Le Marche and Food
140.3K views | +18 today
Follow
Le Marche and Food
Discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.
Your new post is loading...
Your new post is loading...
Scooped by Mariano Pallottini
Scoop.it!

Food from Marche by RAI for Expo 2015

Marche. Excellent products from both the land and the sea: from tender shrimp to Conero muscles and from the white truffles of Acqualagna to ascolana olives stuffed with meat or fish, one of the most popular of the ascolana-style fried dishes.

Mariano Pallottini's insight:

With this video you can discover Le Marche rich cuisine, great traditional and tasty food in between the coast and the mountain. A cuisine made by excellent products GMO-free, mostly organic or from sustainable techniques, supplied daily by skilled farmers, fishermen and harvesters

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

Fave alle acciughe - Fava beans with anchovies recipe

Fave alle acciughe - Fava beans with anchovies recipe | Le Marche and Food | Scoop.it

I found this recipe in a cookbook I bought in the Marche region of Italy, the region where my paternal grandfather grew up. Upon reading it, I thought the anchovies and garlic would overwhelm the delicate taste of the fava beans, but in fact, the combination really makes sense. The anchovies and garlic really bring out the fava’s essence—a very mild and sweet bean.

This recipe makes a side dish of 4 servings.

Ingredients 

  • 2 lbs fresh fava bean pods or 1 package shelled, frozen fava beans
  • 2 high quality anchovy fillets (from Italy or Spain)
  • 1 tbs. extra virgin olive oil
  • Salt and pepper
  • 2 garlic cloves, smashed with the flat side of a knife and peeled
  • 1 sprig of marjoram, stems removed
  • 1 tsp. white vinegar

Directions

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

Stuffed fried olives - olive all’ascolana

Stuffed fried olives are a local specialty in Italy's Marche region. Far from your average snack, these meaty gems are filled with a mixture of braised pork, chicken and vegetables. We've used pitted olives in this recipe, but if you feel like doing it for yourself, watch the video for tips. [...]

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

Tasty Pizza with Coppa (or Lonza), Arugola and Pickled Red Onions

Tasty Pizza with Coppa (or Lonza), Arugola and Pickled Red Onions | Le Marche and Food | Scoop.it

Quick pickled onions are like preserved lemons — they’re an easy way to add a bit of brightness to dishes, and they’re beautiful to boot
The coppa (a kind of dry-cured pork shoulder not unlike prosciutto) becomes a bit leathery when it cooks, like a jerky, while the crispness of the salad and tenderness of the pickles all ricochet off one another in a very layered way.
Ingredients

  • 1/2 cup water
  • 1/2 cup distilled white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon sea salt
  • 1 bay leaf, preferably fresh
  • 1 dried red chile
  • 1 red onion, thinly sliced
  • 1 ball pizza dough, thawed if frozen
  • 1 tablespoon extra-virgin olive oil
  • About 3 ounces fresh mozzarella cheese, torn into bite-sized pieces
  • 6 to 8 slices coppa, bresaola or prosciutto
  • A few handfuls of baby arugula

Directions

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

Big Sized Chitarra Pasta with Aromatic Herbs and Prosciutto - Chitarrone alle Erbe Aromatiche e Prosciutto

Big Sized Chitarra Pasta with Aromatic Herbs and Prosciutto - Chitarrone alle Erbe Aromatiche e Prosciutto | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 250 g of Garlic and Parsley Chitarrone
  • 150 g of cooked Prosciutto
  • some leaves of chives
  • a few sprigs of marjoram
  • 1 shallot
  • 3 tbsp grated Parmigiano Reggiano
  • 3 tbsp of cooking cream
  • 3 tbsp of extra virgin olive oil

Directions

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

A small Restaurant in California connected with Le Marche thanks to a great product

A small Restaurant in California connected with Le Marche thanks to a great product | Le Marche and Food | Scoop.it

Italian born Domenico Maurici, a chef with an international experience, born in Le Marche Italy, traveled to gorgeous Newport Beach, CA and decided to stay. He opened Il Farro in 1993, and realized a lifelong dream of owning his own restaurant where he could share the dishes of his home region with Californians!
Il Farro proposes authentic Italian dishes focused on taste and quality, accompanied by the freshest signature cocktails and wine. At il Farro people can enjoy a romantic walk on the beach, watching the sunset, followed by a delicious casual meal at the restaurant. Restaurant that named for the hearty and delicious whole grain, farro, used in many coastal Italian dishes. Domenico imports spelt directly from Le Marche Region, where it is farmed organically. A product low carb, low gluten, high in fiber and, best of all, tastes AMAZING! Navigate the internet site to discover more about this interesting project.

http://ilfarro.com 

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

Spaghetti with clams and peas - Spaghetti alle vongole e piselli

Spaghetti with clams and peas - Spaghetti alle vongole e piselli | Le Marche and Food | Scoop.it

Get your hands on clams and peas and treat yourself to a summery dish of pasta with a fresh spring mood: make spaghetti with clams and peas.

