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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Recipes Vincisgrassi (pasta baked with parma ham)

Recipes Vincisgrassi (pasta baked with parma ham) | Le Marche and Food | Scoop.it

Pleasing a crowd is easy with our delicious dishes that serve ten or can be doubled to serve a room full of people. Easy to whip up, put on the table and let everyone dig in

Mariano Pallottini's insight:
Vincisgrassi among Best Ever Crowd PleaserVincisgrassi (pasta baked with parma ham)

Vincisgrassi, a type of baked pasta, comes from the region of Le Marche in Italy. It’s attributed to both General Windischgrätz (who fought Napoleon at Ancona), and to princisgrassi (meaning fat for the prince). In either case it’s very rich – some versions being even richer with the addition of sweetbreads and a pasta dough made with vin santo or marsala.

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Stuffed squid Le Marche Style - Calamari ripieni alla marchigiana

Stuffed squid Le Marche Style - Calamari ripieni alla marchigiana | Le Marche and Food | Scoop.it
While we were in Marche, Italy this spring, we had stuffed calamari prepared by my cousin’s wife, Maria, several times.
Mariano Pallottini's insight:

Le Marche recipe: Stuffed squid Le Marche Style - Calamari ripieni alla marchigiana

Ingredients:

  • 16 large squid bodies of approx. equal size
  • About the same amount of tentacles by weight as the bodies
  • 3 cloves of garlic, minced
  • Very small pinch of red pepper flakes (optional)
  • Splash of white wine
  • 1 cup of plain breadcrumbs (I prefer panko breadcrumbs)
  • 1 bunch of parsley, stems removed and leaves finely chopped
  • Salt and pepper
  • Extra virgin olive oil

Directions

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Le Marche and 20 other Regional Italian Vegan Food

Le Marche and 20 other Regional Italian Vegan Food | Le Marche and Food | Scoop.it

We love vegan Italian food (who doesn’t?) and so when Wendy from The Nomadic Vegan offered to give us a vegan tour of this fabulous country we couldn’t resist taking her up on the offer. Here’s  her guest post, Vegan Italian Food – 20 Dishes from 20 Regions.  It gives you the lowdown on all the delicious, naturally vegan food you can find in one of the best countries on the planet to eat in. Thanks Wendy!

Mariano Pallottini's insight:

Highlight: Conchiglie e lenticchie from Le Marche, this recipes hails from the province of Pesaro Urbino in the Marche region and features lentils cooked in a simple tomato sauce, served over shell pasta. Lentils were traditionally a highly-prized staple dish in this region. Lentil stew with carrots was eaten on New Year’s eve and represented prosperity for the coming year.

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Rotem&Eden 's curator insight, December 5, 2016 7:20 AM

  גם הטבעונים שבינינו אינם מקופחים ולכן הבאנו לכם מגוון של מאכלים איטלקיים מאזורים שונים באיטליה 

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The Roveja, the Nutritious Neolithic Wild Pea between Marche and Umbria

The Roveja, the Nutritious Neolithic Wild Pea between Marche and Umbria | Le Marche and Food | Scoop.it

In the Middle Ages, roveja still endured as the staple diet eaten in the form of a "puls," which is an ancient Roman-style of porridge and consumed with a savoury sauce on top. Over time roveja was forgotten. By the 1990s only a few local people remembered roveja, and some found the plants growing in gullies or near streams. [...]

Mariano Pallottini's insight:

Tamara Griffiths tells the story and the rediscovery of this wild pea in Le Marche and how generous people dicided to not register it.

In past centuries it was a staple in the diet of herders and farmers in the Sibillini Mountains, but in recent years its cultivation has been almost completely abandoned.

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Eating "Le Marche" in Rome at Trattoria Monti

Eating "Le Marche" in Rome at Trattoria Monti | Le Marche and Food | Scoop.it

... in a restaurant in Rome eating cuisine from the little known region, le Marche at Trattoria Monti....

We began with a plate of fried vegetables, meat stuffed olives, cheese and a speciality of the house cream.

After that it is all kind of a blur of plates, there was a custardy eggy cheese tortino stuffed into a cabbage leaf, tagliatelle in a meaty ragu, the restaurant's tortello, a giant single sort of tortellini with a runny egg and generous shavings of truffles.

We drank wine grown in the hills near the Adriatic sea, sang happy birthday in three languages and stayed long into the afternoon over coffee. A most happy mix.

Mariano Pallottini's insight:

Trattoria Monti is the best place to taste the Le Marche cuisine in Rome

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Le Marche Food: Chickpea and Escarole Soup

Le Marche Food: Chickpea and Escarole Soup | Le Marche and Food | Scoop.it

One recipe hails from my paternal grandparents region, Le Marche, where escarole is married with creamy chickpeas in a pork-infused broth.  

