Ingredients
Servings 4
* 4 ½ lb mussels
* 3 ½ oz breadcrumbs
* 4 cloves of garlic
* ½ cup extra virgin olive oil
* 2 tablespoons parsley, chopped
* 2 lemons
* salt and pepper
Preparation
15 minutes preparation + 5 minutes cooking
Carefully was the mussels, passing them multiple times under running water to remove any dirt and impurities. Place a saute pan over medium heat with 1 tbsp oil. When hot, add 1 tbsp of peeled garlic.
When the garlic becomes golden, add the mussels. Cover and cook until open, then remove from the heat and let cool.
In the meantime, collect parsley, remaining garlic finely chopped, breadcrumbs, salt and remaining oil in a bowl. Mix with a wooden spoon until smooth.
Once the mussels are cool, open them and separate the empty half shells from the ones with the mussels.
Place the half shells with the mussels on a baking sheet lined with parchment paper. Fill the shells with the breadcrumb mixture. Bake in a 400° F oven for a couple of minutes or until the mussels are golden.
Serve either warm of cold, with a squirt of lemon juice if you like.
Food History
People have been eating fish in most of the world for over 2,000 years and the same holds true for shellfish, especially with regards to populations that lived close to the sea. It is believed that the Greeks and Romans really liked oysters and mussels. In fact, the Romans farmed mussels beginning in the 1st century A.C..
Considered to be an aphrodisiac for years due to their shape, mussels continued to be eaten during the Middles Ages, especially in monasteries where the monks couldn’t eat meat. The mussels were prepared in various ways and most of the recipes have been passed along unchanged until today.
Should you require any special dish which is not in the menu, please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday 13 July 2010
Monday 11 January 2010
Discover Italian Regional Cuisine: Puglia
THE LAND:
With almost 500 miles of coastline, Apulia has long been considered Italy’s bridge to the East. This ancient land has been inhabited since the Paleolithic era, as evidenced by the numerous dolmen and menhir found throughout the region. Apulia has seen many rulers come and go, including the Greeks, Romans, Goths, Byzantines, Lombards, Normans, Swabians, Angevins, Argons, Venetians, Spanish and the French.
When it comes to the vast landscape, Apulia is considered Italy’s flattest region. In northern Apulia, you will find the large, yellowing plain of wheat called the Tavoliere. The rocky Gargano peninsula and Tremiti archipelago dominate the northern coast. The southern coastline leads to the peninsula of Salento, dividing the Adriatic from the Ionian Sea.
The history of the region is written in the rocks. The prehistoric monuments, the Greek and Roman ruins and Norman castles all tell incredible stories. The incredible Castel del Monte, Romanesque cathedral and Baroque details made with white stone from Lecce all attest to the region’s storied past.
THE FOOD:
The Apulian plains are basically one agricultural field. Grains, olives, almonds and all types of fruits and vegetables are grown here. The region is also known for its grapes and small Lampascionionions.
Bread and pasta are the basis of the Apulian diet. The dark, crusty bread from Altamura is famous throughout Italy. Pizza, stuffed focaccia, calzoni and panzerotti are made daily. Frisedde are dry biscuits that were originally eaten by sheepherders, whereas taralli are crisp, ring shaped crackers.
The traditional pasta dishes are primarily made at home. Orecchiette are probably the most well known type of Apulian pasta and is served with broccoli rape or Bari-style ragù, a rich veal sauce. The classic pasticcio di maccheroni is an oven-baked pasta dish that is often made for special occasions. Ciambotta is also a popular pasta dish made with a rich fish sauce.
For a long period, sheep were the only animals raised on the Tavoliere plain. In Apulia, you will considerably more lamb and goat meat than beef. The regional cheeses follow suit. The majority of regional cheeses are made with sheep’s milk, but there are some cow’s milk cheeses as well. Fior di Latte DOP, Canestrato DOP, Pecorino, Ricotta, Scamorza, Caciocavallo, and Burrata di Andria are all produced in Apulia. When it comes to salumi, the region is known for its Salsiccia Leccese, which is a sausage made from pork, veal, lemon peel, cinnamon and cloves. In the area of town of Martina Franca, you can find excellent Capocollo and Soppressata.
The regional cuisine is obviously rich in fish, which appear in soups, sauces and stews. The offerings vary from the oysters of Taranto to the Pulpe rizze, or “curly octopus” from Bari. Another regional specialty is Tarantello, or cured tuna belly.
