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BOCA NO TROMBONE!
Uma tribuna livre. Ninguém é obrigado a concordar com tudo. DISCORDE!
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Discover Le Marche Food: Ancona Province

Discover Le Marche Food: Ancona Province | BOCA NO TROMBONE! | Scoop.it
Ancona is a province in the Marche region of central Italy. The province is bordered by the Adriatic Sea in the north and the Apennine Mountains on the west. Ancona’s sandy beaches are popular with Italians but not well-known to tourists. The hills of the region are littered with Medieval buildings and walls, and unlike…

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Mariano Pallottini's curator insight, August 13, 2016 8:58 AM

Le Marche attracts more and more food bloggers

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Le Marche Cuisine: Polenta con le vongole

Le Marche Cuisine: Polenta con le vongole | BOCA NO TROMBONE! | 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
Directions
 

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Mariano Pallottini's curator insight, January 24, 2016 4:17 AM

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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Zucchine ripiene alla Marchigiana - Stuffed zucchini Marche style

Zucchine ripiene alla Marchigiana - Stuffed zucchini Marche style | BOCA NO TROMBONE! | Scoop.it

The really important trick to this recipe is selecting small and VERY straight zucchini so you can core them cleanly. I also have prepared them with this recipe in a non-traditional way, serving them over a bed of raw Sungold tomato sauce. The traditional version uses strained tomatoes added to the frying pan at the end in which the zucchini is simmered, which is what I have written below. Either way, this is a GREAT dish for summer.

Ingredients:

8 small and very straight zucchini1 tbsp butter1 small yellow onion, finely chopped1 @ 14.5 oz can good quality chopped tomatoes½ cup dry white wine½ lb ground veal1 tbsp chopped parsley2 tbsp grated Parmesan cheeseSalt and pepperExtra virgin olive oil1 @ 750 gram box strained tomatoes (i.e., Pomi)

Directions


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Mariano Pallottini's curator insight, July 25, 2015 1:37 PM

This is the dish of my childhood. In summer we had Zucchine Ripiene and Pomodori Arrosto (Roast Tomatoes) or Pomodori in Padella (Pan-Fried Tomatoes) . This dish is good hotbut I actually like it better cold, plus, when it's cold you can cut and prepare a cold pasta. I suggest penne.

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Vino Cotto and Sapa

Vino Cotto and Sapa | BOCA NO TROMBONE! | Scoop.it

The Vino Cotto – This sweet drink was the beverage enjoyed by the ancient Romans at their banquets and was used by our ancestors as a natural remedy against colds and flu. In keeping with tradition, the Farms slowly simmer the must of various kinds of grapes in order to obtain a sweet, honey-like ”wine” with an intense aroma – the perfect accompaniment to desserts and sweet biscuits.
The Sapa is grape must cooked at length at a constant temperature, resulting in a sugary juice which is ideal as an accompaniment to polenta (corn porridge) and roasts.


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Mariano Pallottini's curator insight, January 3, 2014 2:53 PM

For More Le Marche Products: http://www.lemarche-to-eat.com/ 

For More Catalini Sergio's Products: http://www.aziendagricolacatalini.it/ 

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Best Le Marche Restaurants | Poesia a Tavola - Recanati

Best Le Marche Restaurants | Poesia a Tavola - Recanati | BOCA NO TROMBONE! | Scoop.it

This restaurant is a bit a "new entry" for Le Marche, because only recently has gained its fame among the bungustai.

In fact it is a very particular reality and because it is not the first with the same proposal it could represents a trend.
Ok! We need to start saying that this place ranks fifth in Tripadvisor, 5th among 3151 restaurants in Le Marche.
This restaurant has very few seats and now, with the bad season, loses the ability to host outside.
It is a Butcher - Charcuterie - Rotisserie shop with "Osteria" attached.
Poesia a Tavola, that mean "poetry at the table", serves the traditional cuisine of Le Marche, prepared every day from fresh produce.
The restaurant uses all the products from the owned shop. Meat, cured meats, cheeses and fresh non-GMO vegetables, are locally produced or grown in the nearby countryside.
Here the list of the dishes you can find also in the internet site:

• Vincisgrassi
• Cannelloni
• Sugo di cinghiale
• Sugo con papera
• Cinghiale in salmì
• Maialino arrosto
• Trippa
• Pollo arrosto
• Porchetta
• Baccalà fritto
• Coda alla vaccinara
• Baccalà arrosto
• Fagioli con le cotiche
• Baccalà con le cipolle
• Galantina (produzione propria)
• Coniglio in porchetta
• Fiorentina e tagliata con carni marchigiane
• Verdura fritta • Verdure e ortaggi di stagione
• Pane cotto a legna
• to Sunday during the summer ... sauces and fried fish

Enoteca (vini delle Marche)
• Rosso Conero
• Verdicchio dei Castelli di Jesi
• Rosso Piceno
• Verdicchio di Matelica
• Rosso Piceno superiore
• Falerio
• Lacrima di Morro d’Alba
• Pecorino
• Passerina
• Vernaccia di Serrapetrona
• Vino di visciola
• Vin cotto


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Learning about the art of cave-aged cheese from the Beltrami family.

Learning about the art of cave-aged cheese from the Beltrami family. | BOCA NO TROMBONE! | Scoop.it

CARTOCETO, Italy – Cristiana Beltrami was carefully approaching the cement-sealed mouth of a cave deep in the cellar of Palazzo Rusticucci when she turned to her visitors and whispered, “Shhh…the cheese is sleeping.” She was serious. Four months ago her father, Vittorio Beltrami, lowered 3,000 wheels of pecorino – sheep’s cheese – into the cave before sealing the entrance to allow it to peacefully age. When awakened by Beltrami it will be Formaggio di Fossa – cave aged cheese, a product the family creates annually. Gastronomia Beltrami is a family business that sells only what they produce by hand – extra virgin olive oil, fruit preserves and cheese. Locals and tourists from across the Le Marche region drive on hilly roads to find the small, tree-shaded shop with the distinct smell of cheese wafting from the door. [...]


