Le Marche and Food
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Le Marche and Food
Discover and Explore Le Marche it's rich Italian cuisine found throughout the region, the great traditional and tasty food
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Italian-Style Eggplant Parmesan - Melanzane alla Parmigiana

Italian-Style Eggplant Parmesan - Melanzane alla Parmigiana | Le Marche and Food | Scoop.it

Sweet, silky, and absolutely delicious, this breading-free version of eggplant parm made in Italy is well worth trying, especially in late summer when eggplant (and tomatoes!) are at their best.

Ingredients

  • Vegetable oil, for frying
  • 2 pounds eggplant, sliced 1/4 inch thick
  • Kosher salt
  • 1 1/4 cups tomato sauce (see note above)
  • 3/4 pound shredded fresh mozzarella
  • Torn fresh oregano leaves from about 4 sprigs
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Italian Potato Salad Recipe

Italian Potato Salad Recipe | Le Marche and Food | Scoop.it

Ingredients

  • 6 to 8  cubed boiled potatoes with no skins
  • 1 can of pitted large black olive or kalamata olives
  • 3 chopped plum tomatoes
  • 1 can chick peas drained
  • 1 bell pepper finely chopped
  • 1 cucumber chopped seeds removed

Dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons lemon juice
  • 2 teaspoons minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon each dried basil, oregano, parsley
  • salt and pepper to taste
  • 1/4  teaspoon cayenne pepper
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Pinzimonio, supersimple Italian dish of raw vegetables

Pinzimonio, supersimple Italian dish of raw vegetables | Le Marche and Food | Scoop.it
A refreshing and healthy appetizer to cool off the Summer heat! Cheap, light, colourful, easy to prepare and suitable for everybody!
You can put all the vegetable in a large bowl and prepare small bowls with a little dressing for each guest to dip the vegetables in, but also you can make single portion using a large glass and putting the salt/oil/pepper on the bottom.
Ingredients 
  • 1 cucumber
  • 1 fennel
  • 8 radishes (if you like them)
  • 2 carrots
  • 2 stalks celery
  • 1 red/yellow pepper
  • 2 endives
  • 2 Long tomatoes or cherry tomatoes
  • Salt and pepper
  • Extra Virgin olive oil
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The ultimate tomato sauce recipe

The ultimate tomato sauce recipe | Le Marche and Food | Scoop.it

The ‘sugo al pomodoro’ is used everywhere – on pasta, on gnocchi, on pizza and in baked dishes like melanzana parmigiana.
Oh and the sauce itself? Well it’s best made fresh – and there’s no excuse really as it’s a doddle
Ingredients

  • Extra virgin olive oil – 6 tsp of a fruity one
  • Onions – 2 medium
  • Italian plum tomatoes – 800g tinned
  • Dried oregano – 1 tsp at least
  • Fresh basil – couple of sprigs
  • Garlic – 3 large cloves
  • Salt and pepper to taste
  • Milk or sugar to taste
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Salsa Marchigiana, a Hammond Castle favorite

Salsa Marchigiana, a Hammond Castle favorite | Le Marche and Food | Scoop.it

I have no context to place the following recipe, except that it’s one that Mr. Hammond picked up somewhere in the world – perhaps the Marche region of Italy? – and one that he had the excellent culinary taste to record.

Salsa Marchigiana

Ingredients

  • 6 anchovy fillets
  • 1 clove garlic, minced
  • 2 tablespoons parsley
  • 1 teaspoon drained capers
  • 2 tablespoons dried bread crumbs
  • 1 cup olive oil
  • 1/4 cup red wine vinegar
  • salt and pepper
  • 2-3 medium raw, fresh onions, thinly sliced into rings

Directions

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Eat like a mountain shepherd from Le Marche

Eat like a mountain shepherd from Le Marche | Le Marche and Food | Scoop.it

The Central Apennine high altitude shepherd communities retained their ancient dietary traditions unchanged until the 1960s. European mountain shepherds have a history of being free and outside of society. They were perceived to have an especially intimate relationship with nature, and often to have the ability to heal animals and men through their knowledge of plants, derived from their hunter-gatherer tradition.

An interesting aspect of their diet is how they ate meat seldom and would rather wait for a sheep to be ill or injured before eating it. Meat was reserved for funerals and festivals. Compare this to our daily consumption of meat...

