1 sliced eggplant, salted and drained for one hour
2 sliced zucchini
6 zucchini blossoms
6 oz. sweet semolina
6 eggs, beaten
How to make the Fritto Misto:
Clean the meats, vegetables, and bone frog’s legs. Cut the meats into thin slices, then flour the meats and frog’s legs. Next, cut zucchini and eggplant into thick strips. Keep the zucchini blossoms and mushroom caps whole. Dip each piece into the beaten eggs, coat with breadcrumbs, pat the food to get rid of excess crumbs, and set aside.
For chicken dumplings, mix 6 oz. already cooked chicken with 1 tsp. parsley, four tbs. breadcrumbs and one egg. Combine well to get a smooth mixture.
Then shape into small, slightly elongated, and flat dumplings. Flour them in eggs and set them aside.
To make semolina: bring a pint of milk to a boil with 1 tsp. sugar and two tbs. butter, sprinkle in 6 oz. semolina flour and cook while stirring for 20 mins. Add more milk if necessary until the semolina is cooked. Roll out the semolina into a 1-in. thick rectangle on a greased plate, then cool and cut into triangles. Dip in flour, egg, and breadcrumbs and set aside.
Fry each of the food separately, as they require different cooking times when golden brown on both sides, remove from frying pan and place on paper towels.
When all the frying is finished, arrange the various pieces of food on a serving platter. Salt to taste. Serve very hot.
Speed is of utmost importance in a fritto misto, and the amount will vary according to the number of people to be served. A good rule of thumb is always to use one piece of each kind of food for each person. Remember, for speed’s sake; you can also limit the types of food to include in fritto misto. The recipe can also vary according to seasonal food availability.
The name crescia indicates some types of focaccia spread in the regions of Marche and Umbria. The crescia probably has a common ancestry to the piadina romagnola, to look for in the bread in use by the Byzantine army, stationed for centuries in Romagna, in the north of Marche (Pentapolis), and the Umbrian Valley crossed by the via Flaminia.
Local variants Urbino area
The crescia of Urbino, also called crescia sfogliata, crostolo or, more rarely, piadina sfogliata, typical of Urbino and Montefeltro, is made with flour, eggs, water, lard, salt and pepper. The pasta sheet obtained with a rolling pin is greased with lard and rolled up to release pieces that integrate with the rest of the pasta. Crushed into discs and cooked, it takes on a characteristic layered structure, golden and crunchy. It is typically eaten hot with sausage, herbs, ham, loin of pork, or cheese. A variant, the crostolo of Urbania, foresees the substitution of wheat flour with polenta which remains attached to the cauldron.
Pesaro and Fano area
Pesaro’s crescia often called “piadina,” is widespread in the Pesaro and Fano areas and the surrounding countryside. It does not use yeast, is rolled out with a rolling pin, and contains a high quantity of lard. There are two variants: crescia vonta and crescia sfojeta. The crescia vonta is pretty thick, and after being cooked and greased on both sides with pork lard, and passed on the grill; sometimes, it is stuffed with cabbage sautéed in a pan. The crescia sfojeta is also thick, rectangular; it is rolled out once, folded over, and rolled out again with a rolling pin, thus obtaining many layers. Initially, these very nutritious were destined to farmers and were helpful in restore themselves from the hard work in the fields.
Area of Ancona
In Ancona’s province, crescia is made with the same dough as for bread and cooked on the grill or, in a more traditional version, under the embers. It is generally eaten sa’ le foje, with field grasses, but you can also eat it with cold cuts such as loin of pork, salami, and ham. A variant made with leftover polenta grilled on the grill is called cresciola in Jesi and Osimo. It is interesting to remember that in Offagna (one of the castles of Ancona), there is an Academy of Crescia, which organizes the local medieval festivals. This food was so important, in the past, to give the name to a currency in everyday use, cresciolo.
Area of Macerata
Also, in Macerata and the whole area of Alto Chiascio, locals prepare crescia with bread dough. Its consistency is similar to that of Tuscan schiacciata. Round, with the edge broken and dimples on the surface (which can keep the oil better), is seasoned with oil, salt, onion, or rosemary. Some historical variants include the use of lard and pork cracklings (also called “grasselli” or “sgriscioli”) and the substitution of wheat flour with cornflour.
Area of Ascoli Piceno
Proceeding further south, in the inland areas of Ascoli Piceno, now far from the site of Byzantine domination, crescia gives way to focaccia ripiena, or chichì ripieno, taller than crescia and richly stuffed.
