Turkey, capon, and beef with salsa verde
The tender meats used to make the broth for our festive Natali pasta recipe,tortellini in brodo, are used here in a simple and satisfying recipe which brings the meat to life with a colourful, zingy and deeply flavoursome sauce. It beats lumpy gravy any day.
- Parsley – 50g
- Anchovies fillets – 3
- Garlic – half a clove
- Capers – 1 tbsp (remove the salt)
- Hard boiled egg yolk – 1
- Green olives – 4 pitted
- Extra virgin olive oil 100g
- Vinegar – 1 tbsp
- Breadcrumbs –
- Salt – pinch
First soak the breadcrumbs in the vinegar for a few minutes. Add all the other ingredients and put everything in a food processor to mix. Add the oil as the machine is running and salt to taste.
Cut thin slices of the meat and serve with a generous helping of salsa verde.
Bartolini Sausage Ravioli - Ravioli di Salsiccia
- pasta dough — recipe found HERE.
- 1 lb. sausage meat, cooked and well-drained — recipe found HERE.
- 1 pkg (10 oz) frozen chopped spinach, cooked and well-drained
- 1 cup ricotta — recipe found HERE.
- 1 cup grated Pecorino Romano cheese
- 1 egg, slightly beaten
- Sauté meat over med-high heat until browned.
- Use meat grinder to finely process the meat. (SeeNotes.) 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 ravioli.
Christmas Antipasti: Frittata alla Marchigiana, Omelette Le Marche Style with Mint, Pecorino and Salame
Typical Le Marche omelette
50 g of fresh mint leaves,
40 g of bacon,
80g Fabriano salami, Salame di Fabriano
2 tablespoons extra virgin olive oil,
1 clove of garlic,
2 tablespoons of grated cheese,
Cut the bacon into the strips and salame into slices.
Heat a tablespoon of oil in a frying pan and fry the finely chopped garlic, bacon and salamee.
In a bowl, in part, beat the eggs with the chopped mint and pecorino.
Season with salt and pepper then add the fried garlic, bacon and salame.
Stir until mixture is smooth.
Pour the mixture with your eggs in the same pan fried.
Cook 5 ‘on each side, serve hot and garnish with a few leaves of mint.
Best Restaurants of Le Marche: Osteria Teatro Strabacco Ancona
See on Scoop.it - Le Marche and Food
“AWESOME after a night at the theatre!”
Reviewed 21 July 2012
It has very good food, the waiters are very kind and nice, and it is open until late at night. I love to go there after having gone to the theatre (it is half a mile away from the theatre).
I live in Ancona, so trust me it does have good food. It might be a little expensive, depending on what you get. I’m talking about 15-25 euros per person, including something to drink.
By the way, they’ve got pretty good wine over here!
“A place for lovers of fish, art and wine”
Reviewed 9 July 2012
While in Ancona vivisting relatives, we ate at a wonderful restaurant called “L’Osteria Teatro Strabacco” (Super-Bacchus), with excellent fish dishes, like a carpaccio of very well-soaked salt cod, which just melted in the mouth, with olive oil and lemon and poppy seeds on top, and the typical Anconese salt cod and vegetable dish so loved by Garibaldi and his red-shirts, when here, excellent. There is very interesting art in the pretty dark locale , with suggestive lighting and many neat old knick knacks around on tables and walls to interest one’s curiousity, there wasn’t any theatre when we were there at lunch, but a large crowd, which didn’t feel too pressing as our table felt intimate, with the dark wood and art all around. The wine list is extensive, what else would one expect when it’s dedicated to Bacchus?
Broccoli strascinati o ripassati in padella - Dry-Sautéed Broccoli
See on Scoop.it - Le Marche and Food
The ripassare technique, perhaps the most common in central and southern Italian vegetable cookery, in which parboiled vegetables are then sautéed in garlic-infused oil. The result is a rather soft and mellow vegetable that readily absorbs the taste of its cooking medium. Today we will take a look at a technique (strascinati, literally “dragged”) where you simply skip the initial parboiling and sauté the vegetable—typically, broccoli—resulting in a much firmer texture and ‘nuttier’ more intense flavor. This technique, typical of Rome, though perhaps not the prettiest way to make broccoli, it is one of the tastiest.
Ingredients (serves 4-6 as a contorno or side dish)
1 head of broccoli
2-3 cloves of garlic, peeled and slightly crushed
Salt and pepper
Water or white wine
Peperoncino, to taste
Click on the photo for directions
See on memoriediangelina.com
Home made tomato passata
See on Scoop.it - Le Marche and Food
Head down to your local vegetable market and hunt yourself a crate of very ripe tomatoes that are being sold on the cheap. Then spend a delicious afternoon making Italian passata with a friend, lover or family member, over a bottle of wine.
