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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Zuppa Inglese: Traditional Italian Dessert Born in Central Italy

Zuppa Inglese: Traditional Italian Dessert Born in Central Italy | Le Marche and Food | Scoop.it

This traditional Italian dessert originated in northern Italy in the region Emila-Romagna although it can now be found throughout northern and central Italy. Although its true origins are unknown, it is thought that it first appeared in the sixteenth century in the kitchens of the Dukes of Este in Ferrara. It is said that they asked their cooks to replicate the delicious trifles that they had enjoyed on their journeys to England, and Zuppa Inglese was born. [...]
Ingredients:

  • Zuppa Inglese:
  • 1 1/2 Liters Whole Milk
  • 1 1/2 Teaspoons Vanilla Extract
  • 6 Large Eggs
  • 12 Tablespoons Sugar
  • 6 Tablespoons Corn Starch
  • 5 Ounces Dark Chocolate, Chopped
  • Alchermes Liqueur (See Notes Above)
  • 24 Savoiardi Cookies
  • Garnish:
  • 3 Ounces Shaved Dark Chocolate
  • Mint Leaves
  • Fresh Raspberries
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The Return of Mascarpone!

The Return of Mascarpone! | Le Marche and Food | Scoop.it

Alternative ways to employ the Mascarpone Cheese. When most hear the word “mascarpone”, they think of tiramisu, that quintessential Italian treat — and who would blame them? I do plan to share our family recipe for tiramisu but at a later date. That dish deserves a post all its own. So, instead, I’ll share two easy confections that combine whipped mascarpone with fresh berries. To make the whipped mascarpone, take some whipping cream and beat until peaks form. Add icing/confectioner’s sugar, to taste, during the process. To the sweetened whipped cream, add at least an equal amount of mascarpone and beat the mixture until peaks again form. Taste midway through to see if more sugar is needed. Set aside for use in either of the following 2-3 recipes.

  • In the first case, fresh strawberries are hulled and quartered before being macerated with a little sugar and balsamic vinegar.
  • This next recipe uses chocolate sauce instead of balsamic vinegar.
  • The last recipe uses mascarpone to make jalapeño poppers.
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Zuppa inglese. Classic Dessert From Central Italy

Zuppa inglese. Classic Dessert From Central Italy | Le Marche and Food | Scoop.it

Zuppa inglese, literally "English soup", is actually neither English nor a soup. It is a classic Italian dessert, but the name is apt nevertheless. Its texture is very reminiscent of the bread-thickened soups so typical of the cookery of central Italy, only sweet and cool rather than savory and hot—a kind of cousin to the more familiar tiramisù and an even closer cousin to the much less known Tuscan zuccotto. And while the origins of this dish are disputed, it bears a strong resemblance to the English trifle...


Click on the photo for the recipe

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Xavier REYMOND's curator insight, April 25, 2016 8:21 AM
Can't waiting to taste it
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Crema di ricotta - Ricotta Mousse Recipe

Crema di ricotta - Ricotta Mousse Recipe | Le Marche and Food | Scoop.it

Ricotta has got to be the most versatile of Italian cheeses: it makes its way into a variety of savory pasta dishes, from the popular pasta con la ricotta to the iconic ricotta-filled ravioli and—of course—southern-style lasagna, and any number of desserts, from the grand Neapolitan pastiera to the elegant budino di ricotta... The most common use for ricotta mousse is filling cannoli, but it is perfectly delicious served as is

Ingredients

  • 450g (16 oz) ricotta cheese
  • 2 egg yolks, preferably pasteurized
  • 50-75g (2- 2-1/2 oz) confectioner’s sugar, or to taste
  • A few spoonfuls of rum, Amaretto, Frangelico or other liqueur of your choice

For the topping (optional):

  • Semi-sweet dark chocolate, shavings
  • Cocoa
  • Powdered cinnamon
  • Crumbled hazelnuts
  • Almond shavings
  • Berries

Directions

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How to Make Lick-Your-Plate Amazing Tiramisu

How to Make Lick-Your-Plate Amazing Tiramisu | Le Marche and Food | Scoop.it

I am not a big fan of Tiramisu in the States, it can be a boozy, mushy mess and nothing I would ever want to order. So when I was given a heaping plate for dessert at a friends house when we first arrived, I was a little nervous about how I was going to finish it all to be polite- well it didn't seem to be a problem at all because it was lick-your-plate amazing! So what's the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it's all in the lady-fingers! When Jason first asked for a lady-finger recipe to make this dish, our friend Daniella balked - "No, why would you do that? You buy Pavesini." And she was right! They perfectly hold up after being soaked in coffee & layered with cream.

Tiramisu literally translates to "pick me up" and it sure does with all the coffee, eggs & sugar. 

Tiramisu - Serves 8 (use a 9x6 dish)

  • 4 egg whites
  • 4 egg yolks
  • 1 1/4 cups or 125 g confectioner's sugar
  • 1 3/4 cups or 325 g mascarpone cheese
  • box of Pavesini ladyfingers
  • 3/4 cup or 200 ml freshly brewed extra strong coffee or espresso, cooled/room temperature
  • 3 oz. or 100 g dark chocolate, grated
  • unsweetened cocoa powder for dusting
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