In the region are recognized as PAT the Torta al testo (diffusely called crescia) and the Cresciole di ciccioli. The crescia of Gubbio is a traditional recipe among the best known and appreciated: the dough is obtained by mixing straightforward ingredients by hand: flour, water, salt. Traditionally cooked on texts or discs of iron put directly on the fireplace embers, today usually cooks on texts of cast iron or non-stick pans now on the stove. It is traditionally served with ham, various cold cuts, cheese, grilled sausages, and spinach cooked in a pan.
In the northern and central Marche region, the name crescia sometimes indicates a food very different from the typical crescia: it is a tall savory cake: the crescia Pasquale or pizza di Pasqua or pizza di Formaggio, typical of the Pesaro, Ancona, and Macerata areas, with a dough flavored with pecorino cheese, which gives it a golden color and a tasty and robust flavor. The crescia or Easter pizza of Ancona and Macerata combines Pesaro’s recipe with large pieces of pecorino cheese, which during cooking, swell and leave honeycombs inside the crescia; the cheese that drips outside becomes crunchy and makes the dough particularly tasty.
Regional Recipe from Marches, Umbria
Il nome di crescia indica alcuni tipi di focaccia diffusi nelle regioni Marche e Umbria. La crescia ha probabilmente un’ascendenza comune alla piadina romagnola, da cercare nel pane in uso presso l’esercito bizantino, di stanza per secoli in Romagna, nel nord delle Marche (Pentapoli), e nella Valle Umbra attraversata dalla via Flaminia.
Zona di Urbino
La crescia urbinate, definita anche crescia sfogliata, crostolo o, più raramente, piadina sfogliata, tipica dell’urbinate e del Montefeltro, si fa con farina, uova, acqua, strutto, sale e pepe. La sfoglia che si ottiene con il mattarello va unta con lo strutto ed arrotolata su se stessa, in modo che rilasci dei pezzi che vanno ad integrarsi con il resto della sfoglia. Schiacciata a disco e cotta, assume una caratteristica struttura a strati, dorata e croccante. Tipicamente si mangia calda con salsiccia, erbe di campo, prosciutto, lonza o formaggio. Una variante, il crostolo di Urbania, prevede la sostituzione della farina di grano con la polenta che resta attaccata al caldaio.
Zona di Pesaro e Fano
La crescia pesarese, spesso chiamata “piadina”, è diffusa nel pesarese, nel fanese e nelle campagne circostanti, non prevede l’uso del lievito, è tirata alta con il mattarello, e contiene un’alta quantità di strutto. Sono presenti due varianti: la crescia vonta e crescia sfojeta. La crescia vonta è abbastanza spessa e dopo cotta viene unta da entrambi i lati con lardo di maiale, si ripassa sulla graticola; a volte viene farcita coi cavoli ripassati in padella. La crescia sfojeta è anch’essa spessa, di forma rettangolare; si stende una prima volta, poi si ripiega e si stende nuovamente con il mattarello; si ottengono in tal modo tanti strati distinti. Originariamente queste cresce molto nutrienti erano destinate ai contadini ed erano loro utili per ritemprarsi dalle dure fatiche dei campi.
Zona di Ancona
In provincia di Ancona, la crescia si prepara con la stessa pasta del pane, ed è in genere cotta alla griglia, o, in una versione più tradizionale, sotto la brace. Si mangia di solito sa’ le foje, cioè con erbe di campo, ma la si può accostare anche a salumi come lonza, salame e prosciutto. Una variante fatta con gli avanzi della polenta ripassati sulla piastra è chiamata cresciola nelle zone di Jesi ed Osimo. È interessante ricordare che ad Offagna (uno dei castelli di Ancona) esiste un’Accademia della Crescia, che organizza le locali Feste medievali. Questo alimento era così importante, in passato, da dare il nome ad una moneta d’uso corrente, il cresciolo.
Zona di Macerata
Anche nella provincia di Macerata, e in tutta la zona dell’Alto Chiascio, la crescia si prepara con la pasta del pane, ma assume una consistenza simile a quella della schiacciata toscana. Rotonda, con l’orlo spezzettato e con fossette sulla superficie (che hanno la funzione di trattenere meglio l’olio), si condisce con olio, sale, cipolla o rosmarino. Alcune varianti storiche prevedono l’uso nell’impasto di strutto e ciccioli di maiale (detti anche “grasselli” o “sgriscioli”), e la sostituzione della farina di grano con quella di granoturco.
