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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Yet another Crescia Pasquale Recipe

Yet another Crescia Pasquale Recipe | Le Marche and Food | Scoop.it

The bread is light and airy with a wonderful flavour. It’s traditionally eaten with cold meats. It also works really well with various cheeses, olives, marinated vegetables, oil & balsamic vinegar etc, etc, etc.

ingredients

  • 300g grated hard cheese (such as Parmesan Reggiano, Pecorino Romano or Grana Padano)
  • 5 eggs
  • 1tsp cracked black pepper
  • pinch of salt
  • 150g olive oil
  • 150ml warm milk
  • 1tbsp yeast
  • ½tsp granulated sugar
  • 600g strong bread flour
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Cauliflower Chickpea Veloutèe Soup

Cauliflower Chickpea Veloutèe Soup | Le Marche and Food | Scoop.it

Cauliflower, Chickpea & Rosemary Veloutèe Soup

Ingredients

  • A small head - 1lb cauliflower, divided into florets
  • 1 cup cooked chickpeas
  • A medium onion, roughly chopped
  • 2 medium shallots, chopped
  • Enough vegetable stock to cover the ingredients
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 rosemary sprig plus some extra needles, chopped
  • 2 tbsps extra virgin olive oil
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Ursula O'Reilly Traynor's curator insight, February 25, 2015 3:05 AM

I really enjoyed reading this blog post, great pictures too and I definitely want to make this soup as I don't eat enough cauliflower!

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Le Marche Style Sudbury porchetta by Vespa Street Kitchen

Le Marche Style Sudbury porchetta by Vespa Street Kitchen | Le Marche and Food | Scoop.it

Chef Rob Gregorini was born and raised in Sudbury but learned rustic Italian cooking from both grandmothers, who are from the regions of Umbria and Marche. He makes “an interpretation of a classic Central Italian” porketta at his fast food spot, Vespa Street Kitchen. He has streamlined the recipe for us.

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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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Andreina's Restaurant Loreto: one of the best of Le Marche

Andreina's Restaurant Loreto: one of the best of Le Marche | Le Marche and Food | Scoop.it

The same family has been running Ristorante Andreina just outside the old town centre of Loreto for 50 years. It’s a magically quaint gem serving modern renditions of much-loved local Italian dishes. The glowing fireplace embodies the spirit of Ristorante Andreina where locally-caught game turns slowly on the spit...

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Cooking in Italy: the cuisine of Le Marche

Cooking in Italy: the cuisine of Le Marche | Le Marche and Food | Scoop.it

I’d never heard of Le Marche before but a love of Italian food coupled with the reputation of Cambridge Cookery School was enough to convince me to spend a week there devoted to its cuisine and culture. [...]

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Italian Potato and Shallot Frittata

Italian Potato and Shallot Frittata | Le Marche and Food | Scoop.it

No Italian household can be such without the fundamental ritual of frittata making. Frittata perfectly incapsulates the genuine spirit of Italian Cucina Povera (peasant cuisine), a cost effective way of cooking that relies mainly on fresh, inexpensive, seasonal ingredients, cooked simply and with love.[...]

Ingredients, serves 4-6

  • 2 medium potatoes, peeled and sliced to 1/2 cm thick (1/4 inch)
  • 2 French shallots, thinly sliced
  • 4 tablespoons of extra-virgin olive oil
  • 6 organic, free-range eggs (because we can’t support battery eggs any longer)
  • 2 tablespoons of mil
  • salt and pepper for seasoning
  • mixed herbs
  • bread for serving
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Olive all'Ascolana: yet another recipe

Olive all'Ascolana: yet another recipe | Le Marche and Food | Scoop.it

Another recipe of this fantastic Le Marche dish. In this case is possible to appreciate the pictures that explain the crucial passages of the preparation. Buon Appetito

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Triglie alla Marchigiana: Red Mullet with Prosciutto and Rosemary

Triglie alla Marchigiana: Red Mullet with Prosciutto and Rosemary | Le Marche and Food | Scoop.it

...Wash and dry the fish and lay them on a dish. Juice the lemons and mix with 2tbsp of olive oil. Season and then drizzle some of the mixture into the cavity of each fish. Brush the rest of the mixture over the fish and leave to marinate for 2 hours...

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Stockfish Ancona style

Stockfish Ancona style | Le Marche and Food | Scoop.it

Stoccafisso all'Anconetana truly belongs to the history and tradition of that city and is especially cherished by the locals' hearts and tummies. Definitely a classic dish of this area. A fundamental requirement is that the stockfish should be of top quality...

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