Le Marche Recipes (11)
Browse our choice of traditional Italian recipes from the region of Le Marche. Start with the latest suggestions we have added below.
Coratella is a generic term for the lambs interiors or innards. Try this recipe one for 'Coratella d'Agnello' from 'Marche da Mangiare' produced by the Regione Marche.
assorted lamb innards (heart, liver, lungs, spleen, kidneys, intestines), chopped onion, garlic, sage, rosemary, marjoram, thyme, basil, olive oil, a laurel leaf, hot pepper.
This must be the simplest and most authentic traditional Italian 'recipe' you can have the pleasure of making. The secret is not in the ingredients, but the jug you should use to serve the final limonata. It is called a 'bocaletta' and we picked one up last time we were staying along the Adriatic Coast near Ascoli Piceno. It is an ancient serving vessel for wine and may well originate from the period of the Piceni.
Jugs or 'brocca' like this were typically used by those working in the fields who would fill them with fresh water to refresh themselves. The distinguishing feature is the snout of the jug which is open, but long and narrow. This prevents the lemon pieces from falling out when poured. The brown color with black marks is typical. When not being used for lemonade try using it to mix water and wine at home.
We enjoyed this dish a couple of times in Cupra Marittima along the Adriatic Coast. Very simple and very tasty, but you have to not mind getting your hands, tablecloth and t-shirt really messy with tomato 'sugo' as you pick the periwinkles from their shells with a tooth pick. This particular recipe originates from San Benedetto del Tronto, just along the coast.
For 6 people: 3 kg of sea snails or periwinkles, 2 cloves of garlic, 3 anchovies washed of their salt, parsley, 1 hot red pepper, 1/2 glass extra virgin olive oil, 1 glass dry white wine, 1 tablespoon tomato paste diluted in a glass of warm water, salt.
The sea off the Marche coast is especially rich with crustaceans and all types of squid, shrimps and cuttlefish. Brodetto is the most typical dish and, as the name suggests, is a type of soup made from the left overs and unwanted scraps that couldn't be sold in the market.
Traditionally, it was the daily meal for many workers in the ports and was considered a complete meal. There are four types of brodetto corresponding to the different fishing localities in the region - 'Ancona', 'Porto Recanati', 'Fano' and 'San Benedetto del Tronto'.
Essentially, the main fish caught in each town is the prime ingredient in the local brodetto. We have been informed of a new fifth version called 'brodetto delle Marche' which has aspects of each of the other four. If you are wondering where the best brodetto originates from, then Porto Recanati claims to be 'king of brodetto', but locals will differ.
This pasta recipe is a classic of the typical cuisine of the province of Ascoli Piceno, especially in the zones of Amandola and Montefortino in the shadow of the imposing Monti Sibillini. Do head to Amandola for the first week of November and the annual 'Diamanti a Tavola' celebrating the prized white truffle.
60g prized white truffle from the Sibillini Mountains, 350g egg tagliatelle, 3 liters chicken stock, 40g butter, salt.
Here's a dish from Ancona with the main ingredient being dried cod fish recipe. Its origins are lost in the seafaring tradition of the city but we took it from 'Marche da Mangiare' produced by the Regione. To avoid confusion our Collins Italian Dictionary describes 'stoccafisso' as stockfish or dried cod, while 'baccalà' is dried salted cod.
dried cod already prepared to cook, olive oil, chopped garlic, onion, celery, carrots, sliced potatoes, salt and pepper, red tomatoes, origano, thyme and rosemary
This dish of Stuffed Olives Ascolana serves 6 people and requires a strong heart.
60 large green olives, 150g flour, 3 eggs, 150g pork loin, 100g mince beef, 3 spoons grated parmigiano reggiano cheese, 150g grated bread, 2 lemons, 2 spoons tomato pastes, 2 slices stale bread, olive oil, 100g chicken livers, cinnamon, nutmeg, salt, pepper
Head to Porto Recanati in Le Marche and the Monte Conero zone for a fine brodetto soup. Read on here to know more about the local variations and popular annual brodetto fish festivals.
Lots of local fish and fresh seafood
The Marchigiani really care about remembering the great composer Rossini born in Pesaro. Apart from his music he was also famous for being a real gourmet. That's why many recipes in Marche are in his honour. 'Tournedos alla Rossini' is one of the most popular.
4 thick slices of beef fillet, 4 round slices of bread high as the beef fillets, 4 slices of patê de fois, butter, salt, pepper, half glass of Marsala wine.
This typical biscuit recipe is very popular all around the Italian regions albeit with slightly different ingredients such as wine or chocolate. Deliciously unforgettable! In Le Marche this version with aniseed originates from Mount Sibillini and it uses the local aniseed liqueur called Mistrà.
1 kg flour, 10 whisked eggs, 350gr. sugar, 120ml. olive oil, 60gr. aniseed, a drop or two of aniseed liqueur such as ‘Mistrà’ from Le Marche.