Zona di Ascoli Piceno
Procedendo più a sud, nelle aree interne della provincia di Ascoli Piceno, ormai lontano dalla zona di dominazione bizantina, la crescia lascia il posto alla focaccia ripiena, o chichì ripieno, più alta della crescia e riccamente farcita.
Nella regione sono riconosciute come PAT la Torta al testo (chiamata diffusamente crescia) e le Cresciole di ciccioli. La crescia di Gubbio è una ricetta della tradizione fra le più conosciute e apprezzate: l’impasto si ottiene impastando a mano ingredienti molto semplici: farina, acqua, sale . Tradizionalmente cotta su testi ovvero dischi di ferro messi direttamente sulla brace del camino, oggi normalmente si cuoce su testi di ghisa o padelle antiaderenti direttamente sul fornello. Di solito viene servita con prosciutto, affettati vari, formaggi oppure con salsicce alla brace e spinaci cotte in padella.
La crescia di Pasqua
Nelle Marche settentrionali e centrali, il nome di crescia è usato a volte anche per indicare un alimento ben diverso dalla crescia tipica: si tratta di una torta salata alta: la crescia pasquale o pizza di Pasqua o pizza di formaggio, tipica del pesarese, dell’anconitano e del maceratese, con un impasto insaporito da formaggio pecorino, che le dona un colore dorato ed un sapore forte e gustoso. La crescia o pizza di Pasqua dell’anconetano e del maceratese unisce alla ricetta pesarese grossi pezzi di formaggio pecorino, che durante la cottura si gonfiano e lasciano degli alveoli all’interno della crescia; il formaggio che cola all’esterno diventa croccante, e rende particolarmente saporito l’impasto.
It is a tradition in Europe and especially in Italy to prepare particular cakes in the days close to November 2, which often remind in the name of this recurrence or the shape and consistency of a bone. Another frequent reference is to fingers, whereas the horse-shaped cake is probably connected to the legend of Proserpina. Still today, in some Italian countries, people place these sweets on laid tables on the night between November 1 and November 2, sure they will be visited by their dead.
finely chopped almonds
Cakes of the dead contain simple ingredients such as flour, eggs, sugar, and aromatizers; often, there are finely chopped almonds or sometimes chocolate, jam, and candied fruit.
These sweets are present, with few variations, as homemade, artisanal, or pastry preparations almost everywhere in the Italian peninsula. The names given are similar from North to South, leaving out the dialectal forms.
Cookies “Fave da morto,” “fave dei morti,” or “fave dolci”: almond pastries, ovoidal and flattened in shape; they look like a macaroon but have a greater consistency (Emilia-Romagna, Lazio, Lombardy, Marche, and Umbria). Favette dei Morti” are different, even though they are always made with almonds. They are present all over the North-East of Italy, but in Veneto, in Trieste, and Friuli, they have three colors (cream, brown, and pink) and vary from crunchy to soft (Favette Triestine). In the Bergamo variant, the cookies are flavored with anise and grappa. “Ossa di morto,” sometimes “ossa da mordere,” Italianizing the Piedmontese “òss ëd mòrt” or “òss da mòrde”: cookies with a hard texture, with almonds and egg white (Marche, Piedmont, and Lombardy). “Ossi dei morti,” typical of Parma, made of short pastry, covered with sugar or chocolate icing. “Ossa di morto”: oblong-shaped cookies (Veneto) are sometimes covered with chocolate (Sicily). According to the original version, Sicily, “Ossa di morto” or “Scardellini” are very dry in consistency and white and light brown. With sugar, flour, egg white, and clove water, they are called “Paste di Garofano.” Very often confused with “Mostacciole,” which, instead, are made with a mixture of honey and spices, such as cloves. Ossa di morto” are also present in the area of Siena, with origins in Montepulciano. Of crumbly consistency and round shape, they are kneaded with chopped almonds.
“I Cavalli”: large, horse-shaped bread (Trentino-Alto Adige). “Le mani”: circular-shaped bread with two hands joining (Sicily). “Pan dei morti”: small sweet rolls made of crumbled cookies, dried fruit, and packed on wafers or dusted with powdered sugar (Lombardy). Pan co’ Santi” are sweet rolls with pepper, raisins, and walnuts, prepared on All Saints’ Day in Siena and Maremma.
Martorana fruit “Apostle’s Fingers”: hand-shaped sweet, made of egg pasta and filled with ricotta cream and cream, typical of Sicilian pastry. Frutta di Martorana is a reproduction of fruits made of almond flour and sugar, also typical of Sicilian tradition. Nougat variants “Torrone dei morti” (Nougat of the dead): present in the Neapolitan culinary tradition, they are soft nougats with a size of 50-70 cm, sold in pieces. Unlike classic nougat, they are not made of honey, but cocoa and are prepared in many flavors, hazelnuts or dried and candied fruit, coffee, or other flavors.
