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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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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Truffle Season Begins With The White One

Truffle Season Begins With The White One | Le Marche and Food | Scoop.it
The Tuber magnatum is the most valuable truffle because it has a distinctly alluring perfume and although its taste is delicate it fulfils the quintessential sensation we expect of a 'truffle'. Due to the high price it commands, secrecy abounds.
Mariano Pallottini's insight:

Tamara Griffiths introduces you to the truffle season of Central italy. Here the best highlight of the article: <<Few people -- including Italians -- realize that the main area for White Truffle (Tuber magnatum) production is now in the Apennines of Abruzzo, and Umbria, with some production in the Marche side of the mountains. For historic reasons this truffle remains associated with Northern Italy, in particular with Piedmont. Yet by comparison production levels in the north are much less.>>

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Mariano Pallottini's curator insight, September 7, 2015 5:56 AM

Tamara Griffiths introduces you to the truffle season of Central italy. Here the best highlight of the article: <<Few people -- including Italians -- realize that the main area for White Truffle (Tuber magnatum) production is now in the Apennines of Abruzzo, and Umbria, with some production in the Marche side of the mountains. For historic reasons this truffle remains associated with Northern Italy, in particular with Piedmont. Yet by comparison production levels in the north are much less.>>

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Lenticchie e Salsiccia recipe

Lenticchie e Salsiccia recipe | Le Marche and Food | Scoop.it

Ingredients

  • 4 TBS. olive oil
  • 1/2 large onion, finely chopped
  • 3 carrots, chopped into small dice (1/8 inch)
  • 1 celery stalk, chopped into small dice  
  • 2 cloves garlic
  • 3 cups Umbrian lentils (or Puy lentils), washed and sorted through to clean
  • 2 sprigs rosemary
  • 8 Italian sausage links, sliced in half lengthwise
  • 1/3 cup hearty Italian red wine, Sagrantino if possible
  • 1/2 cup water
  • Flat leaf parsley, roughly chopped
  • Salt + pepper to taste
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Umbria-Le Marche Dish: Pasta alla Norcina

Umbria-Le Marche Dish: Pasta alla Norcina | Le Marche and Food | Scoop.it

The town of Castellucio is a short drive and is famous for lentils and the view of the Piano Grande (a giant alpine valley with beautiful wildflowers in the late spring). In and around Norcia you can find this famous dish, Pasta alla Norcia. I tried it with several types of sausage and decided to make my own. This was the best outcome of all the attempts. [...]

Ingredients

For the sausage:

  • 2 lbs pork butt – sliced into cubes
  • 1/4 lb prosciutto – one large piece
  • 1/4 oz dried porcini mushrooms
  • 1 Tbsp fennel seed
  • 1 Tbsp kosher salt
  • 1 Tbsp black peppercorns
  • 1 Tbsp coriander
  • 1 tsp dried oregano
  • 1 tsp anise seed
  • 1 Tbsp sugar

For the dish (serves 2 main courses, 4 as a first course):

  • Extra-virgin olive oil
  • 1/2 yellow onion – small dice
  • Salt and pepper
  • 1/2 the prepared sausage mixture, use the remaining for another purpose (or double the other amounts to serve 4 main courses)
  • 1 cup Italian dry white wine such as a Trebbiano or Verdicchio
  • 1 cup heavy whipping cream
  • 1 tsp freshly grated nutmeg or to taste (use a microplane grater)
  • Salt and pepper to taste
  • 1/2 lb good quality rigatoni mezze or orecchiette
  • 1 tsp Summer Black Truffle paste (if available)
  • Grated Pecorino cheese

Directions

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Italian Comfort Food for New Year's Eve: Stewed Lentils with Sausage

Italian Comfort Food for New Year's Eve: Stewed Lentils with Sausage | Le Marche and Food | Scoop.it

Another classic Italian comfort food - stewed lentils with sausages. Lentils are very Italian and found in many dishes across the boot, but they are eaten most during the holidays. On New Year's Eve it is best to eat a few spoonfuls of stewed lentils with your cotechino to ensure fortune in the coming year! But the best lentils in Italy are from the tiny mountain top village of Castelluccio di Norcia on the Marche-Umbria border. [...]

Stewed Lentils with Sausages - lenticchie in umido con salsicce
Ingredients - Serves 4

  • 6 Tablspoons/80 ml Olive oil
  • 1 carrot small, diced
  • 1 onion small, diced 
  • 1 celery stalk, diced 
  • 2 cloves of garlic, peeled and left whole
  • 2-3 leaves of sage
  • 250 grams/a little over a cup of lentils left to soak in cold water for a few hours
  • 4 sausages
  • 200 ml or 1 cup of passed tomatoes (pomodoro passato) or pureed tomatoes
  • 2-4 cups of stock (vegetable or chicken)
  • salt & pepper
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Recipe: Penne Alla Norcina - Penne In The Style Of Norcia

Recipe: Penne Alla Norcina - Penne In The Style Of Norcia | Le Marche and Food | Scoop.it

There is no chance of finding sausage or other pork products here like those produced in Norcia, which is so synonymous with high quality that butchers throughout Italy call their shops norcinerie. Freshly made sweet Italian pork sausage is a good substitute.

