Le Marche and Food

No matter where you go you’ll always find coffee: italians can’t live without it. Whether you’re visiting a small town or a major city you’ll always find a bar around the corner. In Italy any time is good for “un buon caffè” and the favourite kind is without doubt the espresso: 25 ml of water that flows through 7 g of freshly grinded coffee in 25 seconds, at a pressure of 9 bars.

[Read the article to discover]

• "Un Caffè” is an espresso
• “Caffè Americano”
• “Caffè lungo”
• “Cappuccino"
• “Caffè macchiato”
• “Latte macchiato”
• “Marocchino"
• "Caffè shakerato"

Try this bean salad as a side with barbecue pork or grilled chicken.

6 servings
Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 cups onion, thinly sliced
• 1 teaspoon dried oregano
• 1/4 cup cider vinegar or red wine vinegar
• 2 — (15-ounce) cans kidney beans, rinsed and drained
• 1 teaspoon kosher salt
• 1 cup chopped flat-leaf parsley
• 1/4 cup green pimento-stuffed olives, sliced in half

Directions:
Heat olive oil in a large pot over medium heat. Add onion; sauté 5 minutes. Add oregano, vinegar and beans. Cook over low heat until beans are warm.
Remove from heat and stir in salt, parsley and olives. Serve warm or at room temperature.

The Bellini was first made in 1948 by Giuseppe Cipriani at Harry’s Bar in Venice. The name was derived after 15th century artist Giovanni Bellini and in Italy a traditional Bellini is made by macerating white peaches in white wine . Many recipes use champagne instead of white wine, but we favor the now accepted standard of Prosecco.  Enjoy a Bellini with a light snack or by itself to start a lovely meal.

Ingredients

• 1 oz. white peach puree
• 3 oz. chilled Prosecco

Process

Well, its finally happened - I have had the best meal of my life. Today we went to Restaurant Il Tiglio in the mountainous village of Montemonaco which is nestled in the stunningly breathtaking Sibillini National Park. The weather was glorious which made the 45 minute trip there wonderful.
We sat at 12h30 and finally had some coffee at 16h30 - what a wonderful way to spend your birthday - special friends, special food and of course exceptional wine! A cellar here to be marvelled catalogued as a old bible of wine
Here are some highlights of the 11 course degustation menu - well worth a visit when you are in Marche.

A marbled ciambellone – the classic Italian bundt cake – is the perfect start: traditional, homemade, reassuring. You can slice it thinly and spread it with a generous layer of homemade jam or rather, and this is my preferred option, cut it into thick slices and soak it in milk, hot, warm or cold, in a caffellatte or cappuccino, black or green tea. 

Ingredients

• 6 free range eggs
• 400 g of caster sugar
• 350 g all purpose flour
• 150 g of potato starch
• 16 g of baking powder
• Zest of 1 organic lemon
• 1 pinch of salt
• 250 ml of whole milk
• 2 tablespoons of unsweetened cocoa

Directions

[...] I will never forget the first time a true mozzarella in its production zone (Campania and southern Lazio). It was a revelation: a moist, soft but springy texture and a creamy taste with just a slightly tangy aftertaste (the sign of a true mozzarella di bufala, made with the milk of water buffalo). Sadly, real mozzarella does not travel well.
Mozzarella in carrozza, literally “mozzarella cheese in a carriage”, is one of the rustic glories of Neapolitan cuisine. It’s a kind of savory French toast, or a kind of grilled cheese sandwich, only fried.

Ingredients

• Bread, preferably slightly stale, crust removed, cut into evenly shaped sliced (see Notes)
• Mozzarella cheese, sliced
• A bowlful of milk
• A bowlful of flour
• A bowlful of beaten eggs, seasoned with salt and pepper
• Olive or vegetable oil
• Salt
• Lemon wedges (for garnish)

For the anchovy sauce (optional):

• A tin or jar of anchovy fillets
• A good pour of olive oil
• 1-2 garlic cloves, finely minced
• A few sprigs of parsley, finely chopped

[...]For making bread with a long rising time such as ciabatta, flour with a very high amount of gluten is used in Italy. This flour is called farina Manitoba, and is named after the province in Canada where this wheat is being produced. The high amount of gluten makes it ‘strong flour’, which means that the dough can rise better.[...]
For ciabatta the long rise is crucial to give it the characteristic airy texture and crispy crust.

ingredients

• 300 grams 00 flour
• 600 grams manitoba flour
• some semola di grano duro for dusting
• 650 ml water
• 15 grams fresh yeast
• 20 grams salt
• 10 grams sugar

Preparation

Focaccia with olives and onions - Focaccia coperta (Puglia)

Ingredients
For the pastry

• 400 g flour
• 25 g yeast
• 4 tbsp olive oil
• 1 tbsp salt
• 200 ml tepid water

For the filling

• 4 red onions
• Olive oil
• 100 g pitted black olives
• 1 tbsp sugar
• 3 tbsp balsamic vinegar

Directions

Italian croissants are the most typical pastry you can enjoy in a breakfast in a bar. Learn how to make them with a step by step explanation anf enjoy!