Ingredients

  • 1 kg of clams
  • 3 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • ½ glass of white wine
  • 150 g of fresh peas, shelled
  • 400 g of spaghetti

Directions

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

Spaghetti alla Chitarra with Prawns and Squid

Spaghetti alla Chitarra with Prawns and Squid | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 250 g of Spaghetti alla Chitarra Le Matassine Filotea
  • 300 g of squids
  • 400 g of prawns
  • 3 tablespoons of extra virgin olive oil
  • a teaspoon of chili powder
  • a clove of garlic
  • an half glass of white wine
  • 50 g of parsley
more...
Scooped by Mariano Pallottini
Scoop.it!

Fave and guanciale Recipe

Fave and guanciale Recipe | Le Marche and Food | Scoop.it

Fave and guanciale

Ingredients

  • 1 pound/ ½ kilo of shelled fresh fave beans
  • 100 grams/ 3 oz (about 1 cup chopped) guanciale
  • 1 tablespoon olive oil
  • 2 small onions, chopped (about 1 cup)
  • salt
  • pepper

Directions

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

Violet Artichokes Salad with Mint and Pecorino di Fossa

Violet Artichokes Salad with Mint and Pecorino di Fossa | Le Marche and Food | Scoop.it

Violet Artichokes with Mint and Pecorino di Fossa. 

Ingredients:

  • 6 purple artichokes
  • 2 lemons, juiced
  • 2 carrots, chopped
  • 1 celery stock, chopped
  • ½ shallot, diced
  • Black pepper
  • Salt
  • 2 tsp (10 ml) extra virgin olive oil
  • 2 tbsp (30 ml) butter
  • 2 garlic cloves, minced
  • ¼ cup (125 ml) Taggiasca olives (or Kalamata olives)
  • ½ cup (125 ml) sun dried tomatoes
  • ½ cup (125 ml) baby arugula or mache salad
  • 1 ½ oz (45 g) Pecorino di Fossa cheese shavings
  • 1 tbsp (15 ml) parsley

Directions

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

Stuffed Olives Ascolana Style Recipe - Olive all'Ascolana 1/2

Stuffed Olives Ascolana Style Recipe - Olive all'Ascolana 1/2 | Le Marche and Food | Scoop.it

Stuffed Olives Ascolana Style, or Olive all'Ascolana: These stuffed olives are from the Ascoli region, and if at all possible you should use olives of the Ascolana strain, which are large and flavorful. These stuffed olives are generally classified as an antipasto, but will also work well as a first course, or as part of a platter of mixed fried foods, and are an excellent finger food. [...]

Ingredients

  • A pound (400 g) of very large mild olives, packed in brine (Greek will work, and if you buy them pitted you won't have to do it yourself)
  • 4 ounces (100 g) fresh mild pork sausage 
  • 4 ounces (100 g) ground veal 
  • 1/2 cup meat broth (bouillon is fine)
  • 2 ounces (50 g) diced cured lard (buy this from a delicatessen, or use pancetta or prosciutto fat) 
  • 10 ounces (250 g) fine bread crumbs (this will be about 2 1/2 cups) 
  • 1/2 cup dry white wine 
  • 1 cup (50 g) freshly grated Parmigiano (see note) 
  • 2 eggs 
  • 2 tablespoons flour 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon minced parsley 
  • A pinch of freshly ground nutmeg
  • Oil for frying

Directions

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

Urbino Roast Style - Arrosto d’Urbino

Urbino Roast Style - Arrosto d’Urbino | Le Marche and Food | Scoop.it

Arrosto d’Urbino is a wonderful comfort food from Urbino that evokes mountain forests, crisp air and cold days. I love the combination of beef and eggs to create a robust taste that can be paired with a medium-body red wine.
Ingredients 

  • 1 lb skirt steak or braciole meat, pounded thin
  • 2 eggs
  • 2 tbsp chopped parsley
  • 2 tbsp milk
  • 1 tsp flour
  • 3 oz prosciutto, sliced thin
  • 3 oz mortadella, sliced thin
  • 4 tbsp grated pecorino
  • Salt and pepper to taste
  • Olive oil
  • 1 tbsp chopped rosemary
  • 1 cup chicken or beef broth
  • ½ cup white wine
  • 1 small onion, chopped
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Don't call it piadina! Tasting the crescia sfogliata of Urbino.