Fanfullicchie is sweets from Lecce that are sold exclusively on November 1st and 2nd. These are mint-flavored candy canes, usually in a twisted shape. Sugar puppets (or, in Sicilian: pupaccena, pupi ri Zuccaro): present in the Sicilian tradition, they are colored sugar figurines, reproducing paladins or generic male and female figures (the dead, the ancestors of the family). Rame di Napoli: in Catania, in the days before and after the commemoration of the dead, it is traditional to eat a soft cocoa cookie covered with chocolate icing. Catalan Biscuits: they are cookies covered with light sugar or cocoa icing, typical of Palermo and present in other areas of Sicily. “La Colva,” a sweet from Apulia prepared on November 2 in Foggia, Barletta, Bitonto, and Bisceglie, made with cooked wheat, raisins, chopped walnuts, and almonds, chopped dried figs, dark chocolate chips, pomegranate seeds, sugar, and vincotto. It originates from the cities of Magna Grecia.
Regional Recipe from Emilia-Romagna, Lazio, Lombardy, Marche, Sicily, and Umbria
From Wikipedia, the free encyclopedia. Easter pizza in some areas is also called crescia di Pasqua or Easter cake or cheesecake or crescia brusca. It is a savory leavened bread typical of many regions of central Italy. It is made of flour, eggs, pecorino cheese, parmesan cheese, traditionally served for breakfast on Easter morning or as an appetizer during Easter lunch, accompanied by blessed hard-boiled egg ciauscolo red wine or, again, served in the picnic of Easter Monday. The cheese Easter pizza is a standard product of Marche and Umbria (where it has obtained the recognition P.A.T. or traditional food product). There is also a sweet version. This product’s peculiarity is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum; it has a flared shape.
Easter pizza originated in medieval times by the nuns of Santa Maria Maddalena of Serra de’ Conti in Ancona. The name crescia (by which it is known in the whole Marche region) refers to the dough’s remarkable “growth,” that is, the leavening process, during baking in the oven. The most ancient information about the preparation of crescia di Pasqua is found in a recipe book written by the nuns and dated back to 1848, titled Memorie delle cresce di Pasqua fatte nel 1848 and, later on, in an anonymous recipe book of 1864 titled Il Cuoco delle Marche.
The recipe over the centuries Ancient recipe
Ancient cookbooks dating back to the 1800s contain the following recipe: “for three grows, and one for the Father Confessor, we need 16 pounds of flour, one half of milk, 40 eggs, 3 ounces of salt, pepper, one and a half ounces of fat, 3 pounds of dry cheese and 8 pounds of fresh cheese, including the eyes, two sheets of foil, and half a Paolo of good saffron, and this is enough for 24 people and the Father Confessor”. The 40 eggs included in this recipe were meant to commemorate the 40 days of Lent. A recipe reported in the Memorie delle cresce di Pasqua made in 1848, instead, indicates: “flour 50 pounds, grated old cheese 10 pounds, fresh cheese as judged, milk three jugs and a half, oil 4 pounds and a half, as many eggs as needed, salt 1 pound and 3 ounces, pepper 3 ounces.”
Nowadays, the main ingredients are flour, eggs, grated pecorino cheese, grated Parmesan cheese (or grana padano), pecorino romano cheese in pieces, extra virgin olive oil, salt, pepper, natural yeast, and milk. Some recipes also include other ingredients, such as saffron, or their substitution with similar ingredients, such as lard or butter instead of oil and Emmental cheese in pieces instead of pecorino cheese. The dough must be kneaded for a long time to allow the glutinous mesh formation and promote leavening. The dough is then divided and put into special molds that, covered and kept in a humid place, are subject to a long process of leavening and then cooked, always according to tradition, in a wood-burning oven (in ancient times, they were brought to the baker to cook).
The sweet variant of Easter pizza In Umbria and Marche’s areas, there is also a sweet variant. In addition to the presence of sugar, with or without candied fruit, the sweet pizza has a fiocca or a meringue glaze and beads of sugar.