The desserts are often made with almonds, honey and candied fruit. Try the Carteddate, Mostaccioli, and Cauciani… perhaps with a glass of locally produced sweet wine like Malvasia or Aleatico.
Should you require any special regional dish from Puglia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
With almost 500 miles of coastline, Apulia has long been considered Italy’s bridge to the East. This ancient land has been inhabited since the Paleolithic era, as evidenced by the numerous dolmen and menhir found throughout the region. Apulia has seen many rulers come and go, including the Greeks, Romans, Goths, Byzantines, Lombards, Normans, Swabians, Angevins, Argons, Venetians, Spanish and the French.
When it comes to the vast landscape, Apulia is considered Italy’s flattest region. In northern Apulia, you will find the large, yellowing plain of wheat called the Tavoliere. The rocky Gargano peninsula and Tremiti archipelago dominate the northern coast. The southern coastline leads to the peninsula of Salento, dividing the Adriatic from the Ionian Sea.
The history of the region is written in the rocks. The prehistoric monuments, the Greek and Roman ruins and Norman castles all tell incredible stories. The incredible Castel del Monte, Romanesque cathedral and Baroque details made with white stone from Lecce all attest to the region’s storied past.
THE FOOD:
The Apulian plains are basically one agricultural field. Grains, olives, almonds and all types of fruits and vegetables are grown here. The region is also known for its grapes and small Lampascionionions.
Bread and pasta are the basis of the Apulian diet. The dark, crusty bread from Altamura is famous throughout Italy. Pizza, stuffed focaccia, calzoni and panzerotti are made daily. Frisedde are dry biscuits that were originally eaten by sheepherders, whereas taralli are crisp, ring shaped crackers.
The traditional pasta dishes are primarily made at home. Orecchiette are probably the most well known type of Apulian pasta and is served with broccoli rape or Bari-style ragù, a rich veal sauce. The classic pasticcio di maccheroni is an oven-baked pasta dish that is often made for special occasions. Ciambotta is also a popular pasta dish made with a rich fish sauce.
For a long period, sheep were the only animals raised on the Tavoliere plain. In Apulia, you will considerably more lamb and goat meat than beef. The regional cheeses follow suit. The majority of regional cheeses are made with sheep’s milk, but there are some cow’s milk cheeses as well. Fior di Latte DOP, Canestrato DOP, Pecorino, Ricotta, Scamorza, Caciocavallo, and Burrata di Andria are all produced in Apulia. When it comes to salumi, the region is known for its Salsiccia Leccese, which is a sausage made from pork, veal, lemon peel, cinnamon and cloves. In the area of town of Martina Franca, you can find excellent Capocollo and Soppressata.
The regional cuisine is obviously rich in fish, which appear in soups, sauces and stews. The offerings vary from the oysters of Taranto to the Pulpe rizze, or “curly octopus” from Bari. Another regional specialty is Tarantello, or cured tuna belly.
The desserts are often made with almonds, honey and candied fruit. Try the Carteddate, Mostaccioli, and Cauciani… perhaps with a glass of locally produced sweet wine like Malvasia or Aleatico.
Should you require any special regional dish from Puglia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Friday 13 November 2009
Veal Cutlets with Fontina Cheese
Ingredients
Serves 4
* 4 veal chops
* Fontina cheese
* 3 ½ oz butter
* breadcrumbs
* all-purpose flour
* 1 egg
* salt and pepper
Preparation
30 minutes preparation + 5 minutes cooking
Cut the chops in two, horizontally, leaving them attached along the bone side.
Cut the Fontina cheese into thin slices and insert into the meat, and then tap gently with a meat pounder.
Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.
Fry in abundant butter, until the chops become golden and crunchy.
Serve hot with boiling melted butter.
Food History
Cheese is one of the oldest foods produced by man. Cheese-making probably dates back to when communities of humans stood upright and started cultivating land and raising livestock for the first time. Someone must have realized that milk transforms into a solid over time and through conservation it takes on new flavors. Cheese was a very appealing food to ancient man because it was easy to conserve and transport. From that time onwards, man has continued to experiment with ways to produce cheese, creating a countless number of varieties. Together with Parmigiano Reggiano and mozzarella, Fontina is one of the most famous and ancient Italian cheeses. A parchment document from the 13th century shows how Fontina was made. It is a semi-hard cheese, made exclusively from milk from a special variety of cow from the Aosta Valley and has been made using the same recipe for centuries. The cheese must be aged for three months in caves dug out from rock, requiring constant work on behalf of the cheesemakers.
