Author: marchecibus

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Pie with black truffle Recipe

Pie with black truffle

  • Servings: 5
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A pie with cheese and truffle.


Ingredients

  • 500 mL of béchamel
  • 120 g of fontina cheese
  • 60 g of summer truffle slices
  • 40 g of crumb
  • 30 g of grated grana padano cheese
  • 3 eggs

Directions


Cut 120 g of fontina into cubes.
In a bowl put 500 mL of béchamel sauce, the diced fontina, 60 g of summer truffle slices, 40 g of breadcrumbs, 30 g of grated grana padano and 3 eggs and mix.
Pour into a mould and bake at 200 °C for 30 min.


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Piconi ascolani Recipe

Piconi ascolani

  • Servings: 4
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Typical ascolani ravioli stuffed with parmesan and pecorino cheese.


Ingredients

  • 400 g of flour 00
  • 100 g of parmigiano
  • 100 g of pecorino
  • 30 g of olive oil
  • 20 g of milk
  • 5 eggs
  • 1 yolk
  • Grated lemon peel
  • Salt and pepper to taste

Directions


In a bowl mix 400 g of flour, 30 g of oil and 4 eggs.
We form a dough and let it rest 30 min wrapped in plastic wrap at room temperature.
In a bowl mix 100 g of grated parmesan cheese, 100 g of grated pecorino cheese, 1 egg, grated lemon zest, salt and pepper.



Roll out the dough.
Cut it into rectangles.
We form little balls of filling with our hands and put them on the rectangles of pastry.



Close the sheet by folding it over and brush the pigeons with 1 beaten egg yolk and 20 g of milk.
Cut the surface of the pigeons in an X shape.
Bake at 180°C for 25 minutes.


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Cicerchiata Recipe

Cicerchiata

  • Servings: 6
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A typical Marche Carnival sweet.


Ingredients

  • 140 g of flour
  • 100 g of honey
  • 45 g of sugar
  • 40 g of flaked almonds
  • 5 g of seed oil (and other oil for frying)
  • 1 egg
  • Grated orange peel
  • Grated lemon peel
  • Coloured sprinkles to taste

Directions


Put 15 g sugar, 6 g seed oil, 1 egg, grated orange peel and grated lemon peel into a bowl.
Stir and gradually add 140 g of flour.
Knead and then roll out the dough to a thickness of about 5 mm.



Cut the dough into strips and roll them up.
Cut the strips into small pieces.
Fry the cicerchiata.



Melt 100 g of honey with 30 g of sugar in a saucepan.
Add the cicerchiata and 40 g of almonds.
Put the cicerchiata on a plate and sprinkle it with coloured sprinkles.


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Beer and speck risotto Recipe

Beer and speck risotto

  • Servings: 4
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A creamy risotto for beer lovers.


Ingredients

  • 320 g of rice
  • 120 g of speck
  • 100 g of ricotta
  • 33 cL of dark beer
  • 30 g of butter
  • 1 L of broth
  • 1 onion
  • Salt and pepper to taste

Directions


Chop 1 onion and cut 120 g of speck.
Melt 30 g of butter in a saucepan and add the onion.
After 10 minutes add the speck.



After a few minutes add 320 g of rice and then slowly add 0.33 L of beer.
Continue to cook until cooked, adding a little stock as needed.
When the rice is almost ready add 100 g of ricotta and stir to dissolve.


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Stuffed aubergines with black truffle Recipe

Stuffed aubergines with black truffle

  • Servings: 4
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Tasty aubergines with truffle filling.


Ingredients

  • 1 kg of small round aubergines
  • 100 g of mortadella
  • 80 g of summer truffle slices
  • 70 mL of milk
  • 50 g of soft inside of bread
  • 3 garlic cloves
  • 3 eggs
  • Breadcrumbs, grana padano and salt to taste

Directions


Blanch 1 kg of aubergines in a pot of boiling water.
Soak 50 g of breadcrumbs in 70 ml of milk.
Cut the aubergines in half and, without breaking them, remove the pulp and keep it aside.



