La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Unforgettable beaches, cliffs and caverns, some of which inhabited since the prehistory; and also national parks and WWF oasis. The diversity of the Marche is as wonderful as unusual and is reflected in the tables setting in this region of central Italy, overlooking on the east side the Adriatic Sea.
main course, second course and starter, from meats to wines. The kitchen of the Marche can be as nutritious and elaborate as simple and original: olive ascolane, vincisgrassi, ciauscolo, crescia sfogliata of Urbino. These are only some of the specialties of this land, so much appreciated to be adopted in the kitchens of other regions of the Italian boot. [...]

Francine Segan's fresh pasta chapter in Pasta Modern features most well-known homemade pasta shapes: ravioli, gnocchi, and free form pasta sheets are interspersed with a few long, twisted noodle recipes. The frascarelli, however, are totally different. Segan calls this the "world's easiest pasta." Indeed, you'll need little more than your fingers to make the pasta, and it needs nothing other than a bit of cheese, oil, and (maybe) meat to finish. Cooked in just a quart of water, these tiny "nuggets" of semolina, water, and egg have the same tender toothsome texture as German spaetzle, but are served like polenta.

Ingredients

The anchovies add only a hint of fishiness—what they add in spades is flavor, which marries wonderfully with the green beans. Borlotti beans and cauliflower can be prepared the same way, with equally delicious results.

Ingredients - Serves 4-6 as a side course or antipasto

500g (1 lb) green beans, trimmed4-5 anchovy fillets1-2 cloves of garlic, finely chopped1 small onion, finely choppedA few sprigs of fresh parsley, finely choppedOlive oilA nob of butter (optional)

Directions

The great Pesaro-born (Le Marche) composer Gioachino Rossini was a sophisticated gourmet. He had haute cuisine in his veins, together with music. He acquired his sophisticated tastes during his long stay in Paris, from 1824 to 1836, when he was the acclaimed director of the Théâtre Italien. In those years he was pleasantly caught up in the cultural debate on gastronomy, which in those days delighted many intellectuals and led to masterpieces like:

The Physiology of Taste, by the magistrate Brillat-Savarin,

The Great Dictionary of Cuisine by the elder Dumas, and

the Manuel des Amphitryons (the “Hosts’ Manual”) by the extremely wealthy but debarred lawyer Grimod de la Reynière, who also wrote the first gourmet’s vademecum,

the Almanach des Gourmands, a guide to Paris restaurants.
Most importantly, at the home of the Rothschilds, Rossini met the legendary Antonin Carême, and he was introduced to sublime cooking by this exquisite architect of haute cuisine, who was also the author of The Art of French Cuisine, and the two became lifelong friends.

Here 6 Rossini's Recipes

Spaghetti alla Scala, a fairly simple recipe, but enhanced with the exquisite taste of white truffles from nearby Acqualunga;Known in France as “Macaroni de Rossini” and in Italy as “Cannelloni alla Rossini”“Péché de vieillesse”, one of Rossini’s favourite dessertsOxtail consommé Rossini Style with truffle and Madeira.A “Gioachino”, a delicious little chocolate based on Gianduia and truffleTournedos Rossini, after 150 years still the most famous of all steak dishes

[...] 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

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 - Serves 6-8 - Adapted from Fabio Trabocchi

8 tbsp unsalted butter, melted1 slice prosciutto di parma, 1/4- inch thick, about 6 ounces, diced3 cups finely diced onions1 cup finely diced celery1 cup finely diced carrots1 tbsp tomato paste1/4 cup extra virgin olive oil2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice3 cups dry Marsala2 cups veal stock6 cups chicken stock3 whole cloves1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied togetherSalt and black pepper1 oz dried porcini4 cups heavy cream1 large egg1 pound cremini mushrooms, finely chopped5 sheets fresh pasta for lasagna, each about 9 by 12 inches2 cups freshly grated Parmigiano-Reggiano
Shaved truffles for garnish Directions

[...] One of Corrado’s favourites is a generously-layered, succulent lasagne which takes a good few hours to make but is worth every minute.