Mariano Pallottini's insight:
Chickpea and Escarole Soup - Makes 4-6 
Ingredients: 
  • 3 tablespoons olive oil
  • 3 or 4 large pork ribs, separated (about ½ to ¾  pound)
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1 quart chicken stock
  • 1 (14 ½ ounce) can diced tomatoes
  • 2 (15 ½ ounce) cans chickpeas, rinsed and drained
  • Kosher salt
  • Freshly ground black pepper
  • 1 head of escarole, washed and trimmed
To serve:
  • ·Extra virgin olive oil
  • ·Crusty bread
  • ·Grated Parmigiano-Reggiano
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anisio luiz nogueira's curator insight, March 20, 2016 5:39 AM
Chickpea and Escarole Soup - Makes 4-6 
Ingredients: 
  • 3 tablespoons olive oil
  • 3 or 4 large pork ribs, separated (about ½ to ¾  pound)
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1 quart chicken stock
  • 1 (14 ½ ounce) can diced tomatoes
  • 2 (15 ½ ounce) cans chickpeas, rinsed and drained
  • Kosher salt
  • Freshly ground black pepper
  • 1 head of escarole, washed and trimmed
To serve:
  • ·Extra virgin olive oil
  • ·Crusty bread
  • ·Grated Parmigiano-Reggiano
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Le Marche Recipe: Coniglio in Potacchio

Ingredients - Serves 6:

  • Rabbit - 1kg
  • Bacon - 100g
  • Rosemary - 1 bunch
  • Parsley - 1 bunch
  • White wine - 1 cup
  • Garlic - 5 cloves
  • Vinegar
  • Salt and pepper

Directions:
Wash the rabbit first with water and then with a mixture of wine and vinegar in equal parts, to dry give it a rest for a few minutes.
Chop the bacon with the garlic and brown them in a pot with half a cup of hot oil. Add the rabbit, add salt, pepper, rosemary and two cloves of garlic and make evenly browned.
Add a glass of wine cover and let simmer for about 30 minutes.
After cooking let stand a few minutes and add the chopped parsley.

Mariano Pallottini's insight:

The rabbit in putacchio or potacchio, is a traditional main course of the Le Marche Regional Cuisine. It 'a very tasty and nutritious dish that can be served with vegetables au gratin.

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anisio luiz nogueira's curator insight, March 6, 2016 5:44 PM

The rabbit in putacchio or potacchio, is a traditional main course of the Le Marche Regional Cuisine. It 'a very tasty and nutritious dish that can be served with vegetables au gratin.

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Old is Gold in Le Marche: Passatelli Recipe

Old is Gold in Le Marche: Passatelli Recipe | Le Marche and Food | Scoop.it
Making an Italian speciality with my Mom's old meat grinder - Passatelli Recipe
Ingredients
  • 1 ½ cups plain bread crumbs
  • 1 ½ cups finely grated Parmesan cheese
  • Large pinch nutmeg, freshly grated if possible
  • Lemon
  • 5 large eggs (may need additional depending on their size)
  • 2 quarts good quality chicken broth, preferably homemade (recipe below)

Directions

Mariano Pallottini's insight:
This dish is incredibly simple to make and is at its best when good quality stock is used. The passatelli take only minutes to make once the broth is made so do not wait until a holiday to make these – this is a wonderfully delicious soup for a chilly fall eve. Buon appetito!
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Frittata di fiori di zucca - Zucchini flower omelette

Frittata di fiori di zucca - Zucchini flower omelette | Le Marche and Food | Scoop.it

Ingredients:

  • a tiny slab of really good butter and some EV olive oil
  • 1 small leek, sliced into coins
  • 1 tiny clove of garlic
  • 1 small zucchini, thinly sliced
  • 10 zucchini flowers
  • 4 eggs
  • 1/3 cup of fresh ricotta, from a deli case (not pre-packed!)
  • salt, pepper and a dash of paprika

Directions:

Mariano Pallottini's insight:

Although frittata is a common way to prepare fried vegetables, here a recipe not so common to prepare Zucchini Flowers. We all know Zucchini flowers are really good fried, simply or stuffed, but a frittata can exalt their delicate taste

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The 20 best Italian recipes: part 1

The 20 best Italian recipes: part 1 | Le Marche and Food | Scoop.it

Liven up your home cooking with pasta and meat recipes from top chefs including Giorgio Locatelli, all selected by Observer Food Monthly [...]

