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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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.

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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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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 :)
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Lasagne agli asparagi - Asparagus Lasagna recipe

Lasagne agli asparagi - Asparagus Lasagna recipe | Le Marche and Food | Scoop.it

A good dish of lasagna is one of the most satisfying meals I can imagine. Vegetarian lasagne; if not exactly dietetic, they are lighter than meat-based lasagne and yet totally satisfying. 

Ingredients
  • One batch of fresh egg pasta, made with 4 eggs, cut into large squares and parboiled
  • One batch of béchamel sauce, made with 1 liter/1 quart of milk
  • 2 bunches of asparagus
  • Grated Parmesan cheese
  • Butter


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Fettuccine with Asparagus, Artichokes, and Ramps

Fettuccine with Asparagus, Artichokes, and Ramps | Le Marche and Food | Scoop.it

La Primavera is Italian for the Spring and today’s pasta features 3 vegetables that are synonymous with Spring: asparagus, artichokes, and ramps. Although ramps are no longer in season here, my Friends to the North may still be able to find them. If not, feel free to substitute a few Spring onions, thinly sliced, reserving the green ends for garnish. There’s still plenty of asparagus available at the market and, as you may recall from last week, I’ve a nice stash of artichokes in the deep freeze. So, with these ingredients, this pasta will just about prepare itself. Now, as much as I enjoy a cream sauce, it would only mask rather than accent the delicate ramps. As a result, I prepared this pasta similar to Aglio e Olio, but with ramps used instead of garlic and with artichokes and asparagus added to the mix. As such, the dish is certainly simple enough to prepare but its success lies in the timing. Remember it is better to have the sauce ready and waiting for the pasta than the reverse. No one likes mushy pasta...

Read the full recipe

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