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Mariano Pallottini's curator insight, June 19, 2016 10:39 AM

Cartoceto, Le Marche: the place in Italy where the cheese is sleeping

Sensibus's curator insight, October 6, 2016 6:47 AM
Thanks to Mariano Pallottini
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Brodetto di Fano recipe

Brodetto di Fano recipe | BOCA NO TROMBONE! | Scoop.it

Ingredients

For 5 kg of cleaned fish - cuttlefish, squid, dogfish, gurnard, prawns, breed, monkfish

a little less than 1L olive oilhalf an onion2 - 3 cloves of garlic2 shallots1 jar of tomato paste1 bottle of tomato saucesalt, pepper, to taste peperoncinohalf a glass of vinegara handful of parsley

Directions


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anisio luiz nogueira's insight:

Brodetto" (literally translated in 'little broth') is a local fish stew, prepared in a unique way and utilizing the local super-fresh 'catch of the day' from the Fano harbour but try this at home, generally it needs: squid (seppie), monkfish (coda di rospo or rana pescatrice), mullet (triglie), skate wings skinned (razza), shrimps (gamberi), mantis shrimp (canocchie or pannocchie), mussels (cozze), clams (vongole). 

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Mariano Pallottini's curator insight, August 6, 2015 2:21 AM

Brodetto" (literally translated in 'little broth') is a local fish stew, prepared in a unique way and utilizing the local super-fresh 'catch of the day' from the Fano harbour but try this at home, generally it needs: squid (seppie), monkfish (coda di rospo or rana pescatrice), mullet (triglie), skate wings skinned (razza), shrimps (gamberi), mantis shrimp (canocchie or pannocchie), mussels (cozze), clams (vongole). 

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Le Marche Food: Prosciutto di Carpegna

Prosciutto is one type of ham produced in Italy. This ham is sliced very thin and served uncooked. In the Marche the most known ham is the Prosciutto di Carpegna
This prosciutto is made in the town of Carpegna, Italy and is considered more flavorful due to the abundance of pepper used in the spice and pepper mixture. To make Prosciutto di Carpegna, the pig is raised and slaughtered in Lombardy, the Marches or Emilia Romagna. Salt is rubbed into the fresh ham by hand and left to rest for one week. More salt is rubbed into the ham, and it is then left to cure for two weeks. After two weeks, the outside of the ham is rubbed with a mixture of pepper, spices, flour and lard. The ham is then left to age at a temperature of 20 degrees Celsius for 14 months.


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Tagliolini con Tartufi Bianchi d’Acqualagna (Tagliolini with White Truffles)

Tagliolini con Tartufi Bianchi d’Acqualagna (Tagliolini with White Truffles) | BOCA NO TROMBONE! | Scoop.it

Fabio Trabocchi's recipe for tagliolini with white truffles,

Ingredients(Serves six)

Fresh tagliolini (enough for 6 people)*Semolina flour for sprinkling2 1/2 oz white truffles1 1/4 cups chicken stock12 tbsp (6 oz) unsalted butterKosher salt1 1/2 cups freshly grated Parmigiano-Reggiano (about 6 oz)

Sprinkle a baking sheet with semolina and set aside. Dust a counter or other work surface lightly with semolina.
Lay the fresh tagliolini on the prepared baking sheet. Cover with a dampened towel, and refrigerate until ready to use.
Bring a large pot of salted water to a rolling boil.
Gently clean the white truffles with a brush – removing any dirt on the surface – then set them aside to come to room temperature while you prepare the sauce.
Add the chicken stock to a large sauté pan, place over medium-high heat, and bring to a boil. Boil to reduce the liquid by one-third.
Reduce the heat to low, add the butter, and gently move the pan back and forth on the burner until the butter melts and is incorporated into the stock. Season to taste with salt, and remove from the heat.
Add the tagliolini to the boiling water and immediately stir to prevent the pasta from sticking together. Cook for about 3 minutes, or until the tagliolini begin to rise to the surface. Set aside about 1⁄2 cup of the cooking water, and drain the pasta in a colander; shake the colander to drain well.
Carefully rewarm the sauce over low heat. (If it gets too hot, the sauce could separate; if that happens, swirl in some of the reserved pasta water to re-emulsify.) Add the pasta and Parmigiano, and toss well to coat.
Divide the pasta among six warm plates. Use a truffle slicer or a small handheld mandolin to shave the truffles over the pasta. Serve immediately.


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Coniglio in Porchetta Rabbit with fennel seeds

Coniglio in Porchetta Rabbit with fennel seeds | BOCA NO TROMBONE! | Scoop.it

To cook a meat in porchetta is to cook it as if it were a roast pig, and though the idea of extending the technique used for roasting something as large as a pig to something as small as a rabbit may seem extreme, there is a rationale to it. This is a traditional recipe in parts of Lazio, Umbria, the Marche and Romagna where porchetta is flavoured with wild fennel, and so is this roast rabbit. If you can't get a hold on wild fennel fronds, use regular fennel seeds instead.

Ingredients:

• 1 rabbit, left whole, completely gutted
• 1/4 to 1/2 cup extra-virgin olive oil
• 2 tbsp fennel seeds, (1 tablespoon crushed and the other left whole)
• 100 grams pancetta, thinly sliced
• Sea salt and freshly ground pepper

 

Directions


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