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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How to make homemade ricotta

How to make homemade ricotta | Le Marche and Food | Scoop.it
This vinegar-based ricotta recipe is easy to make and ideal for adding to pasta and salads

I love ricotta and use it a lot in cooking – to fill ravioli or spoon over warm vegetables, for example. I started making it when I was experimenting with young curd cheeses. Although it is often referred to as a cheese, ricotta is actually a by-product of cheese making. The whey that is drained off from the cheese curds is reheated to make ricotta – hence the name, which translates as ‘recooked’. [...]

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Asparagus & Ricotta Chickpea Crespelle

Asparagus & Ricotta Chickpea Crespelle | Le Marche and Food | Scoop.it

Asparagus & Ricotta Crespelle (Serves 4, or makes 8 Crespelle)

For the Crespelle

  • 2 Eggs
  • 1/2 cup chickpea flour
  • 1 cup Goat’s milk*
  • 1/4 cup water
  • A pinch of salt
  • Oil or butter for the pan

For the Asparagus Ragù

  • 1 lb Asparagus spears (weight trimmed)
  • 1 Small-ish onion
  • A small carrot
  • A piece of celery stick (about 4 in.)
  • 3 Tbsp Olive oil
  • A half cup of white wine
  • A half cup of vegetable stock, plus more
  • Salt&Pepper

For the Ricotta filling

  • 10 Oz Creamy ricotta*
  • 1/4 cup grated Pecorino or hard seasoned goat cheese
  • A good grating of nutmeg
  • Salt&Pepper

To finish

  • More grated cheese
  • Finely chopped green onion or scallions
  • Extra virgin olive oil for drizzling
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Caseificio Artigianale Picenum: fresh and aged Le Marche Pecorino

Caseificio Artigianale Picenum: fresh and aged Le Marche Pecorino | Le Marche and Food | Scoop.it

The Caseificio Artigianale Picenum in San Ginesio (Le Marche province of Macerata) produces artisan cheese using the traditional craftsmanship and skilled cheesemakers. As a result the cheeses are  more complex in taste and variety. 
Part of the artisan cheese making process is aging and ripening of the cheeses to develop flavor and textural characteristics. 

The processing is done in a modern factory after careful review of the milk produced by herds of trusted shepherds. The coagulation uses rennet kid and / or lamb.

The "break" of the curd is done by hand and then with a "Lira" until large lumps, then the mass is poured into perforated molds that hold the caseous portion. From the filtrated serum it will be produced the famous sheep ricotta.

The obtained cheese is put in a hot chamber to "simmer" turned over and over again manually, follows the manual dry salting and from the following day starts the ageing.

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Orange Ricotta Fritters with Vino Cotto

Orange Ricotta Fritters with Vino Cotto | Le Marche and Food | Scoop.it

Orange Ricotta Fritters with Vino Cotto is a great variation of a traditional Le Marche sweet typical of carnival but common in all cold season.

One bite and you will be smitten by these little gems. Crispy on the outside and light and fluffy on the inside...

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Ricotta Cheesecake with Vino Cotto

Ricotta Cheesecake with Vino Cotto | Le Marche and Food | Scoop.it

Ricotta Cheesecake with Vino Cotto soaked Sultanas and scorched Red Grapes syrup. A simple Italian classical cheesecake with an amazing aroma.

Best made 1 or 2 days in advance to allow flavours to combine. Keep in refrigeration.

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Crema di ricotta - Ricotta Mousse Recipe

Crema di ricotta - Ricotta Mousse Recipe | Le Marche and Food | Scoop.it

Ricotta has got to be the most versatile of Italian cheeses: it makes its way into a variety of savory pasta dishes, from the popular pasta con la ricotta to the iconic ricotta-filled ravioli and—of course—southern-style lasagna, and any number of desserts, from the grand Neapolitan pastiera to the elegant budino di ricotta... The most common use for ricotta mousse is filling cannoli, but it is perfectly delicious served as is

Ingredients

  • 450g (16 oz) ricotta cheese
  • 2 egg yolks, preferably pasteurized
  • 50-75g (2- 2-1/2 oz) confectioner’s sugar, or to taste
  • A few spoonfuls of rum, Amaretto, Frangelico or other liqueur of your choice

For the topping (optional):

  • Semi-sweet dark chocolate, shavings
  • Cocoa
  • Powdered cinnamon
  • Crumbled hazelnuts
  • Almond shavings
  • Berries

Directions

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Prepare your home Made Ricotta and then bake your Ricotta Pie

Prepare your home Made Ricotta and then bake your Ricotta Pie | Le Marche and Food | Scoop.it

Technically, ricotta is not a cheese at all, but a cheese by-product. Its name, ricotta, means cooked again, an obvious reference to the production method used to make it.
Ricotta is made from the whey drained from cheeses. American ricotta is generally made with a combination of whey and whole, low-fat or skim cow’s milk.
Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavor. The texture is much like a grainy, thick sour cream. Ricotta is naturally low in fat, with a fat content ranging from 4 to 10 percent.

Fresh Homemade Ricotta

Ingredients - Makes about 2 cups

  • 2 quarts whole milk
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth

Directions

Ricotta Pie

Ingredients - Crust

  • 2 whole graham crackers, enough to make 1/3 cup crumbs
  • 1 tablespoon sugar
  • 1/4 cup almonds — whole, slivered, or blanched
  • pinch of salt

Filling

  • 3 cups ricotta cheese, whole-milk or part-skim
  • 6 large eggs
  • 1/3 sugar
  • 1/4 cup Amaretto liqueur
  • 1 teaspoon vanilla extract, to taste
  • 1/8 teaspoon salt

Directions

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Vaango Food's curator insight, October 24, 2013 5:10 AM

Always love to take home Made Ricotta in my routine fooding

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Buffalo Milk Mozzarella in Le Marche: Caseificio il Faro

Buffalo Milk Mozzarella in Le Marche: Caseificio il Faro | Le Marche and Food | Scoop.it

The Caseificio il Faro, in Le Marche produces in artisan way, the “buffalo mozzarella”.
"Il Faro" produces also mozzarella from the more readily available cows milk, but this will be called “fior di latte” and not “Mozzarella”.
It is made in the same way, but the flavour is nowhere near as interesting and the texture is quite different. The digestive system of water buffaloes enables them to turn low-grade grass into super rich milk with a much higher percentage of protein and fat than cow’s milk.
Buffalo have been in Italy for a thousand years, it is not clear if coming from Egypt or India, brought by Arabs or by Goths but luckily for all of us, they got there.
To make mozzarella, fresh buffalo milk is soured then mixed with calf’s rennet. Ripened in warm whey for a few hours, the curd becomes stretchy, and at this point the cheesemaker steps in, stirring and folding continuously with a wooden paddle. When the moment is right the hot bendy cheese is cut into large balls, into bite sized dollops or woven into loaf like plaits.
All the production that includes cheeses, ricotta, fresh and aged cheeses, is no preservatives, no dyes.

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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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