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 Stuffed Olives - called Olive Ascolana

If you fancy something different for party nibbles this is it: Olive Ascolana are stuffed and fried olives from the Ascoli Piceno region of central Italy
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Italian Meat Stuffed Peppers - Peperoni ripieni di carne

Italian Meat Stuffed Peppers - Peperoni ripieni di carne | Le Marche and Food | Scoop.it

Italian Meat Stuffed Peppers are an iconic summer dish substantial enough to serve as either an antipasto or a second course.

Mariano Pallottini's insight:

Italian Meat Stuffed Peppers - Peperoni ripieni di carne

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Pollo alla Cacciatora

Pollo alla Cacciatora | Le Marche and Food | Scoop.it

Ingredients
5 tbsp extra virgin olive oil
3 garlic cloves, peeled and halved
1 whole free range chicken, eviscerated
Sprigs of fresh rosemary
Bunch of fresh sage
1 tbsp all-purpose or rice flour
1 glass of white wine + more for stewing
1/2 glass of white vinegar
Salt and black pepper

Directions

Mariano Pallottini's insight:

For example, the people of Emilia-Romagna and Tuscany make their cacciatora with tomato sauce and varying amounts of herbs. Marche, Abruzzo and Umbria cooks omit the tomato element and prepare theirs with garlic and purple olives. In other parts of Italy this recipe is made by not sectioning the chicken in breasts, drumsticks, wings etc, rather by deboning and chopping the meat into small chunks and slow cooking it with in a supple wine, herb garlic and anchovy stew.

 

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Le Marche Cuisine in California

Le Marche Cuisine in California | Le Marche and Food | Scoop.it

Opened in May, the restaurant’s earthy decor recalls the rustic ambiance of a Tuscan villa with lots of charm and character. The food is another story, inspired by the Marche region of Italy from where chef and co-owner Francesco Pesce hails. “I would call it traditional with a bit of fusion – a fusion of flavors,” he said. “There’s a lot of pasta dishes, of course, and fish. [...]

Mariano Pallottini's insight:

There is a restaurant in the The Conejo Valley, northwestern Los Angeles County in Southern California, United States, where you can taste Le Marche cuisine thanks to one of the owner which has Le Marche origins. Read more, click on the photo

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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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Pollo alla maceratese - Chicken Macerata Style

Pollo alla maceratese - Chicken Macerata Style | Le Marche and Food | Scoop.it
Ingredients and Directions:
  • ·4 tbsp butter
  • ·2 tbps extra-virgin olive oil
  • ·1 super-fresh roasting chicken, cut up into 6 pieces by your butcher. Ask to keep the giblets for this recipe, and keep the back for making chicken stock
  • ·1 cup of homemade chicken stock
  • ·Juice of 1 lemon
  • ·2 egg yolks
  • ·Salt and pepper to taste
  • ·Minced parsley for garnish
Mariano Pallottini's insight:

This is a somewhat-modified preparation of a famous dish from the region of Marche in Italy. It’s been fun to research Marchigiana cooking as we get ready for our six-week stay after Easter. 

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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

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Ciambella or Ciambellone

Ciambella or Ciambellone | Le Marche and Food | Scoop.it
Ingredients
  1. 250 gr. /9 oz all purpose floor
  2. 130 gr. /4.5 oz Sugar
  3. 2 eggs
  4. 50 gr. /2 oz melted butter
  5. 1,3 / 4 fl oz. Milk
  6. ½ a bag baking powder
  7. Grated zest of half a lemon.
Mariano Pallottini's insight:

Known as Ciammellottu was the cake of the  threshing to be distributed to all the workers perhaps with a glass of Vino Cotto, sweet wine of Le Marche. Today is the sweet offered to the customers in 90% of the Agriturismos (sort of farmhouses) in Le Marche, is the bundt cake or Ciambellone, soft and delicious, easy to prepare.

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Calamari Stew with Peas recipe

Calamari Stew with Peas recipe | Le Marche and Food | Scoop.it

Ingredients

  • 4 medium-sized, fresh calamari (body length roughly 6 inches)
  • 1 shallots
  • 2 garlic cloves
  • 1 handful of Fresh parsley plus more for garnishing
  • 1 small red one chili pepper
  • 1/4 cup dry white wine
  • 1 cuppeas
  • 1/2 cup tomato purée
  • olive oil
  • salt & pepper

directions

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Mariano Pallottini's curator insight, October 19, 2015 4:26 AM

This is a fantastic way to prepare squids in Italy and common even in Le Marche. With fresh peas it could be a great seasonal dish but also with canned peas and the tasty sauce could become a sort of comforting food. 