Ingredients for one large lasagne

Extra virgin olive oil – 100mlOnion – 1 (130g/4.5oz)Carrots – 2 (130g4.5oz)Celery – 2 sticks (130g/4.5oz)Rosemary – 2 sprigsBay leaf – 1Minced beef – 400g/14ozMinced lamb – 400g/14ozRed wine – 1 cupTinned chopped tomatoes – 400g/14ozSun dried tomatoes in olive oil – 50g/1.8ozMilk – 1 litreOnion – 1Bay leaf – 1Nutmeg – 1 pinchButter – 100g/3.5ozPlain flour – 70g/2.5ozFresh pasta sheets – 500g/18oz or about 25 sheets.Parmesan cheese – 40g/1.4oz grated.Salt and pepper to tasteDirections

Heat the olive oil in a frying pan. Finely chop the vegetables and put them in the hot oil as they are chopped – start with the onions, then the carrots and celery. Add the chopped rosemary, season with salt and pepper and leave gently frying for 20 minutes.

Add the minced meat and fry for another 10 minutes, stirring often. Next add the wine and the tin of tomatoes – rinse out the tin with a bit of water and add that. Finally throw in the chopped up sundried tomatoes and simmer this all for a good hour and a half.

Now make your béchamel – pour the milk into a saucepan, and add the onion chopped into half, a bay leaf, the nutmeg and salt and pepper. Bring to a gentle boil. Meanwhile make the roux by melting the butter in a separate saucepan, add the flour and cook for a 2 minutes. Take the pan off the flame and add in the sieved milk. Use a whisk to make a smooth sauce and season with salt and pepper.

Finish to read

[...] The beans are already flavorful on their own, but a slow stewing in this sage and garlic infused tomato sauce just makes them even better. Traditionally, they are served with grilled sausage, but are fabulous on their own.
I suggest cooking them and then letting them sit so that the starch from the beans, thickens the tomato sauce.
Fagioli all'Uccelleto

1.Whole sage branches and thick garlic slices are placed in cold oil and then heated until they sizzle.Add a can of San Marzano tomatoes, season with salt to taste ( I always add some chili pepper) and let cook until the tomatoes break down.Add your beans to the tomato sauce and cook until the beans turn a little red. 

[...]

If you didn’t get it I am from Le Marche: a region in the central part of Italy, an almost mystical territory, a peaceful area which you would never hear on the news: a proper middle-earth. In many ways it is the mirror image of its more internationally renowned neighbour Tuscany especially for its cuisine and landscape; nevertheless it has remained an hidden jewel, rustic and a bit backward. I am totally in love with my region: its gentle hills that always welcome me home like a mother’s arms, its ploughed fields that always remind me of the diligence of my people, and its coastal cliffs severe like a father and haughty like the fashionable girls from our area.
Our cuisine is a mix between the sophisticated delicacies of northern Italy combined with the more rustic and almost craggy southern peasant food, which creates a disparate magnificent culinary heritage; from meat to fish dishes, from liver salami to the finest truffle, from vincisgrassi (a local type of lasagne) to brodetto (a very particular fish soup) each of which will be presented with its own personal and family story.

There’s something so special about taking part in someone’s dream.
And what more than to do it while realizing your own.
From the moment I arrived at La Tavola Marche Agriturismo & Cooking school, my heart was full.
A glass of Prosecco greeted me as I entered through a centuries old wooden door. The room was warm with the glow from aged chandeliers, which hung from massive wood beams crossing the ceiling. Laughter from the other guests echoed off the stone walls and arched entrance ways, while savory aromas wafted from the kitchen next door. [...]

Fettuccine with Porcini, Sausage, and Cream

Ingredients - For 2 servings

20 grams (.7 oz) dried porcini mushrooms200 grams (7 oz) pork sausage (preferably sweet Italian)30 grams (2 Tbsp) butter125 ml (1/2 cup) dry white wine125 ml (1/2 cup) cream (35% fat)1 Tbsp chopped fresh flat leaf parsleypinch of powdered saffronsalt and freshly ground black pepper2 eggs200 grams (1 1/4 cup) semolina flour (semola di grano duro rimacinata)freshly grated parmigiano reggiano Directions

Crostini (which, simply translated from Italian means little toasts—appropriate, right?) are quite possibly the perfect appetizer. While bruschetta might be the one you’re most familiar with, there are so many ways to top a crostini. This version, which includes roasted cherry tomatoes, is simple, satisfying and perfect for entertaining. Roasting the tomatoes brings out their sweetness. Pair that with creamy ricotta and crunchy garlic toast for an irresistible bite. 

