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Proposal indecent! |
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Region Marche |
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| HAKES |
4 servings:
4 small hakes
50 gr. butter
2 onions
garlic
aromatic red vinegar
a little flour
olive oil
1 anchovy
grated bread
salt and pepper |
Clean and wash hakes. Let them drip and put on a wide dish, put sliced onions, a garlic clove in pieces, salt and pepper; sprinkle with oil and stand for an hour or even more.
Take away the fishes from the “marinata”, roll in the bread, sprinkle with oil and cook on a high flame, after placing them on a grill.
While cooking the fishes, put some butter in a frying pan, add the anchovy previously washed and boned, a little flour, a tablespoon of vinegar, salt and pepper.
Cook on a low flame and brown crushing the anchovy.
When the fishes are cooked, place them in a dish and sprinkle with the sauce. Serve warm.
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| PETTI DI POLLO TRIFOLATI |
for 4 people:
butter: 2 oz
'cognac'
white flour
grated Parmesan cheese
milk
olive oil
chicken breasts: 4
cured ham: 4 slices
salt
white truffle: 1
eggs: 1
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Break the egg into a bowl, season with salt and beat a little.
Flour the chicken breasts after having seasoned with salt, dip them in the egg and then fry them in boiling hot oil until they are golden brown.
Melt the butter in a wide saucepan and then add the chicken breasts, allowing them to take on flavour, turning them from side to side; then place a slice of ham on top of each chicken breast. Brush the truffle, wash it and then chop finely, mixing together with a handful of cheese; sprinkle this mixture over the chicken breasts; continue cooking over a moderate heat for about half an hour, then wet with cognac or dry white wine (a glassful of either) and with a small glass of milk.
Remove the chicken breasts from the pan and arrange them on a hot serving dish; boil down the remaining cooking liquid and then pour over the chicken breasts.
These chicken breasts should be served on top of a layer of boiled spinach sautéed in butter; or alternatively, with peas al guanciale, or placed on top of slices of bread previously fried in butter. |
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| OLIVE ALL'ASCOLANA |
6 servings
40 big green olives
50 gr. pig
50 gr. calf
50 gr. chicken
50 gr. ham
100 gr. bacon
Reggiano Parmesan
grated bread
2 eggs
olive oil
tomato sauce
nutmeg
flour
salt
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Mince bacon and brown it in a pan with a little oil, add calf, pig, chicken, ham and two tomato sauce spoons.
Cook slowly and when ready, mince the meat, mix it with the oil in the pan, add an egg, two spoons of Reggiano Parmesan, a spoon of grated bread, ½ glass of milk, salt and a pinch of nutmeg. Stone olives and stuff them with the mixture. Roll first in the flour, then in the remaining egg and finally in the grated bread.
Fry the olives in a pan with bowling oil, when they are ready let them drip on a sheet of blotting paper. Serve warm.
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| RABBIT |
a big rabbit
fennel
garlic
100 gr. bacon
100 gr. boiler ham
100 gr. salami
100 gr. rolled bacon
a glass of white wine
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Wash the rabbit with water and vinegar, take livers away, clean, wash and keep them. Put fennel, two three garlic cloves in bowling water and keep the water. Brown chopped bacon, ham and salami on a low flame. Add liver in pieces, fennel and continue cookin for a few minutes. Place the rabbit on a cloth, season with salt and pepper, cover the inside of the rabbit with bacon. Stuff with onion and herbs browned, the remaining crushed garlic and a little pepper. Roll carefully in order to close very well the stuffing; sew and tie up the rubbit. Preheat oven to 170°. Brown the rabbit in a pyrex saucepan with a little oil; add a half of the wine, and a glass of the water you kept, then place the rabbit in the oven and cook for an hour turning, adding water and wine, if necessary. Before serving, cut into slices.
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| RED MULLET ANCONA STYLE |
for 4 people:
butter: 1 oz
lemon: 1
olive oil
breadcrumbs
pepper
cured ham: 4 slices
salt
red mullet: 4
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Clean the red mullet well, wash and dry and then remove the heads; cut them open at the stomach and remove the backbone. Close them up again and line them up in a fairly deep dish: season with salt, pepper, oil and lemon juice.
Leave them to marinate for 2 hours.
About half an hour before cooking them, cut the ham into strips the length of the fish.
Grease an oven dish with butter and lay in the bottom of it a few whole sage leaves.
Remove the red mullet from the marinade and dip them in the breadcrumbs, then place them close together in the prepared oven dish placing a slice of prosciutto in between each of them. Place a few sage leaves on top of them, pour the marinade over the fish and put into the moderately heated oven preheated to 180° C/350° F/Gas Mark 4), leaving for about 15 minutes.
Serve with boiled potatoes. |
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| SMALL DRIED FRUIT AND NUT CAKES |
corn meal: 9 oz
dried figs: 2 oz
walnut kernels: 2 oz
almonds: 2 oz
olive oil
pepper
pine-nuts: 2 oz
salt
raisins: 2 oz
sugar
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Soak the sultanas in warm water, leaving them for about half an hour.
