La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

The initiative "La Cucina dello Spirito" aims to promote the territory around Monteprandone and its landscape, cultural heritage and cuisine. Ermetina Mira, one of the owners of Hotel San Giacomo, wanted to promote this initiative dedicated to fine food and wine and monastery traditions, inspired by the figure San Giacomo della Marca, originally from Monteprandone. The event involves restaurants, hotels and tour operators and includes three cycles of events related to three precise periods: Lent, summer and Christmas.
The "Cucina dello Spirito" includes various events such as conferences, conventions, round tables, tours in museums and spiritual places, themed tours, concerts of sacred music, historically re-enacted dinners in cloisters, taste-testing and workshops. In particular, religious tours (Monteprandone - Loreto, Monteprandone - Madonna dell'Ambro) and food and wine tours on farms and wine vineyard in the Piceno area are organized.
The "Cucina dello Spirito" is also a title of a book. It's subtitle translated to "History, secrets and recipes of a monastic kitchen from Piceno to Le Marche".
The book is based on Tommaso Lucchetti's research, conducted since 2005 by the Association I Sapori del Piceno, on the ancient cooking practices in monasteries.
The book contains an anthology of convent recipes that have survived over time and a historical guide to the knowledge and arts of the pantry, kitchen and dining room of the monks and nuns, from the origins of monasticism to today.
A cultural, material and intellectual system that travelled from community to community, while constantly exchanging ideas and improving practices: a world you can discover all through this book page after page.

Porchetta is an Italian street food, served in market stalls or from trucks, often in sandwich form.Made from an entire gutted, spit-roasted pig, and stuffed with citrus, rosemary, fennel, and other aromatics, the key characteristic is that each portion is a miniature celebration of the best parts of the entire pig: the fat, the lean, and the crackly skin. [...]
Rather than cook a whole pig, or mess with a finicky shoulder, our version of porchetta has been adapted for the home cook. We use a huge piece of skin-on pork belly, wrapped around a boneless pork loin, seasoned with spices, and tied into a roast. Explain to your butcher what your intentions are; they will trim the pork belly and the loin for you as needed. Once you’ve got it assembled, it’s nearly foolproof: Stick it in the oven, turn it a few times, adjust the temperature as needed, and you’re done. The result is astonishingly delicious, all crunchy skin and moist, flavorful meat, a celebratory meal that is equally appropriate for a holiday dinner, or eaten standing up over the sink in sandwich form.

Porchetta
Adapted from a recipe in Bon Appetit; Serves 12-15 people
Ingredients:

1 five to six pound piece fresh pork belly, skin on1 three pound boneless, center-cut pork loin3 tablespoons fennel seeds2 tablespoons crushed red pepper flakes2 tablespoons minced fresh sage1 tablespoon minced fresh rosemary4 garlic cloves, mincedKosher salt1/2 orange, seeded, rind-on, thinly sliced

Method:

First, let’s prepare by doing a test-fit of the two pieces of pork. Place the belly skin-side down, and arrange the loin in the center. Roll the belly around the loin so the ends of the belly meat. If any of the belly or the loin overlaps, trim meat with a sharp knife. Unroll and set aside.In a small pan over medium heat, toast fennel seeds and red pepper flakes until fragrant, about 1 minute. Let spices cool, and then finely grind in a spice mill or clean coffee grinder until very fine. Transfer to a small bowl, and toss with the sage, rosemary, and garlic. Set spice mixture aside.Arrange belly skin side down on a counter or large cutting board. Using a knife, score the belly flesh in a checkerboard pattern about 1/3 of an inch deep, to help the roast cook evenly.Flip belly over, and sing a paring knife, poke dozens of 1/8 inch deep holes through the skin, all over the belly.Using a spiked meat mallet, pound skin side of belly all over for at least three minutes. This will tenderize the skin, and help it to puff up and get crispy when roasted.Turn belly and salt both loin and belly generously with kosher salt. Rub flesh side of belly and entire loin with fennel mixture. Arrange the loin down the middle of the belly, and top with orange slices.Wrap belly around loin, and tie crosswise tightly at 1/2 to 1 inch intervals with kitchen twine.Trim twine, and transfer roast to a wire rack set on a baking dish. Refrigerate uncovered for at least 24 hours to allow skin to air-dry. When ready to cook, let porchetta sit at room temperature for two hours. Preheat oven to 500 degrees, and season porchetta with salt. Roast on rack in baking sheet for 40 minutes, turning once. Reduce heat to 300 degrees and continue roasting, rotating the pan and turning the roast about every 20 minutes, until a thermometer inserted into the center of the roast reads 140 degrees, about 1 1/2 to 2 hours more. If skin is not yet a deep brown mahogany, crank heat back up to 500, and roast for ten minutes more. Let rest for 30 minutes, before slicing into 1/2 inch round slices with a serrated knife. Serve slices, or in sandwich form.

*Note: I feel compelled to mention that, at approximately 850 calories per 1/2 inch slice, this dish is one of the worst things for you that you could ever eat. If this bothers you, I think you should look at the above photo again. All it means is that you should probably make this dish now, before you begin feeling the oppression of your own guilty New Year’s resolutions.

Read more: http://www.fromaway.com/cooking/porchetta#ixzz2K8bhsAUk ;

While lasagna is a traditional dish from Romagna, Vincisgrassi is one of the signature dishes from Le Marche in central Italy, and is also the Italian name of the Austrian general, Prince Windischgratz, who was commander of the Austrian Forces stationed in the Marches in 1799. The dish was allegedly created for the prince by a local chef. A classic Italian recipe for pasta baked with parma ham, mushrooms, tomato and cream, the recipe remains one of the most traditional and delicious Italian pasta dishes handed down from the picturesque hilltown of Macerata in Le Marche.

