Dizionario dell'Enogastronomia Marchigiana
A
Acetello: E' una bevanda che si usava nelle campagn e dai contadini quando,in piena estate c'era scarsità di vino e quel poco sapeva di aceto.Bevanda che si preparava con acqua del pozzo e una piccola parte di aceto.
Acciughe(o alici) marinate: Igredienti: 20 to cciughe under salt, to taste, parsley and capers. Design: desalinate anchovies placing them in water for about 10 'and then rinse them under water corrente.Togliere bones in fillets and reduce them to a panno.Collocarle making them dry on a plate and season them with a sauce of oil, capperi.Le parsley and anchovies can be used fresh in many recipes, but also prepared in salt, oil or marinate.Nell 'ancient rural tradition machigiana anchovies rappresentvano one of the most classic resources of exemption, for the periods of "dry" vegilia and where to refrain in the Christian rite was necessary to eat meat.
Acquaticcio: Ne parla anche Costanzo Felici da Piobbico nel 1572,riferendosi all'uva:"se ne fa vino bullito sulle vinacce,raspati,raspini,amezati et acquaticci". E' una bevanda che i mezzadri marchigiani, si preparavano durante il periodo della vendemmia.In quelperiodo infatti si potevano far fermentare le vinacce nell'acqua.Risultato: "bevanda dolciastra e quindi gradevole".Il grado alcolico era minimo,ma bevuta abbondantemente faceva un pò gioire.
Agnello (testina): Ingredienti: 3 Testine d'agnello, 150 grammi di lardo di prosciutto,un bicchiere olio d'oliva,un bicchiere di vino bianco,2 spicchi d' aglio,rosmarino,sale and pepper. Running : cut the fat of the ham into cubes and make a dough with rosemary, garlic, salt and pepper, cover the heads with this dressing, covering in particular the brain, flush with oil and put everything into a well greased baking pan . set up your phone at a temperature of 150 ° and bake for about 30 minutes.
Allegroni: Ingredients: For the pastry: 400 grams of flour, 3 eggs, salt, a tablespoon of oil olia. For the filling: A chicken, a carrot, an onion, a stalk of celery, 100 grams of bread crumbs, 2 eggs, 50 grams of grated pecorino cheese, 300 grams of pork, rind limonecannella.Per the dressing: 100 grams of grated parmesan cheese, 80 grams of grated cheese, plenty of cinnamon. Running : Boil the chicken with onion, carrot and celery, just chop the cooked boned carne.Impastare breadcrumbs with the chicken stock until you have made omogneo, add the chicken meat and minced pork, cheese, eggs, salt, lemon zest and cannella.Preparare the dough, then put the dough close and carve a mold with the shape of a half Allegroni luna.Cuocerli in boiling water, drain and serve with Parmesan and pecorino cheese, and add cinnamon to wire the sauce, add a ladle of broth.
Larks grapes: Ingredients: 10 Lark, 50 grams of stgionata bacon, 3 tablespoons olive oil, 10 sage leaves, 1 bay leaf, 1 glass of white wine, 30 berries of 'white grapes, croutons, a dl broth, salt and pepper. Running : Brown larks oil with diced bacon, sage and alloro.Salare and pepper and sprinkle with VNO and white when it has evaporated, aggungere few tablespoons of broth and wait a few minutes to stop the birds cottura.Togliere from the pan and place in a hot plate while stirring the bottom of cooking, add the peeled grapes, are served with croutons.
vinata Amanita (Amanita rubescens) : E 'with a mushroom cap and reddish brown warts grigiastre.E' edible only after cottura.Si can be prepared in various ways, "without spices, sauces and as an ingredient in meat dishes.
Macaroons: Ingredients: 2 egg whites, 200 grams of sugar, 80 grams of flour, 20 bitter almonds, 30 grams of butter . Running : It Whip the egg whites egg and mix with sugar, flour, blanched almonds and tritate.Una Once you have the dough to create small balls lay on a buttered pan and cook until they have doratura.Questo reached a certain product, is prepared throughout the country, but each region has its tecnica.Gli Macaroons are known in the Marche region of Frontinus (PS), who were preparing for the holidays or anniversaries of the saints.
Amber Talamello : Definition given by the Poet Marches, Tonino Guerra di fossa cheese, produced precisely in the small village of the province of Pesaro. Amber defined so why get out from under terra.Guerra writes: "This cheese goes down that is white and it comes out .... which is golden as amber.
duck stew: Ingredients: A duck, 50 grams of ham, onion, parsley, basil, tomato sauce and olive 'oil. Running : Cut the duck into pieces and brown it with u chopped oil, ham, onion and parsley, the juice prepared precedentemente.Quando begins to shrink add the tomato sauce diluted in aqua and hot sauce Duck basilico.Il is often used to flavor the noodles and dumplings Marche.
Azzeruolo: It is now a fruit scomparso.Piccola berry red and yellow with large seeds and little pulp flavor similar to apple. Constantine Happy Piobbico also called it "Pomo royal or imperial," giudicandoo "very delicate and food beautiful, but little conservation. "This result however has remained only in the memories of those who have described, extremely rare in the Marche.
