Maccheroncini with Chickpeas sauce

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Ingredients for four people

  • 360gr Maccheroncini Pasta
  • 400 boiled chickpeas
  • 50gr lard
  • 50 gr butter
  • 5 spoonful of grinded pecorino cheese
  • 1 garlic clove
  • 1 small onion
  • 1 spoonful of chopped parsley
  • Vegetables broth
  • Salt
  • Pepper

In a large pot, put butter and lard and make them melt, then add chopped garlic and onion and when they become a bit brown add the chickpeas and chopped parsley.

Cook for about 10 min adding broth if necessary (if they become too dry). Add salt and pepper to your personal taste.

Boil some water, add salt and then put the maccheroncini; once they’re cooked add them into the pot and mix them with the sauce.

Add pecorino cheese and seve

Suggested wine match: Rosso Conero DOC

Annunci

ALMOND COOKIES

Almond cookies

Ingredients for four people

  • 500 gr Toasted Almond
  • 350 gr. Sugar
  • 250 gr. Flour
  • 6 Eggs
  • Nutmeg
  • Butter

In order to prepare the compound, chop the almonds, then mix them together with sugar, flour and a pinch of nutmeg.

Then use the butter to apply a layer to the baking tray, and align small handfuls of the compound on it

Put it in the oven pre-heated at 160°C until cookies become a bit brown. Serve hot!

Suggested wine match in our shop: Sour Cherry Wine

PASTA WITH FAVA BEANS AND ZUCCHINI

Fava beans

Ingredients for four people

  • 250 gr of “short” pasta (penne, fusilli, farfalle etc.)
  • 150 gr of Fava Beans
  • 2 Zucchini
  • 2 Small Onions
  • Basil
  • Salt
  • Pepper
  • Extra-Virgin Olive oil

Cook the fava beans into boiling water until they become soft then dry them

Chop the onions,  the zucchini and basil leaves, put the olive oil into a pot and start cooking with medium intensity stove fire.

When it starts getting hot add the onions; after two minutes add zucchini and fava beans and cook them for five more minutes

Add salt and pepper to your personal choice, also add the basil leaves.

Cook pasta into abundant, previously salted boiling water, dry it and then add it into the pot to mix it with your sauce

Serve hot (when served, add some parmesan cheese if you like!)

 

Suggested wine match: Sangiovese Colli Pesaresi DOC

Marche Style Mussels

Cozze alla marchigiana

Ingredients for four people

  • 1 Kg Mussels
  • One tomato
  • Parsley
  • 2 Garlic cloves
  • ½ glass of white wine
  • Bread
  • One small saffron bag
  • Extra-Virgin Olive Oil
  • Salt

Clean the mussels then put them into a bowl covered with water adding two handful of salt. Leave them in the bowl for a couple of hours so that they expel all the sand and dirt.

Chop the garlic and parsley and then put them into a pot together with olive oil and start cooking. When garlic becomes a bit yellow, add the tomato you previously peeled and cut into small cubes, and some salt.

Add the mussels and the half glass of wine and let it evaporate, then add the saffron and keep cooking for ten more minutes.

Cut the bread into slices and toast it a little bit. Then serve the mussels together with their sauce and the toasted bread in the plates.

Suggested wine match: Pecorino DOC

Risotto with prawns and Courgette Flowers

Risotto with courgette flowers and prawns

Ingredients for four people

  • 300 gr rice
  • 15 Courgette Flowers
  • 400 gr prawns
  • 1.5 Lt. fish broth
  • 1/2 onion
  • 1/2 white wine glass
  • 20 gr butter
  • Extra-Virgin olive oil
  • Salt

Chop the onion, then put it into a casserole with olive oil and start cooking. When the onions start getting more colored add the rice and toast it for a couple of minutes, keep mixing it to avoid sticking to the casserole. Then add the white wine and let it evaporate. Keep cooking the rice by adding a ladle of broth every time it gets too dry. It takes about 15 min to get ready, but you should keep tasting until you realize it’s done. After about 10 min cooking, add the courgette flowers you previously washed, cleaned and cut into thin slices. Also add at the same time the prawns (washed and cleaned). By the time rice is done, turn off the stove, add the butter, whisk and serve.