Regional Recipe from Marche, Umbria, Lazio, Abruzzo, Molise
From Wikipedia, the free encyclopedia. The rocciata is a sweet baked recognized as a traditional food product for Umbria and Marche’s regions. This name knows it in the areas of Foligno, Assisi, Nocera Umbra, and Spello; it is known as attorta or ‘ntorta in the mountains of Foligno, Sellano, Trevi, and Spoleto; in the Province of Macerata, it is also called rocciu (a word which in Umbria, however, indicates a different baked sweet, elsewhere called ciambellone), in Vallo di Nera in Valnerina it is called torta. All these names have the same meaning, deriving from the roots of “arrocciare” or “torcere.” Attorta is the name used in some areas to indicate the “rocciata” and a variant produced in those areas and registered as PAT with this name.
Origins The sweet has very ancient origins, probably going back to the Umbrian people; in fact, in the “tables eugubine,” it is spoken of food with all probability similar to the rocciata and used in the sacred rites: the “tensendo” (as it comes called, in Umbrian language, in the tables eugubine), sweet proper of the god Hondo Cerfio, ancient Umbrian divinity.[without source] For the similarity of the rocciata with the strudel would not be even to exclude bonds with the Longobardi, that just in this zone had their state in the High Middle Ages. For this and other reasons, it seems completely unfounded the theory (widespread among the profane) that the recipe was brought to Foligno by Austrian soldiers passing through in the eighteenth century, thus assimilating the strudel rocciata, but inserting it in an era much later, also this similarity seems to be very superficial and does not take into account many historical and gastronomic elements.
How to make Rocciata
It is a thin sheet of dough made of wheat flour, water, and oil, wrapped in a mixture made of nuts, sugar, olive oil, and apples. To this raw dough, according to the many variants, it is possible to add other components or seasonings, such as alkermes, cocoa, raisins, dried figs, cinnamon, pine nuts, or jam. The roll thus obtained is turned in a spiral on itself, brushed with oil or alkermes, sometimes sprinkled with sugar, and baked in the oven. The same raw dough is also used with the following types of filling: ricotta cheese, sugar, and bitter cocoa cabbage sautéed in a pan (savory version called fojata) country herbs or spinach seasoned with sugar and raisins (sweet version, of the fojata, today limited to some zones of the mountain folignate). The salty version can be called fojata or erbata, with the latter recognized in the commune of Serravalle di Chienti.
Places and times
Today the rocciata is mainly spread in Foligno, Spello, and Assisi and, as an accompaniment, in the mountains of Foligno, where the recipe is more basic and less rich in additional ingredients. The “rocciata di Foligno” has been requested the DOP recognition. The period in which rocciata is typically prepared goes from late autumn to the end of winter; this is because of the presence on the market of fresh walnuts, which are the basic component and the caloric content of the cake. For this reason, it is a sweet that can be found all year round (except in summer), but it is typical of the autumn period. Until January, in particular, it is typical of the festivities of the Saints and the Dead.
Regional Recipe from Umbria, Marche Production area as rocciata: Foligno, Assisi, Spello, Bastia Umbra, Bettona, Cannara, Bevagna and Serravalle di Chienti; as attorta: Spoleto (also, but not registered, Sellano, Trevi and Campello sul Clitunno). as tortella: Terni, Narni, Amelia.
From Wikipedia, the free encyclopedia. Cicerchiata is a typical Italian carnival cake, recognized as a traditional food product for Abruzzi, Marches, and Molise, and spread in Umbria and internal immigration from these regions, in Rome. It is similar to the Neapolitan struffoli, a Christmas sweet with balls more prominent than the cicerchiata.
According to the Atlas of traditional products of Abruzzo (ARSSA – Abruzzo Region, 2004), the origin of the product is to be found in Abruzzo, in particular in the area of Sangro “thanks to the development of beekeeping that, yesterday as today, made available honey of excellent quality.” The origin of the name in those areas is the dialectal words used for the circle shapes, as well as there is a musical instrument called vatta-cicerchie (circle beater) According to others, instead, referring to more ancient times, it would originate from the historical Umbria (roughly, the Umbria east of Tiber river and Marche). Thus, only it is subsequent spreading from Umbria to central Marche, to Abruzzo, and finally to Molise would have contributed to the opinion that it is sweet from Abruzzo. According to others, cicerchiata is instead a sweet from the Marches.
Its appearance. The cake uses flour, eggs, and olive oil, in some butter and sugar, liqueur, or lemon juice. This dough is obtained with tiny balls of about one centimeter in diameter fried in olive oil or lard. So drained, they are mixed with hot honey and arranged in a circle. As the honey cools, it cements the balls together and gives solidity to the structure. Some variants add different ingredients to the basic recipe, as it often happens with traditional and ancient sweets.
