Marche Local recipes

Tipical Marche dishes:

  • Tagliatelle, PDF
  • Vincisgrassi, PDF
  • Brodetto, PDF
  • Gnocchi alla papera, PDF
  • Porchetta, PDF
  • Seppie coi piselli, PDF
  • Coppa, PDF
  • Olive fritte ascolane, PDF
  • Pizza col formaggio, PDF
  • Alici Marinate, PDF
  • Alici sotto sale, PDF
  • Stoccafisso all'Anconetana, PDF

Perfect Pasta: cooking the italian way!!!

Life is definitely too short to stuff a mushroom, but what about making your own pasta?
To start the pasta, make a well in a volcano-shaped mountain of double zero flour, crack in free range eggs, add a pinch of salt and works it up into a silky dough with your fingers.
Then roll up the dough to cut thin tagliolini and broader pappardelle, lifting up the floury tangles of pasta with relish.
For spinach and ricotta ravioli, you fill squares with the seasoned mixture, sealing the parcel edges with water and squezing out the air.
Preparing the sauce...
The best ones are the simplest, just like a pizza margherita.
Fry garlic and tomatoes in olive oil, then add basil. The smaller the pasta the quicker to cook al dente. It`s delicious, a clear step-up from dried pasta, and all over in less than an hour, your friends will be impressed by your great and delicious pasta...enjoy!!!!

Crab and mascarpone ravioli

serves4: prep time 45 mins plus 30 mins resting. Cooking time:45 mins For the ravioli dough: 400 g flour, 5 eggs plus 1 egg yolk, 15 ml olive oil, a pinch of salt, extra flour for dusting. Filling: 100g cooked freshly picked crab, 25g mascarpone 1 clove of chopped garlic, salt and ground pepper. Sauce: 4 tablespoons olive oil, 1 large crab shell, 1 small onion, peeled and finely chopped, 1 garlic clove peeled and crushed, 1 carrot finely diced, 25 ml brandy, 1 celery stick, finely diced, 1 small tin pelati or tinned tomatoes, 1 tablespoon butter, parsley finely chopped, salt and pepper. 1. Put the flour ona work surface, make a well in the centre and add the eggs, oil and salt. Using your fingers in a circular motion, slowly incorporate the flour into the egg mixture. Add the water, if required, to form a dough. Knead for 5 min, adding extra flour to the surface, if necessary, until the dough is elastic and springs back when gently pressed. 2. Mix together all the filling ingredients and season to taste. Set aside 3. Fill the ravioli. Using a pasta machine or rolling pin, roll out all the pasta dough on a floured surface, fold over lenghways in half, mark a point at the crease and unfold again. Using a piping bag with a plain nozzle, pipe the filling mixture onto one-half of the pasta at 2.5 com intervals, fold over the other leaf of pasta and seal around the filling using your fingertips. Cut out the ravioli either in squares or by using a round pastry cutter. 4 Heat the oil in a large, deep frying pan, add the onion, carrot and celery and crab shells, and saute` for 5 mins, then add the brandy, chopped tomatoes and 1 litre of water. Reduce by half and then pass it trough a fine sieve. 5. Bring a large pan of salted water to a rolling boil. Add the ravioli in batches. Once the ravioli rise to the surface, cook for 1 min more, and then drain. 6. Meanwhile return to sauce, heat for a further 5 min, then add the ravioli and cook for 2 mins. Then add the butter and cook until melted. Serve with a sprinkling of parsley. Enjoy....

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