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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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. [...]

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Grilled Salted Cod - Baccala alla Griglia

Grilled Salted Cod - Baccala alla Griglia | Le Marche and Food | Scoop.it

[...] For centuries, cod was caught, cleaned, and dried primarily in Scandinavia before distribution across Europe. If the cod is salted and then air-dried, it’s called salted cod, baccala in Italy. If the cod is hung and air-dried, it is called stock fish, stoccafisso in Italy. (In Italy, all stoccafisso is cod but that’s not necessarily the case elsewhere.) Before either form of cod can be prepared, each must be re-hydrated and, if necessary, rinsed free of salt. To do so, place the cod in a flat baking dish, deep enough to hold enough water to completely submerge the entire fish. Keep the cod in the water for at least 12 hours but no more than 2 days. Replace the water 3 timesdaily. You can speed up the process a bit by letting a slow, steady stream of water flow into the dish but not on to the cod or you might damage the fillet. You’ll know the fish is ready by the way it looks, feels, and smells.

    1. Once the cod is ready, remove it from the water and place it on (paper) towels while you make the marinade. You do not want to allow the cod to completely dry out but do remove the surface moisture. 
    2. In a small mixing bowl, add about 1/3 cup Panko bread crumbs; 3 tbsp chopped fresh parsley; 1 tbsp chopped fresh rosemary; 1 or 2 cloves of garlic (grated or diced); 1/2 cup extra virgin olive oil; and pepper to taste. (Salt should not be needed and ingredient amounts may vary depending upon the size of the fillet.) 
    3. Return the cod to the now-dry baking dish and cover with the marinade, coating it evenly on all sides. This is not a “true” breading, so, there’s no need to completely cover the fish. Use plastic wrap to cover the dish and set aside for a couple of hours. It may be necessary to refrigerate the cod, depending upon your kitchen’s temperature.
    4. Pre-heat the grill when you’re ready to cook your cod. Clean the grilling basket and oil it liberally just prior to placing the cod in its center. Once secured, lay the basket on the grill and sprinkle a bit of olive oil over the fillet’s top side and close the grill’s lid. Lower the heat to med-high. Depending upon your grill’s temperature, how the basket rests on the grill plates, and the thickness of the fillet(s), baccala will take from 8 to 11 minutes per side. Be sure to check it midway through the cooking of each side and be prepared to adjust cooking times, as required. Once you’ve flipped the basket over, sprinkle the fish’s “new” top side with the juice of a half-lemon. Continue grilling until done.

          When cooked properly, cod will easily flake. Keep this is mind as you carefully remove the cod from the grilling basket. Place on a serving platter and serve immediately with lemon wedges

          Notes


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          ShaluSharma's comment, February 27, 2013 2:36 PM
          Sounds interesting. I would love to try this.
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          Thai food in Le Marche

          Thai food in Le Marche | Le Marche and Food | Scoop.it

          'I fell in love with her food, and then with her'. This being Italy, he might be forgiven. So might we, for expecting a tale of formaggio, pasta and tomato sauces, stirred suggestively beneath the olive trees of Tuscany. But we are in Le Marche, on the Adriatic coast of Italy and the man speaking, being a biodynamic-cum-natural winemaker, has more adventurous tastes. The food he fell in love with was a sesame prawn; the lady was from a local Thai family.

          Perhaps Natalino Crognaletti is not the first man to be seduced thus but perhaps he also sensed a deeper affinity. His natural winemaking, Thai and Italian food all share an aesthetic - simple ingredients, minimal intervention; let things be, allow them to shine as they are, let the cook step back and allow nature to show her hand.

          Curiously, under his direction of simplicity, the normally light and fresh Verdicchio wine has become a richer, more profound contender - with fine fruit sweetness and the medicinal tang of dried chrysanthemum flowers that the Chinese use as herbal tea. And if, on his side, the wine has become a better partner for Asian food, then her cooking has embraced the range of local ingredients - buffalo milk, salt cod and pasta in place of coconut, grouper and noodles - but has kept the Thai trademarks of purity and freshness.

          Full article

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          Pear and Pecorino Ravioli

          Pear and Pecorino Ravioli | Le Marche and Food | Scoop.it

          The combination of the sweat pear and the sharp pecorino, along with a little creamy mascarpone to hold it together, is amazing. There's a little bite because of the pears, and the salty pecorino is very satisfying. You toss with butter, water, pepper, and more pecorino and you probably won't have any leftovers. If you want to skip the pasta making, you can do it with wanton wrappers.