Ingredients

1 pint cherry tomatoes1 Tbsp extra virgin olive oil½ tsp kosher salt1 loaf ciabatta bread, sliced into ½" thick slices1 clove garlic15 oz ricotta cheese12 fresh basil leaves Directions

There’s a saying in Italian: fritte son bone anche le scarpe, even shoes taste good when they’re fried. And it’s so true.
Fried vegetables are not at all hard to make, but they can be time consuming, as the various vegetables need to be peeled and cut up, then parboiled, and then fried. One way to cut down on this work is to use frozen vegetables, which respond very well to this treatment. And, in the US at least, the quality of frozen vegetables is often comparable, in some cases superior, to that of fresh ingredients (see below). Today we had artichoke hearts, cauliflower florets and asparagus, all of which come already parboiled and cut into pieces. All you need to do is let them defrost, then roll them in flour, dip them in a mixture of eggs beaten with finely chopped parsley, salt, pepper and just a bit of grated pecorino cheese. Shallow fry them gently in a mixture of olive and canola oils (or in a light olive oil) until they turn a light golden brown.

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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.

[...] Cannelloni are another of Italy’s stuffed pastas [...]

Ingredients

for the filling

1 1/2 lbs. ground pork1 1/2 lbs. ground veal (chicken or turkey may be substituted)2 – 3 tbsp butter1 pkg (10 oz, 283 g) frozen chopped spinach (cooked and well-drained)1 pkg (8 oz, 227 g) cream cheese1 cup grated Pecorino Romano — Parmigiano may be substituted2 or 3 eggs slightly beaten — depending on size¼ tsp ground nutmegzest of 1 lemon, more if you like

for the white sauce

2 – 3 oz (57 to 85 g) cream cheese, softened 2 – 3 oz (59 to 89 ml) milkfor the cannelloniMom’s pasta dough1 quart tomato sauce, with meat or without (See Notes)cheese saucean 8 oz ball of fresh mozzarella1/2 cup grated Pecorino Romano cheese

Directions

for the filling

Sauté meat in butter. Season lightly with salt.
Use meat grinder to process the meats. Add all the ingredients into a mixing bowl and mix until well-combined.
Cover the filling and refrigerate for a few hours or overnight.
Once the filling has rested, you can begin making your cannelloni.
for the cheese sauce

Combine equal amounts of cream cheese with milk.
Whisk and set aside.
to make the cannelloni

Shape 2 to 3 tbsp of filling into a small log, about as thick as your index finger. More or less filling may be required depending upon the size of your cannelloni. Do not over-stuff. Filling should leave a 1/4 inch (.6 cm) border on either side of the dough sheet.
Place the filling on the edge of the dough sheet and roll as one would if making a cigar.
Set aside, seam-side down.
Repeat Steps 1 through 3 until all the filling or dough sheets have been used.
assemble the dish and bake

Pre-heat oven to 350˚ F ( 177˚ C).
Liberally butter a baking dish.
Coat the bottom of the dish with 1 to 2 cups (237 to 473 ml) of tomato sauce
Place cannelloni, seam side down, in 2 rows, until dish is filled. Do not over-crowd.
Spoon cheese sauce over all the cannelloni.
Add enough of the remaining tomato sauce to completely cover the dish’s contents.
Sprinkle the top with the grated mozzarella and Pecorino Romano cheeses.
Spray one side of a sheet of aluminum foil with cooking spray and use it to cover the baking dish, sprayed side down.
Bake in pre-heated 350˚ oven for 20 minutes. Remove foil and continue baking until cheese topping is cooked to your satisfaction. Over-cooking may result in dry cannelloni.
Allow to rest 10 minutes before serving.

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