B
Cod all'Ascolana: Ingredients: 1 kilogram of salt cod, 20 onions, 2 cups olive oil, 500 grams of ripe red tomatoes, 250 grams green olives stuffed with parsley, 300 grams of flour, salt and pepper. Execution: Cut salt cod in pieces, flour them and fry in hot oil, dry them and leave them to the onions caldo.Metterele a pan with oil and water aggungendo the chopped tomatoes, olives and the aggistare condmento with salt and pepper, leaving the fire for about 20 Modra minuti.In then take a pan put the fried cod pouring over the sauce of tomatoes and onions, go in the oven for a few minutes, sprinkle with chopped parsley and serve hot.
Bajona: dishes prepared during the slaughter of the pig, typical in the inland area of \u200b\u200bValle del Cesano and Metauro.Nel pot you boil the head, trotters and tail with carrots, celery, onion and parsley for at least three ore.Si boning all retrieving all the meat and cartilage, cut into small pezzisi season with salt and pepper and serving it in bowls over toasted bread, soaking it all with broth Sprinkle over the grated cheese.
Balleri: Fòlade feleòs by Gecko (which means hiding ) mollusk of the family of Lomeli, who lives digging the limestone seabed to annidarvisi, we talk about Ballero ( the dialect Anconetana ) fruit Sea coastal zone beneath Mount Conero.Perfetti to create sauces. Ingredients: 2 kg of Balleri, onion, 2 cloves of garlic, 500 grams of fresh tomato, 1 glass of white wine, salt and pepper. Running : Wash in salted water Balleri cold delicatezza.Far handling it with brown onion and garlic in oil and add the chopped tomatoes, add the white wine and wait until it evaporates, add salt and pepper and pour the fruit of the sea in sugo.Una Once opened, continue cooking for another 10 'at the end of cooking sprinkle with parsley sauce chopped, and that's ready to dress our noodles.
Basagnoccoli: Fresh pasta mixed with only flour, water and eggs without salt. It is shaped like noodles ICAV court, however, by a fairly thick dough, is suitable for any type of sauce with a dash of aged cheese. Feature in the hinterland of Pesaro.
Woodcock: Ingredients: 5 Woodcock, 5 slices of ham raw, 50 grams of butter, 1 lemon, 1cipollina, a pinch of nutmeg nosce, 1 glass of white wine, salt and pepper. Running : Salt and pepper the woodcock both externally and internally sprayed juice limone.Appassire the onion chopped in butter and then sauté the woodcock in this soffritto.Dopo them turned over several times, wrap the oyster in a slice of ham and fast-forward cooking, adding nutmeg and white wine.
beak Dolce rustic, old and poor, which was prepared in the home country when advancing the polenta, we talk about the tasty Becca. Ingredients: Polenta, 100 grams of raisins, 150 grams of walnuts, 100 grams of almonds, 100 grams of dried figs, 100 grams of pine nuts, olive oil and 2 Tbsp sugar 3 cucciai. Esecuzine: Soak the raisins in warm water for about 30 '. Then he chopped almonds, walnuts, figs. Together with olive oil, Uvet, pine nuts and sugar, salt and pepper, s'impasta with hot water and placed in a baking tray oleata.Si put in the oven at a temperature of 150 degrees, cook for about 20 '. Serve cold.
Beets: Grass Army (scientific name Atriplex hortensis), grows naturally in wetlands and soils collected in summer and well concimati.Si stems and leaves are eaten in soups and stews, oppure lessate e saltate in padella con aglio e lardo di maiale,accompagna perfettamente bolliti misti di carne.
Budelletti: Pasta a sezione quadarata,ricavata da strisce di sfoglia spessa.La farina viene impastata con l'aggiunta di lievito e sale.Trova un giusto collocamento con sughi a base di maiale(guanciale,pancetta).Nelle ricorrenze della vecchia cucina nostrana,la si può cucinare in brodo di carne e poi scolata,si condisce con pecorino grattugiato,prezzemolo e pepe. Pasta tradizionale di Montemonaco,provincia di Ascoli Piceno.
C
Calamari: Nome scientifico ( Lolico vulgaris) , lives and grows in all Italian seas, but it is very common along the coasts of the Adriatic Sea, we talk about the squid. Ingredients: 500 grams of squid, 100 grams of bread grattuciato, 3 cloves garlic, ½ cup olive oil, rosemary, parsley, salt and pepper. Design: It take squid tentacles do not remove them and retaining the shape sacco.Si prepare a dough with olive oil, bread grattuciato and chopped garlic, rosemary, parsley, there shall mettedo dough on the inside of squid, shutting the 'pocket', using the tentacles or sticks of wood, so be cooked in squid graticola.Il is also an excellent place in frying Mixed Adriatic.
kicks: A sweet with savory ingredients, too, dall''antico Renaissance style: " Calcione . Ingredients: 10 eggs, 600 grams of flour, 50grammi lard, 500 grams of sugar, 400 grams of fresh pecorino cheese, 400 grams of grated pecorino cheese, 3 lemons. Design: Make the dough, beat the eggs and sugar, adding lard softened, stir together the flour and let the mixture stand for about 40 '. Then do not stretch the dough too thick and cut into about 10 large disks centimetri.Preparare the filling with sugar, lemon, eggs and cheese fresh ground grattugiato.Mettere and pecorino cheese in the center of the dough disks and fold in half, forming the mezzelune.Adagiare kicks brushed with egg yolk on the surface on a greased baking sheet, with a knife make two cuts crosswise and cook in the oven at a temperature of 180 ° for at least 20 '.