          Ingredients:
          Pasta:
          4 eggs
          5 cups flour
          1/2 tsp salt
          (I made extra to make noodles for dinner another night)

          Filling:
          1 bartlett pear, peeled and cored
          8 oz pecorino cheese, grated
          2 tbsp mascarpone

          6 tbsp butter
          3/4 cup finely grated pecorino
          freshly ground black pepper

          semolina flour


          Click for directions

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          The moscioli of Portonovo of Ancona tipicity of Conero Riviera

          The moscioli of Portonovo of Ancona tipicity of  Conero Riviera | Le Marche and Food | Scoop.it

          In Ancona the moscioli are non-breeding mussels spontaneously reproducing on tracts of reefs in Portonovo of Ancona area, and exactly on the tract of coast that goes from Pietralacroce until the beach of Sassi Neri (black Stones) at Sirolo. They are the wild equivalent of breeding mussels and they settle the underwater side of reefs typical of this coast area; they have rich and strong sea taste and they have a firmer body than breeding mussels.

           

          Moscioli at marinara way
          Quantities for 4 / 5 people:
          1 kg of very fresh moscioli – a handful of parsley – some olive oil – one lemon – a bit of pepper.

          Preparation (1 hour)

          Washing accurately mussels under running water and brushing their valves (shells of moscioli); using a little sharp knife, opening raw mussels by hands without warming them up (it’s a rather demanding job, if you are not used to; but it gives as result a unique taste if compared to opening by pot cooking method)... click

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          Romantic Restaurants of Le Marche: Il Galeone, Torre di Palme

          Romantic Restaurants of Le Marche: Il Galeone, Torre di Palme | Le Marche and Food | Scoop.it

          This is a romantic restaurant because the location and the stunning sea views. Located in the Romantic village of Torre di Palme, standing up on a cliff dominating in distance the town of Porto San Giorgio, it offers many homemade meat and fish dishes that incorporate high quality local ingredients. The restaurant, runned by a young couple and its chef have received numerous recognitions and awards. The best romantic part of the restaurant is the terrace, where one can sit and enjoy a meal with a breathtaking view of the Adriatic Sea.

          Description - Restaurant serving Mediterranean cuisine.

          Main course about € 25.00 - € 35.00
          Menu about € 43.00 - € 55.00
          Method of payment:  Amex, Mastercard, Visa, Diners, JCB, CartaSi

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          Lonely Planet review for La Cantineta Restaurant in Ancona, Italy

          Lonely Planet review for La Cantineta Restaurant  in Ancona, Italy | Le Marche and Food | Scoop.it
          Ranked #1 of 26 things to do in Ancona by Lonely Planet travellers. Off Piazza del Plebiscito, the upstairs restaurant offers checked tablecloths, a constantly going TV and cheap and filling meals.
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          Enogastronomy: A Hidden Gem in Le Marche

          Enogastronomy: A Hidden Gem in Le Marche | Le Marche and Food | Scoop.it

          Macerata is certainly a hidden gem in the Italian region of Le Marche. It offers a charming hill town scenery, renowned Marangoni chocolate, and one of Italy's most famous opera festivals.

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          Le Marche Tradition: Italian lucky foods for the New Year

          Le Marche Tradition: Italian lucky foods for the New Year | Le Marche and Food | Scoop.it
          Italian custom has it that if you start the New Year by eating lentils, it will bring you wealth and good fortune throughout the year (the coin-shaped lentils are symbolic of fortune).
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          Where to eat in Le Marche:Le Case Macerata

          Where to eat in Le Marche:Le Case Macerata | Le Marche and Food | Scoop.it

          Francesca Giosuè the owner, Michele Biagiola, the chef and the young staff welcome you in the elegant atmosphere of Le Case of the Wine-shop Restaurant. Le Case combines tradition with innovation and research, starting from raw materials strongly tied to the territory and produced inside the firm itself. Menus with fresh fish from the nearby Adriatic. There are also vegetarian and meat menus.

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          Blood Orange and Fennel Salad - frugal feeding

          Blood Orange and Fennel Salad - frugal feeding | Le Marche and Food | Scoop.it

          Blood oranges and fennel work well together on every level.
          Whereas aniseed might well overpower the flavour of a “standard” orange, the robust tartness of the blood variety stands up rather well to the pressure. The additions of fresh mint, olive oil and salt add depth of flavour, making for a complex but wonderfully delicious outcome.

          Ingredients - Serves 2

          • 1 fennel bulb
          • 1 blood orange
          • A small handful of fresh mint, thinly sliced
          • 1 tbsp extra virgin olive oil
          • A sprinkling of good-quality salt
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          Passione Carnale Steakhouse: Meat Lovers Restaurant Le Marche

          Passione Carnale Steakhouse: Meat Lovers Restaurant Le Marche | Le Marche and Food | Scoop.it

          Hera a place in San Benedetto del Tronto, Le Marche the "Meat Lovers" can not miss.

