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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For a Lighter Easter Dinner: Spinach and Ricotta Lasagne

For a Lighter Easter Dinner: Spinach and Ricotta Lasagne | Le Marche and Food | Scoop.it

A quick and easy recipe for authentic Italian-style Spinach and Ricotta Lasagne. A great vegetarian lasagne dish that would make a great primo for a several-course dinner (Easter dinner, perhaps?), or as a main dish accompanied by a salad or soup. [...]

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Italian Spring Greens: Looks like Grass, Tastes like Spinach - but Better!

Italian Spring Greens: Looks like Grass, Tastes like Spinach - but Better! | Le Marche and Food | Scoop.it

Liscaro has more aliases than an escaped convict - in our neck of the woods it is called liscaro, but travel outside our valley and it goes by agretto, lischi, liscaro, roscano, baciccio, barba del negus, barba dei frati, senape dei monaci. Just another example of how regional & local the cooking (& language) is in Italy! If you like spinach then you will love liscaro (or whatever you prefer to call it) - the flavor is a bit more subtle than spinach & not as irony. Even though it looks like blades of grass, I assure it tastes nothing like it (and yes, I've eaten grass!)

Sauteed liscaro makes a delicious healthy side-dish, filling for an omelet or fritatta, tossed into salad - basically anywhere you'd add a leafy green veg, you can add liscaro - but nothing is better than simply sauteed with olive oil & garlic!

Sauteed Liscaro

serves 4

  • 2 bunches of liscaro, pick of the roots tough woody stems until you reach the softer leaves, wash 2-3 times.
  • 2-3 cloves garlic whole, skin removed
  • olive oil
  • salt
  • chili flakes
  • lemon
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Garden Vegetable Stew

Garden Vegetable Stew | Le Marche and Food | Scoop.it

Garden Vegetable Stew - serves about 6

Ingredients

This is just the base for the veggies - use what you've got/like/grow. Add in potatoes if you want, etc.

  • 1 long eggplant
  • 1 onion
  • 1 pepper
  • 1 zucchini
  • 1 bulb of fennel
  • 2 cloves garlic
  • olive oil
  • salt & pepper
  • a couple of large tomatoes, diced or 1 jar of whole crushed tomatoes
  • herbs of your choice (rosemary, thyme, bay leaf etc)
  • optional: capers, olives
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Luke Caldwell's curator insight, October 1, 2014 9:54 PM

It's a little early for us in Australia, just going into spring, but we love the idea of GIY (Grow it yourself) cooking!

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Braised Fennel with White Wine from Le Marche, Italy

Braised Fennel with White Wine from Le Marche, Italy | Le Marche and Food | Scoop.it

Fennel is a versatile vegetable that is often looked over for being too tough. Braising is a great way to soften this hearty root vegetable known to aid in digestion. The acidity & fruitiness of the wine compliments the aniseed flavored fennel and with a good drizzle of olive oil it finishes this dish perfectly. Serve with meat!

Braised Fennel with White Wine - Finocchi al vino bianco

1 large fennel cut into chunks
2 cloves of garlic
few tablespoons of olive oil
pepper flakes to taste
glass of white wine
salt & pepper
orange zest, optional

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