Montpeliano Restaurant
www.montpelianorestaurant.com
info@montpelianorestaurant.com
Serves 4
* 4 veal chops
* Fontina cheese
* 3 ½ oz butter
* breadcrumbs
* all-purpose flour
* 1 egg
* salt and pepper
Preparation
30 minutes preparation + 5 minutes cooking
Cut the chops in two, horizontally, leaving them attached along the bone side.
Cut the Fontina cheese into thin slices and insert into the meat, and then tap gently with a meat pounder.
Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.
Fry in abundant butter, until the chops become golden and crunchy.
Serve hot with boiling melted butter.
Food History
Cheese is one of the oldest foods produced by man. Cheese-making probably dates back to when communities of humans stood upright and started cultivating land and raising livestock for the first time. Someone must have realized that milk transforms into a solid over time and through conservation it takes on new flavors. Cheese was a very appealing food to ancient man because it was easy to conserve and transport. From that time onwards, man has continued to experiment with ways to produce cheese, creating a countless number of varieties. Together with Parmigiano Reggiano and mozzarella, Fontina is one of the most famous and ancient Italian cheeses. A parchment document from the 13th century shows how Fontina was made. It is a semi-hard cheese, made exclusively from milk from a special variety of cow from the Aosta Valley and has been made using the same recipe for centuries. The cheese must be aged for three months in caves dug out from rock, requiring constant work on behalf of the cheesemakers.
Montpeliano Restaurant
www.montpelianorestaurant.com
info@montpelianorestaurant.com
Thursday 29 October 2009
Discover Italian Regional Cuisine: Piedmont
The Land
Piedmont is located in northwestern Italy and is composed of a variety of striking landscapes, from the Alpine mountains to the soft rolling hills of the Langhe and Monferrato, to the flat plains that line the Po River. Many people argue that Piedmont is best enjoyed during the autumn months, when the forests are at their most colorful and a heavy fog starts to settle over the land. Torino, the regional capital, was also the first capital of the newly formed House of Savoy. The presence of the royal family is still evident in city’s palaces, wide streets and avenues, piazzas, churches and its18th century character. Turin has been called a “mini-Paris”, due to the city’s French-feeling cafes, antique stores and signs of another era.
The Food
The world’s most prized white truffles come from the providences of Alba and Mondovì. They make the ideal accompaniment to one of the region’s post popular pastas – tajarin, tagliatelli made from really eggy pasta dough. Cardo gobbo, or local “hunchbacked” cardoon, is an essential ingredient of the region’s most convivial dish, bagna caoda. Local custom suggests that bagna caoda, literally “hot bath,” be enjoyed amongst friends since the primary ingredients of the warm dipping sauce are garlic and anchovies. In Piedmont, you will also find exceptional stuffed pastas like agnolotti that, according to the area in which they are made, can be stuffed with anything from cheese to various mixed meats. Do not miss out on the flavorful Piemontese risotti, the plural of risotto, made with local cheeses, freshwater fish, game, mushrooms and full bodied Barolo wine.
In terms of meat, as in nearby Valle d’Aosta, many of the recipes come from across the Alps. For example, la finanziera, is a sort of ragù made with the less desirable parts of beef and poultry. Originally, the dish was considered poor man’s food, but can now be found in elegant restaurants in the area. Other typical preparations include braises – don’t miss the brasato al Barolo – and mixed boiled meats, or bolliti, served with various sauces.
In Piedmont, you will also find a vast selection of cheeses, like Taleggio, Ossolano d’Alpe, also called Bettelmatt, Castelmagno, Robiola di Roccaverano, Bruss (a spicy cream cheese that comes in its own special mold), and small tome, or tomini, preserved in oil and various spices.
During the fall, people head into the cloudy forests and hills to collect autumnal treasures like nuts. Local hazelnuts are used in all kinds of sweets including gianduia, a Piemontese specialty of chocolate-hazelnut cream. Chestnuts appeared candied as the famous Marron Glacés. They are also used in Monte Bianco, a mountain of cream and chestnut paste.
In addition to the numerous regional sweets, the people of Piedmont also take pride in their invention in local breadsticks, or grissini, and commonly referred to as torinesi. Grissini are made from the traditional bread dough for ghersa, a type of long thin bread, which is believed to be ease digestion. Grissini pair well with many traditional Italian dishes and can now be found throughout the peninsula.
