Orecchiette and Grilled Sausage recipe features grilled sausage, onions and peppers tossed with pasta and pecorino cheese, served with a Verdicchio. [...]
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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.
Curated by Mariano Pallottini
Here we want to propose you the 10 Best Food and Drink of Le Marche, a mini guide to those things you don't have to miss to taste once you get there (here). Hope you enjoy it.
If fresh porcini mushrooms are available, you could of course use those, otherwise prepare it with dried porcini mushrooms and you can use the soaking liquid for the sauce. You could also make this pasta with store-bought pappardelle, but it’s better with home-made because of the more interesting texture.
For 2 servings as a main course or 4 servings in a larger menu
25-30 grams (1 oz) dried porcini mushrooms
250 grams (1/2 pound) fresh mixed cultivated mushrooms, preferably organic
1 shallot, finely chopped
1 clove garlic
1 glass (100 ml) dry white wine
1 tbsp chopped flatleaf parsley
extra virgin olive oil
salt and freshly ground black pepper
200 grams (7 oz) semolina flour
freshly grated parmigiano reggiano
1 slice of prosciutto
bit of concentrated veal stock
click for directions
In 1973 Mario Zaccagnini established his winery of 25 hectares of vines in the rolling hills around Staffolo, 450 metres above sea level in Le Marche Region of Italy.
The initial hobby, because the success of the wine, turned immediatly in business vocation and soon his daughter Rosella and his son in law Franco have joined him. The distinctive microclimate and soil allows their winemaker to produce Verdicchio wines that are full of character. Their Salmagina verdicchio wine is made from selected slightly over ripened grapes and then left in contact with its lees giving the wine an extra level of structure and elegance.
The Zaccagnini family produces 150.000 bottles and you can taste the wines at their restaurant.