Mariano Pallottini's insight:

The Guardian presents the 20 best recipes submitted by as many important chefs very oriented on Italian food. I choose for me the one of Ann & Franco Taruschio "spaghetti with garlic, oil and chilli" because so simple to prepare in these summer nights without anything in the fridge, because the recipe represents a little bit the south of the Marche where it is called "oglie aglie" and because Franco has origins Marchigiane

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Mariano Pallottini's curator insight, July 6, 2015 10:33 AM

The Guardian presents the 20 best recipes submitted by as many important chefs very oriented on Italian food. I choose for me the one of Ann & Franco Taruschio "spaghetti with garlic, oil and chilli" because so simple to prepare in these summer nights without anything in the fridge, because the recipe represents a little bit the south of the Marche where it is called "oglie aglie" and because Franco has origins Marchigiane

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Recipe for Pasta with tuna Marche'style.

Recipe for Pasta with tuna Marche'style. | Le Marche and Food | Scoop.it

Ingredients For 4 people:
For the dough

  • Flour 300g
  • 2 eggs
  • salt.

For the sauce

  • Ripe tomatoes 300g
  • tuna in oil 100 gr
  • 1 Sardinian salt
  • ½ onion
  • 2 tablespoons extra virgin olive oil
  • chopped parsley
  • half hot pepper
  • salt.
Directions
Mariano Pallottini's insight:

One of the favorite summer pasta dish in Le Marche

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A small Restaurant in California connected with Le Marche thanks to a great product

A small Restaurant in California connected with Le Marche thanks to a great product | Le Marche and Food | Scoop.it

Italian born Domenico Maurici, a chef with an international experience, born in Le Marche Italy, traveled to gorgeous Newport Beach, CA and decided to stay. He opened Il Farro in 1993, and realized a lifelong dream of owning his own restaurant where he could share the dishes of his home region with Californians!
Il Farro proposes authentic Italian dishes focused on taste and quality, accompanied by the freshest signature cocktails and wine. At il Farro people can enjoy a romantic walk on the beach, watching the sunset, followed by a delicious casual meal at the restaurant. Restaurant that named for the hearty and delicious whole grain, farro, used in many coastal Italian dishes. Domenico imports spelt directly from Le Marche Region, where it is farmed organically. A product low carb, low gluten, high in fiber and, best of all, tastes AMAZING! Navigate the internet site to discover more about this interesting project.

http://ilfarro.com 

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Do you know how to order coffee in Italy? The essential guide

Do you know how to order coffee in Italy? The essential guide | Le Marche and Food | Scoop.it
Are you a little bit disoriented when entering in an Italian coffee bar for a coffee? No more worries, for Swide has made it clear for you. Here is the ultimate guide for ordering coffee (in the RIGHT way) in Italy. Please, take note!
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Discover Le Marche Food: Ancona Province

Discover Le Marche Food: Ancona Province | Le Marche and Food | Scoop.it
Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists. The hills of the region are littered with Medieval buildings and walls, and unlike…
Mariano Pallottini's insight:

Le Marche attracts more and more food bloggers

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Is from Le Marche the Garlic That Doesn't Make Your Breath Stink

Is from Le Marche the Garlic That Doesn't Make Your Breath Stink | Le Marche and Food | Scoop.it

A plateful of pasta cooked with garlic is never a wise choice on a first date. But if an odorless strain of so-called "kissinGarlic" takes off, diners may soon get to enjoy the taste of the pungent plant without the bad breath that usually goes with it. 

Mariano Pallottini's insight:

Is from Le Marche the Garlic That Doesn't Make Your Breath Stink

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Thanks to Agostini Le Marche is among of the World's Best Olive Oils Express Elation

Thanks to Agostini Le Marche is among of the World's Best Olive Oils Express Elation | Le Marche and Food | Scoop.it

It is the first time that we participated in the NYIOOC and we are so glad about this award and prestige that it give us at the international level, since in the last two years we are on the US market,” said Alfredo Agostini who won a Gold Award with Sublimis, that comes from an olive grove at 350 meters above sea level in the Marche region. “During the 2014 harvest, we had a 50 percent drop in quantity. This year we performed natural preventive treatments with copper for the conventional production since we prefer to avoid chemical products. But the olives were so healthy that no additional treatments were needed and this has given great results.” [...]

Full Article

NYIOOC Site

The Gold Award

Mariano Pallottini's insight:

This Selection represent the summit of our production. Sublimis extra virgin olive oil is our Selection with the highest fruitiness intensity, we decided to produce it with Frantoio and Carboncella olives, typical cultivars of Marche region, in the Centre of Italy. This EVOO is excellent on grilled meats, legumes soups, bruschetta and on all dishes enhancing the rich taste of Mediterranean cooking.

