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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Old is Gold in Le Marche: Passatelli Recipe

Old is Gold in Le Marche: Passatelli Recipe | Le Marche and Food | Scoop.it
Making an Italian speciality with my Mom's old meat grinder - Passatelli Recipe
Ingredients
  • 1 ½ cups plain bread crumbs
  • 1 ½ cups finely grated Parmesan cheese
  • Large pinch nutmeg, freshly grated if possible
  • Lemon
  • 5 large eggs (may need additional depending on their size)
  • 2 quarts good quality chicken broth, preferably homemade (recipe below)

Directions

Mariano Pallottini's insight:
This dish is incredibly simple to make and is at its best when good quality stock is used. The passatelli take only minutes to make once the broth is made so do not wait until a holiday to make these – this is a wonderfully delicious soup for a chilly fall eve. Buon appetito!
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Passatelli in Brodo di Vongole - Passatelli in Clams Broth

Passatelli in Brodo di Vongole - Passatelli in Clams Broth | Le Marche and Food | Scoop.it

Ingredients (passatelli)

  • 200 g (1 cup) breadcrumbs (from stale bread)
  • 200 g (1 cup) grated Parmigiano Reggiano
  • 50 g (1/2 cup) flour
  • 4 eggs
  • 1 tsp nutmeg
  • Lemon zest from a 1/4 of a lemon
  • Salt and pepper to taste

Ingredients (brodo / broth)

  • 1lb clams
  • 1 garlic clove
  • 1/2 chopped onion
  • 1 sprig of rosemary
  • 4 tbsp. (2 oz) extra virgin olive oil
  • 1/2 cup (125 ml) white wine
  • Parsley

Directions

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Passatelli in broth (Passatelli in brodo) | Special Recipes | Italian Recipes

Passatelli in broth (Passatelli in brodo) | Special Recipes | Italian Recipes | Le Marche and Food | Scoop.it

The recipe belongs to the “cucina povera” (the cooking of the poor people), when people used to make ends meet with what they have got and where inventiveness played a big role to make the dishes more attractive. 

Ingredients 

  • 200 g (7 oz) Breadcrumbs (from stale bread)
  • 200 g (7 oz) Grated Parmesan cheese
  • 4 Eggs
  • 1 tsp Nutmeg
  • Lemon zest from a 1/4 of the lemon
  • Salt and pepper to season
  • Approx 3 litres of chicken stock 

Directions

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BluLife Luxury VIP Lounge's curator insight, October 29, 2013 5:05 AM

With Black Winter Trufflel is better!!!  ITALIAN FOOD FOREVER!!!! http://buy-truffles-online.madeinitalyflavors.com

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Make Homemade Italian Passatelli Pasta

Ingredients

- 4 eggs
- about 280 gr bread crumbs
- 8 tbsp Parmesan cheese
- 1 tbsp all purpose flour
- 1 lemon peel
- grated nutmeg
- a large pot full of meat broth

Directions

Just follow the video. Stop it in the crucial passages

Mariano Pallottini's insight:

The recipe belongs to the “cucina povera” (the cuisine of the poor people), when people used to make ends meet with what they have got and where inventiveness played a big role to make the dishes more attractive. The passatelli can be considered like one fresh paste (dough). It's warming, simple, and comforting. It often inspires nostalgia in many Italians from this region, as well as around Le Marche, Romagna, Umbria and even in Rome.
The word passatelli comes from the word meaning to pass through

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A Taste of Urbino: Discovering Passatelli and Crescia

A Taste of Urbino: Discovering Passatelli and Crescia | Le Marche and Food | Scoop.it
Forming part of Central Italy, Urbino possesses a prime food location. Passatelli and crescia were my two greatest food discoveries in the city.
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Le Marche Peasant Cooking: Passatelli in Brodo

Le Marche Peasant Cooking: Passatelli in Brodo | Le Marche and Food | Scoop.it

Passatelli is a rustic Italian pasta meets German spatzle, noodle/dumpling made of breadcrumbs, grated parmesan, eggs, nutmeg & lemon zest. Found on dinner tables across Le Marche & Emilia Romagna, passatelli is best served in chicken broth but can also be dressed with sauce. (Some recipes call for no flour, others just a handful - this is a hotly debated topic even within Le Marche.)

It may not look pretty but it is surprisingly light with a nice bite, and a lovely nutty flavor from the parmesan & nutmeg.

Passatelli in Broth - Passatelli in brodo

  • 6 eggs
  • 250 g parmesan
  • 250 g breadcrumbs
  • 50 g type 00 flour
  • nutmeg
  • lemon zest
  • 2.5 liters broth
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