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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Tronchetto di Natale: A traditional Italian Christmas cake.

Tronchetto di Natale: A traditional Italian Christmas cake. | Le Marche and Food | Scoop.it

This is a traditional Italian Christmastime cake, made with a yellow sponge cake (baked in a shallow Swiss-roll pan) rolled up with a chestnut filling and finished with chocolate buttercream icing so that it resembles a Yule log. [...]

INGREDIENTS
FOR THE PASTRY SYRUP:

  • 4 cups (1 liter) of water
  • 3/4 cup granulated sugar
  • 2 tablespoons Strega (an Italian liqueur) or a mandarin-orange liqueur

FOR THE CAKE:

  • 6 large eggs, separated (you will use both the yolks and the whites)
  • 10 tablespoons (5 1/4 ounces/150 grams) granulated sugar
  • 10 tablespoons (6 ounces/170 grams) unbleached, all-purpose flour, sifted
  • Pinch of salt

FOR THE FILLING:

  • 1 jar of chestnut puree/cream ("crema di marroni" or "confettura di castagne")

FOR THE FROSTING:

  • 7 TB (3 1/2 oz/100 g) butter, slightly softened
  • 1 2/3 cups powdered sugar
  • 1/3 cup unsweetened cocoa powder


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Orange Cake, Ancona Style (Torta di Arance all'Anconetana) Recipe

Orange Cake, Ancona Style (Torta di Arance all'Anconetana) Recipe | Le Marche and Food | Scoop.it

A really good recipe older than 50 years but always actual and perfect with a cup of tea. Instead of Ouzo you better use Le Marche "Mistrà" or "Anisetta Meletti"

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Chocolate-Red Wine Cake | Cooking With Italian Red Wine

Chocolate-Red Wine Cake | Cooking With Italian Red Wine | Le Marche and Food | Scoop.it

Chocolate-Red Wine Cake

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder (not Dutch process)
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter or butter alternative, softened
  • 1 3/4 cups sugar or the equivalent of a sugar alternative
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups Italian dry red wine
  • Confectioner’s sugar, for dusting

Directions

Preheat the oven to 350°. Butter and flour a 12-cup bundt pan.

In a bowl, whisk the flour, cocoa powder, baking soda and salt.

In the large bowl of an electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer.

Working in two batches, alternately fold in the dry ingredients and the wine, just until incorporated.

Scrape the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve.

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Ella Lauri's curator insight, November 25, 2013 9:30 AM

Punaviiniä kakussa??