The Web Curated!
Do you ever wish more foods were reliably cheap, healthy and tasty? Lentils meet all three of those criteria! Overlooked by many a supermarket shopper, protein-rich lentils are faster than other types of dried legumes to prepare, and they easily absorb your favorite flavors from other foods and seasonings. As a result, you can never [...]
Alternative ways to employ the Mascarpone Cheese. When most hear the word “mascarpone”, they think of tiramisu, that quintessential Italian treat — and who would blame them? I do plan to share our family recipe for tiramisu but at a later date. That dish deserves a post all its own. So, instead, I’ll share two [...]
Today’s recipe is another in a series celebrating the Spring harvest. Thus far, we’ve prepared dishes that included artichokes, asparagus, and ramps. Today, I’m going to share a recipe that comes from Lazio, Rome’s district, and that features freshly shelled peas and prosciutto in a cheese-flavored cream sauce. And if that hasn’t grabbed your attention, [...]
The following are recipes from La Cucina Picena, by Beatrice Muzi and Allan Evans , the school’s directors of the Scuola Italiana del Greenwich Village. At the time of its publication, traditional culinary practices were endangered by societal changes: the book was an attempt to codify these recipes before their disappearnce. Luckily, the Slow Food [...]
Liscaro has more aliases than an escaped convict – in our neck of the woods it is called liscaro, but travel outside our valley and it goes by agretto, lischi, liscaro, roscano, baciccio, barba del negus, barba dei frati, senape dei monaci. Just another example of how regional & local the cooking (& language) is [...]
One of most popular courses thechefsroom.co.ukorganizes is Franco’s Le Marche courses when he recreates some of his signature dishes that he was so well known for at the Walnut Tree Inn. Dishes from his homeland, Le Marche. Le Marche is one of Italy’s lesser known regions that stretches along the Adriatic coast. A land of [...]
Stracciatella is an Italian egg drop soup that is common to San Marino and Le Marche, as well as Rome and Emilia-Romagna. The name is derived from the Italian word that means “torn apart” or “rags” and that’s an apt description for the dish. The eggs look like tiny torn rags in the broth. A [...]
Nutrient-rich farro is an ancient grain with a nutty flavor & firm-chewy texture, making it wonderful to cook with in soups, salads & breads. This recipe for Farro & Leek Soup can be built upon based on what’s in-season, in the Spring add peas & asparagus for bright flavor or in the Fall try walnuts [...]
[youtube]http://www.youtube.com/watch?v=aOMRZJliBGQ[/youtube] Storico Fresco Pasta carefully recreates the nearly forgotten pasta recipes of Old Le Marche Italy with farm-fresh ingredients, a dedication to authenticity and tradition, and more-than-a-full measure of passion. Storico Fresco Travel offers gastronomic tours of Italy to discover the best traditional cuisine of Italy with workshops, local food tastings, visits to wineries [...]
While lasagna is a traditional dish from Romagna, Vincisgrassi is one of the signature dishes from Le Marche in central Italy, and is also the Italian name of the Austrian general, Prince Windischgratz, who was commander of the Austrian Forces stationed in the Marches in 1799. The dish was allegedly created for the prince by [...]
The small sea snails, represent a very tasty typical dishes common in all the Adriatic coast. In the old days, when people lived in poverty but there were plenty of this shellfish, they used to be eaten as a second course, dipping a lot of bread in the sauce. Nowadays, the small snails are served [...]
The preparation and serving of trippa that I am about to present is in the style of Le Marche (alla Marchigiana). Today’s recipe is pretty much the same as Nonna prepared, save 2 exceptions. The first, and easiest to explain, is that I use instant polenta and I don’t know if the product was even [...]
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