The etymology of the name Marsican Cicerchia A very similar sweet is mentioned in the tables of Gubbio as ritual and sacrificial food with the name, in ancient Umbrian language, of strusla. It is the continuation of sruikela, diminutive of struex, a variant of the most common strues, that means “mucchio.” The most excellent current scholar of the Umbrian language, Prof. Augusto Ancillotti, also states that the Italian “costruire” is “ammucchiare insieme.” In all probability, the name cicerchiata has medieval origins. It derives from cicerchia (Lathyrus sativus), a legume similar to peas (Pisum sativum), and chickpeas (Cicer arietinum). They are very common at that time in the Umbrian – Marches area and also in southern Italy. Still, today, it is cultivated in Latium, Marches, Umbria, Molise, and Apulia, not on a large scale but as a typical specialty. According to what has been said, the meaning of “cicerchiata” would therefore be that of “pile of cicerchie.”
Similar sweets There is a remarkable resemblance with Neapolitan struffoli, which would derive the name from the Greek adjective στρόγγυλος (stróngylos), meaning “of roundish shape.” Linguistically they have the same root from the Umbrian word strusla and therefore probably a common Indo-European origin. In Greece, there is a similar cake called Λουκουμάδες (Lukumádes). Similar to cicerchiata are also Kurdish Loqme, Turkish Lokma, and Persian Lvkvmandas.
Regional Recipe from Abruzzo, Marche, Molise Production area Abruzzo Frentana area, Marche region (all the regional territory and in particular the Ancona area), Foligno mountains
Cicerchie is one of the most ancient legumes of history: there’s proof of cicerchie beans in the Fertile Crescent archaeological sites dating back to 8000 BC. Moreover, they have an incredible resistance to droughts, so people relied on cicerchie as their main sustenance for months in tough times. Forgotten for a long time, they are being rediscovered little by little, mainly thanks to the extraordinary nutritional values that turn this rustic legume into a wholesome meat alternative that is an excellent energy source and protein source. Chock full of vitamins, minerals like phosphorus and calcium, and edible fibers, it is no surprise that cicerchie called “the meat of peasants.” They are a wild variety of chickpeas, very similar in taste and shape, with a more assertive personality and more earthy and rich notes—recipes for cicerchie range from warm soups and stews to salads bruschette.
From Wikipedia, the free encyclopedia. Pajata (in Romanesco) or pagliata (in Italian) is the term used to identify the small intestine of the suckling calf or ox, which is used mainly for the preparation of a typical pasta dish, rigatoni con la pajata, for which the second part of the small intestine, called “digiuno,” is used.
How to make Pagliata
It is traditionally used in Roman cuisine. The traditional recipe calls for the intestines to be washed but not deprived of their kilo so that, once cooked, they can form a sauce with a strong, acrid flavor, to which tomato is added. Pagliata is also consumed in Umbria, especially in the area of Terni, Spoleto, Foligno, and Valnerina, and in the Marches, in particular, in the province of Ancona, Camerino, Fabriano, and Macerata, where it is roasted on the grill, and it is traditionally known as spuntature. The classic preparation includes the pagliata accompanied by rigatoni with sauce, but it can also be eaten as a second course cooked in the oven, stewed, or grilled.
From Wikipedia, the free encyclopedia. Strozzapreti is a family of different types of short pasta that can be in the form of the twisted cordon, macaroni, or gnocco, widespread in different Italian regions.
The name strozzapreti derives from the fact that this type of pasta, given its shape, is not always easy to eat and alludes maliciously to priests’ proverbial gluttony. Mentioned several times in Roman literature, for example, in the Sonnets of Giuseppe Gioachino Belli, strozzapreti was born as a pasta to be cooked then typical of holidays or bourgeois use. The poet describes them as “cannelletti of dried pasta, one inch long” to be seasoned or cooked with sughillo [stew sauce].”
How to make Strozzapreti
Strozzapreti Romagnoli The pasta sheet must be rolled out with a rolling pin fairly thick; then, it must be cut into strips about 1.5 cm wide. In turn, the strips are cut at 5 cm or more in length and manually twisted one by one as for cavatelli (which are much smaller).
Typology and territorial diffusion
In Trentino and Milanese cuisine, strangolapreti is gnocchi made with stale bread, spinach, eggs, and Trentino Parmesan cheese, served with melted butter and sage. In Milanese and Larian cooking, soft cheese is also added. In the cuisine of Romagna, strozzapreti is short twisted strands of pasta made by hand from water and flour. In the countryside between Faenza and Lugo is widespread strozzapreti with the knot, obtained by knotting each piece of pasta after twisting it on itself. In the kitchen of Imola and Lugo, between the end of ‘800 and the middle of ‘900, strozzapreti was called “priests suffocated,” terminology then disappeared and was slightly larger.
