| La Vita Le Marche |
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| Recipe Book & Notes |
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Coratella d'Agnello Coratella is a generic term for the lambs interiors or innards. Try this recipe one for 'Coratella d'Agnello ingredients assorted lamb innards (heart, liver, lungs, spleen, kidneys, intestines), chopped onion, garlic, sage, rosemary, marjoram, thyme, basil, olive oil, a laurel leaf, hot pepper. making it They should be fried in the olive oil, all except the liver which should only be added after the rest have cooked well. When all are cooked, take of the heat and mix in all the herbs slowly together with a touch of fine vinegar and lemon juice. Serve immediately as an antipasti. Brodetto Fish Soup ingredients Lots of local fish and fresh seafood onion, saffron, dry white wine and flour Pour an abundant amount of olive oil into a large frying pan. As the oil reaches cooking temperature add a finely chopped onion, cuttlefish in pieces and allow them both to cook on a low heat. Add salt, pepper, a few strands of saffron and a touch of water together with a vegetable stock cube. Continue to cook slowly. In a second larger pan arrange various floured fresh fish in layers, leaving the softest or most tender to last. Pour the contents of the first pan over the fish and add in equal parts both hot water and dry white wine. Adjust the salt and pepper and bring to a lively heat, cooking for 15-18 minutes It is important not touch the fish with a spoon, but always use cooking pincers to occasionally agitate the mixture. Arrange toasted bread pieces on your serving bowls and then cover with the soup. Tournedos alla Rossini » beef fillet, bread, patê de fois, butter, salt, pepper, half glass of Marsala wine. Olive alla Marchigiana » large green olives, flour, eggs, pork loin, mince beef, grated parmigiano reggiano cheese, 1grated bread, lemons, tomato paste, stale bread, olive oil, chicken livers, cinnamon, nutmeg, salt, pepper This dish serves 6 people and requires a strong heart. ingredients 60 large green olives, 150g flour, 3 eggs, 150g pork loin, 100g mince beef, 3 spoons grated parmigiano reggiano cheese, 150g grated bread, 2 lemons, 2 spoons tomato pastes, 2 slices stale bread, olive oil, 100g chicken livers, cinnamon, nutmeg, salt, pepper making it Brown all the meat, except for livers, in a pan of oil olive for around 5 minutes. Add the tomato paste and cook for a further 5 minutes. At this point add the livers and cook for a further 5 minutes. Remove the meat from the pan and finely chop the lot. Once done replace it back into the pan adding the bread which has been softened with a little water and bathed in a mixture of egg, cheese, salt, pepper and a touch of nutmeg. Mix all the ingredients and with the paste fill the olives which have had the nuts removed. Finally, roll the olives in the flour, beaten egg and breadcrumbs. Stoccafisso All'Anconitana Here's a dish from Ancona. Its origins are lost in the seafaring tradition of the city but we took it from 'Marche da Mangiare' produced by the Regione. To avoid confusion our Collins Italian Dictionary describes 'stoccafisso' as stockfish or dried cod, while 'baccalà' is dried salted cod. Find out everything about the two here. ingredients dried cod already prepared to cook, olive oil, chopped garlic, onion, celery, carrots, sliced potatoes, salt and pepper, red tomatoes, origano, thyme and rosemary making it In an oven dish add extra virgin olive oil, chopped garlic, onion, celery, carrots, sliced potatoes, salt and pepper. Then, place slices of firm red tomatoes over the mixture and place in the oven. In a pan place dried rosemary branches without the leaves in such a way as to support a piece of cod. Cover the fish with origano, thyme and rosemary and a touch of sauce prepared earlier and cook until the fish is done. Take off the heat and place the contents of the pan into the oven dish. Cook for one hour. Lamb in white wine ingredients A shoulder of lamb, rosemary, garlic, sage, wild fennel, white wine, extra virgin olive oil, salt and pepper. making it 24 hours before the meal slice open the skin of the lamb using a sharp knife. The idea is to insert deep grooves into the meat. Coat all over in olive oil, herbs and spices . Place the joint in an oven pan. Add the white wine until the meat is almost covered and cook at a temperature of 200°C for around two hours. Wild Boar Stew with pureed Celeriac Fiona s Version half kilo chopped wild boar 2 diced carrots 3 sliced onions 3 chopped celery 4 large crushed cloves garlic chopped rosemary and origano 8 squashed juniper berries oil tin toms jar picked onion red pepeer sliced flour salt pepper cumin cinnamon stick btl strong red wine thrid btl masala stock cube chicken water orange peel lemon rind Marinade the meat for 24 hours in the red wine, masala, orange