Lasagna Vincisgrassi Recipe Adapted from Fabio Trabocchi
Serves 6-8

8 tbsp unsalted butter, melted
1 slice prosciutto di parma, 1/4- inch thick, about 6 ounces, diced
3 cups finely diced onions
1 cup finely diced celery
1 cup finely diced carrots
1 tbsp tomato paste
1/4 cup extra virgin olive oil
2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice
3 cups dry Marsala
2 cups veal stock
6 cups chicken stock
3 whole cloves
1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together
Salt and black pepper
1 oz dried porcini
4 cups heavy cream
1 large egg
1 pound cremini mushrooms, finely chopped
5 sheets fresh pasta for lasagna, each about 9 by 12 inches
2 cups freshly grated Parmigiano-Reggiano
Shaved truffles for garnish

Click for directions

[...] I will never forget the first time a true mozzarella in its production zone (Campania and southern Lazio). It was a revelation: a moist, soft but springy texture and a creamy taste with just a slightly tangy aftertaste (the sign of a true mozzarella di bufala, made with the milk of water buffalo). Sadly, real mozzarella does not travel well.
Mozzarella in carrozza, literally “mozzarella cheese in a carriage”, is one of the rustic glories of Neapolitan cuisine. It’s a kind of savory French toast, or a kind of grilled cheese sandwich, only fried.

Ingredients

Bread, preferably slightly stale, crust removed, cut into evenly shaped sliced (see Notes)Mozzarella cheese, slicedA bowlful of milkA bowlful of flourA bowlful of beaten eggs, seasoned with salt and pepperOlive or vegetable oilSaltLemon wedges (for garnish)

For the anchovy sauce (optional):

A tin or jar of anchovy filletsA good pour of olive oil1-2 garlic cloves, finely mincedA few sprigs of parsley, finely choppedDirections

The motivation is always the best incentive to make the enterprises the more impossible. An enterprise worthy of the approval of all your friends, achievable without leaving the kitchen at home, is certainly learning a foreign language. If you saw the movie Julie & Julia certainly you know the history of the legendary Julia Child, masterfully played by Meryl Streep, struggling with a tome on French cooking. Just cooking Mrs Child was able to learn, with great satisfaction the hostile language of the start.

If Italy is your favourite Country and you are looking for an emerging cuisine, than your choice must fall on Le Marche traditional recipes and "La Cucina delle Marche" is the book to achieve the tremendous task to acquaint, at least, a wonderful italian culinary dictionary.

Petra Carsetti, with a great enthusiam will introuduce you to the gastronomic well kept secrets of the best travel destination in 2013: The Marche Region. Here some of the dishes you can start to love while playing both roles of Julie and Julia:

Brodetto di San BenedettoFrecantòVincisgrassiCinghiale al finocchio selvaticoFaraona in salmìFritto misto di paranzaGuazzetto di pesceStoccafisso all’anconetanaOlive all’ascolanaPane marchigianoTorrone di CamerinoCiambellone o ciambellottuBiscotti alle viscioleVino cottoAnisetta

and much more.

The book is strongly suggested to all food bloggers, expecially from outside Europe, who want to rule in internet with a great culinary niche.

Buy here http://www.newtoncompton.com/libro/978-88-541-2306-9/ ;

[...] Slow Cooker Rabbit Ragu For Pasta
Yield: Serves 6Prep Time: 20 minsCook Time: 4 - 5 hrs
Ingredients:

1 (3-pound) Rabbit, Cut Into 4 PiecesFine Sea Salt & Black Pepper1/4 Cup Olive Oil1/4 Cup Diced Pancetta or Bacon1 Large Onion, Finely Chopped1 Carrot, Finely Chopped1 Celery Rib, Finely Chopped4 Garlic Cloves, Finely Chopped1 Teaspoon Dried Oregano1 Cup Dry White Wine1 (28-ounce) Can Diced/Chopped Tomatoes (preferably San Marzano)3 Tablespoons Tomato Paste1 Cup Water1/3 Cup Chopped Fresh Parsley1/4 Cup Chopped Fresh Basil1 Pound Pasta of ChoiceTo Serve:Grated Pecorino Cheese

Directions:
Pat rabbit dry and sprinkle with salt and pepper.
Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch.
Transfer rabbit to your slow cooker, reserving fat in skillet.
Add pancetta, onion, carrot, celery, garlic, oregano, and cook over medium heat, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes.
Add wine and boil, stirring and scraping up any brown bits, until most of liquid is evaporated, about 3 minutes.
Stir in tomatoes, tomato paste, and water, and bring to a boil.
Stir in the parsley and basil, then pour the tomato mixture over the rabbit pieces.
Turn the slow cooker on low for 4 to 5 hours.
Transfer rabbit pieces to plate, and when cool enough to handle, remove meat from bones, discarding bones and gristle, and shred the meat.
Return meat along with any juices to sauce to the slow cooker, taste, and adjust salt and pepper as needed.
If this sauce hasn't thickened, turn on high for 30 minutes and cook without the lid.
Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente.
Drain in a colander, and return pasta to pot.
Add half the sauce to the pot, and stir well to mix.
Serve in individual bowls, with a scoop of additional sauce on top.
Pass the cheese at the table.

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