Le Marche and Food
149.3K views | +18 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!

Tagliolini with meatballs

Sprightly Margherita, 88 years young, shows us how she makes tagliolini with meatballs in tomato sauce.

Mariano Pallottini's insight:

Tagliolini with meatballs in tomato sauce recipe

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

How to Make Homemade Tagliatelle Without a Pasta Maker

How to Make Homemade Tagliatelle Without a Pasta Maker | Le Marche and Food | Scoop.it

Did you ever think of making your own pasta instead of buying them?  you will definitely be able to do it - like a pro! [...]

Mariano Pallottini's insight:

It's easy, it's satisfying, It's delicious, It's relaxing, it's healthy, it's deeply italian. There’s nothing wrong with store-bought pasta, but to make your own pasta is something special.

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

Traditional Red Tagliatelle Recipe

Traditional Red Tagliatelle Recipe | Le Marche and Food | Scoop.it

Tagliatelle is the shape par excellence for egg pasta. In the Marche it represents a dish to be enjoyed with a rich tomato sauce for a Sunday lunch.[...]

Ingredients

  • 250 g Egg Tagliatelle
  • 500 g of Tomato sauce with Vegetables
  • Extra virgin olive oil
  • One garlic clove
  • Salt to taste
  • Hard Pecorino (or Parmesan cheese)

Directions

Mariano Pallottini's insight:

Tagliatelle is the fist fresh egg pasta inside the top 10 pasta types around the world. These are used most commonly in dishes and should be easy to find at your local grocery store. This is just one of the ton of different recipes online that you can use the pastas with, so try them out.

  1. Fusilli
  2. Spaghetti
  3. Fettuccine
  4. Linguine
  5. Penne
  6. Cannelloni
  7. Tagliatelle
  8. Farfalle
  9. Tortellini
  10. Rigatoni
more...
No comment yet.
Scooped by Mariano Pallottini
Scoop.it!

Fresh Pasta Therapy

Fresh Pasta Therapy | Le Marche and Food | Scoop.it

Making fresh pasta is my form of meditation.  I find the entire process very therapeutic – from the simplicity of the ingredients, to the kneading of the dough, to the rolling and shaping of the pasta.  Making fresh pasta takes time, but that is part of what I love about it – it forces me to slow down and take a moment out of my often chaotic life to focus on a single task.  [...]

Mariano Pallottini's insight:

This article proposes a recipe with 4 eggs for 400g of flour, this means 10 eggs for one kg of flour. This is a sensible element that makes difference between the fresh egg pastas around the italian peninsula. For example the Tajarin in Piedmont contemplate 40 yolks per kg of flour.

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

Pasta and aubergine bake with tomato sauce and mozzarella.

Pasta and aubergine bake with tomato sauce and mozzarella. | Le Marche and Food | Scoop.it

Timballo-di-maccheroni-con-melanzane - Pasta and aubergine bake with tomato sauce and mozzarella.

Ingredients - for 4 people

  • 3 or 4 aubergines
  • oil for frying
  • 3 tablespoons white flour
  • 1 egg,whisked with a little cold water or milk and half teaspoon of salt
  • extra virgin olive oil
  • 1 Kg ripe Italian tomatoes or one 400g tin of peeled tomatoes and a carton of passata
  • 1 small onion, sliced
  • 1 garlic clove, left whole
  • A bunch of basil
  • ½ Kg short maccheroni – penne, for example
  • a generous amount of grated Parmigiano Reggiano
  • 1 200g mozzarella, chopped
  • salt, pepper
Mariano Pallottini's insight:

To bake pasta with mozzarella is the way to use leftovers pasta dishes. There is the weird idea in italy to not use good quality pasta to prepare timballo, although prepare straightly a good baked pasta dish with good ingredients it is the best way to appreciate this dignified cooking method

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

Le Marche Pasta recipe: Maccheroncini di Campofilone with mussels and roasted tomatoes

Le Marche Pasta recipe: Maccheroncini di Campofilone with mussels and roasted tomatoes | Le Marche and Food | Scoop.it

Maccheroncini, mussels and tomatoes… Three simple ingredients to remember the region Marche, I recently visited during my gourmet trip. A simple dish, as we love in Italy, but special thanks to the extraordinary ingredients... 

