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Wild Mint Frittata with Pancetta, a Le Marche traditional recipe

Wild Mint Frittata with Pancetta, a Le Marche traditional recipe | food | Scoop.it

What better and more refreshing way to serve a frittata than with wild mint. Mint is a very popular herb in Italy especially in the Marche region, where it grows abundantly on the hillsides. The mint frittata has become an authentic regional dish served mainly as a second course with a refreshing green leaf salad. [...]

Ingredients:

2 large handfuls of fresh wild mint6 eggs1.5 ounces of pancetta2 tablespoons of grated pecorino romano cheese1 fresh green garlic2 tablespoons of extra virgin olive oilSalt and Pepper to taste

Directions


Via Mariano Pallottini
Rocky Mountain Woman's insight:

with a glass of white wine on a hot summer evening..

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Mariano Pallottini's curator insight, June 26, 2015 9:23 AM

In the city of Macerata in the the Marche region, as an Easter tradition, the mint frittata is served for breakfast on that morning along with salami, a variety of cheese and their local Easter Pizza bread. The Maceratesi call it an Easter Blessing. 

Rescooped by Rocky Mountain Woman from Le Marche and Food
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Risotto con la Zucca - Pumpkin risotto by Mario Batali

Risotto con la Zucca - Pumpkin risotto by Mario Batali | food | Scoop.it

Risotto con la Zucca - Pumpkin risotto by Mario Batali

Ingredients

¼ cup extra virgin olive oil1 medium onion, cut into ¼-inch dice1 small acorn squash, peeled, seeded, and cut into ¼-inch dice1 ½ cups Arborio rice½ cup dry white wine8 cups chicken stock, heated until hot4 tablespoons unsalted butter½ cup freshly grated Parmigiano-Reggiano, plus more for servingSalt and freshly ground black pepperDirections
Via Mariano Pallottini
Rocky Mountain Woman's insight:

I need to try this!  

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Rescooped by Rocky Mountain Woman from Italia Mia
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Be more Italian

Be more Italian | food | Scoop.it

Whether it’s a rustic medieval town, colourful beach resort or vibrant city there is an undeniable energy to Italy, and its people are at the core.  Quiet afternoons in sleepy towns can explode into vivacious nights as the tanned locals take to the streets, cafes and bars to revel each other’s company, and busy cities swell with the cacophony and chaos of gesticulating inhabitants conversing at decibel levels usually reserved for car horns. [...]


Via Mariano Pallottini
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Rescooped by Rocky Mountain Woman from FOOD? HEALTH? DISEASE? NATURAL CURES???
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Top 100 Drinking Ideas in November

Top 100 Drinking Ideas in November | food | Scoop.it
november 2014 drinking - One of the best ways to warm up during the fall season is with a warm beverage and with this in mind, many of the top November 2014 drinking ideas ...

Via Troy Mccomas (troy48)
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Rescooped by Rocky Mountain Woman from FOOD? HEALTH? DISEASE? NATURAL CURES???
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Mad Genius Cooking Tips 8/4 | Food & Wine

Mad Genius Cooking Tips 8/4 | Food & Wine | food | Scoop.it
Food & Wine goes way beyond mere eating and drinking. We're on a mission to find the most exciting places, new experiences, emerging trends and sensations.

Via Troy Mccomas (troy48)
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Rescooped by Rocky Mountain Woman from Le Marche and Food
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Semolina and Lemon Torta | Mario Batali

Semolina and Lemon Torta  |  Mario Batali | food | Scoop.it

Semolina and Lemon Torta by Mario Batali, each cake serves 6 to 8

Ingredients

2 tablespoons extra virgin olive oil¼ cup finely ground fresh breadcrumbs6 cups whole milkZest of 1 orange, removed in wide strips with a vegetable peeler1 cinnamon stick1 cup sugar8 ounces semolina flour5 tablespoons unsalted butter, at room temperature8 eggs: 1 whole, 7 separated1 pound fresh ricotta, drainedGrated zest and juice of 3 lemons¼ cup Grand MarnierConfectioners’ sugar, for dusting

Directions


Via Mariano Pallottini
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Rescooped by Rocky Mountain Woman from Le Marche and Food
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Cozze e Finocchi al vino bianco | Mussels and Fennel Cooked in White Wine

Cozze e Finocchi al vino bianco | Mussels and Fennel Cooked in White Wine | food | Scoop.it

Mussels are simple to steam in a flavorful broth and enjoy with a few vegetables and a crusty loaf of bread to soak it all up.

Ingredients

1.5 lbs. mussels⅓ cup flour2 Tbsp. oil1 small fennel bulb, thinly sliced3 cloves garlic1 can crushed tomatoes, drained (the regular size – 16 oz I think?)1 cup dry white wine3 Tbsp. roughly chopped parsley1 tsp. kosher salt1 Tbsp. lemon juice¼ tsp. red pepper flakesAdditional salt, freshly ground black pepper and more parsley for toppingBread for dipping

Directions


Via Mariano Pallottini
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Fennel in béchamel sauce - Finocchi Gratinati

Fennel in béchamel sauce - Finocchi Gratinati | food | Scoop.it

Fennel in béchamel sauce are a winter rich and flavorful side dish. In the Marche region are mainly consumed raw. 

Ingredients:

4 large fennel bulbs,30 g butter,50 g flour,400 ml milk,freshly ground nutmeg,30 g grated parmesan cheese,salt to taste.Directions
Via Mariano Pallottini
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yaniv cohen's curator insight, March 4, 2015 7:43 AM

גכעיגע כעגעג

Rescooped by Rocky Mountain Woman from Italia Mia
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Exploring Olive Oil Culture In Tuscany

Exploring Olive Oil Culture In Tuscany | food | Scoop.it

Olive oil is a super ingredient with the ability to enhance the flavors of a dish while also adding antioxidants and heart-healthy benefits. That being said, there are many misconceptions that exist on the product. That’s why — with the help of agronomist Marco Soldani of Castelfalfi and agronomist Francesco Caselli of Castello di Gabbiano — we’re debunking some of olive oils most common misconceptions. Use the following facts to help you choose a top-of-the-line olive oil:

you can cook with extra virgin olive oilnot all extra virgin olive oils are created equalpure olive oil isn’t really purelow acidity is important when it comes to olive oilnot all olive oil comes from italyit’s much more than squeezing oil from the fruitlight destroys olive oilolive oil does not get better with age.only a small portion of the olive gets used for oilcold extraction is great for flavoryou can’t judge by the label if it’s good olive oilyour extra virgin olive oil may not actually be extra virginthat olive oil from italy may not be italianolive oil is essentially a fruit juice

[...]



Via Mariano Pallottini
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intoHistory's curator insight, August 22, 2014 1:29 AM

I love olive oil. So much history bound to this highly traditional product!

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Simple Food Life Hacks 2

We did a food life hacks once before and you loved it... so here are more of our favourites that will change your life! (*Disclaimer... might make it a littl...
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