Blanch the almonds and the walnuts in boiling water, then peel and chop finely; chop up the dried figs finely too.
Put the corn meal in a heap on the work top, add a few tablespoons of oil, the well squeezed sultanas and the pine nuts, all finely chopped, one and a half tablespoons of sugar and a pinch of salt and pepper.
Mix together, adding little by little some boiling water until you obtain a fairly soft dough.
Work the dough well and form it into small balls which should then be flattened.
Arrange them on a previously oiled oven tray and cook in the oven preheated to 150° C/300° F/Gas Mark 2. They are small, country cakes which are served cold. |
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| IMBRECCIATA |
300 gr. spelt
300 gr. corn
300 gr. chickpea
300 gr. lentils
300 gr. chickling
300 gr. beans
oil
onion
sweet marjoram
tomato sauce
salt
paprika
extra vergin olive oil
toasted bread
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This dish is a very old and propitiatory. It was eaten at New Year’s Day by farmers and was considered to be of good omen for the cereals and legumes crops.
The New Year’s Day Eve rare cereals and legumes (spelt, corn, chickpeas, lentils, chickling and beans) were separately put in water. These cereals were boiled and drained; after being cooked they were poured in a pan with browned onion, sweet marjoram, tomato juice, salt and paprika to season on a low flame.
They were finally served with a little extra vergin olive oil and pieces of toasted bread. |
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| ZUCCHINE ALLA MARCHIGIANA |
yields: 4 servings
8 fresh zucchini
ripe tomatoes
500 gr. calf
200 gr. minced meat
50 gr. butter
a handful of parsley
a handful of Parmesan
a small onion
olive oil
salt and pepper
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Put in a wide pan 30 gr. of butter and the onion finely sliced; brown and when the onion has changed its color add cut tomatoes, peeled and with no seeds.
Put salt and cook on low flame till when the sauce is thick. In the meanwhile put the remaining butter in a little pan, ripen and add meat; brown all, pour into a bowl and leave it to cool. Add parsley, Parmisan, season with salt and pepper, then mix all the ingredients.
Cut the zucchini’s sides, wash and mop them; remove the internal part of the zucchini and stuff with the mixture previously prepared. Put the pan with some oil on the cook: when the oil is hot put the zucchini and fry them. As soon as they are ready put them in a pan with warm tomato sauce and leave them to become tasty for 5 minutes. |
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| FRUSTINGOLO MARCHIGIANO |
for 4/6 people:
cinnamon powder
candied citron peel: 2 oz
dried figs: 1 lb 11 oz
walnut kernels: 3 oz
almonds: 2 ½ oz
refined honey: 3 oz
cooked must
nutmeg
olive oil: 4 ½ oz
breadcrumbs: 2 oz
grated lemon peel
raisins: 2 ½ oz
sugar: 2 ½ oz
chocolate shavings: 3 oz
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Soak the figs overnight in warm water.
Remove them from the water and wash in fresh warm water; then, put them into a pan, cover them with water and boil them until soft.
Drain them, dry them and then chop them up roughly, add the raisins, previously softened in warm water, the honey, the sugar and the finely chopped citron peel. Blanche the almonds and the walnuts in boiling water and then peel them; put the almonds on an oven tray, toast them in the oven and then break them up. Break up the walnuts as well and then add both of the nuts to the other ingredients.
Add the chocolate, the flour and the breadcrumbs: flavour the mixture with nutmeg, a pinch of cinnamon and the grated lemon or orange rind.
Make a dough by adding 125 g (4 oz) of oil and as much grape must as is required to obtain the right consistency.
Amalgamate the ingredients well together, pour the dough into a large, well greased cake tin and put into the oven preheated to 160° C/310° F/Gas Mark 2 and cook the frustingolo until it has become a good golden brown colour. Then serve cold. |
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| VINCISGRASSI ALLA MACERATESE |
dough:
400 gr. flour,
3 eggs,
salt
sauce:
½ onion,
1 carrot,
50 gr. lard,
50 gr. sausage,
50 gr. pig without bones,
50 gr. livers,
tomato juice,
a little “cotto” white wine (vinsanto or marsala),
cloves,
cinnamon,
salt,
olive oil,
seasoning:
some tablespoons of light béchamel,
grated sheep’s milk cheese (or sheep’s milk cheese and Parmesan)
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Roll out the pastry and make it thing using the rolling pin. Cut the pastry in pieces as big as a hand and leave them dry on a tablecloth.
Brown lard, sliced onion and carrot on a pan with olive oil: after a few minutes add the meat which were previously cut with a knife (do not mince). Roast a little and add wine. L'uso del "vino cotto" è tipico: originariamente un po' di questo vino si usava anche per ammorbidire l' impasto della sfoglia.
When the wine has evaporated, add tomato juice and simmer for about an hour and a half, season with cloves, cinnamon and salt.
Boil pasta in salted water, drain pasta, place it in a pyrex saucepan and alternate layers of pasta
and tomato juice, béchamel, grated cheese. Put in the oven.
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