Ingredients for 2 people:

  • 125 g of Maccheroncini di Campofilone IGP
  • 1 kg of good quality mussels
  • 300 g Piccadilly or Cherry Tomatoes
  • 4 garlic cloves
  • evoo
  • salt and chilly


Mariano Pallottini's insight:

A tasty pasta recipe that includes a special egg pasta from Campofilone, in the region Marche. The ‘Maccheroncini di Campofilone’, have got the mark of Protected Geographical Indication (IGP)  thanks to a rigid protocol of production.

The first certain documents which mention this pasta – also called ‘angels’ hairs’, in Italian ‘capelli d’angelo’ – dates back to the Council of Trent in 1560.

For best results while cooking our "Maccheroncini" I suggest using plenty of water. When the water is bubbling, add the salt, pour in the pasta and stir it gently after it is softened. Drain it and pour it into a large bowl where you can season it to taste with plenty of sauce. If necessary, add cooking water.


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

Top 5 Wines for Italian Fish Recipes

Top 5 Wines for Italian Fish Recipes | Le Marche and Food | Scoop.it

Summer is here, and with it comes the fish recipes from Italian tradition: we have found the perfect match for them with delicious wines. [...]

Mariano Pallottini's insight:

With recipes such as this one, which also looks very intriguing, pasta with fish in its many versions can’t help but be a protagonist in a seafood menu with an Italian flavour. The pairing for pasta with fish must be elegant and refined but not too powerful, although an aromatic vein in the glass is always a nice accomplishment. Among the many unusual wines on the vast Italian enological landscape, we suggest the Passerina, an ancient grape variety from Marche and Abruzzo, where it is the vine of preference. A fine and very balanced wine, but with a linear, unpretentious profile and sweet aromas of white flowers, Passerina della Marche “Evoe” by the company Ciù Ciù (€8) has delicate notes of juicy fruit, and an inviting and rich palate. [...]

more...
No comment yet.
Rescooped by Mariano Pallottini from Wines and People
Scoop.it!

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

more...
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

Scooped by Mariano Pallottini
Scoop.it!

The Taste of Marche - Pasta

The Taste of Marche - Pasta

Mariano Pallottini's insight:

Remember the joy of playing with as a kid with squishy, mushy, sticky, stretchy, bouncy impossible-to-put-down pasta dough your grandmother prepared for the Sunday lunch?
And it turns out You never outgrew it. This is the reason you enjoy making pasta by hand

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

Spaghetti with Speck and cheese perfumed

Spaghetti with Speck and cheese perfumed | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 300 g of Spaghetti Filotea
  • 150 g of speck slices
  • 1 shallot
  • 4 tbsp of extra virgin olive oil
  • 3 tbsp of cream cheese
  • some stems of chives

Directions

Mariano Pallottini's insight:

Spaghetti with Speck and cheese? This is the recipe for the perfect lazy and busy single (man). I'm sure many of these people will also be able to erase some of the ingredients. Do not do it! This is a recipe that, even it is fast, must unleash the magic of delicious mingling of flavors and textures

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

Pistachio Lasagna Recipe

Pistachio Lasagna Recipe | Le Marche and Food | Scoop.it

Ingredients for 6 servings:

  • 350 g of lasagna sheets 
  • 500 g of provola 
  • 100 g of speck 
  • 500 ml of béchamel 
  • parmesan

Ingredients for the pistachio sauce:

  • 100 gr of crushed pistachio 
  • 1 clove of garlic 
  • parsley 
  • 25 gr of grated parmesan 
  • 100 ml of extra-virgin olive oil 
  • salt 
  • black pepper
more...
Scooped by Mariano Pallottini
Scoop.it!

Spaghetti alla Chitarra with Prawns and Squid

Spaghetti alla Chitarra with Prawns and Squid | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 250 g of Spaghetti alla Chitarra Le Matassine Filotea
  • 300 g of squids
  • 400 g of prawns
  • 3 tablespoons of extra virgin olive oil
  • a teaspoon of chili powder
  • a clove of garlic
  • an half glass of white wine
  • 50 g of parsley
more...
Scooped by Mariano Pallottini
Scoop.it!

The Spirit of May the 1st: fave, pecorino and asparagus pasta

The Spirit of May the 1st: fave, pecorino and asparagus pasta | Le Marche and Food | Scoop.it

This year I combined the whole May Day fave/pecorino tradition with my own personal spring obsession: wild asparagus. These thin spears start appearing about mid April and by May are all over the place in the woods ... 

