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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Fettuccine with Porcini, Sausage, and Cream

Fettuccine with Porcini, Sausage, and Cream | Le Marche and Food | Scoop.it

Fettuccine with Porcini, Sausage, and Cream

IngredientsFor 2 servings

  • 20 grams (.7 oz) dried porcini mushrooms
  • 200 grams (7 oz) pork sausage (preferably sweet Italian)
  • 30 grams (2 Tbsp) butter
  • 125 ml (1/2 cup) dry white wine
  • 125 ml (1/2 cup) cream (35% fat)
  • 1 Tbsp chopped fresh flat leaf parsley
  • pinch of powdered saffron
  • salt and freshly ground black pepper
  • 2 eggs
  • 200 grams (1 1/4 cup) semolina flour (semola di grano duro rimacinata)
  • freshly grated parmigiano reggiano
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Fettuccine with Zucchini in a Saffron Cream Sauce

Fettuccine with Zucchini in a Saffron Cream Sauce | Le Marche and Food | Scoop.it

If you are looking for an elegant method of serving small, young, spring zucchini go no further. Fettuccine with Zucchini in a Saffron Cream Sauce is both flavorful and stylish and is sure to please. The delicate flavors of saffron and zucchini are perfectly suited to each other. Saffron, as you may know, is one of the world’s most expensive spices. Originally cultivated in Iran, saffron was prized by the Romans and made its way throughout Italy. Today, fields of the beautiful purple flower, a form of crocus, can be found growing in Abruzzo, Le Marche, and Sardinia. Always look for threads of saffron rather than powdered, which can be adulterated and often has quality control issues. Long used as a part of traditional healing methods as well as the dyeing of cloths, saffron is widely used in cooking. Its aroma is often considered sweet and grassy, and fortunately for everyone’s purse, a little goes a long way to create a beautiful and flavorful dish.

Serves 4 people

Ingredients

  • 3 Tablespoons butter
  • 1/2 sweet yellow onion
  • 1 1/2 pound zucchini
  • salt
  • pepper freshly ground
  • 3/4 cup heavy cream
  • About 20 saffron strands, crumbled
  • 1/3 cup parmigiano-reggiano, freshly grated
  • 10 ounces dried egg fettuccine
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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...

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