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Tagliatelle con Coriandoli di Verdura - Tagliatelle with Vegetable Confetti

Tagliatelle con Coriandoli di Verdura - Tagliatelle with Vegetable Confetti | Le Marche and Food | Scoop.it

Ingredients for 4 person:

  • 250 gr of Tagliatelle Filotea
  • 2 sweet pepper (1 red and 1 yellow)
  • 1 carrot
  • 1 zucchini
  • 2 leek
  • 10 salted capers
  • 4 tbsp of extra virgin olive oil
  • 60 gr of chives
  • salt

Directions:

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Le Marche Food

Le Marche Food | Le Marche and Food | Scoop.it

Is pronounced “lay markay,” hills and coastline on the Adriatic with an abundance of vegetables, grains and meats. Get away from the coast here and you find a land where time really has stood still. Cooking in the Marche is deeply rooted in peasant tradition; this is not a place to visit for a fast food burger. Le Marche marks the marriage of Southern Italian cuisine to their neighbors to the north. The beef and veal of the north exist side by side with the rabbit and lamb of the south in Le Marche.
Marchigiano food means using fresh, top quality ingredients with the minimum of intervention. Dishes are based on tradition and local produce. Wild foods can be important here with wild mushrooms, game, nuts, field herbs and once again, truffles. Peasants seem to eat better than we do in industrialized countries. A traditional cooking method in the mountains here has been roasting over wet hay. The smoke flavors the meat while it cooks more quickly than just smoking.
A few of the signature dishes from le Marche:

  • Vincisgrassi
  • Passatelli
  • Carne alla brace
  • Piccione ripieno 
  • Coniglio in porchetta 
  • Brodetto
  • Casciotta d’Urbino
  • Formaggio di fossa
  • Crescia
  • Olive Ascolana
  • Stocco all’anconetana
  • Prosciutto di Carpegna 
  • Egg Pastas
  • Ciauscolo
[...]
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Polpettone di tonno - Italian Tuna Loaf recipe

Polpettone di tonno - Italian Tuna Loaf recipe | Le Marche and Food | Scoop.it

A lighter summery alternative to classic meatloafpolpettone di tonno, or tuna loaf, is every bit as tasty if you ask me. Traditionally boiled, a more modern take on this dish is to bake it briefly in the oven, which eliminates a lot of the fuss. Served with homemade mayo, it makes for an elegant antipasto or a light second course...

Ingredients - Serves 4-6

  • 500g (1 lb) fresh tuna
  • 500g (1 lb) potatoes
  • 2 medium eggs
  • 50g (2 oz) grated Parmesan cheese
  • 1 clove of garlic, finely minced
  • A few sprigs of fresh parsley, finely chopped
  • Salt and pepper
  • Olive oil

For serving:

  • Mayonnaise, preferably homemade

Directions [...]

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Maltagliati con Fagioli Cannellini - Maltagliati with Cannellini Beans

Maltagliati con Fagioli Cannellini - Maltagliati with Cannellini Beans | Le Marche and Food | Scoop.it

Ingredients for 4 person:

Directions: 

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Eggplant Parmigiana warfare

Eggplant Parmigiana warfare | Le Marche and Food | Scoop.it
I hated eggplant as a kid. So did my sister, Michele. And my Mom's attempts to get us to eat it were met with fierce resistance. Wartime-style subversive resistance.
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Italy food: Top 5 dishes to eat in Italy in July

Italy food: Top 5 dishes to eat in Italy in July | Le Marche and Food | Scoop.it

July is a wonderful month! There are so many fruit and vegetables at the local market that I have to shop with a large trolley bag. Menus in restaurants and trattorias are full of goodness too: fresh seasonal ingredients inspire chefs. Here top 5 dishes to eat in Italy this month.

Gelo di anguria

Pasta con salsa di zucchine

Borlotti beans 

Panzanella

Peaches

[...]


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xantine day's curator insight, July 7, 11:27 PM

I love food specially when I'm travelling..Yummy! ^_^

 

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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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Bucatini alla pizzaiola

Bucatini alla pizzaiola | Le Marche and Food | Scoop.it

Bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes of southern Italy. It’s styled alla pizzaiola, literally “pizza style”, for its oregano-scented marinara sauce.