          Passione Carnale is a restaurant with a great selection of the best international typologies of meat.

          • BRAZILIAN PICANHA -  Meat typical of Brazil is one of the best and most famous around the world. The picanha is a cut of beef; characterizes a layer of fat that melts during cooking, giving the right flavor to the meat.
          • ANGUS The conformation and fat score is the dominant and only the cattle with a marbling of fat are selected suitable for export.
          • MARCHIGIANA The tenderness and texture of the meat are the main elements of Marchigiana Cattle Race. Bright red color and good flavor are the results of a great and genuine power. 
          • BLAK ANGUS is coming from Kansas (USA) and is grown in large American prairies. Meat very tender and juicy characterized by a good curl which is the result of the special diet that the animals following in the final phase of their life.
          • BUFFALO The buffalo meat are red, juicy and very tender given the young age of slaughter are in between the leaner and lighter. They have very low content of cholesterol, but high values ​​of protein and iron. The buffalo meat is also tender, tasty, tasty and digestible.
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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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          Pollo Porchettato - Chicken cooked like porchetta from central Italy

          Pollo Porchettato - Chicken cooked like porchetta from central Italy | Le Marche and Food | Scoop.it

          Anyone who has traveled to Italy has surely seen porchetta, the young pig stuffed with herbs and roasted. It's very tender and flavorful, and proffered at market stalls over the peninsula, but particularly in the central regions.

          I'm not about to get myself a whole hog and try the procedure at home, but an easy way is to use pork roast or chicken breast and pretend it's porchetta! Simple enough to prepare anytime you don't really feel like cooking, but nice enough to serve to guests, too.

          1 whole chicken breast, split
          Slices of pancetta or bacon
          garlic, minced
          rosemary
          thyme
          sage
          salt and pepper
          peperoncino flakes, if desired
          white wine

          Click for directions

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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.

           

          Click for directions

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          Decadent Lasagna Bianco with Porcini & Sausage

          Decadent Lasagna Bianco with Porcini & Sausage | Le Marche and Food | Scoop.it

          During the snow storm of the century in Central Italy, I can't think of a better way to warm up than devouring a plate of rich & creamy pasta with a good bottle of red after a day of shoveling the drive. Perfect for a cold winter's night, lasagna bianco, 'white lasagna' is made with porcini mushrooms, sausages & bechamel, a local classic in northern Le Marche. A refined take on the usual red sauce classic, that will have your mouthwatering for more after the first bite.

          Extra Delicious Tip: Make sure to have your pasta sheets large enough to hang over the edges creating golden crispy edges!

          Lasagna Bianco -White Lasagna

          serves 6
          1 recipe of egg pasta or 4 sheets of fresh pasta
          1 recipe of béchamel sauce
          8 oz. sausage meat (250 gr)
          2 cloves garlic, whole, peeled
          2 big handfuls (about 2 cups) chopped mushrooms (we use porcini, chanertelle and other local wild mushrooms)
          small handful of chopped parsley
          3 Tablespoons of olive oil
          salt & pepper to taste...

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          Olive all'Ascolana, Le Marche: appreciated appetizer in Venice

          Olive all'Ascolana, Le Marche: appreciated appetizer in Venice | Le Marche and Food | Scoop.it

          Olive all'Ascolana, a dish technically from the Marche region, but which Venetians have adopted with a passion. Olive ascolana are olives stuffed with meat, breaded, then deep fried, and the result is one of the most addictive snacks ever...

          Read more: http://www.europeupclose.com/article/authentic-venetian-restaurant/#ixzz1jQZC1J2o
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          Italian Christmas: Feast Of The Seven Fishes Recipes

          Italian Christmas: Feast Of The Seven Fishes Recipes | Le Marche and Food | Scoop.it
          Italians know how to celebrate Christmas Eve! Tradition holds that no meat should be consumed on Christmas Eve (vigilia di Natale), so Italians eat seafood.
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          Best Restaurants of Le Marche: Il Casolare dei Segreti, Treia

          Best Restaurants of Le Marche: Il Casolare dei Segreti, Treia | Le Marche and Food | Scoop.it

          This Restaurant in Treia offers you an excellent cuisine, you can eat with pleasure finding any confort and details are thoroughly considered.
          The Casolare dei Segreti, renovates from season to season its flavours selecting fresh and genuine products, producing home-made pasta, bread and sweets. Good selection of the best regional, Italian and foreign wines.

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