And it goes without saying that Piedmont is famous for its wine. Over fifty varieties of grapes are grown here. The grapes are harvested in the late summer and early fall to produce many of Italy’s most important and famous wines like Nebbiolo, Barbera, Barbaresco and Barolo.
Should you require any special regional dish from Piedmont please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Piedmont is located in northwestern Italy and is composed of a variety of striking landscapes, from the Alpine mountains to the soft rolling hills of the Langhe and Monferrato, to the flat plains that line the Po River. Many people argue that Piedmont is best enjoyed during the autumn months, when the forests are at their most colorful and a heavy fog starts to settle over the land. Torino, the regional capital, was also the first capital of the newly formed House of Savoy. The presence of the royal family is still evident in city’s palaces, wide streets and avenues, piazzas, churches and its18th century character. Turin has been called a “mini-Paris”, due to the city’s French-feeling cafes, antique stores and signs of another era.
The Food
The world’s most prized white truffles come from the providences of Alba and Mondovì. They make the ideal accompaniment to one of the region’s post popular pastas – tajarin, tagliatelli made from really eggy pasta dough. Cardo gobbo, or local “hunchbacked” cardoon, is an essential ingredient of the region’s most convivial dish, bagna caoda. Local custom suggests that bagna caoda, literally “hot bath,” be enjoyed amongst friends since the primary ingredients of the warm dipping sauce are garlic and anchovies. In Piedmont, you will also find exceptional stuffed pastas like agnolotti that, according to the area in which they are made, can be stuffed with anything from cheese to various mixed meats. Do not miss out on the flavorful Piemontese risotti, the plural of risotto, made with local cheeses, freshwater fish, game, mushrooms and full bodied Barolo wine.
In terms of meat, as in nearby Valle d’Aosta, many of the recipes come from across the Alps. For example, la finanziera, is a sort of ragù made with the less desirable parts of beef and poultry. Originally, the dish was considered poor man’s food, but can now be found in elegant restaurants in the area. Other typical preparations include braises – don’t miss the brasato al Barolo – and mixed boiled meats, or bolliti, served with various sauces.
In Piedmont, you will also find a vast selection of cheeses, like Taleggio, Ossolano d’Alpe, also called Bettelmatt, Castelmagno, Robiola di Roccaverano, Bruss (a spicy cream cheese that comes in its own special mold), and small tome, or tomini, preserved in oil and various spices.
During the fall, people head into the cloudy forests and hills to collect autumnal treasures like nuts. Local hazelnuts are used in all kinds of sweets including gianduia, a Piemontese specialty of chocolate-hazelnut cream. Chestnuts appeared candied as the famous Marron Glacés. They are also used in Monte Bianco, a mountain of cream and chestnut paste.
In addition to the numerous regional sweets, the people of Piedmont also take pride in their invention in local breadsticks, or grissini, and commonly referred to as torinesi. Grissini are made from the traditional bread dough for ghersa, a type of long thin bread, which is believed to be ease digestion. Grissini pair well with many traditional Italian dishes and can now be found throughout the peninsula.
And it goes without saying that Piedmont is famous for its wine. Over fifty varieties of grapes are grown here. The grapes are harvested in the late summer and early fall to produce many of Italy’s most important and famous wines like Nebbiolo, Barbera, Barbaresco and Barolo.
Should you require any special regional dish from Piedmont please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Thursday 15 October 2009
Discover Italian Regional Cuisine: Molise
THE LAND:
Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.
Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants. The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.
Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.
THE FOOD:
Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture. Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.
The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia. The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.
The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.
In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.
Should you require any special regional dish from Molise please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.
Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants. The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.
Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.
THE FOOD:
Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture. Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.
The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia. The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.
The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.
In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.
Should you require any special regional dish from Molise please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday 29 September 2009
Discover Italian Regional Cuisine: Marche
The Land:
Marche is a region in central Italy that lies along the Adriatic Sea. Its long, sandy coastline stretches down towards Ancona and Conero, a promontory made of large white rocks, incredible beaches and quaint villages. Heading inland, you will pass through the hilly countryside, which has a rich agriculture tradition. The land is dotted with small picturesque cities like Urbino, an UNESCO world heritage site.
Continue west and eventually you reach the Apennines Mountains that separate the Marche from Tuscany. Montefeltro, located along the northern border with Romagna, is an area full of small towns and castles, which have remained unchanged for centuries. Since the time of the ancient Romans, many different cultural and political factors have shaped the character of the Marche. Both the landscape and the gastronomic traditions of the Marche are a reflection of the region’s long history.