Ingredients - Serves 4-6

  • 500g (1 lb) bucatini
  • 750ml (3 cups) of marinara sauce, preferably made with fresh tomatoes
  • A pinch of oregano
  • A few fresh basil leaves
  • 200g (7 oz) mozzarella, cut into cubes
  • Grated parmesan cheese, q.b.
  • Salt

For the topping:

  • 2-3 fresh ripe tomatoes, sliced
  • Oregano
  • Breadcrumbs
  • Olive oil
  • Salt
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How to Make the Best Tomato Sauce From Fresh Tomatoes

How to Make the Best Tomato Sauce From Fresh Tomatoes | Le Marche and Food | Scoop.it

However many ways there are to skin a cat, I'd wager there's fifty times as many ways to make tomato sauce from fresh—not canned—tomatoes. The best, though, comes from summertime tomatoes at the peak of ripeness, and layers the deeply sweet flavors of long-cooked tomatoes with the fresh, bright, fruity notes of barely-cooked ones. This sauce achieves that, and is so good, you won't even need to put cheese on top. [...]

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Taste of Italy: How to Cut Fresh Pasta by Hand

Learn how to cut fresh pasta by hand! A glimpse of our Fresh Pasta & Sauces Class at La Tavola Marche. 

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Fried Zucchini Blossoms - Fiori di zucca fritti

Fried Zucchini Blossoms - Fiori di zucca fritti | Le Marche and Food | Scoop.it

Zucchini blossoms can be used in a number of ways, but deep frying is probably the most popular in Italy and, if you ask me, the most delicious. I love to stuff them with mozzarella and anchovies—a classic combination.

Ingredients Serves 4-6

  • 12 zucchini blossoms

For the stuffing:

  • 1 medium mozzarella, cut into short strips
  • 12 anchovy fillets

For the egg batter:

  • 6 eggs
  • 3 Tbs. grated Parmesan cheese
  • A few sprigs of parsley, finely minced
  • Salt and pepper

Plus:

  • Flour for dredging

Directions

Mariano Pallottini's insight:

When Zucchini Blossoms are stuffed with salty anchovies and fresh mozzarella and fried you have a flavorful, delicate appetizer to pair with a bottle Sartarelli Verdicchio Classico- medium bodied with crisp acidity and good structure. Hints of sweet apricots, peaches, minerals, mint, almonds and flowers.


 

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The Perfect Lemon Tart

The Perfect Lemon Tart | Le Marche and Food | Scoop.it

This truly is the perfect lemon tart. The puckery lemon custard delivers a pure lemon flavor, perfect ending to any meal!
Ingredients

  • Shortbread Dough (Pâte sablée)
  • 255 g flour, sifted (9 oz)
  • 150 g butter (3.5 oz)
  • 90 g confectioners sugar (3 oz)
  • few drops of vanilla
  • pinch of salt
  • 2 egg yolks
  • 1-2 tablespoons ice cold water

Directions

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Lemon and Herb-Stuffed and Grilled Trout

Lemon and Herb-Stuffed and Grilled Trout | Le Marche and Food | Scoop.it
Fresh fish on the grill is a summertime favorite both for its flavor and ease of cooking. Just a few minutes on the barbecue and dinner is ready! We especially love whole trout stuffed with various herbs and spices that infuse the fish’s tender fles

Ingredients Serves 4

  • 4 small trout
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 of an onion, sliced
  • 1 lemon, sliced
  • A handful of Italian flat leaf parsley
  • A handful of fennel fronds
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On jovinacooksitalian.com: Make A Marche "Inspired" Dinner

On jovinacooksitalian.com: Make A Marche "Inspired" Dinner | Le Marche and Food | Scoop.it

Marche’s location is ideal for both catching fresh seafood and harvesting food from the land. While Marche recipes make frequent use of pecorino cheese, olive oil and unsalted bread, they are also influenced by other nearby regions. Marche’s most famous appetizer is Olive Ascolana-olives are stuffed with a bread, cheese and meat filling before being deep-fried. [...]

Mariano Pallottini's insight:

It is nice to see overseas people telling about Le Marche. I always liked this site is full of long articles. You can even read things that show a great documentation work on books and publications.