Torches: Along the coasts of the Marches dryer in the bathroom in the morning many teasers look at you from the sand, just a stroke of skill and that is that you can not immobilized, are Razor or cinnamon. bivalve mollusk that lives and hides in the sand. Ingredients: 500 grams of cinnamon, 1 / 2 cup olive oil, 2 cloves of garlic, lemon juice, 100 grams of tomato sauce, parsley, salt and pepper. Design: In a saucepan, heat the oil with the parsley and minced garlic, lemon juice, pomodro, drained salt and shellfish pepe.I acquiesce in a pot waiting for you these aprono.dopodichè remove from heat and serve still hot.
Caprino d'Urbino: goat's milk cheese, with seasoning that goes from one month to one year or in a cool, fresh asciutto.Se has a ridged soft crust, if it has a compact paste seasoned with rare or PRIOR occhiatura.E 'savory and just piccante.Questa production is a recent recovery of a tradition that Marche had disappeared since the beginning of the century, when goat rearing was not encouraged.
Cardi: E 'to form a winter vegetable like celery, hard-stemmed amarognolo.Nelle brands and flavor but no mention of Cardi but Gobbi, and are particularly popular for those Trodica Morovalle in the province of hunchback Macerata.Il name derives from the fact that the plant is underground, first because it needs little luce.Ma thus becomes a curve and then gobba.Quest 'Prearo vegetable is in many other cuisine, such as parmesan, pan-fried with olive oil and garlic or steamed with chicken or rabbit.
Cencioni: Also called " Cioncioni "or" Concioni "is another trend in naming Tacconi, pasta in the shape of squares, mixed equally with bean curd and wheat flour, linked with uova.Si goes well with a sauce with sausage or the common fake sauce (fresh tomatoes and onions). The interior of Pesaro, this dish is served as soup with beans.
Ciammellottu de lo or ties (Ciambellone threshing): Traditional sweet rural peasant culture Marche prepared during the period of harvest and trebbiatura.Il grain and bread were of sacred importance in the countryside, and then had to celebrate. Ingredients: 500 grams of flour, 3 eggs, 150 grams of sugar, 1bicchiere milk, 1 packet of yeast, lemon zest, 1 cup vegetable oil, 1 glass of anisette and a generous handful of almonds . Execution: Beat eggs with sugar, add oil seeds, anisette and lemon rind, flour and gradually aggiundendo lievito.Preparato put the dough in a ring mold (with the central round hole) dust oiled and floured peel the almonds and sugar, cooked for about an hour at a temperature of 180 °. Drenched in Vincotte alleviate the tiring days of 'early summer.
rabbit potacchio: Brands In this dish is very much in use, many types of meat prepared in this way, but the Rabbit as the old farmers said: "The death of the rabbit, is potacchio . Ingredients: 1 rabbit , 50 grams of fat, a dozen cloves of garlic, 2 glasses of wine, 1 cup of vinegar, rosemary, salt and pepper. Design: Cut the rabbit into pieces, season with salt and pepe.Poi put it in a pan with bacon and garlic, continuing the cottura.Aggiungere wine and vinegar as the firing continues, cooking time 30 '40' .
Cup Head: sausage prepared with the head and the cartilage of maiale.Non was a joyful day of racing, if you are not prepared for the Cup head, they said the Old pistaroli Marchigiani.Nel traditional cooking vessel Caldaro "They would bollilre in salt water head, with the meat around the bones, tongue, ears and boil cartilagini.La lasted 3 to 4 hours, until the meat is released from this ossa.Poi was beaten and seasoned with a variety of ingredients, ranging from recipe in the recipe, and often farmers or pistaroli costudivano segretamente.Di usually the dressing was made with salt, black pepper, lemon peel and orange rind, rumh.Veniva then stuffed into the intestine and hung in a cool place for about 40 days.
Crocette: The Crocette sono dei molluschi della famiglia degli strombidi,molto apprezzato ad Ancona e provincia.ognuno ha il suo modo di prepararli,ma come per quasi tutti i molluchi trova il giusto gusto,preparati con il finocchio selvatico,tipico delle "ricette in porchetta" oltre ad aglio,rosmarino,maggiorana,vino bianco, abbondante olio d'oliva,sale e pepe,a piacimento si può cucinare anche con la conserva.Prima di essere cucinate le crocette,vanno, lavate in abbondante acqua e aceto,poi lessate e per gustare tutto il suo sapore,è bene sbeccarle dalla parte anteriore,per eliminare i tre prolungamenti che caratterizzano questo mollusco.Armatevi però pure di uno stecchino di legno,non tutte succhiandle, si liberano del proprio frutto.
D
dandelion in the lard The "Dandelion ( Teraxacum officinale), perennial herbaceous plant stem simple, together with the leaves in a basal rosette that can be erected or lying on the ground . Ingredients: 1 chilorammo dandelion, 250 grams of diced bacon, vinegar, salt. Eseuzione : soffriggerein to pan the diced bacon, salt and pour drops of fat is aceto.quando arrosolito, pour it on the leaves of dandelion, arrange on a platter and serve.
