Le Marche and Food
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Old is Gold in Le Marche: The TACCU'

Old is Gold in Le Marche: The TACCU' | Le Marche and Food | Scoop.it

Fresh hand made pasta without eggs dressed with bacon lard, onion and tomato. Before to eat don't forget the king of Le Marche pasta ingredients: grated pecorino cheese.

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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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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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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, 8:27 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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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. [...]

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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 [...]

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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

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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
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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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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.” [...]

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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:

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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! [...]

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