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Rescooped by Jimi Paradise from Le Marche and Food
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Wild chickpea soup - Zuppa di cicerchie

Wild chickpea soup - Zuppa di cicerchie | FASHION & LIFESTYLE! | Scoop.it

I don’t know about you, but I hadn’t heard about ‘cicerchie’ until my friend Eloisa handed me a bag as a going to Denmark present. Her father is a farmer, producing various kinds of lentils, peas and beans. These flat, square ones I did not recognize and Eloisa’s translation with the English word ‘pulse’ didn’t ring a bell. Yet she told me how to prepare them, and added that these dried beans are a bit like kidney beans and chickpeas only much nicer. And having tasted them I totally agree.

So if you happen to come by an Italian market, where they still sell ‘cicerchie’, don’t hesitate to buy some. They will keep for ages and form the base of many nutritious and almost free meals for the entire family.

According to Wikipedia ‘cicerchie’ have the latin name ‘Lathyrus Sativus’ and they are also known as wild chickpeas, grass pea, blue sweet pea, chuckling vetch, Indian pea, almorta, guixa, guaya or khesari

Ingredients

300 g cicerchie 6 dried tomatoes 2 cloves of garlic 2 shallot onions 1 tbsp fennel seeds Fresh rosemary and parsley Olive oil
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Via Mariano Pallottini
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Rescooped by Jimi Paradise from Le Marche and Food
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Decadent Lasagna Bianco with Porcini & Sausage

Decadent Lasagna Bianco with Porcini & Sausage | FASHION & LIFESTYLE! | Scoop.it

During the snow storm of the century in Central Italy, I can't think of a better way to warm up than devouring a plate of rich & creamy pasta with a good bottle of red after a day of shoveling the drive. Perfect for a cold winter's night, lasagna bianco, 'white lasagna' is made with porcini mushrooms, sausages & bechamel, a local classic in northern Le Marche. A refined take on the usual red sauce classic, that will have your mouthwatering for more after the first bite.

Extra Delicious Tip: Make sure to have your pasta sheets large enough to hang over the edges creating golden crispy edges!

Lasagna Bianco -White Lasagna

serves 6
1 recipe of egg pasta or 4 sheets of fresh pasta
1 recipe of béchamel sauce
8 oz. sausage meat (250 gr)
2 cloves garlic, whole, peeled
2 big handfuls (about 2 cups) chopped mushrooms (we use porcini, chanertelle and other local wild mushrooms)
small handful of chopped parsley
3 Tablespoons of olive oil
salt & pepper to taste...


Via Mariano Pallottini
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Rescooped by Jimi Paradise from La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
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Cossignano Le Marche: Traditional olive Ascolane

Cossignano Le Marche: Traditional olive Ascolane | FASHION & LIFESTYLE! | Scoop.it

This is a classic dish from Marche. To stand a chance of making them, you really need a very large olive like those found around Ascoli Piceno; the key is stuffing the olives plentifully before frying them. In Marche, they are pretty ubiquitous, popping up as appetizers in the fanciest of restaurants right through to your local pizzeria. And very delicious they are too.

This recipe is courtesy of Paola from Azienda Agricola Fiorano and her mum.

Ingredients for 4

Big fat olives still on the stone – (classically Ascolane olives) about 30

Pork – 200g/7oz

Turkey breast – 200g/7oz

Beef – 200g/7oz

Mortadella – 100g/3.5oz

Parmesan – 80g/2.8oz

Eggs – 4

White wine – A glass

Nutmeg – to taste

Salt – to taste

Pepper – to taste

Bread crumbs – as required

Flour – as requested

Extra virgin olive oil – as required

 

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Via Mariano Pallottini, Good Things From Italy
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