Digestive fruit: Antica ricetta dissetante che i contadini Marchigiani preparavano,come digestivo alla fine di ogni pasto. Ingredienti: Buccia di tre mele,scorza di un arancio,un litro di acqua bollente. Esecuzione: Si trituravano bene e finemente le bucce delle mele e la scorza dell' arancia,il trito veniva posto in una teiera e si versava acqua bollente.Dopo qualche minuto si versava l'elisir in tazze usando un passino per filtrare la bevanda e si serviva.
Din don: Salume tipico di Tolentino definito prodotto emergente da Grazielle Picchi( Istituto Nazionale di Sociologia Rurale) .Per preparare questo salume si usa carne di coscia e sotto spalla di miale,grasso duro 10%.La carne the dough should be chopped finely and then cured with salt and pepper to end up stuffed into a natural casing rebuilt as a campana.Dopo about 10-15 days of curing is aged for a period ranging from 50 to 70 days. The name given to this meat is not only due to its bell-shaped, but also to the fact that aging is placed on a tripod, where it dangles.
Royal Dolce: Dolce prepared in various monasteries in the interior of Macerata, although in the time it was contested by Monateri Santa Caterina di Caldarola. Ingredients: For the dough: 50 grams of cocoa, 3 tablespoons flour, 3 tablespoons of sugar, half a bag of yeast, a cup of milk, cream or jam for the filling as desired. Design: Make a dough soft enough with all the ingredients. Take a baking sheet and grease it vrsar the dough so that it is quite sottile.Si put in the oven for a few minutes until the dough is soft, then take a damp cloth and sits above where the dough is spread or jam crema.In the end, everything is rolled up and like to decorate with cream or candy pieces.
E
Grass grim: It 's the name that is known to be down in Ancona, we speak of Scabiosa columbaria herbaceous plant that grows naturally on uncultivated meadows or strada.Questa edges of wild greens is collected for at least nine months a year, is prepared by boiling and then cooked in a pan with other leaves (chicory, grunt). It goes very well to fill cakes and pies.
strascinate Herbs: varied types of wild leaves for an outline of our own: Ingredients: One kilogram of various kinds of wild herbs (chicory, dandelion, grunted, and barberry seeds of milk thistle), 100 grams of fat or 4cucchiai olive oil, two cloves of garlic, salt, pepper and a pinch of red pepper. Design: Cut leaves coarsely and then boil them, we proceed by taking a pan where you cook the lard or oil with garlic and chilli, add to the mixture leaves them and season, to end cottra add salt to taste.
Escaloppe of mountain pastures ju From the kitchen, a dish made of veal. Ingredients: 10 slices extracted from the nut of veal ( front of thigh) 30 grams of butter, 200 grams of ham (pieces), onion 2 cloves, salt, pape, half a glass of white wine, assorted herbs (thyme, marjoram, rosemary, sage) 10 blackthorn, two ladles of broth, three egg yolks, lemon juice. Design: Melt the butter in a pan for frying onion, ham and cloves, add the slices and cook both sides, add the flour, broth and wine, salt and pepper, add chopped herbs and then add the prugnoli.Far cook the meat for later Remove the slices and tighten again the bottom with three egg yolks, a little broth and juice limone.Servire slices coated with the sauce ottenuta.Questo èproprio not a traditional dish Marchigiana but was much sought after by the local nobility to their lunches elite.
F
Pheasant grapes Bianchella: traditional recipe Mondavio (Pesaro), dating to the period from 400 to 500.Piatto rich as is its main ingredient, which was used in ancient banquets of the local bourgeoisie we talk about the game of the elite F agiano . Ingedienti: a pheasant, a bunch of white grapes, 50 grams of butter, carrot, onion, juniper, a pinch of parsley, half a glass of white wine, half bcchiere of brandy, a ladle of broth, salt and pepper. Design: I will macerate the grapes, peeled and seedless brandy.Tagliare in pieces not too large pheasant, do it in a fry pan with butter and chopped onion, carrot and parsley, salt and pepper and add the wine and letting it evaporate, add broth and crushed juniper berries, cover with a cover and finish cooking in the fire medio.Quando pheasant is cooked, drain all the cooking, the latter will be strained and put to fire up a pan with grape brandy from the drained, add the pheasant bringing it to boil, then turn off the fuoco.Servire meat drizzled with gravy.
beans with pork rind: Legume widely used in the Marches, in ancient times it was used mainly in the countryside, which have become sought after and appreciated by all flat, parlaimo of beans with pork rind. Ingredients: White beans 500 grams, 2OO grams of pork rind, 2 tablespoons olive oil, onion, 2 tablespoons of concentrate tomato, 50 grams of grated cheese. Running : Sauté the chopped onion in olive oil adding the tomato paste diluted in water tiepida.Far shrink the sauce, then join the pork rinds cut into strips, then padella.Aggiungere previously blown up in the beans already cooked, add a quart of hot water, oil, salt and continue cooking for another pepe.Mandare 25 ', season with grated cheese and serve hot.