rind, lemon peel, cinnamon, juniper, 2 cl garlic, salt pepper cumin Fry all the chopped vegetables except pepper in oil and two closve garlic for 15 mins turning to brown and diminsh. Add the spices to this but not the orange and lemon rind. Dont crush up the cinnamon stick Take out the browned veg Brown the meat thats been floured in the juices of the veg. Throw all in together swirl about add stock cube and stir about add sal and pepper the pickled onoin, pepper, fresh herbs, toms, wine and masala marinade and water. About half pint/the fod should be covered with gently boiling liquid.Allow to simmer on top of oven to reduce a bit and thicken then put in low oven for 3 to 4 hours. keep topping up with wine and water. Eventually it all falls apart and is thick and rich shuld not be runny or thin. Dont allow to boil dry. Serve with crisp green salad with shredded fennel and lemon juice and salt dressing. Pureed celeriac is nicest accompaniment or roast pots or mashed pots with oil and rocket. Pureed Clelriac Peel cube and steam until soft. Boil and mash two large potatoes for 2 celeriac. Infuse single cream and milk with grated nutmeg and a cinnamon stick melt in 3 oz butter, Mash the celelriac and pots salt and pepper well and add the warm liquid beat until it is a puree. You can process for a few seconds in a processor. Use judgement and dont allow it to become to sloppy. dont add all the milk if not needed. Add plain tangy yoghurt or creme fraiche if available ( is isnt in Le Marche) |
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Figs Plethora of figs at this time of year has forced me to think of ways to use them up. Heres some suggestions. Cut large black figs half way down , add good cube of feta cheese, wrap in large slice of salty proscuitto ( nostrano) and put on oiled baking tray in hot oven or grill for 5/8 mins Good starter or anti pasta. Fig and proscuiito Tart Make pastry with chopped soft sun dreid toms included in it. 8 oz plain lfour 4 oz butter salt, water sun dreid tom chopped. soft ones Magi mix to process into breadcrumbs and carefull add cold water bit by bit.Stop as soon as a ball is formed. take out, floured surface, cool, rest for 20 mins rolled in cling film roll lay flat on a baking tray. Cover with foil prick wiegh down with baking beans or chick peas or something cook in med oven 10 min max till hardened and risen. Take out cool Slather with pesto Scatter on cubes of feta Lay on proscuitto to cover but dont interleave. Cut ripe figs in slices thick ones and arrangeon ham Cook in the same oven 10 mins max Drizzle with chili oil or basil oil or plain and scatter with parmesan shavings rocket just as you serve. Serve it warm Proscuitto and Figs Generously place proscuitto on large plates in a wavey way and scatter on halfed figs, ripe white are best. Scatter with shavings of Parmesan and rocket leaves. Drizzle wih oil and lemon juice combo Fig and chicken tagine Fry trhee sliced onoins in oil and butter with garlic Dust the chicken, 2 large breasts chopped large cubes, in paprika hot, salt and pepper. In a dry hot frying pan ( skillet) toast cumin seeds, fennel seeds, cinnamon stciks cracked up, juniper berries sqaushed, aniseed and mace. just toast to brown shaking all the time for about a min. Dont burn it. With a pestle mash it up add 2 anchovy, 2 sundreid toms, tbs brown suger, chopped lemon rind, chopped orange rind pound to form a paste. Add to a hot ish frying pan with some oil, sun dried tom oil and olive oil Add 10 halfed black or white figs, 3 sliced onion, sliced fennel, cubed chicken breast ( 2 large for 4 people) garlic 2 , celery 2, broad beans. Fry up to reduce and release juices for about 15 mins. Add half a lemon, cinnamon stick. Stock cube fry it in with ingredients. Add white wine i bottle, half as much water, a swig of chinese rice wine if have or vermouth . juice of lemon and lime, All ow to simmer quietly for 40 mins. It should have reduced and be thick . Serve with cous cous or tabbouleh with lots of fresh mint and coriander if avail. Baked figs in ameretto and campari with lime ice.and creme fraiche Hlaf large figs place in oven proof ceramic dish. In a bowl add the campari 1/4 botlle same with ameretto, cinnmon stick and brown suger one tablespoon. and 1/4 pint ish of water maybe less. Mix it up and pour it on The figs should be covered just. Cover and bake in a medium oven for 20 mins.Watch liquid soesnt dry out and the figs burn Lime ice> Lime juise a bottle of or 10 limes,, caster suger, 2 tbls whisked in to whisked 4 egg whites and frozen. Keep stirring while it freezes to break the crytals up.Should be comfortably tart. Mascapone whizzed with some plain yoghurt sits well with these things Serve warm figs in thick reduced sryup with a ball of ice and a ball of mascapone aside.Pretty served with lemon tree leaves. |
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