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Sarah Topps's curator insight, April 22, 2016 6:08 AM
How fantastic to hear that one of our local olive presses has won The New York International Olive Oil Competition, proving our Marche oil is the best! 
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Le Marche Recipes: Marchigiana Fava Bean Soup 

Le Marche Recipes: Marchigiana Fava Bean Soup  | Le Marche and Food | Scoop.it

This recipe is from Marche, the birthplace of my grandfather. I prepared it thinking about our imminent departure for Marche, where we are going to spend a full six weeks—enough time, we hope, to experience the region more as true residents than as mere tourists. The plan is not to fill our days with sightseeing and long drives, but to experience living for an extended time in the small hill town, Scapezzano, where my grandfather grew up and our friendly and generous cousins still live in the same house—the descendants of the brother who stayed behind in Italy when my grandfather emigrated to the New World. They have offered us the use of a small apartment in this building! We look forward to perusing the local markets—like much of Marche, which lies along the Adriatic coast, my grandfather’s home town is near the sea, offering abundant seafood—and to preparing meals with whatever is in season, fresh and local. This soup—so inviting and appealing in texture as well as flavor, is like an invitation to all the adventures that await us! [...]

Mariano Pallottini's insight:

MARCHIGIANA FAVA BEAN SOUP
Ingredients

  • ¼ pound thick-sliced pancetta
  • 1 tablespoon—plus for drizzling—extra virgin olive oil
  • 1 small onion
  • 1 stalk of celery
  • 1 clove of garlic
  • 1 small bunch of parsley
  • 1 sprig of rosemary
  • 8 ounces canned peeled Roma tomatoes
  • 1½ quarts good quality chicken broth (preferably home-made)
  • 8 ounces fregola pasta, or other pearl-shaped pasta
  • 8 ounces shelled fava beans (Trader Joe’s now sells frozen and shelled fava beans)
  • Grated pecorino to taste
  • Toasted and sliced bread, drizzled with extra virgin olive oil
  • Salt and pepper


Directions

 

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Trenette with Mussels and Clams

Trenette with Mussels and Clams | Le Marche and Food | Scoop.it
Trenette con Cozze e Vongole Just when you think you've got all bases covered, The Fates take note and decide to have a little fun. I have been busily at work getting recipes and posts together for the next several weeks. With my trip fast approaching, I don't want any loose ends to complicate matters.…
Mariano Pallottini's insight:

Trenette with Mussels and Clams Recipe

Ingredients

  • 1 lb (450 g) trenette pasta – spaghetti or linguine may be substituted
  • 3 tbs olive oil
  • 1 clove garlic, minced or diced
  • red pepper flakes, to taste
  • 3 plum tomatoes, peeled, seeded, and chopped
  • about 1/2 cup dry white wine
  • 1 lb littleneck clams, soaked to remove grit and scrubbed (See Notes)
  • 1 lb mussels, scrubbed with beards removed
  • 1/2 lb of fresh asparagus, chopped into 2 inch (5 cm) pieces
  • 2 tbs fresh basil chopped
  • salt and pepper to taste
  • roasted bread crumbs for garnish – optional  (See Notes)
  • fresh parsley for garnish


Directions

 

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Baked Calamari Recipe

Baked Calamari Recipe | Le Marche and Food | Scoop.it

Calamari Cotti della Zia St. Joseph's Feast Day is just around the corner (March 19th) and what better way to celebrate than to share one of the few remaining Bartolini recipes, Zia's Baked Calamari.  The 12 of us living together in the two-flat were treated to some exceptional cooking,…

Mariano Pallottini's insight:

Ingredients

  • 3 lbs calamari, fresh or frozen, cleaned (tentacles optional)
  • 2 cups plain bread crumbs – Panko may be substituted
  • half cup chopped parsley
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced or grated (optional)
  • enough olive oil to moisten the bread crumbs – should not be sopping wet
  • salt and pepper to taste
  • fresh lemon juice (optional)

 

Directions

 

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anisio luiz nogueira's curator insight, March 18, 2016 7:40 AM

Ingredients

  • 3 lbs calamari, fresh or frozen, cleaned (tentacles optional)
  • 2 cups plain bread crumbs – Panko may be substituted
  • half cup chopped parsley
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced or grated (optional)
  • enough olive oil to moisten the bread crumbs – should not be sopping wet
  • salt and pepper to taste
  • fresh lemon juice (optional)

 

Directions

 

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A Le Marche Traditional Dish Surviving in US

A Le Marche Traditional Dish Surviving in US | Le Marche and Food | Scoop.it

The Marche region gives us a wonderful, traditional Italian dish, the misticana, or wild greens salad. Unlike the mild and less nourishing lettuce-based salads, misticana relies on peppery greens such as Erba Stella the Star Herb. Also called Minutina, this wild green with slender forked leaves like a deer's antlers is sometimes called Buck's Horn.
Erba stella (Plantago coronopus) is an herbaceous plant that is remarkably hardy and suited for a quick fall crop. [...]