Farro soup with pork: Farro The tradition of the Marche is deeply felt in mountain areas, all for the remarkable resistance that this cereal has eg the cold. Ingredients : 400 grams of farro, 1 / 2 head of pork, celery, carrot, onion, various spices and herbs (sage, marjoram, rosemary, thyme), a cinnamon stick, lemon peel, 50 grams of cheese cheese, 50 grams of grated parmesan, a liter of water abundance. Method: Boil water head very clean, with onion, celery, carrot, cinnamon, salt cottura.Filtrare at the end of the stock and then cutting it to strip the flesh off the head dadini.Cuocere spelled, in the broth for about forty miuti, adding lemon zest and spices tritate.A cooked, add the meat and two types of cheese.
Bookmark: Dolcetti of tradizione Matelicese(Matelica). Ingredienti: Un chilo di farina,800 grammi di zucchero,100 grammi di anici,vino bianco. Esecuzione: Impastare tutti gli ingredienti,aggiungendo il vino poco alla volta,fino ad ottenere una consistente pasta,modellre tante palline da cuocere al forno,su una teglia inburrata o oleata.Servire temperatura ambiente.
Fichi fritti: Rolando Ramoscelli ha rinvenuto questa ricetta tra gli appunti di cucina di sua nonna,con il nome di " Fichi del vescovo "al d la del nome della cucina dell'episcopio,certe prelibatezze erano destinate ai pranzi delle alte sfere eclesiastiche,preparate dalle suore maestre di cucina. Ingredienti: 500 grams of ripe figs, 250 grams of flour, lemon juice, two tablespoons of Marsala wine, three tablespoons of extra virgin olive oil, two egg whites, zucchro, oil or lard for frying. Design: In a bowl, mix the flour, lemon juice, marsala, olive oil and water to obtain a smooth batter that are then incorporated into the egg whites beaten to neve.Ifichi peeled , the batter should be floured and fried in oil or lard and sprinkled with zuccheo.Gustosi hot and cold, accompanied with a Verdicchio di Matelica.
fillet seasoned : pork sausage, made from the loin fillet is salt for two days and then dressed with natural casings and then tied with string, as is the case with capocollo (pork loin) or pork loin (loin), aged from 30 to 40 days.
Fennel in white sauce: Plate Marchigiano home bourgeois past then certainly in the tables of the wealthier peasants, unlike the preparation of places in town. Ingredients: 5 fennel, 50 grams of butter, 50 grams of flour, a pinch of nutmeg, a pint of milk, 100 grams of diced bacon, two tablespoons of olive oil, 50 grams of Parmesan cheese, salt and pepper. Design: Slice the fennel, boil them in water for 3 or 4 minutes, then scoalrli.Preparare la besciamella sbattendo assieme su fuoco dolce la farina con il burro mescolando in continuazione versare poco alla volta il latte.Quando questa si sarà addensata aggiustare con sale e pepe.Cuocere in una padella i finocchi con olio e pancetta.Inburrare o infarinare una teglia,versare uno strato di finocchi e ricoprire con la besciamella,poi cospargere il parmigiano grattugiato e mettere in forno.
Fischioni: Tipo di pasta di confezione casalinga, preparata mescolando farina di grano con tritello di grano duro ed uova.L'impasto va poi steso e tagliato in strisce di un centimetro che vanno poi avvolte attorno ad una piccola canna passando sopra un pettine di telaio che righerà così la pasta.Durante il periodo della harvest this dish was truly refreshing, topped with sauce or duck sauce called "sauce of the beats" (stew made with meats and giblets).
Frascarelli: soup original traditional Fabrianese.E 'a distinctive yellow because mixed with flour and other uova.Un minetra variant of this is: one obtained with boiled rice and polenta farina.Entrabi find the right marriage with a gravy or a sauce called "fake" (Beat of herbs and tomatoes).
Country style omelette: Dish Grandma's, so called because grandmothers for lunch prepared by their grandchildren. Ingredients : Un uovo un pò di acqua calda,30 grammi di pecorino tagliato a dadini,un cucchiaio di strutto,uno spicchi d'aglio con la buccia,rosmarino,una salsiccia,sale e pepe. Esecuzione: Sbattere l'uovo con un poco di acqua calda,aggiungere il pecorino a dadini,sale e pepe.I una padella,sciogliere lo strutto aggiundendo l'aglio,rosmarino e salsiccia. Quando questi avranno preso un pò di colore,togliere l'aglio e rosmarino e aggiungere l'uovo sbattuto,cuocere bene in entrambi i lati.
Fritelle di polenta: Dolce Campagnolo marchigiano,preparato con la polenta avanzata. Leccornia semplice ma talmente gustosa da leccarsi sia le dita che i baffi. Ingredienti : Polenta, "00" flour, lard or vegetable oil, sugar. Running : Mix the polenta with the flour "00", make small balls and roll out with rolling pin to form the basis "standard pizza" a not too spesse.In a pan put the lard in bringing ebollizione.Friggere the pancakes for about 3 minutes turning on both sides, drain and add on the sugar, then serve while still hot.
G
Gallina drunk: Pesarese.La chicken dish of the country tradition was put to fire and cooked while you could very well do other work. INGRDIENTS: a chicken, two slices of cured bacon, four tomatoes, two cloves of garlic, half a liter of red wine, salt and pepper. Design: Fry the diced bacon with garlic, add tomatoes and chicken broken into 10-12 parts and adjust with salt and pepe.Affogare all cover the pan with the wine and simmer for about two hours.
shoots of clematis in oil: It preserves ancient to keep the buds vitalba.Mettere two thirds of the sprouts in a vinegar and brine, after being purged from the water when deprived of keeping them under sale.Una bud and leaves are cut into small pieces, kept wet with water and lemon juice and then cooked in oil with salt, pepper, garlic and prezemolo.Ottimi soups (bricks and chick peas) or in the traditional omelet in Torricella Furlo Gorge (PU).