Don't call it piadina! Tasting the crescia sfogliata of Urbino. | Le Marche and Food | Scoop.it

It might seem similar to the most known piadina from Emilia Romagna, but actually it’s quite different.
To be honest, the history of the crescia is probably connected to the piadina, since it’s possible that both were created by the bizantine army, centuries ago.
But people from Le Marche – particularly Urbino – are very proud of their crescia, so you should never say that a crescia is “some kind of” piadina! [...]

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

Anne Robichaud at the Ascoli Piceno's Fritto Misto Festival

Anne Robichaud at the Ascoli Piceno's Fritto Misto Festival | Le Marche and Food | Scoop.it

Fried foods might not be prevalent in the Mediterranean diet, but they’re definitely present… fried cheeses, panzerotti (from Puglia) stuffed with mozzarella and tomatoes, fried codfish with fried artichokes, mixed fish fry, fried zucchini flowers – and even fried pizza! And how not to mention the Sicilian goodness: arancini (fried rice balls), cannoli (the cones are fried) and ricotta-filled zeppole [...]

Mariano Pallottini's insight:

http://www.frittomistoallitaliana.it/2015/ 

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

How to Make an Italian Pizza : The Simple, Step-by-Step Guide

How to Make an Italian Pizza : The Simple, Step-by-Step Guide | Le Marche and Food | Scoop.it

The best recipe for pizza is an Italian recipe! Here's what you need to know about Italian pizza and how to make it, especially how to make Italian pizza dough. 

Mariano Pallottini's insight:

Want to know how to make a real Italian pizza? The most important part is getting the Italian pizza dough right! More than just the base of the pizza, the dough is what gives the pizza its texture, holds together the flavors, and—if done right— can make you feel like you’ve been transported right back to Italy.

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

Olive ascolane, Ascoli's most famous food recipe

Olive ascolane, Ascoli's most famous food recipe | Le Marche and Food | Scoop.it

According to the official appellation regulations, the stuffing must be composed of a minimum of 40 percent and maximum of 70 percent beef and a minimum of 30 percent and maximum of 50 percent pork. 10 percent chicken or turkey is also allowed by the appellation. [...]

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

The Ciausculo, the spreadable salami from Visso, Le Marche

[Description from Wikipedia]

Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially in the Province of Macerata), although it is also widely used in nearby Umbria.

Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced with black pepper and garlic, and in some rare cases vicotto. The meat is finely ground, mixed with the spices and cure, stuffed into wide hog middles, and left for a 12- to 24-hour drying period. Once the surface has become tacky, the sausage is cold-smoked over juniper branches for two days, then hung to cure. Although it can be aged for a month or more, it is typically eaten after only a brief two weeks. The result is a very soft, moist sausage which can be spread on bread, in a manner similar to some pâtésCiauscolo gained Protected Geographical Indication status in 2009.

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

Almond, Pear and Olive Oil Cake by Silvia Colloca (with Le Marche roots)... yummy!

Almond, Pear and Olive Oil Cake by Silvia Colloca (with Le Marche roots)... yummy! | Le Marche and Food | Scoop.it

Embrace the cooler months with this incredibly moist almond and pear cake.

Ingredients

  • 3 small pears
  • 3 eggs
  • 1 cup of brown sugar (plus 2 tablespoons to sprinkle over the pears)
  • Cinnamon
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup of buttermilk
  • juice of 1 mandarine
  • 1 cup of almond flour (almond meal)
  • 1-1/2 cup of self-raising flour (gluten free flour will also work)
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Pistachio Lasagna Recipe

Pistachio Lasagna Recipe | Le Marche and Food | Scoop.it

Ingredients for 6 servings:

  • 350 g of lasagna sheets 
  • 500 g of provola 
  • 100 g of speck 
  • 500 ml of béchamel 
  • parmesan

Ingredients for the pistachio sauce:

  • 100 gr of crushed pistachio 
  • 1 clove of garlic 
  • parsley 
  • 25 gr of grated parmesan 
  • 100 ml of extra-virgin olive oil 
  • salt 
  • black pepper
more...
Scooped by Mariano Pallottini
Scoop.it!