Suggested wine match: Verdicchio dei Castelli di Jesi Classico

Egg-made Pappardelle with sausages and leeks

Papardelle salsiccia e porro

Ingredients for four people

  • 320 gr Egg-made pappardelle
  • 2 leeks
  • Extra-Virgin Olive Oil
  • Black Pepper
  • 300 gr sausages
  • A glass of white wine
  • Salt

Clean the leeks, cut off the green part and then cut into thin rounds the white part and cook them in a pot together with some olive oil. Crumble the sausages and mix the with leeks; as soon as the sausage starts getting brown add the white wine and let it evaporate. When done, add salt and pepper and make sure the sauce doesn’t get too dry after you take it off the cooker.

Cook pappardelle in salted boiling water, drain them and mix them with the sauce. Add some parmesan cheese  if you like.

Suggested Wine Match: Sangiovese Colli Pesaresi

Beef Filet with porcini mushrooms and black truffle

Filet with porcini and truffle

Ingredients for four people

  • 4 slices of beef filet
  • 150 gr butter
  • 1 ladle of meat broth
  • 300 gr Porcini Mushrooms
  • 50 gr Black Truffle
  • Flour
  • Salt

Clean the porcini and cut them into thin slices, then put them into a pot and cook them with 75 gr of butter. After 10 minutes add salt according to your personal choice. Blend 200 gr of porcini until you get a smooth cream, cut the rest of them into small cubes. Put the filets on a hot plate and sear them on both sides, without adding salt. After that put the filets into the flour, add some salt on them and put them into a pot cooking for 10 more minutes together with the rest of butter. Halfway through cooking add the porcini cream, the cubes and broth. After 5 more minutes add the thin truffle slices or sauce and serve

Suggested wine match: Lacrima di Morro d’Alba DOC

Egg-made maccheroncini with bacon and tomato

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Ingredients for four people

  • 400 gr Maccheroncini egg-made pasta
  • One Red Pepper
  • Basil leaves
  • Grated Parmesan Cheese
  • 500gr tomato sauce
  • 150 gr smoked bacon
  • One onion
  • Extra-Virgin Olive Oil
  • Salt

Cut the bacon into small cubes, then cook it into a pot with oil; when bacon starts to darken take it out.

In the same casserole start to slightly fry the onion cut into thin slices together with the red pepper. Add the tomato sauce, some salt and keep cooking for 15 more minutes so that the sauce thickens. Put the bacon back into the pot, mix the sauce, turn off the cooker and add the basil previously chopped.

Cook the pasta in salted water, drain it, mix it with the sauce, add the grate Parmesan Cheese and serve

Suggested wine match: Sangiovese Colli Pesaresi

White Truffle Crouton

Truffle crouton

 

Ingredients for four people:

  • 100 gr. of white truffle or two 45 gr jars of white truffle sauce
  • 100 gr butter
  • A spoon of vegetables broth
  • Bread
  • Black Pepper
  • 100 gr of grated Parmesan Cheese
  • 1 Clove of garlic
  • 1/2 lemon
  • Salt

Put the broth into a pot and let it boil together with garlic, then take the garlic out after five minutes

Add the butter cut into pieces, the grated Parmesan Cheese and lemon juice. Stir the compound and wait until the butter has completely melted; add salt and pepper according to your personal taste and add the truffle in thin slices or as sauce. Cook for two more minutes then take the pot out of the stove. put the bread slices into the oven and cook for five minutes at 220°C turning the sliuces upside down halfway through cooking. Put the hot slices into a dish, add the truffle cream on their top and serve.

Suggested wine match: Sangiovese Colli Pesaresi

 

Pecorino Cheese Croutons

Crostini Pecorino

Ingredients for four people

  • 100 gr of grated Pecorino Cheese
  • Bread
  • Black Pepper
  • 2 Eggs
  • Salt

Separate egg yolks from albumen and mix the yolks together with salt and pepper in a pot; then whip the albumen and add them to the mixed yolks. Add the pecorino cheese and mix the compound in order to create a homogeneous cream. Cut bread into slices and put them into the oven at 220°C for five minutes, turning them upside down halfway though cooking.

Put the bread slices into a dish, cover them with the cheese cream and serve.

Suggested wine: Verdicchio dei Castelli di Jesi Classico