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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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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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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Le Marche and Central italy Food:Tonnarelli cacio e pepe

Le Marche and Central italy  Food:Tonnarelli cacio e pepe | Le Marche and Food | Scoop.it

Cacio e pepe, literally 'cheese and pepper', is a very typical Roman dish and tonnarelli is a kind of square spaghetti made with egg pasta popular in Le Marche, Lazio, Abruzzo, Molise and Puglia. At its simplest, literally all you do is boil the pasta in well salted water, drain it (but not very well) and pour it into a heated bowl. Then add a generous amount of pecorino cheese and lots of freshly ground pepper, and mix well. The hot water that clings to the pasta should meld with the cheese to make a kind of creamy sauce. If the dish is too dry, you can add a bit more of the pasta water. If, on the other hand, you can still see water at the bottom of the bowl, add more cheese. Then top with more pecorino and another healthy grinding of pepper. That's it!

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