30 Best Japanese Restaurants in Le Marche, Italy on TripAdvisor

30 Best Japanese Restaurants in Le Marche, Italy on TripAdvisor | Le Marche and Food | Scoop.it

Best Japanese Restaurants in Le Marche, Italy: find TripAdvisor traveler reviews of Marche Japanese restaurants and search by price, location, and more. [...]

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

Asparagus Frittata

Asparagus Frittata | Le Marche and Food | Scoop.it

Asparagus Frittata is maybe the most common way to cook this delicious vegetable.

Ingredients for 2 servings:

  • 4 eggs 
  • 200 g of asparagus 
  • 250 g of grana 
  • 1/2 onion 
  • salt 
  • pepper 
  • evo oil
Mariano Pallottini's insight:

Where to find wild asparagus in Le Marche
It tends to grow in rural areas where there is water. In Le Marche you have to consider small rivers, streams but the best you can do is looking around irrigation ditches in the countryside
Once you find one follow the stalk down until you find a pliable spot between where it is very supple and woody. Snap it at a 90 degree angle.

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

Walking fields in Le Marche picking herbs for dinner

Walking fields in Le Marche picking herbs for dinner | Le Marche and Food | Scoop.it

A day for feasting, a day for walking of a different kind. Walking around the gardens and fields of La Conca in Le Marche, Italy, picking most of the herbs and ingredients for the great dinner we were to enjoy. In the beautiful area of Smerillo. Oh my what a backdrop too. The sun beating down with the snow capped peaks of the Sibillini Mountains around us. [...]

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

Stuffed Olives Ascolana Style Recipe - Olive all'Ascolana 2/2

Stuffed Olives Ascolana Style Recipe - Olive all'Ascolana 2/2 | Le Marche and Food | Scoop.it

These meat-stuffed, breaded and fried olives are a typical specialty originating circa 1800 in Ascoli Piceno in the Marche region. Allegedly they were invented by the cooks of wealthy families as a way to utilize meat leftover from abundant feasts. Each olive is painstakingly cut away from its pit in a spiral shape, then reformed around the stuffing: a combination of several types of meat (usually veal or beef, pork, and chicken), sauteed with a soffritto, tewed in white wine, ground, and mixed with grated Parmigiano Reggiano cheese and a touch of nutmeg. [...]

Ingredients

  • 1 pound (~500 grams) drained & rinsed brine-cured green Ascolane olives
  • 3 tablespoons olive oil
  • 1/2 onion, finely diced
  • 1 stalk of celery, finely diced
  • 1 carrot, finely diced
  • 1/2 cup dry white wine
  • 14 ounces (400 grams) lean beef or veal, finely diced
  • 5 ounces (150 grams) lean pork, finely diced
  • 2 ounces (50 grams) chicken breast, finely diced
  • 1/2 teaspoon fine sea salt
  • 2 egg yolks, lightly beaten
  • 1 cup (50 g) freshly grated Parmigiano Reggiano
  • Freshly grated zest of 1/2 lemon
  • Pinch of freshly ground nutmeg
  • Pinch of freshly ground black pepper
  • 1 1/2 cups (180 g) all-purpose flour
  • 2 eggs, lightly beaten
  • 2 1/2 cups (10 ounces/250 g) fine bread crumbs
  • 2-3 cups (1/2 liter) frying oil (peanut or other high-smoke point oil)


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

How to make homemade ricotta

How to make homemade ricotta | Le Marche and Food | Scoop.it
This vinegar-based ricotta recipe is easy to make and ideal for adding to pasta and salads

I love ricotta and use it a lot in cooking – to fill ravioli or spoon over warm vegetables, for example. I started making it when I was experimenting with young curd cheeses. Although it is often referred to as a cheese, ricotta is actually a by-product of cheese making. The whey that is drained off from the cheese curds is reheated to make ricotta – hence the name, which translates as ‘recooked’. [...]

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

Arugula Salad with Figs, Buffalo Mozzarella, and Ham

Arugula Salad with Figs, Buffalo Mozzarella, and Ham | Le Marche and Food | Scoop.it
Fresh arugula, figs, salty parma ham, and creamy mozzarella are drizzled with honey for a flavorful salad staple.
more...