When http://jovinacooksitalian.com/ dedicated an article to my beloved Region, even with some imprecisions, I don't tell you, ho esclamato: SUPER!!!

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Le Marche Food: Tagliatelle Piceno Style

Le Marche Food: Tagliatelle Piceno Style | Le Marche and Food | Scoop.it

Meet Anna Maria Squarcia, who shows how to make tagliatelle. This session is filmed near Force in Ascoli Piceno province. Anna Maria doesn't measure anything, but if you're going to try making it yourself, use the best quality eggs you can find and allow one egg per 100 grams of all purpose flour. For more on Anna Maria, go to 

Visit: http://www.thetasteofaplace.com/anna-maria-makes-tagliatelleand www.pastagrannies.com  for more

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Summer Pasta - Spaghetti with Fresh Lemon and Basil

Summer Pasta - Spaghetti with Fresh Lemon and Basil | Le Marche and Food | Scoop.it

Ingredients - 4 servings

  • 1 lb spaghetti
  • 2/3 cup olive oil
  • 2/3 cup Parmesan cheese, freshly grated
  • 1/2 cup fresh lemon juice from 2 lemons
  • 1 tablespoon lemon zest from the juiced lemons
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/3 cup fresh basil, chopped

Directions

Whisk the oil, Parmesan cheese, lemon juice, salt and pepper in a large pasta serving bowl to blend. Set the lemon sauce aside.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Add the spaghetti to the lemon sauce and toss with the basil and lemon zest. Add enough of the reserved cooking liquid, 1/4 cup at a time, mixing well to moisten the pasta.

Transfer to individual bowls and serve with extra Parmesan cheese, if desired.

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Cook Rabbit, the new supermeat

Cook Rabbit, the new supermeat | Le Marche and Food | Scoop.it

Rabbit is the new supermeat. Because they are herbivores and don’t require grains or soy for fattening, rabbits are inexpensive to raise and have a low impact on the environment. They also reproduce like, well, rabbits, which means that they can be raised and processed quickly.
In addition to being an environmentally sound meat option, rabbits are absolutely delicious. They have a mild flavor similar to chicken but with slightly more depth, and, when cooked properly, they're unbelievably tender and juicy. Like any four-legged animal, the shoulders and legs of the rabbit work the hardest -- this means they'll be be tougher and leaner than the loin, but also more flavorful. The legs are the meatiest part of the rabbit, and are a popular choice for a confit or slow braise. Rabbit shoulders are often braised for traditional ragouts and eaten bones and all, and the loin is delicious roasted or grilled. Because rabbits are so small, you can even cook them whole. [...]

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Pennette con Peperoni - Pennette with sweet Peppers

Pennette con Peperoni - Pennette with sweet Peppers | Le Marche and Food | Scoop.it

Pennette della Domenica with sweet Peppers

Ingredients for 4 person:

  • 250 gr of Pennetta della domenica Filotea
  • 3 sweet peppers (red,yellow and green one)
  • 1 clove of garlic
  • 4 tablespoons of extra virgin olive oil
  • salt
  • 60 gr of satureja
  • A leaf of basil 

Directions:

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Cold pasta salad (farfalle) with tuna and lemon

Cold pasta salad (farfalle) with tuna and lemon | Le Marche and Food | Scoop.it

Summer atmosphere with this nice cold pasta! It is a light meal as well!
It must be prepared in advance and keeps well for a day or two in the fridge. The fantastic light you see in some of the pictures is totally natural. Yesterday's sunset at its best in my kitchen.
If the garlic is too strong for your taste, remove the inner sprout, it will be more digestible.
In this simple recipe the quality of each ingredient is the key to archive good results. Always prefer pasta made of durum wheat semolina, so your pasta will keep well, and a first quality extra virgin olive oil.

Ingredients

  • 250 gr./ 0.6 lb Farfalle
  • 200 gr. /0.4 lb canned tuna – net weight drained from the oil
  • 1 garlic clove, grated (or finely chopped)
  • 2 table spoons basil+ parsley,
  • Juice of 1 lemon
  • Grated Zest of 1 organic lemon
  • ½ lemon to decorate
  • 7 table spoons extra virgin olive oil
  • Salt& pepper
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