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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Homemade Italian Fennel Pork Sausage

Homemade Italian Fennel Pork Sausage | Le Marche and Food | Scoop.it

Fennel seed is one of the main ingredients in Italian sausage and this recipe includes Asiago cheese for added flavor. Try making your own at home. You can use a food processor to chop up the pork and most electric mixers come with a sausage stuffer attachment. This sausage is just as good in patties as in casings.

Ingredients

  • 2 large boneless pork shoulder roasts, cut into small chunks (remove large pieces of fat) weighing 6 pounds after trimming
  • 1-1/2 tablespoons salt
  • 2 teaspoons black pepper
  • 1/2 teaspoon crushed red pepper
  • 5 tablespoons minced Italian parsley
  • 1/2 cup grated Asiago cheese
  • 4 tablespoons crushed fennel seeds
  • 3 garlic cloves, minced

Directions
Toast fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes. Cool before using in the recipe.
In a large bowl, combine pork, salt, pepper red pepper, parsley, Asiago cheese, fennel seeds and garlic. Thoroughly blend with your hands. Cover the bowl with plastic wrap and refrigerate overnight for flavors to blend.
Put seasoned pork chunks through the medium plate of a food chopper. Place in a large bowl and mix thoroughly to evenly distribute seasonings.
All sausages can be prepared as patties (the easiest) or run through a sausage-stuffer into hog casings by following the instructions of the appliance. Sausages freeze well.
Patties can be sauteed in a little olive oil and served with tomato sauce.
Yield: about 6 pounds.

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The Good Food of Le Marche: Rossi, Moresco

The Good Food of Le Marche: Rossi, Moresco | Le Marche and Food | Scoop.it

Butchery with beef, pork and lamb meat, - Dairy with several kind of cheese:caciotta, dark mature, cottage cheese... Production of many different Le Marche typical charcuterie: ciabuscolo, cured ham, cured pork loin, salami, sausages

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How to Make Porchetta at Home

How to Make Porchetta at Home | Le Marche and Food | Scoop.it

Roasting skin-on pork belly that's been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with fennel, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that’s just long and wide enough to wrap around a trimmed, center-cut pork loin...


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