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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A tale of two lasagnas

A tale of two lasagnas | Le Marche and Food | Scoop.it
Filomena and Fiola serve two completely different styles of lasagna, each based on recipes from distinct regions of Italy.
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Vincisgrassi, the Exotic Lasagna

Vincisgrassi, the Exotic Lasagna | Le Marche and Food | Scoop.it

This recipe is not exotic; it’s just Le Marche lasagna.
Its strange name came from an Austrian officer, Alfred von Windisch-Graetz (which in Italian became Vindich Graz, then Vincisgrassi). In its honor, a cook from Ancona (or Macerata, depending on the story) prepared that rich lasagna.
This dish is typical of the provinces Ancona and Macerata, in the middle of which I live, as well as Umbria.
The difference with traditional lasagna is mostly in the sauce: in our ragu’ there is not only ground beef and tomato but also chicken giblets, ham or pancetta (not bacon), Marsala wine or mulled wine, and sometimes truffle. It’s so good! [...]

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Vincisgrassi: Le Marche Lasagna by Chef Fabio Trabocchi

Vincisgrassi: Le Marche Lasagna by Chef Fabio Trabocchi | Le Marche and Food | Scoop.it

Get Martha Stewart's Le Marche Lasagna recipe. This recipe is from Chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

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Lasagna with red chicory - Lasagne con radicchio

Lasagna with red chicory - Lasagne con radicchio | Le Marche and Food | Scoop.it

This recipe is a little lighter than the original lasagna with Bolognese sauce, and quite unusual because of the bitterness of the red chicory.  But the vegetables will melt in your mouth and then you will taste the smokey speck. Different tastes, different textures... A great winter treat!

Ingredients for 6-8
For the home made pasta

  • 2 eggs
  • About 200 gr / 7 oz 00 Flour (or all purpose)

For the layers
Bechamel sauce:

  • 1,5 liters/ 3 pints milk
  • 150 grs/ 5.30 oz butter
  • 150 grs/ 5.30 oz flour


  • 3 small red chicories /2 big ones
  • 4 shallots
  • 3 tb spoons vegetable oil
  • 2 1/2 cm thick slices Italian speck ham


Butter to grease the baking dish


Directions


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A US Family with Roots in Le Marche and their recipes: Lasagna Bartolini

A US Family with Roots in Le Marche and their recipes: Lasagna Bartolini | Le Marche and Food | Scoop.it

The Bartolini Family in US has the roots in Corinaldo in Le Marche. Their blog is full of nice Le Marche recipes perfectly traditional. Not in this case. Their lasagne, like in Italy, have got  personal variation, the "family touch".

The Bartolini Lasagna Recipe

Ingredients

  • Tomato Sauce (click on sauce name for recipe)
  • Basic Meat Sauce or Marinara Sauce for our vegetarian friends
  • Cheese Sauce (see Notes)
  • 6 tbsp (85 g) butter
  • 12 oz (1½ pkg) (339 g) cream cheese
  • 2 – 3 tbsp (29 – 44 ml) milk
  • Pecorino Romano cheese, grated
  • Lasagna
  • Enough cooked lasagna noodles (or “No Boil”) to make 3 or 4 pasta layers (see Notes).
  • mozzarella (sliced or grated)
  • Pecorino Romano cheese, grated

Directions

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