Ingredients

  • 2 kilos / 4 pounds of fave in pods
  • 1 bunch of thin asparagus
  • 1 big leek (about 1 cup chopped)
  • 4 tablespoons olive oil, plus more
  • 1 clove garlic
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 cup mild young pecorino cheese, grated on big holes of the grater
  • ½ kilo / 1 pound bussiate (or any whole grain pasta)

Directions

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

Maccheroncini with Catalogna Chicory

Maccheroncini with Catalogna Chicory | Le Marche and Food | Scoop.it
Ingredients for 4 persons:
Mariano Pallottini's insight:

Simple, vegan, low level of calories. Just take pasta in the right proportions and even your mood, not only your body weight, will thank you

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

We’ve Been Making Pasta Wrong – Here’s The Actual Italian Way

We’ve Been Making Pasta Wrong – Here’s The Actual Italian Way | Le Marche and Food | Scoop.it
When pasta is on the dinner menu, many of us dump some boxed noodles into boiling water and call it a day, but in Italy, pasta is an art form. You can tell many Americans admire that way of thinking, as over 49 million people visited an Italian restaurant in the last 30 days in the United States.
Mariano Pallottini's insight:

The proper way to sauce pasta; starch and fat are crucial.

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

Paccheri with Shrimp and Zucchini - Paccheri con Gamberetti e Zucchine

Paccheri with Shrimp and Zucchini - Paccheri con Gamberetti e Zucchine | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 320 g of Paccheri Filotea
  • 2 zucchini
  • 200 g of peeled shrimp
  • 2 tbsp of turmeric
  • 1 shallot
  • 3 tbsp of cream cheese like Philadelphia
  • chili pepper
  • salt
  • extra virgin olive oil
  • fresh chives
Mariano Pallottini's insight:

Still time for a delicious summer Pasta

more...
Being Chef's curator insight, September 16, 2015 2:06 AM

Good food and magic, both leaves you spell bound with its sheer innovation and simplicity. We thought of combining the two in one simple box so that we can offer you the best of both the worlds - The Being Chef box. Our magical box make cooking streamlined and hassle free, transforming you into a world class chef even with a limited knowledge of cooking. So, discover the chef hidden in you as "Its Easy Now". Lets begin the journey of gastronomy.

 

http://www.beingchef.com/

Scooped by Mariano Pallottini
Scoop.it!

Spaghetti with Clams, an Italian Icon

Spaghetti with Clams, an Italian Icon | Le Marche and Food | Scoop.it

How to prepare spaghetti with clams, a delicious and traditional Italian pasta recipe prepared with five ingredients only: find out the best cooking tips. [...]

Mariano Pallottini's insight:

Spaghetti with Clams is a MUST EAT for Summer. But, do you really know how to prepare this "simple" pasta dish?

The best tip to prepare Spaghetti with Clams is this: <<Like any other mollusc, clams do not tolerate long cooking times; it would make them rubbery and tasteless: the trick is to turn off the heat and cover the skillet with a lid as soon as the first shells start to open.>>

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

Pesaro-Style Ravioli With Tomato Sauce

Pesaro-Style Ravioli With Tomato Sauce | Le Marche and Food | Scoop.it

Pesaro is a fairly large town located on the coastline of Italy's Le Marche region and understandably, due to its location, is best known for its fish and shellfish dishes. However, like all other ...

Ingredients
For the pasta dough

  • 400g “00” pasta flour
  • 8 Egg yolks
  • pinch of salt

For the stuffing

  • 200g Ricotta, homemade is best and fun to make
  • 75g fresh spinach
  • juice of half a lemon
  • 1 egg
  • pinch of freshly grated nutmeg
  • salt and pepper

For the tomato sauce 

  • olive oil
  • 1 large onion, fine diced
  • 2 carrots, peeled and fine diced
  • 2 celery sticks, fine diced
  • 3 garlic cloves, chopped
  • 2 tins good quality Italian chopped tomatoes
  • 1tsp dried thyme
To garnish
  • 50g Parmesan, freshly grated
  • handful of fresh flat-leaf parsley, chopped
  • drizzle extra-virgin olive oil



Mariano Pallottini's insight:

These wonderful ravioli-style pasta shapes are filled with fresh ricotta, spinach and fresh nutmeg and cooked in a classic Italian tomato sauce. This may seem like a lengthy recipe, but its well worth trying and like all things in life practice makes perfect so after a few trial runs you’ll be making these ravioli like a Pesaro native.

