Le Marche and Food
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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.
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Artichokes: Ascoli Piceno Style!

Artichokes: Ascoli Piceno Style! | Le Marche and Food | Scoop.it
The namesake for this recipe, a mountain region of Ascoli Piceno is situated north of Rome. Artichokes have been enjoyed by farmers and nobles for centuries – well, millennia! This recipe is easy, unique and delicious. It preserves and highlights the...
Mariano Pallottini's insight:

Artichokes are simply delicious and people love to eat artichokes maybe without to know these amazing health benefits:

  1. BRAIN AND COGNITIVE BENEFITS
  2. CANCER PREVENTION
  3. ANTIOXIDANTS - PROTECTION AGAINST FREE RADICALS
  4. DIETARY FIBER
  5. CHOLESTEROL
  6. LIVER HEALTH
  7. FOLIC ACID
  8. BLOOD PRESSURE
  9. BONE HEALTH
  10. METABOLIC FUNCTION
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Caro Blackwell's curator insight, February 10, 2016 2:33 AM
this sounds like a great recipe to try.
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Carciofi Ripieni (Stuffed Artichokes) Recipe

Carciofi Ripieni (Stuffed Artichokes) Recipe | Le Marche and Food | Scoop.it

It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered leaves make it a perfect receptacle for all sort of savories. No wonder there are almost endless variety of stuffed artichoke recipes.
Here is the way that Angelina made her stuffed artichokes: as always, her recipe was as straightforward as they come, with a simply stuffing of bread crumbs, garlic, grated cheese and parsley, bound with a bit of egg. The artichoke is boiled, stuffed and then baked until golden brown on top. It's a technique that really lets the flavor of the artichoke itself shine through.
Ingredients (to serve 4 as a antipasto or vegetarian secondo)

  • 4 large globe artichokes 1 lemon Salt

For the stuffing:

  • 100g (4 oz.) bread crumbs (or crumbed crustless bread) 
  • 50g (2 oz.) grated cheese (parmesan and/or pecorino) 
  • 1 small clove of garlic, finely minced 
  • A few stalks of fresh parsley, finely minced 
  • 1 egg 
  • Salt and pepper, to taste Artichoke stems, peeled and finely chopped (optional)

For the baking:

  • Water or white wine 
  • Olive oil, q.b. 
  • Salt and pepper

Click for directions

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How to Make Artichoke Hearts Preserved in Olive Oil - Carciofini sott'Olio

How to Make Artichoke Hearts Preserved in Olive Oil  - Carciofini sott'Olio | Le Marche and Food | Scoop.it
A guide to cleaning, preparing and canning artichokes in Olive Oil, the Italian Farmer Way.


Carciofini Sott’Olio (Baby Artichokes Preserved in Olive Oil)
(makes about 3 0.5qt/1 pint/500ml jars)

  • 100 baby artichokes (about 1kg)
  • (Choose small, purple artichokes, or ask your local farmer/grocery which variety is best for canning)
  • 1/2 liter (17 fl. Oz.) White wine vinegar
  • 1/2 liter White wine
  • 1 heaping tbsp Salt
  • 2 Lemons
  • About 1/2 liter (17 fl. Oz.) Olive oil, plus more*
  • A bunch of parsley
  • 4-5 Garlic cloves
  • Dried chilli, to taste
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Italy Food Roots's curator insight, April 29, 2014 5:49 PM

Tis the season for artichokes, so here's a recipe for preserving artichokes in olive oil

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Risotto Primavera - Springtime Risotto: lovely seasonal vegetables in a dish

Risotto Primavera - Springtime Risotto: lovely seasonal vegetables in a dish | Le Marche and Food | Scoop.it

Well, Spring is finally here! All those lovely seasonal vegetables that are just beginning to arrive in the markets, the kind that Italians call primizie—asparagus, baby artichokes, fresh peas in their pods—are beginning to make their appearance in the local markets. There are so many ways to enjoy these vegetables, but one of the loveliest is to mix them all up in a risotto called, appropriately enough, risotto primavera, or Springtime Risotto.

The choice of vegetables is up to you. Use what you find most appealing in the market, but I'd say that asparagus (just the tips) and peas are pretty much a must...

Ingredients (serves 4-6)

For the flavor base:
1 medium onion or 1 shallot, chopped
1 stalk of celery, chopped
500-750g (1 to 1-1/2 lbs) mixed Spring vegetables, trimmed and cut into bite-sized pieces (see Notes)
A large dab of butter (or a mixture of butter and oil)
Salt and pepper

300g (10 oz) rice for risotto (see Notes)
A splash of white wine
1 liter (1 qt) of broth (or more if needed), preferably homemade chicken, veal or vegetable broth

For the mantecatura:
A handful of fresh parsley and/or basil, finely chopped
100g (3-4 oz) grated Parmesan cheese

Click the photo for directions

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M.Odile V.'s comment, March 22, 2012 8:02 AM
thanks for follow :)