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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Scooped by Mariano Pallottini

Rotolo di Tacchino - Roast Turkey Roll

Rotolo di Tacchino - Roast Turkey Roll | Le Marche and Food | Scoop.it

Serve the breast, stuffed with a savory filling and rolled into a neat, sliceable roast. It cooks in less than an hour, using the classic arrosto morto braising technique, and makes for a beautiful formal presentation fit for a special occasion. And with all the flavor that the filling provides, even folks who prefer dark meat over the often bland breast meat (like me) will enjoy this dish.

Ingredients (serves 4-6)

  • 1 turkey breast, skinned and butterflied (see Notes)
  • For the filling:
  • 2 bunches of Swiss chard, trimmed of its stems
  • 1-2 shallots (or half an onion) finely minced
  • A large nut of butter (about 2 Tbs.)
  • 150g (5 oz) of cooked ham, cut into small cubes
  • 75 g (2-1/2 oz) of freshly grated Parmesan cheese
  • 2-3 eggs
  • 2-3 heaping Tablespoons of breadcrumbs, or more if needed
  • A good scraping of nutmeg
  • Salt and pepper

For the braising:

  • Olive oil
  • A garlic clove, peeled and slightly crushed
  • White wine
  • Salt and pepper

Gyeongeun's curator insight, November 6, 2014 8:53 PM

The Roast Turkey Roll is really famous in Italy!  I really want to eat them. They will be very soft and tasty..

Scooped by Mariano Pallottini

Risotto di Zucca - Pumpkin Risotto Recipe

Risotto di Zucca - Pumpkin Risotto Recipe | Le Marche and Food | Scoop.it

A rich and creamy seasonal dish perfect for fall and a delicious addition to your Thanksgiving feast is Pumpkin Risotto.

Pumpkin Risotto - Risotto di Zucca
Serves 6

  • 4 Tablespoons olive oil
  • 1 onion, chopped
  • 1 garlic clove
  • 3 big handfuls of diced pumpkin (about 3 cups or 400 gr) butternut squash or sugar baby
  • 5 cups or so fresh vegetable or chicken stock
  • 3/4 cup dry white wine
  • scant 2 cups risotto rice - Arborio or Carnaroli are best
  • salt & pepper
  • Parmesan cheese
  • sage leaf or tig of thyme (optional)
  • few tablespoons of cream (optional)

Click for directions


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