Ripe tomatoes – 2kg/4.5 lbs
Shallots – 200g/ ½ lb
Garlic – 4 cloves
Rosemary, thyme, basil and oregano – sprigs
Salt – 1 tsp
Sugar – 1 ½ tsp
Olive oil – 75ml / 2 ½ fl oz
Empty jars – 2 x 500ml/17 fl oz
Click on the photo for instructions
See on dolcevitadiaries.com
Pieralisi: Olive Oil Technology from Le Marche Made Simple
In the last few years technology has taken the lead in olive oil production, even here in Italy where it has always been a traditional activity strongly related to craftsmanship and family business. Modern machines and processing systems are essential to obtaining the best from olives, but complicated contraptions and techspeak could scare away producers.
That’s why Gruppo Pieralisi, a leading company for olive oil extraction systems, asked Dr. Gino Celletti to join their international team as a consultant to help communicate and popularize the group’s technological developments.
Celletti is well known in the world of olive oil for tasting expertise and for his communication initiatives. The creator of the Monocultivar Olive Oil project, that includes tasting courses and exhibitions dedicated to single olive varieties, he is also the chief judge and panel leader of the upcoming New York International Olive Oil Competition. With extensive background in biology and biochemistry and long experience as an olive oil production and marketing consultant and restaurateur, there is no wonder why he was tapped by Pieralisi to handle the assignment.
Celletti will manage the group’s communication activities, but he will also train Pieralisi staff in olive oil tasting and assessment. To help them spread the culture of extra virgin olive oil, he implemented an educational series Master on Monocultivar Olive Oils that will involve all of the group’s employees and consultants. He will soon start a worldwide training program with the help of his wife Maria Santarelli, an expert taster herself.
“You need to put things in simple words,” Celletti said. “Pieralisi is a huge company founded and run by engineers, that is producing the world’s most advanced technologies in the olive oil industry. But they needed someone who could help promote and communicate all this in simpler ways. Average consumers, and sometimes also the producers, don’t have a deep knowledge of the olive oil producing process from a technological point of view. They want to buy, and make, the best olive oils but you have to explain how that is possible. So we agreed on a 5-year long agreement to develop a marketing and communication plan to teach their staff to taste and value olive oil, but also to explain and sell their own products in an effective way.”
One of the first steps of Celletti’s new assignment was the communication of the DMF (multi-functional decanter), an up-to-date decanting technology that gave birth to Leopard, the only two-phase decanter that can combine modern extraction technology without the addition of water with batch processing, thanks to the bowl discharging device. This results in producing a dehydrated husk similar to the one coming from a three-phase decanter, and also separates the pulp (“pâté”) from the husk, obtaining an ideal ingredient for composting or animal feeding.
Curated by http://www.scoop.it/u/mariano-pallottini
Lasagne Verdi: an Italian dish for the festivities
Author: Manuela Zangara
- 1 kg – 2.2 lbs. beef mince
- 4 tbsp extra virgin olive oil
- 80 ml – 2.7 oz. red wine
- 1 carrot, finely diced
- 1 onion, finely diced
- 1 celery talk, finely diced
- 800 ml – 27 oz. diced tomatoes
- 300 ml – 10 oz. tomato purée
- 140 gms – 5 oz. tomato concentrate
- 1 bay leaf
- ½ tbsp rosemary
- ¼ tbsp fennel seeds
- Salt and pepper
- Egg pasta sheets (made with 1 dose of Green Egg Pasta dough)
- 1 lt – 33.8 oz. béchamel sauce
- 250 gms – 8.8 oz. fresh mozzarella, sliced
- 120 gms – 4.2 oz. Parmigiano Reggiano, finely grated
- Put the extra virgin olive oil, celery, carrot and onion (1) and sauté for a few minutes, until the vegetables are soft (2).
- Add the mince (3), stir well and break all lumps with a wooden spoon.
- When the meat is nicely browned, add the wine (4) and cook off the alcohol by increasing the flame.
- Then add all the tomatoes (5), herbs, salt and pepper and fill with water till the brim of the pot (6). Lower the flame to medium- low, cover and let the sauce cook for at least 1 hour, or until thick. Keep aside.
- Put a large pot with salty water on the fire and bring to a boil.
- Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together).
- Remove them with a slotted spoon and put them on a clean tea towel to cool down. (I forgot to take a picture, so I uploaded a picture from my Baked Lasagne post, that’s why the lasagne sheets are not green.)
