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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Finocchi gratinati - Gratinéed Fennel

Finocchi gratinati - Gratinéed Fennel | Le Marche and Food | Scoop.it

Fennel makes a delightful contorno or vegetarian secondo. Cooking brings out its mellow sweetness and intensifies its flavorm and turns its crispness into velvety tenderness. Fennel can cook along with a main ingredient, as in our recent post on pesce al forno con finocchi, or it can be made on its own. One classic method is to braise it first and then gratinée it in a hot oven or under the broiler until golden brown, either with or without béchamel sauce. While it is probably more common to see this dish made with béchamel, I prefer to top the fennel just with abundant grated parmesan cheese and perhaps a few dabs of butter. It's a bit lighter and, to my mind, brings out the taste of the fennel more assertively. Made with béchamel, on the other hand, it's rich enough to serve as a vegetarian second course.

Ingredients 

For the braising:
4 fennel bulbs
Enough water (or broth), or enough to come about 1 cm (1/2 inch) up the side of your pan
50g (2 oz.) butter, cut into pieces
Salt, q.b.

For the gratinée:
100g (4 oz.) parmesan cheese
A few dabs of butter (optional)
Breadcrumbs (optional)
250ml (1 cup) (or more) of béchamel sauce (optional)


Click on the photo for Directions

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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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