Le Marche and Food
147.4K views | +15 today
Follow
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.
Your new post is loading...
Your new post is loading...
Scooped by Mariano Pallottini
Scoop.it!

Peppered Mussels - Impepata di cozze

Peppered Mussels - Impepata di cozze | Le Marche and Food | Scoop.it

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels.
Ingredients - Serves 4-6

  • 1-2 kilos (2-3 lbs) mussels
  • Freshly ground pepper
  • To serve (optional):
  • Finely chopped parsley
  • Lemon wedges

Directions

Mariano Pallottini's insight:

Peppered Mussels - Impepata di cozze is the most simple and tasty recipe to unleash all the fresh sea flavor of the mussels

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Mussels Baked with Nut Pesto for Christmas Eve

Mussels Baked with Nut Pesto for Christmas Eve | Le Marche and Food | Scoop.it

Mussels with Nut Pesto (Serves 4 as an antipasto)

Ingredients

For the pesto:

  • ¼ cup shelled unsalted pistachios
  • ¼ cup pine nuts
  • ¼ cup blanched almonds
  • 1  small clove fresh garlic, roughly chopped
  • ¼ cup extra-virgin olive oil, preferably an estate-bottled Sicilian one such as Ravida
  • Salt
  • The grated zest from 1 lemon

For the mussels:

  • 1½ pounds very fresh mussels, washed and, if necessary, debearded
  • ½ cup dry white wine
  • ½ cup freshly grated grana Padana cheese
  • A drizzle of extra-virgin olive oil
  • A handful of flat-leaf parsley leaves
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

The moscioli of Portonovo of Ancona tipicity of Conero Riviera

The moscioli of Portonovo of Ancona tipicity of  Conero Riviera | Le Marche and Food | Scoop.it

In Ancona the moscioli are non-breeding mussels spontaneously reproducing on tracts of reefs in Portonovo of Ancona area, and exactly on the tract of coast that goes from Pietralacroce until the beach of Sassi Neri (black Stones) at Sirolo. They are the wild equivalent of breeding mussels and they settle the underwater side of reefs typical of this coast area; they have rich and strong sea taste and they have a firmer body than breeding mussels.

 

Moscioli at marinara way
Quantities for 4 / 5 people:
1 kg of very fresh moscioli – a handful of parsley – some olive oil – one lemon – a bit of pepper.

Preparation (1 hour)

Washing accurately mussels under running water and brushing their valves (shells of moscioli); using a little sharp knife, opening raw mussels by hands without warming them up (it’s a rather demanding job, if you are not used to; but it gives as result a unique taste if compared to opening by pot cooking method)... click

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Cozze e Finocchi al vino bianco | Mussels and Fennel Cooked in White Wine

Cozze e Finocchi al vino bianco | Mussels and Fennel Cooked in White Wine | Le Marche and Food | Scoop.it

Mussels are simple to steam in a flavorful broth and enjoy with a few vegetables and a crusty loaf of bread to soak it all up.

Ingredients

  • 1.5 lbs. mussels
  • ⅓ cup flour
  • 2 Tbsp. oil
  • 1 small fennel bulb, thinly sliced
  • 3 cloves garlic
  • 1 can crushed tomatoes, drained (the regular size – 16 oz I think?)
  • 1 cup dry white wine
  • 3 Tbsp. roughly chopped parsley
  • 1 tsp. kosher salt
  • 1 Tbsp. lemon juice
  • ¼ tsp. red pepper flakes
  • Additional salt, freshly ground black pepper and more parsley for topping
  • Bread for dipping

Directions

more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Cozze Pomodoro e Peperoncino - Chilli Tomato Mussels

Cozze Pomodoro e Peperoncino - Chilli Tomato Mussels | Le Marche and Food | Scoop.it

This chilli tomato mussels dish is all done and dusted start to finish in 15 minutes. Hard to believe… but true. A couple of minutes to chop onion, garlic, chilli and parsley. A couple of minutes to heat up the pot, five minutes to simmer the tomatoes, five minutes to cook the mussels, top with parsley and serve.

Ingredients - Serves 2 (or 4 as an entree)

  • 2 tablespoons chilli olive oil (or normal olive oil)
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 birds eye chilli, thinly sliced
  • 400g tin chopped tomatoes
  • 1kg mussels, bearded and ready to cook
  • 1 cup dry white wine
  • handful continental parsley, roughly chopped
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Cheap and Tasty: Sautè di cozze (Steamed Mussels) Angelina Style

Cheap and Tasty: Sautè di cozze (Steamed Mussels) Angelina Style | Le Marche and Food | Scoop.it

They are, in fact, an Italian version of that near universal dish: steamed mussels.

I like the conviviality of this dish—serve your large pot of mussels in the center of the table and let each diner serve themselves a nice portion of mussels and liquor. You can eat it by grabbing a mussel shell gingerly with your left hand while removing the mussel with a fork or a spoon. (I prefer a spoon, because you can immerse the mussel in some of the sauce before you eat it for maximum flavor.) Make sure to have an extra bowl at table for discarded shells.

Ingredients (serves 4 as a secondo, 6 as an antipasto)

To pre-cook the mussels:
1 bag of mussels
A splash of white wine (say about 1/2 cup)

For the soffritto and final cooking:
2-3 cloves of garlic, chopped
1-2 peperoncini, chopped and seeds removed(or a dash of red pepper flakes)
A handful of fresh parsley, chopped
Olive oil
Salt, q.b.

 

Click for directions

more...
No comment yet.