Ginestrino purple and yellow Scientific Name (Lotus tetragonobolus) herbaceous plant that grows along the slopes, meadows and collects in estate.Chiamata also "roveja, Corbello" was once a valuable substitute for legumes and cereals during carestie.Nei the Sibillini this herb is still eaten with pasta, polenta is macinatasulla as a flavoring. Grass from the strong taste and aftertaste.
Giuggioli: Originally from central del'Asia this thorny tree arrived in the Mediterranean areas, since ancient times. The fruit of this tree is similar to the reddish olive. It comes with clear and flesh with a taste dolce.Se dryness in the sun Giuggioli become even more dolci.Oggi this fruit is used to make jams and sciroppi.Un proceeds from these new found pleasures is the reddish " broth jujube " traditional elixirs of the peasants Marchigiano.Si made with these berries dryness in the sun sliced \u200b\u200bquince, grapes and sugar.
Giuncata: cheese made with only cow's milk, curd and free solid sale.Il name derives from the fact that traditionally begins to dry in baskets giunco.La production area is Muccia.Secondo tradition this cheese is consumed Ascension Day.
Gnocchi di fossa cheese: dish that is prepared throughout Italy Marchigiani but the cooks, are struggling to make delicious this dish by placing each of his touch speciale.Parlimo Gnocchi di fossa cheese: Ingredients: One kilogram of potatoes, four eggs, 300 grams of flour, one egg, 200 grams of pecorino di fossa cheese, 1 / 4 liter milk, three tablespoons of olive oil, salt and pepper. (As above every cook has his own method of preparation) Method: Put for a couple of hours to soak the finely shredded cheese in the LTTE, after which will be crushed and made into a warm frying pan with oil, adjusting pepe.Prendere with salt and plenty of potatoes boiled previously and reduce them into puree and mix with flour, eggs and a pinch of sale.Appena the dough is smooth and even shape it into many long, thin rods and cut the gnocchi to two cm lunghezza.Cuocere of the gnocchi in boiling salted water and once came to the surface drain and fry in a pan with the cheese sauce.
Guatti fried: fish of the family of gobies is fished throughout the year and in the Marche region is called " Guatta. Simple and better prepare d by gustare.Pulito, washed and drained, dusted and fried in olive oil or semi.L 'seed oil, which does not give off any odor in grado di fornire un fritto perfetto,chiaro e dorato,morbido e asciutto.
Griù: Nome dialettale degli "Allegroni"antica e tradizionale pasta dolce farcita(lessata o fritta)ricorrente a carnevale, nelle feste e nelle grandi ricorrenze nell'Ascolano.
Guanciale: Parte morbida del grugno di maiale (muso) cosituita da grasso e magro chiamata anche "goletta" o "guanciale",considerata più saporita del lardo, viene usata come condimento per sughi,o per arrosti.
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Impignata: Conserva di carne preparata tradizionalmete durante la "pista" maiale.Si prepared with those parts of advancing from the slaughter and are not used immediately as bones with meat still remaining part, ears, trotters, costine.Queste parts are salted for several Gorni, then acquiesce in large pots of crock covered with lard fuso.Era a food reserve in the Marche countryside, which was cooked in a frying pan during the winter.
salad of salt cod, potatoes and broccoli: Original recipe high Vallesina: Ingedienti: half a kilogram of salt cod (boiled and barbed) two boiled potatoes, boiled 200grammi of broccoli, 1 / 2 liter of white wine, oil, vinegar, parsley, pepper and slices of toasted bread. Design: Tagliare a pezzi il baccalà, e cuocere a fuoco lento per circa quaranta minuti aggiungendo man mano del vino.Una volta cotto,prendere una terrina da portata e aggiungere al baccalà,le patate e i broccoli. Preparare un soffritto veloce con olio,aceto,prezzemolo tritato e pepe da versare nella terrina per condire il tutto.Servire caldo.
Insalata di mare: Ci sono dei tipi di pesce che hanno la particolarità di finire nelle insalate di mare,piatto ricco nelle zone del Conero. Inredienti: 300 grammi di calmari piccoli,300 grammi di gamberetti,30 grammi di verdure assortite sott'olio,un limone,prezzemolo,due spicchi d'aglio,olio d'oliva,sale e pepe. Esecuzione: Lessare i calamari e gamberetti,facendoli a pezzi,prendere un insalatiera ed aggiungere al pesce le verdure sott'olio,il prezzemolo el'aglio tritato e il limone a fettine,condire il tutto con olio,sale e pepe.Piatto da servire come antipasto freddo.