Ingredients

  • Penne
  • 1 medium Spanish onion, sliced very thin
  • 1/4 cup olive oil
  • 4 sweet pork sausages (1 to 1 1/2 pounds total)
  • 1 cup white wine
  • 2 cups heavy cream
  • 1 tablespoon grated black truffle or 2 tablespoons prepared truffle paste or sauce
  • 2 cups grated pecorino cheese
  • Salt and pepper, to taste
Directions

Boil penne in salted water until a little firmer than al dente and drain.

In a pan large enough to hold all of the cooked pasta, slowly cook the onion in the olive oil over low heat, stirring, for 15 minutes or until the onion is soft, translucent and slightly golden.

Remove the meat from the sausage casings, crumble into small pieces, and add to onion and oil. Turn heat up slightly. Cook, stirring, until meat is almost completely cooked through.

Add white wine, turn up heat to medium and cook until wine boils off.

Add cream and turn heat up to medium-high. Cook down cream for a few minutes, until it starts to thicken. Add cooked penne and combine.

Pour penne and sauce into a bowl. Add grated truffle and toss with 1/4 to 1/2 cup grated pecorino cheese. Check and correct salt and pepper. Serve, providing additional grated pecorino cheese on the side

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Baked Polenta With Sausage & Mushrooms

Baked Polenta With Sausage & Mushrooms | Le Marche and Food | Scoop.it
A creamy baked polnta dish layered with sausage and mushrooms.

Baked Polenta With Sausage & Mushrooms
Yield: Serves 6 Prep Time: 10 mins Cook Time: 40 mins
A hearty baked casserole featuring creamy polenta layered with sausage, mushrroms, and cheese.

Ingredients:
Polenta:

  • 4 1/2 Cups Water
  • 1 1/2 Cups Coarse Cornmeal
  • 3 Tablespoons Butter
  • 1/2 Cup Grated Parmesan or Pecorino Cheese
  • Salt & Pepper

Assembling Ingredients:

  • 2 Tablespoons Olive Oil
  • 4 Sausage Links, Casings Removed
  • 8 Ounces Mushrooms, Cleaned & Slices
  • 1/2 Medium Onion, Diced
  • 2 Cloves Garlic, Peeled & Minced
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Teaspoon Dried Oregano
  • 4 Tablespoons Chopped Fresh Parsley
  • 1 Cup Grated Melting Cheese Such As Scamorza, Fontina, Asiago

Click for directions

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Sausages and Grapes - Salsicce all'uva

Sausages and Grapes - Salsicce all'uva | Le Marche and Food | Scoop.it

Sausages and Grapes, or salsicce all’uva, a simple vineyard worker’s dish from Umbria and Tuscany. The combination of sausages and grapes may sound odd, even off-putting, but it actually works. The sweetness and slight acidity of the grapes cuts the richness of the pork quite nicely. [...]

Ingredients - Serves 4-6

  • 4-6 sweet Italian sausages
  • 1 small bunch of seedless grapes
  • Olive oil
  • Freshly ground pepper


Mariano Pallottini's insight:

Sausage and grapes sound one of the most oriental style dish of the traditional cuisine of central Italy.

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Braised Boar and Polenta - Cinghiale brasato con polenta

Braised Boar and Polenta - Cinghiale brasato con polenta | Le Marche and Food | Scoop.it

Ingredients

  • 1-1/2 pounds boar mini shoulder roast, rolled and tied
  • 1 cup Sagrantino di Montefalco or Torgiano Rosso riserva, or substitute good Chianti
  • fine sea salt to taste
  • freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 12 juniper berries
  • 6 allspice berries
  • 3 whole cloves
  • 4 large, whole fresh sage leaves
  • 2 teaspoons chopped fresh rosemary
  • 1 bay leaf
  • 1 teaspoon fennel seeds, pulverized in a spice grinder or with mortar and pestle
  • 1 tablespoon chopped fresh Italian parsley stems
  • 1 stalk celery plus the leaves, cut up
  • 1 carrot, cut up
  • 1 medium onion, cut up
  • 2 garlic cloves, crushed
  • 1 cup chopped plum tomatoes, with their juices
  • 2 cups, or as needed, good meat broth
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Crescia, Umbria and Le Marche Easter Cheese Bread

Crescia, Umbria and Le Marche Easter Cheese Bread | Le Marche and Food | Scoop.it
Crescia is a traditional Umbrian bread studded with Pecorino cheese made for Easter every year.

Ingredients:

  • 1 3/4 Cup Warm Water
  • 1 Tablespoon Active Dry Yeast
  • 7 Large Eggs
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Coarse Black Pepper
  • 1 Tablespoon Sea Salt
  • 2 Cups Grated Pecorino Cheese
  • 8 Cups All-purpose Flour (Or Tipo 0)
  • 8 Ounces Young Pecorino Cheese Cut Into 1/2 Inch Dice
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Torta al testo of the central Italy

Torta al testo of the central Italy | Le Marche and Food | Scoop.it

Classically, it was filled with sausage meat or wild herbs, but here we have a more modern incarnation featuring cheese and prosciutto. These are often eaten as a meal in themselves, but we prefer to share them as a delicious starter.