Umbrian cooking with the term strozzapreti or strangozzi is meant a long square section of pasta made of water and flour. In Latium, cooking strozzapreti is spaghettoni pulled by hand. In Viterbo’s cooking, stratto is a hand made pasta, typical of Blera, seasoned with truffles. In L’Aquila, strangolapreti is a big string of durum wheat pasta about 20 cm long. Neapolitan cooking, with the term strangulapriévete, is designated simple gnocchi, homemade with water and flour. In Salento, cooking with the term strangulaprevati are meant potato gnocchi. In Calabrian cuisine, strangugliapreviti are gnocchi made of flour and eggs; in the tradition of Nicastro, they are the dish of Shrove Tuesday. In Corsican cooking, the name “sturzapréti” refers to small gnocchi made with brocciu cheese and spinach or cardoons.
Pork Salami is the main theme of the food of the Marche and its history is linked to that of sharecropping families, were pigs reared on acorns and mash and the slaughter took place in winter, when food was scarce from other agricultural activities and the low temperatures allowed the processing and storage of pork. Using the best value to even the less prized cuts gave birth to two of the more traditional meats of the region, ciauscolo or ciavuscolo and larded salami. From Carpegna in Montefeltro, where it is produced a sweet ham that is known also abroad, to the extreme southern tip, the pork processed in a particular way and are very characteristic in the pantry and on the table today.
All the following are made from pork.
Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since eaten quickly one at a time.
Ciarimbolo or Buzzico or Ciambudeo
Guts that accrue after making salami, sausages, and cotechino, are turned, washed with water and vinegar, left to soak overnight, and boiled with vinegar, bay leaf, a pinch of basil, and a piece of orange peel.
Ciauscolo or Ciavuscolo
A soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino Cotto. Ciauscolo (sometimes also spelled ciavuscolo or ciabuscolo) is a variety of Italian salame, typical of the Marche region (especially of the Province of Macerata). However, it is also widely used in nearby Umbria (especially in Foligno and part of northern Valnerina). Ciauscolo is a soft, spreadable pate’-like smoked pork sausage, often spiked with garlic and vino Cotto. In the mountains of Marche and Umbria, the pig is the reigning sovereign, yielding a large variety of salamis for which – in line with the economic character of the people of the Marches – every part of the pig is used, even the parts usually considered scrap. The pig is the guiding thread of the inland Marches gastronomy. Its history is that of the share-cropping families, reared with acorns and mash. The butchering would occur during the winter when the food produced by the other agricultural activities was becoming scarce. The low temperatures permitted the processing and preservation of the pork meats. The custom of making the best use of all the pig parts, even of the less prized pieces, gave birth to the two most typical sausages and salamis of the region, the ciauscolo or ciavuscolo and the salame lardellato. The «ciauscolo» is a sausage eaten fresh, spread on slices of homemade bread, and traditionally-prepared with the least prized parts of the animal taken from the belly, the ribs the shoulder with the addition of fat. The mixture, seasoned with salt and pepper, garlic, and vino cotto (homemade, cooked grape must), is then passed through the mincing machine to be minced very finely. It is stuffed into an intestine, similar to a large sausage, and is smoked, sometimes with juniper berries, for a few days. It is then matured for a time, which varies from two to three months in well-ventilated premises or the cellar.
Coppa di Ascoli Piceno
Boiled salami made from humble parts of the pig, spiced with cinnamon and nutmeg, studded with pistachios.
Coppa di testa di Fabriano
produced with meat residual bone from the back, head and hide.
Cotechino di San Leo
Made according to a secret recipe, this thick boiled sausage is generously seasoned with cloves, nutmeg, cinnamon, and black pepper.
Cotechino di Fabriano
The Cotechino (or Cotichino) of Fabriano is produced by muscle meat and pork rinds; it is prepared with salt, pepper, garlic, and nutmeg scents.
Campanaccio di Fabriano
identifies the portion of the upper rear leg boned ham or pork.
Guanciotta o guanciale di Fabriano
produced by the pig’s cheek (rolled or not) seasoned with salt, ground pepper and garlic scent without other ingredients.
Lardo di Fabriano in tranci
Back bacon in slices prepared with salt, pepper, and herbs in the mountains, aged in marble tank for at least 12 months.
