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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Violet Artichokes Salad with Mint and Pecorino di Fossa

Violet Artichokes Salad with Mint and Pecorino di Fossa | Le Marche and Food | Scoop.it

Violet Artichokes with Mint and Pecorino di Fossa. 

Ingredients:

  • 6 purple artichokes
  • 2 lemons, juiced
  • 2 carrots, chopped
  • 1 celery stock, chopped
  • ½ shallot, diced
  • Black pepper
  • Salt
  • 2 tsp (10 ml) extra virgin olive oil
  • 2 tbsp (30 ml) butter
  • 2 garlic cloves, minced
  • ¼ cup (125 ml) Taggiasca olives (or Kalamata olives)
  • ½ cup (125 ml) sun dried tomatoes
  • ½ cup (125 ml) baby arugula or mache salad
  • 1 ½ oz (45 g) Pecorino di Fossa cheese shavings
  • 1 tbsp (15 ml) parsley

Directions

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Shrimp and rocket salad

Shrimp and rocket salad | Le Marche and Food | Scoop.it

This is one of those recipes that you just couldn’t serve outside the summer months. The ingredients would be below par and it would feel just – well – wrong. But roll in May, and this is a delicious easy Summer lunch. The recipe calls for half a cup of perfectly chilled dry white wine – we leave it to you how best to utilise the rest of the bottle, though would suggest you could look to Keith Floyd, undoubtedly the best TV chef ever, for inspiration. He was never shy of a bit of ‘stomach-marinating’.

Ingredients for 4

  • Vine ripe tomatoes – 2/3lb/ 300g
  • Extra virgin olive oil with garlic – 6 tbls/90ml
  • Shrimp – 600g peeled and cleaned.
  • Dry white wine – ½ cup
  • Lemon juice – 1 tbsp freshly squeezed
  • Parsley – ¼ cup finely chopped
  • Rocket/arugula – 2 bunches
  • Salt and pepper to taste
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Fresh GREEN Salads from Le Marche: Ambruosi e Viscardi, Massignano

Fresh GREEN Salads from Le Marche: Ambruosi e Viscardi, Massignano | Le Marche and Food | Scoop.it

The company Ambruosi & Viscardi  has been working in the vegetable business since 1982, especially in lettuce and endive productions (smooth and curled endive, red and green chicory).

The company Ambruosi & Viscardi considers the environment conservation a fundamental aspect for a sustainable development and for maintaining the quality of life: uses green energy obtained by 6600 photovoltaic panels located on the top of the factory, uses CNG-powered transport machines instead of gasoline ones, uses vegetable waste as an organic fertilizer for  growing soil and to produce green energy by transporting some of it to a biogas plant

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Tom George's comment, January 26, 2012 7:16 AM
Just a heads up site transferred to a faster server and temporarily down for sharing. Will get it fixed up ASAP
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Arugula Salad with Figs, Buffalo Mozzarella, and Ham

Arugula Salad with Figs, Buffalo Mozzarella, and Ham | Le Marche and Food | Scoop.it
Fresh arugula, figs, salty parma ham, and creamy mozzarella are drizzled with honey for a flavorful salad staple.
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Easy Italian Antipasto: Peaches and Prosciutto with Fresh Mozzarella and Mint Pesto

Easy Italian Antipasto: Peaches and Prosciutto with Fresh Mozzarella and Mint Pesto | Le Marche and Food | Scoop.it

Ingredients:

  • 1 cup mint leaves + plus a few small ones for garnish (use leaves as young and as pale as possible)
  • ¼ cup parsley leaves
  • 3 tablespoons toasted pistachios, coarsely chopped
  • Freshly grated zest of lemon
  • 1 garlic clove, grated on a microplane
  • 5 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 good size peaches (about ½ pound)
  • 1 teaspoon freshly squeezed lemon juice
  • 6 ounces cherry tomatoes
  • 1 5-6 ounce ball fresh mozzarella
  • ½ pound thinly sliced prosciutto

Directions:

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Federico Hernandez-Ruiz's curator insight, September 15, 2014 8:15 PM

Ideal con Duraznos, nectarinas y ciruelas de California.

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Radish, Cucumber & Chive Salad: Fresh, Crunchy, Peppery & Picnic Perfect!

Radish, Cucumber & Chive Salad: Fresh, Crunchy, Peppery & Picnic Perfect! | Le Marche and Food | Scoop.it

Radish & cucumber salad a is simple 5-minute spring or summer salad! Fresh from the garden, our radishes are crisp & peppery, perfectly complimenting the cool cucumbers. We added a little chive because they were ready to be picked, with a drizzle of olive oil, salt & pepper -you're ready to eat!
Radish, Cucumber & Chive Salad Recipe

  • radishes, thinly sliced
  • cucumbers, thinly sliced
  • chopped chive
  • drizzle of olive oil
  • red wine vinegar
  • salt & pepper

Toss all ingredients together & serve!

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Autumn Salad: bitter greens, sweet fruits

Autumn Salad: bitter greens, sweet fruits | Le Marche and Food | Scoop.it

Escarole and frisee salad with shaved persimmon, pear, pomegranate and toasted walnuts

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