- Now you are all set to start assembling your lasagne. Start with a layer of meat sauce at the bottom of an oven proof dish. Add a layer of cooled pasta sheets, making sure not to overlap them. Now cover them with a layer of meat sauce, some béchamel sauce, sliced mozzarella and grated Parmigiano Reggiano. Do this for 5 to 6 layers. On the last layer (the top most layer), do not put mozzarella or it will burn and it will taste bitter.
- Cook the lasagne in a pre heated oven at 180°C – 355°F for 20 minutes, then grill for 5 to 10 minutes until the top gets golden brown. Serve warm.
- You can make the meat sauce the day before you assemble lasagne and you can assemble them the day before you serve them. Store them in the fridge and remember to take them out a few hours before baking them (you have to bring them back to room temperature) to make sure they do not remain cold on the inside even after they are baked.
Olive picking in Le Marche: the taste of the old times
The Olive Picking in Le Marche is surely an extraordinary healty phisical activity that permit to lots of “rat race city dwellers” to have a break for a while and rediscover the dissapearing taste of the old times. Typically Le Marche use, people (in general friends and relatives) are invited to take part of the harvest, disposing the nets under the trees, and picking the olives with hands or with facilitors. After the works, people share the Olive oil and enjoy together genuine food and wine around the table. Foreigners only need to understand Italian.
Olives preserved in brine
If you have a source of fresh, raw olives, you may know that they are completely inedible straight off the tree. Who first realised that olives could be delicious? The story goes that some olives fell into a rock pool on the shores of the Mediterranean a couple of thousand years ago. The salty rock pool was replenished by the tide twice a day, and a month or so later, when the bitter juices had been leached out by osmosis, an adventurous (and hungry) soul was passing. She scooped out the bobbing olives, and popped them into her mouth. Delicious. And the next thing I need to find out is who was the learned soul who first realised that olives and brine are delicious in a martini.
- Raw olives – 500g/ 1lb
Cicerchie Beans with Cotechino - Le Marche & Umbria alternative to Lentils
Cicerchia is an ancient form of chickpea, they look like a cross between corn and human teeth (yes, it’s weird). Cotechino is traditionally served with lentils, but in this dish it pairs wonderfully with the cicerchie (basically an Italian sausage). For a vegetarian take on this dish, omit the cotechino and top the cicerchie with a fried egg. Be sure to buy a huge loaf of crusty bread to serve on the side.
cicerchie beans with cotechino italian sausage
Prep Time - 10 minutes
Cook Time - 3 hours
Total Time - 3 hours, 30 minutes
Serves - 4-6 people
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 5 large sage leaves
- 1 Tbsp extra virgin olive oil
- 1 Tbsp butter
- 3 large garlic cloves, cut in half
- 2-3 birdseye chilis, crushed
- 1 lb. piece cotechino (ask your local butcher)
- 1 lb. bag cicerchie, soaked in cool water overnight and drained
- salt to taste
- bread for serving
Tagliatelli with Porcini Mushrooms
Who knew that something that tastes so rich, warm, and elegant could be so easy to cook! Porcini mushrooms (fresh) are not inexpensive, so I was a little scared about the cooking. As it turns out, if you have ever sautéed any other type of mushroom, it is just about like that!
- 1 onion
- Extra virgin Olive oil
- 3 cloves of garlic
- Fresh Porcini Mushroom, cleaned and cut into bite size pieces
- Vegetable broth
- Red pepper flakes
- Fresh chopped parsley
- fresh wild mint (or fresh regular mint, will do) chopped
Rotolo di Tacchino - Roast Turkey Roll
Serve the breast, stuffed with a savory filling and rolled into a neat, sliceable roast. It cooks in less than an hour, using the classic arrosto morto braising technique, and makes for a beautiful formal presentation fit for a special occasion. And with all the flavor that the filling provides, even folks who prefer dark meat over the often bland breast meat (like me) will enjoy this dish.
Ingredients (serves 4-6)
- 1 turkey breast, skinned and butterflied (see Notes)
- For the filling:
- 2 bunches of Swiss chard, trimmed of its stems
- 1-2 shallots (or half an onion) finely minced
- A large nut of butter (about 2 Tbs.)
- 150g (5 oz) of cooked ham, cut into small cubes
- 75 g (2-1/2 oz) of freshly grated Parmesan cheese
- 2-3 eggs
- 2-3 heaping Tablespoons of breadcrumbs, or more if needed
- A good scraping of nutmeg
- Salt and pepper
For the braising:
- Olive oil
- A garlic clove, peeled and slightly crushed
- White wine
- Salt and pepper