Fabiola Giannini's curator insight, October 26, 2015 2:55 PM

#calamari awesome recipe

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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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Zucchine Ripiene al Tonno - Tuna-Stuffed Zucchini

Zucchine Ripiene al Tonno - Tuna-Stuffed Zucchini | Le Marche and Food | Scoop.it

Ingredients for 4 servings:

  • 3 zucchini 
  • 100 g of tuna 
  • 1 slice of sandwich bread 
  • 1 tbsp of capers 
  • 1 tbsp of black olives 
  • 1 egg 
  • parsley 
  • garlic 
  • salt 
  • bread crumbs
Mariano Pallottini's insight:

Stuffed Zucchini is a typical Le Marche summer dish. The most common version include meat but with tuna the dish become very exotic. The really important trick to this recipe is selecting small and straight zucchini so you can core them cleanly. 

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Mixed Fried Fish - Frittura mista di Pesce Recipe

Mixed Fried Fish - Frittura mista di Pesce Recipe | Le Marche and Food | Scoop.it

There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I couldn’t agree more, and seafood tastes especially delicious when it’s fried—good enough to convince even the piscatorially challenged. [...]

Ingredients - Serves 4-6
A total of 2-2.5 kilos (4-5 lbs) of mixed seafood, which should, at a minimum, should include:

  • Jumbo shrimp
  • Squid

Plus, if you like, one or more of the following:

  • Fresh sardines or smelts or other tiny fish
  • Scallops
  • Soft shell crabs
  • Crayfish
Mariano Pallottini's insight:

In Le Marche, the mixed fried fish it is the most common second dish you can find in the Adriatic coast and not only.
Once at home if you want to prepare something similar to evoke the happy days spent in Italy, you must follow 5 simple rules.

  1. Fish must be dried thoroughly with kitchen paper
  2. Fish must be dip into seasoned flour
  3. Olive oil gives the best degree of crispness. 
  4. Olive oil must be hot enough, in doubt, add a small cube of bread, which should sizzle quite fiercely
  5. If you like a buttery flavour, then use half oil and half butter

Butter in its own, burns too easily and can spoil the flavour, I suggest you to avoid it.

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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

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

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Osso Buco Recipe

Osso Buco Recipe | Le Marche and Food | Scoop.it

With the weather getting slightly cooler and fall upon us, it's time to warm up to some comfort food, Italian style! This is one of the classics! Osso

Ingredients:

  • 4 beef shanks
  • 2 ribs of celery, chopped
  • 2 carrots, chopped
  • 1 onion diced
  • 2 cloves garlic, chopped
  • 1 796ml can diced tomatoes
  • 1 1/2 cups beef stock (you can also use 1 cup beef stock, 1/2 red wine)
  • 2 tbsp balsamic vinegar (this is not traditionally used, but I like the flavour it adds)
  • 2 bay leaves
  • 1 tbsp dried basil
  • 1 tbsp olive oil
  • salt, pepper

 

Directions

 

Mariano Pallottini's insight:

Most have heard of osso buco, but what is it? What literally translates as 'bone's hole' is simply an inch and a half slab of veal shank.

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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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Basil and Ricotta Frittata

Basil and Ricotta Frittata | Le Marche and Food | Scoop.it

Just a single ingredient, ricotta, and herbs such as basil (or mint, or sage, according to the season) to create a full plate with flavor.
I love the frittata cooked in the oven and I mainly use this method of cooking but, if you prefer, you can use the same procedure also for the classic fried frittata.

