| La Vita Le Marche |
| Recipe Book & Notes |
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)
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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David's Sloe Gin
A great winter warmer for those long, cold dark nights
ahead and also a handy present for your Italian
neighbours as a fair swap for their delicious Vin Cotto.
Method
Pick a bag of Sloes.
Prick each one twice with a pin.
Buy a bottle of Gin (brand insignificant.)
Pour Gin into a jug.
Feed 3 inches of Sloes into the empty bottle.
Cover with granulated Sugar.
Fill bottle with Gin and replace cap.
Repeat with remaining Gin and Sloes using other
resealable bottles.
When only Gin remains, add to Tonic Water, Lime
and Ice and serve oneself. You've earned it.
Shake Bottles vigorously and place in cupboard for
6-8 weeks.
Shake Bottles vigorously once a day.
(After 3-4 weeks the liquid will have become purple)
After 6-8 weeks the Sloe Gin is ready.
If you pick your Sloes between Mid Sept and
November, the Sloe Gin will be ready for Christmas.
(I always leave it an extra year).
You can also use Brandy and Aged Rum is rather
good, too.
A great winter warmer for those long, cold dark nights
ahead and also a handy present for your Italian
neighbours as a fair swap for their delicious Vin Cotto.
Method
Pick a bag of Sloes.
Prick each one twice with a pin.
Buy a bottle of Gin (brand insignificant.)
Pour Gin into a jug.
Feed 3 inches of Sloes into the empty bottle.
Cover with granulated Sugar.
Fill bottle with Gin and replace cap.
Repeat with remaining Gin and Sloes using other
resealable bottles.
When only Gin remains, add to Tonic Water, Lime
and Ice and serve oneself. You've earned it.
Shake Bottles vigorously and place in cupboard for
6-8 weeks.
Shake Bottles vigorously once a day.
(After 3-4 weeks the liquid will have become purple)
After 6-8 weeks the Sloe Gin is ready.
If you pick your Sloes between Mid Sept and
November, the Sloe Gin will be ready for Christmas.
(I always leave it an extra year).
You can also use Brandy and Aged Rum is rather
good, too.
