Entries by rupert

Verza alla cossignanese

Italian Food and Flavours Italian food blog: Verza alla Cossignanese Ingredients: Cabbage, cleaned and chopped Italian sausage, de-skinned and crumbled one clove of garlic, sliced rosemary sprig plus another for garnish medium hot small red fresh chilli finely chopped potatoes, thinly sliced Method: Blanch the chopped cabbage in lightly salted water for 3 minutes with the sliced potatoes. Remove the potatoes […]

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Bietolone di campo

Italian Food and Flavours Italian food blog: Bietolone di campo Ingredients: Chard, sliced 4 cloves of garlic good quality olive oil one thinly sliced carrot Method: clean the chard in cold water and boil them in salted water for about 25 minutes, drain and reserve. Meanwhile sauté four whole cloves of garlic in olive oil, when the […]

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Finocchi etti al gorgonzola

Italian Food and Flavours Finocchi etti al gorgonzola Ingredients: Fennel sliced thinly and cut into smallish pieces onions or leeks chopped finely gorgonzola freshly grated parmesan Method: Sauté onion or leeks in the pan, when the onion is wilted add the fennel, season with salt and pepper. When the fennel is cooked, about 10 minutes, remove from the […]

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Fristingo, Frustingo, Brostengo..

Italian Food and Flavours Italian New year and Christmas pudding: posted by Debby Fristingo is Marchegiana christmas or new year pudding served cold. It goes by many different names all over the region and according to folklore there are at least 22 different recipes which can include nuts, almonds, figs, raisins, breadcrumbs, candied fruit, orange […]

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A walk on the wild side..

Italian Food and Flavours   On our facebook page last week we touched on the more flippant, culinary aspect of the wild boar cull that was under way by the corpo forestale. However, as in hunting of any kind there will always be the proponents of pros and cons on an ethical and practical level […]

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If they’re good enough for the gods…

Italian Food and Flavours Autumn fruits and religion seem to go hand in hand through myth and legend. According to mythology the fig tree was created by Gaia the Mother Earth, to hide her son Syceus who was a giant fleeing from the wrath of Zeus. Perhaps that explains why each year I am faced with pruning back […]

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Red gold.

Italian Food and Flavours Passata…passed (sieved) tomatoes..once up a time a laborious task and possibly limited to a small proportion of the tomato crop while the rest would simply have been bottled whole. Nowadays thanks to these lovely stainless steel, easy to clean, effort free machines the kilos and kilos of rich tangy and sweet […]

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A herald of spring in deepest November..

Italian Food and Flavours ..spring peas are pushing upwards towards the winter sun and with them the reminder that the cold weather is soon over and outdoor living will be upon us again..including of course fine dining and delicious dishes of spring vegetables cooked as only the Italians know how. One of Fabio’s preferred dishes […]

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Italian food blog: Faggotini

Italian Food and Flavours Italian food blog: Faggotini (Italian food parcels of wonder) Faggotini are another specialty Italian food from the Ascoli region that we are pleased to include on our Italian food blog. They are small thin pancakes stuffed with a mixed meat filling severed with a bechamel sauce. Faggotini are served as a primo (first/pasta course) or as […]

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Olive Ascolana

  Italian Food and Flavours Olive Ascolana (Stuffed Ascoli Olives) Olive ascolana. These amazing little delights are a speciality Italian food of our region, Le Marche. It is unlikely you will have found them anywhere else in Italy, never mind the rest of the world. The only ingredient that you will find difficult to get hold […]

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