Intrigoli: Ricetta tradizionale anconetana che ricorda la storica preparazione di questa pasta già rinascimentale dei "manfricoli". Ingredienti :400 grammi di farina,acqua q.b,olio extra vergine d'oliva. Eecuzione: Disporre la farina a fontana,aggiungere acqua e impastare grossolanamente.Prendere due pezzi di pasta strofinarli tra le mani in modo da far ricadere dei piccoli pezzetti,che verranno cotti in acqua bollente salt and then topped with a drizzle of olive oil.
rolls of pork and pecorino: Recipe created to enhance the cheese of Lunano (PU). Ingredients: Eight slices of pork shoulder, 400 grams of fresh pecorino cheese, 200 grams of tomato sauce, an onion, a carrot, some celery, a cup of bread crumbs soaked in milk, four tablespoons of olive 'oil a ladle of broth, chopped parsley, salt and pepper. Running : Spread and flatten the slices, chop the cheese and mix with bread crumbs, two tablespoons of parsley, salt and pepe.Spalmare the cheese mixture on slices of meat that will be rolled up and it stops stecchino.In a pot with a fry chopped onion, celery and carrot recline the rolls until they brown lightly, then add the tomato passed d adjust with salt and pepper and cook over low heat for about 15 wetting minutes from time to time with the brodo.A cooked, add chopped parsley and serve hot.
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Lasagna with stockfish: Ingredients: 500 grams of flour, 3 eggs, hot water and salt (for pasta), 300 grams of dried cod soaked, celery, a carrot, a glass of olive oil, chopped parsley, wine, salt and pepper. Running : The sheet is prepared by mixing flour, eggs and a little hot water, then laid it to be cut into rectangles grandi.In a cassruola not too much, you put the chopped onion, diced celery and carrot in a pan with oil, cook and then adds the cod, cut into small pieces making it brown add half glass of wine, season with salt and pepper is doing much to fire cuocerea lento.aA cttura end add parsley. (sauce). Continue cooking the pasta in salted water, when the pasta is al dente, drain and dress with the sauce precedetemente.
Lattacciolo : A classic sweet farmer who was preparing in Macerata and nell'ascolano, constituted a tradition of tarda primavera,quando il gregge aveva già iniziato a pascolare le nuove erbe stagionali appena germogliate. Ingredienti: Un litro di latte,venti uova,la buccia di un limone grattugiata,due cucchiai di zucchero,500 grammi di miele,cannella,noce moscata. Esecuzione: Amalgamare tutti gli ingredienti in una pentola di terracotta,mescolando il composto con un cucchiaio di legno,girandolo lentamente sempre nello stesso senso fino ad ottenere la consistenza di una polenta fluida da versare in una teglia di rame unta di miele da sistemare presso un angolo del camino caldo ma senza fuoco,con un coperchio di rame con sopra un pò di brace,il grado di cottura si stabilisce con un ferro da calza,a quel punto con delicatezza si rovescia the "lattaciolo" without breaking it.
lentils Vissana: Homonym areas, this dish evokes the tradition of Visso. Ingreienti: 300 grams of lentils, eight slices of toasted bread, extra virgin olive oil, salt and pepper. Design: Put the lentils to soak the night before you leave to boil until al dente in a casseruola.Servire with toasted bread, olive oil and sprinkle a pinch of pepper.
Hare jugged: national dish but improved since the 30's experienced chefs from Le Marche. Ingredients: a hare, a slice of ham, onion, carrot, 8 cloves of garlic, thyme, bay leaf, 100 grams tomato puree, 200 cl of white sauce, beef broth, salt, pepper and a glass of red wine. Design: Cut the hare into pieces and marinate with thyme, bay leaves, rosemary and lemon marinated for twelve hours vino.Dopo the hare to be washed with fresh water, then placed in a fry pan is made in a fried ham , onion, garlic, carrot, thyme, bay leaves and wine, tomato sauce and occasionally some broth and meat sauce. Simmer for about 1 / 2 ora.Infine the meat is resting on another hot dish casserole by pouring the juices filtered and finally adding the chopped ham, and cook for another minute qulche.
Lesso r'cpezzado (advanced): traditional dish from the town of Ancona, but also widespread in the country, recycling the remains of bygone days. Ingredients: meat of all kinds, four potatoes, garlic, olive oil and rosemary. Design: Bone the meat and dice it, then let them go in the pan with olive oil, potatoes cut into tocchettini, garlic and rosemary, then serve.
Linguine with walnuts: Dolce traditional maceratese exstremis saved before being completely forgotten. Ingredients: linguine 500 grams, 350 grams of chopped walnuts, 350 grams of sugar, one packet of vanilla, one tablespoon of olive oil, a tablespoon of bread grattugiato,buccia di limone grattugiata,mistrà,rhum e cannella. Esecuzione: Mentre si fanno bollire le linguine in acqua salata unendo anche l'olio,mescolare a parte tutti gli altri ingredienti.Nel piatto di portata si dispone uno strato di linguine lessate e scolate e uno starato di salsa dolce di noci,intervallando fino alla fine di tutti gli ingredienti. Passare leggermente il tutto in modo che il composto di noci sia ben amalgamato con le linguine.Infine far raffreddar per qualche minuto in frigo e servire.