Ingredients

  • Flour – 500g/18oz
  • Instant dry yeast – 1 packet (9g/0.3oz)
  • Salt – 1 level tsp
  • Warm water – 350ml/12 fl oz
  • Extra virgin olive oil – 1 tbsp
  • Prosciutto  – several slices
  • Stracchino cheese – 50g/2oz
  • Arugula/rocket – bunch
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Strangozzi al Polipo - Strangozzi Pasta with Octopus

Strangozzi al Polipo - Strangozzi Pasta with Octopus | Le Marche and Food | Scoop.it

[...] It is thought that the word strangozzi is derived from the Italian word for shoelaces, stringhe, yet this pasta has come to mean priest stranglers. Centuries ago, in Umbria, the clergy was not looked upon kindly by the villagers. Legend says that they chased down the worst of the clergy and those that were caught were strangled with their shoelaces. These long pasta ribbons are thought to resemble those shoelaces. Death by shoelace immortalized in pasta.
In reality, strangozzi are about the size of what we would call linguine, the only difference being in their thickness. Our linguine are cut from thin pasta sheets; strangozzi is cut from sheets twice as thick. The result is a hearty pasta that is perfect for heavier or meat-based sauces.
Before beginning the recipe, the octopus must be cleaned and readied.[...]

Strangozzi Pasta with Octopus Recipe

Ingredients

  • octopus (See Notes)
  • 3 tbsp extra virgin olive oil
  • 1/4 tsp red pepper flakes (more or less to taste)
  • 1 small onion, diced
  • 2 cloves garlic, minced or grated
  • 1/3 cup chopped parsley
  • 1 large can, 28 oz (800 g), whole tomatoes - hand-torn
  • 1/2 tsp dried marjoram (2 tsp fresh)
  • 3 to 4 oz dry white wine
  • 1 lb (450 g) cooked Strangozzi pasta -- or whatever pasta you prefer -- cooked al dente
  • reserved pasta water

Directions

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Easter recipe from Central Italy: La Pizza di Formaggio, Marche & Umbria

Easter recipe from Central Italy: La Pizza di Formaggio, Marche & Umbria | Le Marche and Food | Scoop.it

[...] Thinking about Easter the first recipe that came to my mind is the Pizza di Formaggio. The name pizza could be misleading as it not a pizza as such. I would consider as savoury and cheesy soft bread. I hope it makes sense but there is not an exact translation.
This is a dish typical of central Italy, where I am from. It is very common both in the Umbria and Marche regions. My grandmother always used to prepare at least a week before Easter Sunday a batch of 5 or 6 of Pizze di Formaggio. Half of them were for the family consumption during the long festive Easter weekend, the other half was for the neighbours and the part of the family that could not spend the Easter day eating with us.
So what a best teacher if not the experienced grandmother to find out al the secrets about the perfect Pizza di Formaggio. I phoned her up and tried to get the recipe. Not easy task, though. She always cook by heart or adapting the recipes every time.. So between her instructions and my personal research on the internet below is the result of my very own Pizza di Formaggio for a perfect Easter brunch.
INGREDIENTS (for 2 cakes):

  • 120g of sourdough starter (or if you don’t have it 50g gram of fresh yeast or 10 g of dried yeast)
  • 1 cup of water (I also used some milk)
  • 600g of very strong flour
  • 4 or 5 eggs
  • 1 tbs of sugar
  • 10g of Salt
  • 10 g of Pepper
  • 50ml of Extra Virgin Olive Oil
  • 150g of Pecorino Cheese (possibly aged)
  • 150g of Parmesan

Some recipes also use other kind of cheeses such as Emmental or Smoked Provolone.
HOW TO stefanoberuschi.wordpress.com

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Giselle Stafford's curator insight, April 17, 2014 11:22 AM

Start now, you will just about have time before Easter!  

 

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A central Italy Speciality Dish: Wild Boar Stew - Spezzatino di Cinghiale

A central Italy Speciality Dish: Wild Boar Stew - Spezzatino di Cinghiale | Le Marche and Food | Scoop.it

In Central Italy especially Umbria and Le Marche, people appreciate a lot the meat, particularly pork, beef, and lamb, are extremely popular.

Wild Boar Stew

Wild boar becomes quite tender when cooked in a slow cooker.

Ingredients:

  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Medium Onions, Peeled & Coarsely Chopped
  • 2 Celery Stalks, Chopped
  • 2 Garlic Cloves, Peeled & Minced
  • 2 Pounds Wild Boar Meat, Trimmed & Cubed
  • Sea Salt and Freshly Ground Black Pepper
  • 1 Dry Wine, Red or White
  • 1 (28-ounce) Can Chopped Tomatoes
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Chopped Fresh Rosemary
  • 2 Bay Leaves

Gremolata Topping:

  • Zest of 1 Large Lemon
  • 1 Large Garlic Clove, Peeled
  • 3 Tablespoons Fresh Chopped Parsley

Click for Directions

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