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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.
Curated by Mariano Pallottini
A quick and easy recipe for authentic Italian-style Spinach and Ricotta Lasagne. A great vegetarian lasagne dish that would make a great primo for a several-course dinner (Easter dinner, perhaps?), or as a main dish accompanied by a salad or soup. [...]
A good dish of lasagna is one of the most satisfying meals I can imagine. Vegetarian lasagne; if not exactly dietetic, they are lighter than meat-based lasagne and yet totally satisfying.Ingredients
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
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
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...
Lasagne al forno are an Italian dish made of layers of egg pasta, tomato sauce with beef meat and besciamella sauce. Historians suggest that its origin dates back to the Roman Empire, and Cicero was very fond of it.
Vincisgrassi are a younger variant of lasagne that sprang out of poverty and ingenium in the region Le Marche, Central Italy. The main difference with respect to lasagne is the use of poultry meat, including offals, rather than beef, and the addition of Marsala wine or vino cotto to the pasta dough.
The chef Antonio Nebbia from Macerata offers to future generations a unique recipe of the dish in his recipe book "Il Cuoco maceratese". This is a milestone of Italian, and more broadly Mediterranean cuisine, as well as of food habits in the 19th century.
Why were vincisgrassi not simply called pasta al forno alla Marchigiana? They owe their name to Joseph-Niklas von Windisch-Graetz . He was a general in the Austrian Army who freed Ancona from the siege by the French Army in 1799 ca, although for a very short period of time before the French Army took the city back.