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

The Summer pasta: Spicy Tuna Spaghetti

The Summer pasta: Spicy Tuna Spaghetti | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 300 g of Spaghetti Filotea
  • a can of tuna 250 gr
  • dried chilli pepper
  • 10 salted capers
  • a small onion
  • salt
  • extra virgin olive oil
  • ½ cup water

Direcions:

Mariano Pallottini's insight:

If you find yourself in summer starting to make dinner at night, make Canned Tuna Pasta! It’s fabulous for late nights, or any time really! 

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

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.

more...
Scooped by Mariano Pallottini
Scoop.it!

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

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

Farro Tagliatelle with Fontina and Parmigiano - healthy, tasty and nutritious

Farro Tagliatelle with Fontina and Parmigiano - healthy, tasty and nutritious | Le Marche and Food | Scoop.it

Tagliatelle with Fontina cheese is a classic Italian comfort food dish, simple, tasty, and best when made with authentic cheese and ancient grain pasta. [...]

Ingredients
  • 50 g (1¾ oz) Fontina cheese
  • 50 g (1¾ oz) unsalted butter
  • 80 ml (2½ fl oz) ml milk
  • 50 g (1¾ oz) Parmigiano Reggiano cheese
  • sea salt to taste
  • 200 g (7 oz) wholemeal Farro tagliatelle
  • nutmeg to taste

Directions

Mariano Pallottini's insight:

Spelt is a very olden grain. There are three different varieties of spelt: Triticum Dicoccum, also called Emmer, Triticum Spelta, also called Spelta or Superior Spelt, and Triticum Monococcum or Little spelt.
From a nutritional point of view spelt contains lot of vitamins (A,E,C and B complex) and minerals (magnesium, iron, calcium) and zinc. Magnesium, present in a high extent, eases insulin employment and improves muscles activity, avoiding cramps. It is very useful for athletes and can replace wheat for those with intolerance. - See more at: Molino Agostini

more...
Sensibus's curator insight, June 26, 2015 5:39 AM

simple and amazing pasta with cheese

Scooped by Mariano Pallottini
Scoop.it!

Big Sized Chitarra Pasta with Aromatic Herbs and Prosciutto - Chitarrone alle Erbe Aromatiche e Prosciutto

Big Sized Chitarra Pasta with Aromatic Herbs and Prosciutto - Chitarrone alle Erbe Aromatiche e Prosciutto | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 250 g of Garlic and Parsley Chitarrone
  • 150 g of cooked Prosciutto
  • some leaves of chives
  • a few sprigs of marjoram
  • 1 shallot
  • 3 tbsp grated Parmigiano Reggiano
  • 3 tbsp of cooking cream
  • 3 tbsp of extra virgin olive oil

Directions

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

Spaghetti with clams and peas - Spaghetti alle vongole e piselli

Spaghetti with clams and peas - Spaghetti alle vongole e piselli | Le Marche and Food | Scoop.it

Get your hands on clams and peas and treat yourself to a summery dish of pasta with a fresh spring mood: make spaghetti with clams and peas.

Ingredients

  • 1 kg of clams
  • 3 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • ½ glass of white wine
  • 150 g of fresh peas, shelled
  • 400 g of spaghetti

Directions

more...
Scooped by Mariano Pallottini
Scoop.it!

Healthy pasta from the mountain wheat of Le Marche

Healthy pasta from the mountain wheat of Le Marche | Le Marche and Food | Scoop.it
Our elders used to say "Under the snow, bread...under the rain, hunger". It is one of my favourite proverbs, of a girl born and raised at 10 minutes from the shore but with mountains in her heart! ...
Mariano Pallottini's insight:

This article is about Regina dei Sibillini, a pasta manufacturing from Montefortino in Le Marche, and it is pairing with this other article that explain even better the healthy properties of the mountain wheat.

http://www.huffingtonpost.ca/tamara-griffiths/mountain-food-production_b_7210774.html

more...
No comment yet.