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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Cook Like the Marchigiani

Cook Like the Marchigiani | Le Marche and Food | Scoop.it

Cook like the Marchigiani. You may be asking yourself .... who or what is the Marchigiani? It is the people of the Italian region of Le Marche of course! ... Only minutes away from the shoreline begin the entry to valleys that weave their way toward the Sibillini Mountains. Throughout the region's valleys we enjoy acre after acre of eye popping beauty with various types agriculture that not only fill the landscape but supply our local supermarkets with fruits and vegetables with nearly zero kilometer for transport. [...]

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Spring Soup from Le Marche: Farro & Leek

Spring Soup from Le Marche: Farro & Leek | Le Marche and Food | Scoop.it

Nutrient-rich farro is an ancient grain with a nutty flavor & firm-chewy texture, making it wonderful to cook with in soups, salads & breads. This recipe for Farro & Leek Soup can be built upon based on what's in-season, in the Spring add peas & asparagus for bright flavor or in the Fall try walnuts & porcini creating a rich meaty flavored stew.

You should be able to find farro at most Italian specialty shops or health food stores. We are lucky to find locally grown farro right here in Le Marche, Italy!

Farro and Leek Soup - Minestra di Farro e Porri

Serves 4

  • 2-3 glugs or tablespoons olive oil
  • 2 leeks, white parts only, sliced finely
  • 1 cup or 150 gr farro
  • 1 stalk of celery, finely diced
  • 1 carrot, finely diced
  • 1 onion, finely diced
  • 1 liter meat stock (vegetable or chicken stock is OK, however meat stock adds richer flavor) 
  • herbs of your choice - I use 1 sprig of thyme & a bay leaf
  • 2 tablespoons Parmesan cheese, freshly grated
  • salt & pepper

Click for directions

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Pear and Pecorino Ravioli

Pear and Pecorino Ravioli | Le Marche and Food | Scoop.it

The combination of the sweat pear and the sharp pecorino, along with a little creamy mascarpone to hold it together, is amazing. There's a little bite because of the pears, and the salty pecorino is very satisfying. You toss with butter, water, pepper, and more pecorino and you probably won't have any leftovers. If you want to skip the pasta making, you can do it with wanton wrappers.

Ingredients:
Pasta:
4 eggs
5 cups flour
1/2 tsp salt
(I made extra to make noodles for dinner another night)

Filling:
1 bartlett pear, peeled and cored
8 oz pecorino cheese, grated
2 tbsp mascarpone

6 tbsp butter
3/4 cup finely grated pecorino
freshly ground black pepper

semolina flour


Click for directions

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Braised Fennel with White Wine from Le Marche, Italy

Braised Fennel with White Wine from Le Marche, Italy | Le Marche and Food | Scoop.it

Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly. Serve with meat!

Braised Fennel with White Wine - Finocchi al vino bianco

1 large fennel cut into chunks
2 cloves of garlic
few tablespoons of olive oil
pepper flakes to taste
glass of white wine
salt & pepper
orange zest, optional

Click for directions

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Le Marche Recipe: Fave in Porchetta

Le Marche Recipe: Fave in Porchetta | Le Marche and Food | Scoop.it

...just to not confuse foreigners ‘in porchetta’ means in the style of porchetta ie the dish will contain wild fennel, garlic, white wine, and fatty bacon or pancetta...

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Sauteed Fava Beans

Sauteed Fava Beans | Le Marche and Food | Scoop.it

When we’re able to procure fresh favas (look for pods that are firm and fresh looking;) they are quickly sauteed with finely minced red onion, thyme, and very good extra virgin olive oil.

Sauteed Fava Beans

Serves: 2-4
Ingredients

  • Boiling water
  • Kosher salt and freshly ground black pepper
  • 2 lbs fresh fava beans, in the pod (yields about 1½ to 2 cups shelled beans)
  • 2 teaspoon extra virgin olive oil
  • 3-4 sprigs of fresh thyme, remove leaves and rub together with hands to release flavor.
  • ½ red onion (finely minced)
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Bomboletti or Maruzzelle or Lumachine di Mare

Bomboletti or Maruzzelle or Lumachine di Mare | Le Marche and Food | Scoop.it

The small sea snails, represent a very tasty typical dishe common in all the Adriatic Coast. In the old days, when people lived in poverty but there were plenty of this shellfish, they used to be eaten as a second course, dipping a lot of bread in the sauce. Nowadays, the small snails are served in fish restaurants as a starter.

Ingredients:

1 kg of small sea snails,

4 tbsp. of extra-virgin olive oil,

1 sprig of wild fennel,

cooking salt,

pepper,

a touch of red chilli pepper,

1 glass of dry white wine,

1/2 stock cube,

1/2 lemon zest,

2 generous tbsp. of tomato purée,

4 garlic cloves.

Preparation:

Rinse the sea snails many times, then put them in a large baking tin, pouring while still cold the oil, the stock cube, the tomato purée, the wild fennel, the lemon zest, the whole garlic cloves and the red chilli pepper. Cover the snails in water, up to two fingers above their level. Leave the snails to simmer, covered, for 3 hours, stirring occasionally. Half an hour before the end of simmer, adjust the flavour with a little cooking salt, adding a little water if it has dried out. Once cooking is complete, the water shall have evaporated but shall not have dried out, so that the bread can be dipped in the sauce. Sprinkle a little fresh black pepper and serve with canapés, toasted separately, and toothpicks to pull out the meat of the shellfish.

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Pappardelle ai funghi (Pappardelle with mushrooms) and...Verdicchio

Pappardelle ai funghi (Pappardelle with mushrooms) and...Verdicchio | Le Marche and Food | Scoop.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

2 eggs

200 grams (7 oz) semolina flour

freshly grated parmigiano reggiano

Optional

1 slice of prosciutto

bit of concentrated veal stock


click for directions

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How to Make Porchetta at Home

How to Make Porchetta at Home | Le Marche and Food | Scoop.it

Roasting skin-on pork belly that's been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with fennel, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that’s just long and wide enough to wrap around a trimmed, center-cut pork loin...


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Learn Italian while cooking: Ricette delle Marche

Learn Italian while cooking: Ricette delle Marche | Le Marche and Food | Scoop.it

Learn italian while preparing a delicious Le Marche dish. Find motivation and a great final prize. Pepper, salt and a good dose of dictionary

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