One of the very best seafood for grilling has got to be the octopus. It has incredible flavor, it is a pleasantly chewy but not tough - when properly prepared - and it crisps up beautifully under the grill’s intense heat. 

Ingredients - Serves 4-6 people

For the pre-cooking:

• 6 baby octopi
• 1 lemon, cut up
• A few sprigs of fresh parsley
• A couple of cloves of garlic
• Salt and pepper

For the marinade:

• Freshly squeezed juice of 2-3 lemons
• A good pour of olive oil
• A pinch of oregano
• Salt and pepper
• A pinch of red pepper flakes (optional)

Directions

[...] This recipe will work perfectly with either variety, with some differences in technique. In this Roman dish, the spinach is laced with raisins and pine nuts, a classic combination in Italian cooking. As for so many leafy vegetable dishes, you cook the spinach ripassati in padella (sautéed), only this time the fat is either lard (the traditional way) or butter (for modern palates). I really like cooking in lard, as it gives savor and contrast to the sweetness of the raisins. Garlic is optional—I usually prefer to leave it out.

Ingredients
Serves 4-6 people as a side dish

• 1 kg (2 lbs.) spinach (see Notes)
• 3-4 heaping spoonfuls of lard, or butter, or a combination of butter and olive oil
• 1-2 cloves of garlic, slightly crushed (optional)
• 75-100g (2-1/2 to 3 oz.) raisins, softened in hot water for a few minutes and drained well
• 75-100g (2-1/2 to 3 oz) pine nuts
• Salt and pepper

The most traditional cooking method consists in cooking the condiments first, then, after frying, to add some water and pasta. By stirring frequently and cooking with all the other ingredients, pasta releases its starch in the sauce thus making the condiment rather creamy.

Ingredients

• 250 gr whole spaghetti (half a package)
• 1 Tbsp olive ol
• 1/2 onion, finely chopped
• 2 Tbsp bread crumbs
• 2 clove garlic, minced
• 1 cup petite peas
• 1/2 cup broad beans
• 1/2 cup grated parmesan
• salt, pepper, parsley to taste

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. [...]

It’s very easy to make a Lemon Sorbet if you own an ice cream maker: simply mix the juice with a simple sugar syrup and let the ice cream maker do the rest. Lemon sorbet can be served as a palate cleanser, or be used for an Italian drink called sgroppino.

Ingredients

• 250 ml (1 cup) freshly squeezed lemon juice, about 5 lemons
• 275 grams (1 3/8 cup) sugar
• 275 ml (1 cup + 2 Tbsp) water

This recipe for stuffed olives was a dish I had requested my mother teach me as it is a specialty from my dad's home town of Ascoli Piceno in the Marche region of Italy. These stuffed olives are truly amazing and after tasting these you will never feel the same about olives again! I plan to make these a lot in the future as they are perfect at a dinner party and will always impress.
Olives are a gastronomical symbol of Ascoli Piceno in Italy.
In the 18th century the ingenious cooks from this small town in Marche had the idea to stuff and fry the big olives, and so came to light a new discovery. This labour intensive specialty used only the ‘Tenere Ascolane’ olives which have a flesh that is particularly soft and sweet and a small stone making it perfect for stuffing.

OLIVE ALL'ASCOLANA - OLIVES FROM ASCOLI
Serves six as a starter
Ingredients:

• Dried breadcrumbs
• 1 cup chicken or beef stock
• 100g pancetta, cut in tiny cubes
• 2 tbsp olive oil
• 100g pork steak, cubed
• 150g beef steak, cubed
• 50g chicken livers, cleaned
• 1 tbsp concentrated tomato paste
• 3 eggs
• 50g grated parmesan cheese
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and Pepper to taste
• 75 green olives
• Plain flour
• Olive oil for frying

Directions

This is a beautiful, if slightly unusual, flourless cake using whole kernel farro. The farro adds a wonderful chewiness and the ricotta a creaminess that can’t be beat. Serve this to your foodie friends with a small scoop of vanilla gelato and a cup of espresso and prepare for the accolades.
Italian Farro, Ricotta & Orange Cake
Ingredients

• 1 cup Farro
• 2 cups 2% Milk
• 1 strip Lemon Zest
• 1 Cardamom Pod (or 1/8 tsp ground Cardamom)
• 1 cup Granulated Sugar
• 2 tsp Vanilla Extract
• 1/4 tsp Salt
• 1 cup Ricotta Cheese
• 4 Eggs, divided
• zest of 1 Orange, divided
• 1/4 cup Golden Raisins
• 2 Tbsp Orange Liqueur

Directions

When we’re able to procure fresh favas (look for pods that are firm and fresh looking;) they are quickly sauteed with finely minced red onion, thyme, and very good extra virgin olive oil.

Sauteed Fava Beans

Serves: 2-4
Ingredients

• Boiling water
• Kosher salt and freshly ground black pepper
• 2 lbs fresh fava beans, in the pod (yields about 1½ to 2 cups shelled beans)
• 2 teaspoon extra virgin olive oil
• 3-4 sprigs of fresh thyme, remove leaves and rub together with hands to release flavor.
• ½ red onion (finely minced)