food with roots in Le Marche. A native of Urbania, Italy, in the province of Pesaro, Walter Joseph Guerra moved to San Francisco in 1963, shortly after turning 25 and falling in love with Georgette Paladini, a Bay Area resident vacationing in Italy to discover her ethnic roots. 

Italfoods growth is still a team effort, even with today’s 116,000 sq. ft. warehouse, several hundred suppliers, over 4,000 customers and over 70 dedicated employees 

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Olio Vitali: quality extra virgin olive oil in Le Marche

Olio Vitali: quality extra virgin olive oil in Le Marche | Le Marche and Food | Scoop.it

Olio Vitali is an high quality extra virgin olive oil produced by Vitali family from three generations, selecting the best types of olives of Piceno region!
Monocultivar SARGANO, FRANTOIO, ASCOLANA e CARBONCELLA are the principals oilve oil produced. And FRUTTATO - NONNO LUIGI selected by Grandfather Luigi thanks to his old experience. So he found the best mixing to have this particular taste. This Oil is absolutely genuine, with a gentle taste but fairly intense and long lasting aroma.
Has beneficial effects on the entire gastro-intestinal apparatus, it is useful for the prevention of cardiovascular disease, normalize blood pressure and has an antitumor function for the whole human organism.[...]

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Asparagus & Ricotta Chickpea Crespelle

Asparagus & Ricotta Chickpea Crespelle | Le Marche and Food | Scoop.it

Asparagus & Ricotta Crespelle (Serves 4, or makes 8 Crespelle)

For the Crespelle

  • 2 Eggs
  • 1/2 cup chickpea flour
  • 1 cup Goat’s milk*
  • 1/4 cup water
  • A pinch of salt
  • Oil or butter for the pan

For the Asparagus Ragù

  • 1 lb Asparagus spears (weight trimmed)
  • 1 Small-ish onion
  • A small carrot
  • A piece of celery stick (about 4 in.)
  • 3 Tbsp Olive oil
  • A half cup of white wine
  • A half cup of vegetable stock, plus more
  • Salt&Pepper

For the Ricotta filling

  • 10 Oz Creamy ricotta*
  • 1/4 cup grated Pecorino or hard seasoned goat cheese
  • A good grating of nutmeg
  • Salt&Pepper

To finish

  • More grated cheese
  • Finely chopped green onion or scallions
  • Extra virgin olive oil for drizzling
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La Cerca - Ricerca di tartufi e Produzione di Prodotti al Tartufo

La Cerca - Ricerca di tartufi e Produzione di Prodotti al Tartufo | Le Marche and Food | Scoop.it

Walking in a wood, listening to its sounds, smelling its fragrances: step by step, the scents of digged ground... and finally the discovery.
In the search (Cerca) for truffles people from Le Marche express all the passion for this rich and generous land, deserving our respect and protection. The high quality of truffle let you live a multisensory experience and the authentic feeling that binds us to the earth.

Mariano Pallottini's insight:

Truffles represent a really great business that increases a lot in recent years. Come in Le Marche to establish your business connections:



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Adventure Food: Trying Vincisgrassi from a recipe book

Adventure Food: Trying Vincisgrassi from a recipe book | Le Marche and Food | Scoop.it

often when someone posts a thread about something, it sticks in my head and i have to make it post haste. this week it was the lasagna thread. so, that happened. i used the recipe from my uncle's cookbook. i add fresh herbs.

Mariano Pallottini's insight:
With many photos in this post you can even try to prepare the best Le Marche speciality food
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Do You Know Where Your Pasta Comes From? by Tamara Griffiths

Do You Know Where Your Pasta Comes From? by Tamara Griffiths | Le Marche and Food | Scoop.it

Recently I returned to the bakery in the Sibillini mountains where they harvest their wheat by hand to buy some flour. None was for sale, so many people want to buy their flour they couldn't begin to meet the demand. When I asked a neighbour in a mountain village why people don't want supermarket flour he was astounded by my innocence. "Don't you realize the preservatives and insecticides they use to stabilize flour, sometimes for years? You wouldn't believe what some countries do to wheat."[...]

These practices exist partly because we demand them. In the developed world many people have the luxury of choice. Like some mountain people in Central Italy we could choose to eat only fresh food, in season, from local sources. This means wheat wouldn't be eaten for more than six months of the year. But it's good to eat diverse types of carbohydrates as early people living in the mountains here did. There were many types of grains and beans grown at different times of year, in diverse climate conditions. 'Bread' and delicious pasta can be made from chestnut flour (or almonds or chick pea flour) as people did in Roman times. Use whatever is fresh and in season. When my neighbor buys his flour from the artisan mill, the whole family of three generations spend one Sunday together using all the flour while it's fresh [...]

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Pasta and Beans - Pasta e Fagioli

Pasta and Beans - Pasta e Fagioli | Le Marche and Food | Scoop.it

Beans, fagioli, are grown throughout the Italian peninsula and Sicily, with most regions having their favorites. With such a good source of protein so readily available, beans form a substantial part of the traditional Italian diet and you’ll find them served in every way imaginable — raw, stewed, baked, steamed, you name it. As one might expect, each of Italy’s regions adds its own distinctive flair to the many basic recipes and that’s certainly true of today’s recipe.
Ingredients

  • 1 celery stalk
  • 1 small onion
  • 1 or 2 garlic cloves
  • about 1/4 c fresh parsley
  • 2 oz (57 g) guanciale (salt pork, pancetta, or non-smoked bacon may be substituted)
  • 3 tbsp olive oil
  • 4 plum tomatoes, peeled and chopped
  • 8 oz (230 g) dried Borlotti beans (See Notes)
  • rind from a chunk of Pecorino Romano cheese (Parmigiano Reggiano rind may be substituted)
  • 2 cups pasta (see Notes)
  • grated Pecorino Romano cheese (Parmigiano Reggiano may be substituted)
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Filled artichokes - Carciofi Ripieni

Filled artichokes - Carciofi Ripieni | Le Marche and Food | Scoop.it

Ingredients filled artichokes:

  • Artichokes
  • 1 lemon
  • bread crumbs
  • garlic leaves
  • a few mint leaves
  • parsley
  • olive oil and salt

Directions

The quantity of ingredients needed depends on the size and amount of artichokes necessary.

To begin cutting the artichokes first rub your fingers with lemon. Eliminate the outside leaves of the artichokes and then cut the sharp points off. Then put them in a bowl of lemon juice and let stand for 15 minutes.[...]

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