The Food:
The influence of the neighboring regions, particularly Romagna, can be detected in the popularity of fresh egg pasta and the oven-baked pasta dishes in the Marche. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers. In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite and is based on lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto, or lard pounded together with herbs.
Along the coast, soup consumption continues but it takes the form of brodetto, or fish soups. Brodetti are prepared with all types of fish and varying other ingredients like vinegar, flour, garlic and saffron. There are also a number of special, regional preparations for the local seafood: in porchetta, a combination of spices and cured pork like pancetta or prosciutto; in potacchio, cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; or gratinati al forno, or oven-broiled.
People from the Marche, or marchegiani, are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other had, is often cooked in Chianti wine.
Among the regional salumi, Prosciutto di Carpegna DOP seasoned with juniper, is a real stand out. Then, there are soppresse, salsicce, or sausages, and a particular salume called Ciauscolo, which has the consistency of a pate and is seasoned with garlic, thyme and fennel. Some of the best cheeses made in the Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for olive ascolane, or plump, flavorful olives are stuffed with meat, dipped in egg and breadcrumbs and then fried.
The desserts in the Marche are generally made using popular ingredients, but you may find one or two ancient recipes. Cicerchiata is a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Adventuous eaters should try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If miglaccio is not your cup of tea, try Frustega, a simple pastry with sapa di mosto, or cooked grape must.
One of the most well known wines produced in the Marche is Verdicchio, a white wine from the hills of Jesi that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells, and tastes like anise.
Should you require any special regional dish from Marche please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Marche is a region in central Italy that lies along the Adriatic Sea. Its long, sandy coastline stretches down towards Ancona and Conero, a promontory made of large white rocks, incredible beaches and quaint villages. Heading inland, you will pass through the hilly countryside, which has a rich agriculture tradition. The land is dotted with small picturesque cities like Urbino, an UNESCO world heritage site.
Continue west and eventually you reach the Apennines Mountains that separate the Marche from Tuscany. Montefeltro, located along the northern border with Romagna, is an area full of small towns and castles, which have remained unchanged for centuries. Since the time of the ancient Romans, many different cultural and political factors have shaped the character of the Marche. Both the landscape and the gastronomic traditions of the Marche are a reflection of the region’s long history.
The Food:
The influence of the neighboring regions, particularly Romagna, can be detected in the popularity of fresh egg pasta and the oven-baked pasta dishes in the Marche. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers. In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite and is based on lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto, or lard pounded together with herbs.
Along the coast, soup consumption continues but it takes the form of brodetto, or fish soups. Brodetti are prepared with all types of fish and varying other ingredients like vinegar, flour, garlic and saffron. There are also a number of special, regional preparations for the local seafood: in porchetta, a combination of spices and cured pork like pancetta or prosciutto; in potacchio, cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; or gratinati al forno, or oven-broiled.
People from the Marche, or marchegiani, are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other had, is often cooked in Chianti wine.
Among the regional salumi, Prosciutto di Carpegna DOP seasoned with juniper, is a real stand out. Then, there are soppresse, salsicce, or sausages, and a particular salume called Ciauscolo, which has the consistency of a pate and is seasoned with garlic, thyme and fennel. Some of the best cheeses made in the Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for olive ascolane, or plump, flavorful olives are stuffed with meat, dipped in egg and breadcrumbs and then fried.
The desserts in the Marche are generally made using popular ingredients, but you may find one or two ancient recipes. Cicerchiata is a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Adventuous eaters should try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If miglaccio is not your cup of tea, try Frustega, a simple pastry with sapa di mosto, or cooked grape must.
One of the most well known wines produced in the Marche is Verdicchio, a white wine from the hills of Jesi that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells, and tastes like anise.
Should you require any special regional dish from Marche please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday 23 September 2009
Recipe From Lombardia: Veal roast with milk
From Lombardy comes a simple, tasty meat main dish. It’s a easy recipe to prepare but one that’s sure to get raves, and authentic connoisseurs will love it.
Ingredients:
Serves 4
* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste
Preparation:
20 minutes preparation + 40 minutes cooking
Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.
When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.
Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.
Serve with its cooking juices.
Instead of veal you can use beef.
Regional Italian Cuisine: Discover Lombardy
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.
In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Ingredients:
Serves 4
* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste
Preparation:
20 minutes preparation + 40 minutes cooking
Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.
When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.
Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.
Serve with its cooking juices.
Instead of veal you can use beef.
Regional Italian Cuisine: Discover Lombardy
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.
In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
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