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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Rabbit Ragout with Fresh Tagliatelle Pasta

Rabbit Ragout with Fresh Tagliatelle Pasta | Le Marche and Food | Scoop.it

Here in Vancouver you can buy rabbit at the butcher shop. I’ve looked for rabbit in LA. Good luck (at farmers markets sometimes they can be found… again, good luck). I snatched the little guy an ran “home”. I was also looking forward to making fresh pasta, specially in a hotel/condo room with foreign equipment and also some of mine.

Ingredients (dinner for 2 with leftovers for next day):

  • 1 whole rabbit, including liver and kidneys (about 2 kg)
  • 1 can fire roasted tomatoes (or any good canned tomatoes)
  • 2 sprigs of fresh thyme
  • 1 cup of fresh chaneterlle mushrooms
  • 5 pitted green olives, chopped
  • 5 pitted black olives, chopped
  • 40g sliced spanish chorizo
  • 3 garlic cloves, finely sliced
  • 2 medium shallots, finely diced
  • Pedro Ximenez sherry vinegar
  • 2 bay leaves
  • Olive oil as needed
  • Salt and Pepper to taste
  • Tagliatelle Pasta:
  • 200g “00″ flour
  • 2 eggs
  • pinch of salt
  • 1 tsp olive oil
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Gorgeous Italian Stewed Rabbit in a Fragrant Sauce.

Gorgeous Italian Stewed Rabbit in a Fragrant Sauce. | Le Marche and Food | Scoop.it

Rabbit can often be dry and boring but in Italy, it is stewed with herbs and tomatoes until the meat nearly falls off the bones. It makes a delicious, tender dish that reminds us of the woods and mountains.

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Christmas stuffed roasted rabbit

Christmas stuffed roasted rabbit | Le Marche and Food | Scoop.it

It is not difficult to make a stuffed rabbit, just follow all the directions and have the required ingredients ready. First of all ask your butcher to bone the rabbit: after this step the recipe will slip away just as easy as making a roast turkey breast.
Once the rabbit is ready make the filling, which must be tasty, but not too much to overpower the delicate flavour of the white meat of the rabbit. I chose ground veal meat and white bread soaked in milk as a base. To these ingredients I added a fresh pork sausage, grated pecorino cheese and ground black, which adds a dry scent of resin, the final touch to a Christmas roast.
Now everything is simple: spread the filling onto the rabbit, wrap it on itself and tie it with a kitchen twine. Rub the meat generously with salt and pepper, drizzle with extra virgin olive oil and add some vegetable as a side dish, potatoes and onions are perfect. Throw the rabbit into the oven for just over an hour.
Ingredients

  • 1 rabbit, boned by your butcher
  • 100 g of white bread, soaked in milk and squeezed well
  • 1 egg
  • 300 g of ground veal meat
  • 1 fresh pork sausage
  • 100 g grated pecorino cheese
  • Salt
  • Black pepper
  • Extra virgin olive oil
  • 5 potatoes
  • 1 red onion
  • 1 cup beef broth or vegetable stock or white wine
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Rabbit in Red Wine, Marchigiana Style

Rabbit in Red Wine, Marchigiana Style | Le Marche and Food | Scoop.it

Pet in US, the rabbit is appreciated meat in Italy.

Here a traditional recipe: Rabbit in Red Wine, Marchigiana Style

The better it would be to marinate the rabbit in red wine...

Put the rabbit pieces in a bowl, add cut carrots, onions and celery, a few pieces of nutmeg, mace and cinnamon, 3-4 cloves, half a teaspoon of juniper berries, salt and pepper, cover with the red wine and let marinate 12 hours...

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