Mariano Pallottini's insight:
Ingredients
  • 15 basil leaves
  • 5 sage leaves
  • 10 thyme leaves
  • 2 large eggs
  • Pinch of sea salt
  • White pepper, to taste
  • 200 g (7 oz) fresh ricotta
  • tbsp whole milk
  • Extra virgin olive oil, to taste

Directions

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Cooking Le Marche Style: Pollo in Potacchio

Cooking Le Marche Style: Pollo in Potacchio | Le Marche and Food | Scoop.it
Finally home from an unforgettable six weeks in Scapezzano—the small town in the Marche region of Italy where my grandfather grew up before immig
Mariano Pallottini's insight:

Discover this tasty, fabulous recipe from Le Marche Region of Italy

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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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Le Marche Cuisine: Polenta con le vongole

Le Marche Cuisine: Polenta con le vongole | Le Marche and Food | Scoop.it
Polenta con le vongole recipe
Ingredients:
• 4 cups of salted boiling water
• 1 cup polenta (not the fast-cooking type)
• White wine to taste
• A slice of lemon
• 2 lbs small clams (I used Manila clams)
• Olive oil
• 2-3 garlic cloves, peeled and lightly smashed
• 4 canned San Marzano tomatoes, roughly chopped
• 1 tablespoon chopped parsley plus a little extra for garnish
• Salt and pepper
Special equipment:
• Strainer lined with cheese cloth or clean paper towels
• Wire whisk
Mariano Pallottini's insight:

Polenta con le vongole recipe by Italo-Americano: "To prepare for this journey, I’m doing some reading on the food of Le Marche. Recently I came across this super-simple dish. As usual, the quality of the seafood is what makes it. I even found a sagra (food festival) especially for this dish in southern Marche. Marche certainly has plenty of crazy-fresh seafood. I plan to wake up early and browse the catch on the docks of Senigallia as often as I can! "

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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

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Sughetti (or sciughetti): Seasonal &Traditional Le Marche Dessert

Sughetti (or sciughetti): Seasonal &Traditional Le Marche Dessert | Le Marche and Food | Scoop.it

A super traditional but not so famous sweet plate prepared since generation in our farmers’ families during this period of the year. Don’t worry they are alcohol free! Even though must is their main ingredient! [...]

Mariano Pallottini's insight:

It 'a sweet typical of the period immediately following the harvest and with minimal variations spread throughout the region.
It is obtained by boiling the wort, to which are added maize flour and nuts. It 'a kind of sweet polenta

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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
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Green Olive Pate recipe

Green Olive Pate recipe | Le Marche and Food | Scoop.it

A while ago I tasted a pâté of green olives with almonds… and I decided I had to make it at home ;) So, after finding the time to pit olives (as I don’t like packed pitted olives), I started to make it. It smells so good, it’s perfect to be served with bruschette or as a pasta dressing. [...]

Ingredients for 4 servings:

  • 500 g of green olives 
  • 100 g of shelled/peeled almonds 
  • 100 ml of olive oil 
  • 1 tbsp of capers 
  • 1 clove of garlic 
  • salt 
  • black pepper
Mariano Pallottini's insight:

In Le Marche you can find pâté of green olives in the gourmet shops but here you have a great recipe to prepare it at home. this is the right season for it and I suggest you to find big Ascolana Tenera Olives, typical of the Ascoli Piceno Province

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Spelt Fettuccine with meat and porcini mushrooms

Spelt Fettuccine with meat and porcini mushrooms | Le Marche and Food | Scoop.it

Ingredients for 4 persons:

  • 250 g of Spelt Fettuccine Filotea
  • 200 g of minced veal
  • 1 shallot
  • an handful of dried porcini mushrooms
  • a sprig of thyme
  • salt
  • pepper
  • 1 tbsp of tomato paste
  • 3 tbsp of extra virgin olive oil
Mariano Pallottini's insight:

Filotea, the renowned Pasta brand from Le Marche, presents to us an autumnal recipe, a sort of confort pasta for the start of the bad season. Spelt and mushrooms have the correct color that match the warm atmosphere of a kitchen when the evening become darker and we have time and the idea to stay at home.

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Vincisgrassi among the Best ever posh pasta recipes

Vincisgrassi among the Best ever posh pasta recipes | Le Marche and Food | Scoop.it

Don't let the fact that pasta is 'easy' throw you off using it as a focal ingredient when you want to create a showstopping dish, as there are endless pasta dishes to experiment with. These posh pasta recipes will help you out, whether you're in search of a new go-to pasta recipe or if you have a table full of hungry guests to impress. [...]

Mariano Pallottini's insight:

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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