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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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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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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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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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Polenta with sausage Recipe

Polenta with sausage

  • Servings: 5
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Easy-to-prepare polenta with sausage.


Ingredients


Directions


We boil 2.5 L of salted water, pour 500 g of polenta and cook for at least 45 min while stirring.
Fry 1 onion with 250 g of sausage.
Pour the polenta onto the plates and when it has cooled down a little, pour the sauce over it.



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Vincisgrassi Recipe

Vincisgrassi

  • Servings: 4
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Typical Marche dish similar to lasagna.


Ingredients

  • 800 g of meat sauce
  • 500 g of lasagne
  • 400 mL of béchamel sauce
  • Cheese to taste

Preparazione


We blanch a few pieces of lasagna a couple of minutes and dry them in a cloth.
We put the first layer of lasagna on a baking sheet.
We pour some of the meat sauce and béchamel.



Repeat for the other layers.
We finish by sprinkling the last layer with a little cheese.
Bake at 180°C for 40 minutes.