Lonzino di Fabriano
produced with the meat harvested from the middle and bottom of the sirloin.
Lonzino “del padrone” di Fabriano
identifies the middle and lower part of sacrum full of bacon and rind.
Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet. A must on Carnevale tables.
Pancetta arrotolata di Fabriano
Produced with pork belly rolled and seasoned with salt, pepper, and garlic flavors without adding other ingredients.
Pancetta occhiata di Fabriano
Produced by the stomach of the pig Lombiña curled up on the pork and seasoned with salt, ground pepper, and perfumes algia without other ingredients.
Pezza di prosciutto di Fabriano
identifies the lower part of the ham bone including bacon and rind.
Prosciutto di Carpegna DOP
Ham made in the town of Carpegna since the days of ancient Rome; deep pink, with a delicate, sweet flavor, it is salted and aged 14 months.
Prosciutto aromatizzato del Montefeltro
The pork leg is put in pepper and massaged to facilitate the release of blood and water. Is then put back in salt for twenty to thirty days.
Prosciutto di Fabriano
Ham made in the town of Fabriano dentifies the thigh or shoulder of the pig.
Salame del Montefeltro
Salami made from the meat of black pigs, spiced with whole black peppercorns.
Salame tradizionale di Fabriano
Salami featuring knife-cut (rather than ground) pork; aged from 2 to 5 months.
Salame storico (o classico) di Fabriano
Salami made with lean meat and choice of ham “Bow shoulder” at least 85% by weight while the remainder is supplied by fat back diced.
Salame “Bastardo” di Fabriano
Salami produced by whole ham and ground beef lard back into cubes.
Salsiccia classica di Fabriano
Sausage produced with portions of shoulder meat, prociutto and bacon.
Salsiccia tradizionale di Fabriano
Fabriano traditional sausage is made with chunks of beef shoulder and bacon.
Soppressata di Fabriano
Salami made of finely ground lean meat and strips of lard; dried over a fire 3 to 4 days.
Soppressata di fegato di Fabriano
The Soppressato di fegato di Fabriano is produced with portions of meat from the shoulder, cheek, liver and bacon.
Soppressata tradizionale di Fabriano
The Soppressato tradizionale di Fabriano is made with chunks of meat shoulder, at least 55% by weight, the remainder is provided by lard and bacon.
From Wikipedia, the free encyclopedia. Galantine (from medieval Latin galatina, prob. dalmatic form of gelatin) is a white meat main course.
The preparation of galantine in some European states, such as Poland, is attested since the Middle Ages.
In the Umbrian culinary tradition, galantine is considered a Christmas dish. In its preparation, besides the basic ingredients, there are also Parmesan cheese, pistachios, and black truffle. In ancient times it was prepared for baptism and wedding lunches. Usually, it was the house’s women – sometimes men also tried their hand – who cooked it in exchange for oil, wine, and other fruits of the earth or even money. Galantine is also prepared in the Marches and in Abruzzi, in whose gastronomic tradition; however, it is not seen exclusively as a Christmas dish, but it is consumed all year round.
1 large guinea fowl 2 carrots 1/2 red pepper 5 oz. Prosciutto Veneto Berico-Euganeo 1/2 cup grated Parmigiano Reggiano cheese 1 oz. fresh pistachio nuts 1 cup ground pork 3 lemons 1 egg 6 red cranberries 3 black truffles 1 celery stalk 1 small onion 1 sprig of fresh herbs extra virgin olive oil butter sage chicken broth salt and pepper
How to make Galantina di Faraona:
Remove the skin from the guinea fowl, keeping it intact and set aside. Then remove the bones. Marinate the meat for 6 hours or overnight in lemon juice, one cup of olive oil, and salt.
Dice the prosciutto and finely mince the guinea fowl meat. In a bowl, mix the minced fowl, the diced prosciutto, the grated cheese, the pork, the pistachios, the cranberries, the sliced truffle, the egg.
On a cloth, spread out the skin, place the filling on top. Shape the filling like the bird and then sew the skin around it.
Chop the fresh herbs, the carrot, the celery stalk, two sage leaves, and the small onion. Place the mixture in an oven-baking dish with about 3 tbsp. of butter. Brown in a preheated oven at 350°F for about 15 minutes. Then pour in the 2 cups of broth and gently place the galantine in the baking dish. Cook in the oven for one hour, adding broth if necessary.
Remove the galantine, wrap it in a clean cloth, and let cool under a weight. The galantine should be served sliced and at room temperature.
Regional Recipe from Lombardy, Umbria, Marches and Abruzzi