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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Cozze e Finocchi al vino bianco | Mussels and Fennel Cooked in White Wine

Cozze e Finocchi al vino bianco | Mussels and Fennel Cooked in White Wine | Le Marche and Food | Scoop.it

Mussels are simple to steam in a flavorful broth and enjoy with a few vegetables and a crusty loaf of bread to soak it all up.

Ingredients

  • 1.5 lbs. mussels
  • ⅓ cup flour
  • 2 Tbsp. oil
  • 1 small fennel bulb, thinly sliced
  • 3 cloves garlic
  • 1 can crushed tomatoes, drained (the regular size – 16 oz I think?)
  • 1 cup dry white wine
  • 3 Tbsp. roughly chopped parsley
  • 1 tsp. kosher salt
  • 1 Tbsp. lemon juice
  • ¼ tsp. red pepper flakes
  • Additional salt, freshly ground black pepper and more parsley for topping
  • Bread for dipping

Directions

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Cozze gratinate - Gratinéed Mussels recipe

Cozze gratinate - Gratinéed Mussels recipe | Le Marche and Food | Scoop.it

Seafood tends to be expensive, but, for some reason, mussels remain very affordable. Plus, they’re delicious and very quick to make. In this recipe, steamed mussels are partially shelled and topped with seasoned breadcrumbs before being run under the broiler. It makes for an awesome light antipasto.

Ingredients - Serves 4-6 as an antipasto

  • 1 bag of mussels 
  • White wine

For the topping:

  • 150-200g (1-1/2 to 2 cups) breadcrumbs
  • 1 or 2 garlic cloves, finely chopped
  • A few sprigs of parsley, chopped
  • Olive oil
  • The liquor from steaming the mussels
  • Salt and pepper
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Cheap and Tasty: Sautè di cozze (Steamed Mussels) Angelina Style

Cheap and Tasty: Sautè di cozze (Steamed Mussels) Angelina Style | Le Marche and Food | Scoop.it

They are, in fact, an Italian version of that near universal dish: steamed mussels.

I like the conviviality of this dish—serve your large pot of mussels in the center of the table and let each diner serve themselves a nice portion of mussels and liquor. You can eat it by grabbing a mussel shell gingerly with your left hand while removing the mussel with a fork or a spoon. (I prefer a spoon, because you can immerse the mussel in some of the sauce before you eat it for maximum flavor.) Make sure to have an extra bowl at table for discarded shells.

Ingredients (serves 4 as a secondo, 6 as an antipasto)

To pre-cook the mussels:
1 bag of mussels
A splash of white wine (say about 1/2 cup)

For the soffritto and final cooking:
2-3 cloves of garlic, chopped
1-2 peperoncini, chopped and seeds removed(or a dash of red pepper flakes)
A handful of fresh parsley, chopped
Olive oil
Salt, q.b.

 

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Impepata di Cozze - Peppered Mussels

Impepata di Cozze - Peppered Mussels | Le Marche and Food | Scoop.it

It's hard to think of an easier way to prepare mussels than this one.

Ingredients

Serves 4-6 as a light antipasto

  • One 1 kilo (2 lb) bag of mussels (cleaned and trimmed, see Notes)
  • White wine

For the dressing:

  • Olive oil
  • White wine vinegar (or freshly squeezed lemon juice)
  • A few sprigs of parsley, finely chopped
  • 1-2 cloves of garlic, finely minced
  • Salt and pepper
  • A pinch of red pepper flakes

 

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Cozze Ripiene - Stuffed Mussels in Tomato Sauce

Cozze Ripiene - Stuffed Mussels in Tomato Sauce | Le Marche and Food | Scoop.it

With a few humble ingredients and a little bit of extra preparation, you can have a hearty and beautiful meal that can cover both first and second courses. With cozze ripiene, the mussels are steamed open, and the liquid is reserved to add to a rich tomato sauce. The opened mussels are stuffed with breadcrumbs and Pecorino cheese, closed with kitchen string and cooked in the tomato sauce. Sandwiched in their shells with the breadcrumb mixture, the mussels can be served separately, while the tomato sauce -- infused with the flavor of the mussels -- is served with pasta as the first course, or perhaps even the next day. 

Stuffed Mussels (Cozze Ripiene)Serves 4

  • 2 pounds (1 kilogram) live mussels in their shells, cleaned of their beards and any exterior grit
  • 2 to 3 tablespoons olive oil
  • 2 cloves garlic
  • One 14-ounce (400 grams) can of tomatoes (chopped or peeled)
  • 1 bunch parsley
  • About 2 cups (200 grams) breadcrumbs
  • 3 1/2 ounces (100 grams) stale bread, soaked in a little milk until soft
  • 3 1/2 ounces (100 grams) Pecorino cheese, grated
  • 2 eggs
  • Salt and pepper
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