Anyone with recipes from Le Marche?
I have a friend from Le Marche who cooks for us all the time. He ONLY likes Italian food (ostensibly--his wife has dragged him, with us, to Thai and Vietnamese and he's stuffed his face and then, on walking out, said, "No bread?"). I looked online for recipes from his area and found little of interest. Am making the Nutella-walnut cake from the cooking school of two Americans in Le Marche as well as their chard-prosciutto tart for tonight (with a chicken in Beaujolais stew and roasted pork with orange zest, thyme and marjoram and oregano--and rosemary, which I dislike but "My mama always used Rosemaria") but for next time, any real Le Marche foods I can make?
Ciao!! How funny, my name is Ashley & with my husband we run La Tavola Marche in Le Marche, it is our blog and cooking school you are referring to! I would suggest you make your friend PASSATELLI in BRODO! This is SUPER traditional and local. The recipe is really very simple and very much comfort food for people from the area. Passatelli is a rustic Italian pasta meets German spatzle, noodle/dumpling made of breadcrumbs, grated parmesan, eggs, nutmeg & lemon zest. Found on dinner tables across Le Marche & Emilia Romagna, passatelli is best served in chicken broth but can also be dressed with sauce.
Here is the recipe:
Passatelli in Broth
Passatelli in brodo
250 g parmesan
250 g breadcrumbs
50 g type 00 flour
2.5 liters broth
This recipe does require a passatelli press or potato ricer to push the dough through, making thin snakes of passatelli.
Beat the eggs in a bowl.
In a separate bowl add all the dry ingredients including the nutmeg & lemon zest. Make a well in the center of the breadcrumb mixture bowl, pour in the beaten eggs and mix together to form a dough.
Turn it out onto a board & knead it 10 times. If it's still tacky dust it with a little flour. Then wrap it up in plastic & let rest for at least an hour.
After that push the dough through the passatelli press directly into simmering broth.
(Note: If you are making this to serve with sauce, allow it dry on the board for a few minutes.)
Allow to cook for a couple minutes in the simmering broth. Serve with fresh grated Parmesan over top.
Let me know if you have any other questions or need help with the recipes let me know -
Thanks for posting! I had problems with the grams to cups conversion for the cake as I'm increasingly stupid so, in my opinion it came out dry, but the tart was great. He's getting chubby, however, so we have to cut it back a bit. His wife insists.
I do have a potato ricer, though. Two in fact (from not emptying drawers). Are those homemade breadcrumbs? Regular american type or panko sized?
I used to have a scale...
Perhaps I will come to Le Marche when he and his wife go to visit his mama, who cooks with him via Skype. She's in her 90s.
Hi Ashley. Wow. Very cool that you're on. I have a Le Marche question also. Years ago, at two separate bakeries - one in Ancona and one just South, I bought a flat bread, almost a thick cracker, filled with olive oil & sesame & sunflower seeds. It looked like it had been a really wet dough, cooked in a rectangular pan. The second place said it was called Pizza Seca. Maybe 3/4 inch thick, crunchy but not dry tasting (because of all the olive oil). I could see the sunflower seeds & taste the sesame. It looked like it was probably easy to make. I've been looking for a recipe ever since... If you have any guesses, I'd be grateful. I posted about it in 2007 here: http://chowhound.chow.com/topics/421751
My old Ada Boni cookbook (1969) "Italian Regional Cooking" has a chapter with a few dozen recipes from Le Marche. You might want to see if your library has it.
If you have some specifics on what you want, I'd be happy to type them up for you as they are pretty simple. Several pizzas and spaghetti dishes, chicken, game, seafood stews and desserts. One recipe I've marked to try but haven't had a chance is Casseroled Turkey with Olives.
It's hard to try and replicate the food of someone's memories, especially if you haven't been there. But I'm sure he appreciates your efforts. Too bad he doesn't teach you some of the recipes!