Mariano Pallottini's insight:

A curious article about a particular herb used for a wild herbs mixed salad. Not many in Le Marche keep the use to go in the countryside searching for what the nature offers and it is possible to put in the plate. The "forager" In the past was a reputed work operated by women called "iervascione"

Photo from www.actaplantarum.org

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Spaghetti alla Carbonara Recipe: "Italian Coal Miner's Pasta"

Spaghetti alla Carbonara Recipe: "Italian Coal Miner's Pasta" | Le Marche and Food | Scoop.it

Luscious, creamy and indulgent, Spaghetti alla Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper and pasta water, to create a creamy yet not overly thick sauce.[...]

Ingredients

  • 1 lb spaghetti
  • 2 tbsp olive oil
  • 1 lb guanciale, pancetta or bacon
  • 4 large eggs, separated
  • 1 1/4 cup fresh coarsely grated Pecorino or Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
  • 2 tbsp fresh chopped thyme leaves
  • 1/4 cup heavy cream, optional


Mariano Pallottini's insight:

PASTA ALLA CARBONARA There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the Roman restaurant of the same name.  [wikipedia]

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Pasta Tonno e Pomodoro - Canned tuna with tomato pasta a typical Italian food

Pasta Tonno e Pomodoro - Canned tuna with tomato pasta a typical Italian food | Le Marche and Food | Scoop.it

Italy is one of the largest markets for the consumption of canned tuna (144.500 t). Canned tuna is typically served with two foods that are worldwide cooking symbols of the Made in Italy: tomatoes and pasta. According to a survey [...]

Ingredients:

  • Spaghetti
  • canned tuna
  • parsley
  • a clove of garlic
  • extra virgin olive oil.
Mariano Pallottini's insight:

This low fat, tasty pasta supper, super easy to make, with ingredients everyone has hanging around in the pantry! A simple pasta dish which is an easy one for the kids and can be enjoyed by the whole family.

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How to prepare that small, crispy bread, children even in Le Marche put 4 in each finger

How to prepare that small, crispy bread, children even in Le Marche put 4 in each finger | Le Marche and Food | Scoop.it

Taralli are a typical southern Italian snack that play host to many flavors. They're "breadsticks" that are a blank canvas for anything you can imagine. [...]

Ingredients
  • 4½ c. "00" flour
  • 1½ tablespoons sea salt + 1 tablespoon for boiling water
  • 1½ tablespoons crushed red pepper flakes
  • 1 cup dry white wine
  • 1 cup extra virgin olive oil
  • 1½ tablespoons freshly ground black pepper
  • 3 tablespoons dried rosemary

Directions

Mariano Pallottini's insight:

If today Tarallo is no longer a stranger to no Italian from the Alps to the southern coast of Lampedusa and even abroad, no one, in the contrary, can say precisely the origin of its name.
From the Latin "torrere" (toast) or from the italic"tar" (wrap)? From the old French "Danal" (pain rond, round bread) or from the modern French "toral" (dryer)? Who can say it? Maybe "Tarallo" comes from greek "daratos" (a kind of bread). Read how to prepare it

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Tagliolini with round Zucchini and Mint

Tagliolini with round Zucchini and Mint | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 250 g of Tagliolini Filotea
  • 2 round zucchini
  • 30 g of pine nuts
  • 20 g of raisins
  • 1 clove of garlic
  • 3 tbsp od extra virgin olive oil
  • 3 mint leaves
  • salt
  • chilli oil

Directions

Mariano Pallottini's insight:

Pasta with zucchini and mint is a classic Italian combination served for example at Franny's restaurant in Brooklyn, New York. https://frannysbrooklyn.com/ 

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The secrets of the Italian diet - Jamie Oliver

The secrets of the Italian diet - Jamie Oliver | Le Marche and Food | Scoop.it
The “traditional” Italian diet features lots of starches, oils, red meats, and wine, but it doesn’t seem to stop many Italians living to a ripe old age.
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Hilton Hamann's curator insight, May 4, 2015 3:41 AM

Interesting. Italian is one of my favourites.