Chop the aubergine pulp, 100 g of mortadella, 3 cloves of garlic, the squeezed breadcrumbs and put them in a bowl.
Add 3 eggs, grated grana padano cheese and salt.
Add 80 g of truffle and mix.



We fill the aubergines one by one.
Cover the filling with breadcrumbs.
Place the aubergines in a greased pan in the oven at 180 °C for 30 min.


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Maccheroncini with chickpea sauce Recipe

Maccheroncini with chickpea sauce

  • Servings: 4
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Simple first course with a typical Marche pasta cut.


Ingredients


Directions


In a pan, fry 50 g bacon, 25 g butter, 1 chopped shallot and 1 clove of garlic.
Add 240 g of chickpeas and cook for 10 min.
Cook 250 g of macaroni, drain and toss in the pan with the sauce and 25 g of butter.


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Fried cream Recipe

Fried cream

  • Servings: 8
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Fried cream to combine sweet and savoury.


Ingredients

  • 525 mL of milk
  • 200 g of flour 00
  • 150 g of breadcrumbs
  • 120 g of sugar
  • 4 eggs
  • 1 sachet of vanillin
  • Oil to taste

Directions


Heat 500 ml of milk in a small saucepan.
In another saucepan put 120 g of sugar and 2 eggs and mix with a whisk.
Add 100 g of 00 flour and 1 sachet of vanillin and mix.



Pour the hot milk into the other saucepan and continue stirring.
Bring the saucepan over the heat and let the cream thicken while stirring.
Shape the cream into a rectangle, cover with cling film and allow to cool completely.



Cut the cream into cubes.
We take 3 bowls: in the first one we put 100 g of flour 00, in the second one we beat 2 eggs with 25 mL of milk and in the third one 150 g of breadcrumbs.
Put the cubes in the three bowls (flour, eggs and then breadcrumbs) and fry for a couple of minutes in oil at 170 °C.


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Maltagliati with soft salami Recipe

Maltagliati with soft salami

  • Servings: 3
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Tasty first course with soft salami typical of the Marche region.


Ingredients


Directions


Cut and crumble 150 g of ciauscolo.
Put the ciauscolo in a frying pan with a little oil, 1 clove of chopped garlic and some chilli pepper.
Fry for 10 minutes.



Bring a pot of salted water to the boil and pour in 250 g of maltagliati.
Add 2 diced tomatoes to the pan and cook for 10 minutes.
Drain the pasta and toss it in the pan.


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Maritozzi marchigiani Recipe

Maritozzi marchigiani

  • Servings: 8
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Typical sweet rolls from the Marche region ideal for breakfast.


Ingredients

  • 500 g of flour 00
  • 150 mL of milk
  • 75 g of butter
  • 75 g of sugar
  • 50 g of sultanas
  • 40 g pine nuts
  • 15 g of brewer’s yeast
  • 10 mL water
  • 1 sachet of vanillin
  • 1 teaspoon of salt
  • 1 egg

Directions


Dissolve 15 g of yeast in 150 mL of warm milk.
In a bowl, add 500 g of flour, 75 g of butter, 30 g of sugar, 1 packet of vanilla, 1 teaspoon of salt, 1 egg and the milk with the yeast.
Knead and leave to rise for 1 hour.



Add 50 g sultanas and 40 g pine nuts to the dough.
Divide the dough into 8 loaves, shaping them with your hands.
Leave to rise for 3 hours.



Bake at 250 °C for 6 min.
Brush with 45 g sugar dissolved in 10 mL water.
Leave them to dry in the oven, turned off but still warm.


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Farfalle pasta homemade recipe

Farfalle pasta homemade

  • Servings: 6
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An ideal cut of pasta for Sunday lunch.


Ingredients

  • 1 kg of flour 00
  • 300 mL of water
  • 4 eggs

Directions


Place 1 kg of flour on a pastry board.
Add 4 eggs and knead, gradually pouring in 300 ml of water.
Roll out the dough.



Cut it into long strips and then into rectangles.
Pinch the centre to give the classic butterfly shape.
Cook in boiling water until they float to the surface.


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