Lumachine di mare in trippa: Ricetta idata dai marinai sambenedettesi : Ingredienti: Tre chilogrammi di lumachine di mare,4 cucchiai di olio d'oliva,4 cloves of garlic, a few leaves of sage and marjoram, rosemary, bay leaves, one kilogram of tomato sauce, a chili pepper, salt and pepper. Running : Wash snails and let them soak in salted water for about 30 '. Then again, drained and tossed into boiling salted water and cook for 30 minuti.infine drained and a large pan risciacquano.In Fry in olive oil, garlic cut in half with the peel, sage, marjoram, rosemary and bay leaves, adjusting with salt, pepper and hot pepper. After 5 minutes add the tomato juice, shake it and pour in pan snails and cook for about 30 minuti.A cooked, serve hot.
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Ragaglia Chicken with Macaroni (Maccheroni heartbeat): Main course during the wheat harvest. Ingredients: Six ounces of flour and six eggs (for pasta), four ounces of chicken Ragaglia, seven ounces of peeled tomatoes, two onions (one full battened with cloves), carrot, celery, oregano, ground fat (30 range), a glass of white wine, extra virgin olive oil, pecorino cheese (for sauce). Method: Prepare the dough ee is the pack of macaroni width of about two millimetri.Nel meantime, sauté with olive oil, bacon, carrot, celery tritati.Aggiungere onion and the onion with cloves, oregano and chopped chicken rgaglie, Add both tomatoes and continue cooking over very low heat for at least an hour and mezzo.Far Boil the macaroni and toss with the sauce well reduced by covering Finally, with the grated pecorino.
Magnana tomato: Traditional recipe of Porto San Giorgio, Magnana means that fish for small and transparent (lattarini, Argentina or paranzola) which is caught in early summer. Ingredients: One kilo and a half Magnana, four tablespoons of olive oil, two cloves of garlic, to taste chopped parsley, marjoram, fennel and sage, chopped, 150 pasata grams of tomato, a splash of wine vinegar, salt and pepper . Execution: In a large skillet in hot oil, fry the chopped garlic, parsley and other herbs aromatiche.Aggiungere below and tomato sauce, vinegar . Lay the Magnana season with salt and pepper to finish cooking. Dish served hot.
Gourmet pork with polenta: Exquisite and delicious dish prepared with the front leg of pork. Ingredients: Eight hundred grams of the thigh, four sausages, four ounces of bacon, onion, celery, carrot, chopped garlic, two tablespoons of olive oil, vegetable broth, thyme, salt and pepper. Method: Sauté in a pan all the herbs and then cook the meat from time to time by adding the vegetable broth to bring the spa to cottura.Si Serve hot with slices of polenta.
Verdicchio Beef: Pot traditional home of the Verdicchio Cupramntana. Ingredients: 800 grams pieces of beef, 200 grams of ham, a pidino veal, 100 grams of fat, 1 kg of carrots, 500 grams of onions, Verdicchio, salt and pepper. Design: In a crock pot possibly melt the lard, add one half of sliced \u200b\u200bonions and carrots agiustando salt and pepper. On this background aggiungere la carne di manzo a pezzi,il prosciutto tagliato a listarelle le restanti cipolle e carote e infine il piedino tagliato a pezzettini, sbollentato precedentemente.Coprire il tutto con un litro di Verdicchio e cuocere a recipiente coperto per circa quattro ore.
Maritozzi: La parola maritozzo sembra derivare da "marito" omeglio da "maritare" perchè appena sfornati dalla teglia delforno questi dolci lievitati risultano così uniti fra loro da pensare a tanti sposi. Ingredienti: Per l'impasto mezzo chilodipastadi pane ,acqua tiepida, tre cucchiai di zucchero,quattro cucchiai di olio,un cucchiaio di anice,25 grammi di buccia di arancia,25 grams of raisins, a pinch of salt to the frosting, 200 grams of sugar, one egg white, a few drops of lemon. Preparation: Sula leveling knead the dough panecon oil and sugar, softening with warm water if it worked too soda.Dopo add the currants, anise and the last orange sminuzzata.Dalla get many pieces of pasta long to be modeled according to the canonical semi-elliptical in section, ie as maritozzi sfilatini.Disporli on the oven plate greased with lard, cooking at a temperature of (220 °) for six or seven minuti.Appena browning, glazed with the glaze as it prepares slamming Zuccero the icing with egg white and a few drops of limone.Una time sprinkled with icing become dry dinuovo briefly dried in the oven so that this layer of sugar solidifichi.Ottimi for breakfast dipped in coffee and milk, delicious with chocolate.
Mezzafegato: characteristic sausage made from finely fegato.Si prepared by cutting the remaining meat processing armatizzandole pork with salt, pepper and other spices and smells natuali.Una slipped once the pulp so treated in the gut binds many rooks 12-15 centimetri.Come optimal consumption is cooked on the grill or cooked in sauce with vegetables.
Apples n wet: Traditional recipe dell'Esino the Upper Valley, this humble peasant recipe reveals the great importance of the presence and apples, not only used as a fruit, but also as a main dish. . Ingredients: Half a kilo of apples (washed, peeled and cut into wedges), a tablespoon of lard, a chopped onion, three cloves, two tablespoons of tomato, a pinch of cinnamon powder. Preparation: In a crock you fry bacon and onion, then added the tomato paste diluted in water and nails CLDA garofano.Dopo few minutes you add the apples slices and cook them over low heat, stirring and squotendo the pan from time to time, why not stick to pentola.Si bottom of the cook and finally sprinkle with cinnamon stewed apples calde.Queste serving them often use over slices of toasted bread
