Ancona style recipes

We would like to suggest some recipes of the Ancona cuisine, to cook and better appreciate the Conero Riviera local products. You will discover a great variety of tastings representing the richness of the territory.

frascarelli

FRASCARELLIANCONA STYLE

Serves 6 people:
250 gr. rice, 1 sausage, 400 gr. flour, 50 gr. bacon, 2 spoons semolina, 1 onion, 5 tomatoes (or peeled tomatoes in can), salt, 2 spoons extra virgin olive oil.

Fry chopped sausage and bacon in a large saucepan with extra virgin olive oil for 2 minutes, add tomatoes, salt and cook for 10 minutes. Boil 1 litre of salted water in a pot then add rice. Cook for half of its cooking time then sift the semolina and flour stirring with a wooden spoon until rice is cooked. It has to reach a polenta thickness (add water or flour if necessary). Pour onto plates and top with the prepared tomato sauce. Serve with freshly grated parmesan or pecorino cheese.

SPAGHETTI IN CHILI SAUCE

Serves 6 people:
600 gr. spaghetti (or use penne if you like), 100 gr. Parma ham, 100 gr. bacon, 5 peeled tomatoes, 1 pinch chili, half glass cognac, 1 sausage, salt and black pepper.

Chop sausage, Parma ham and bacon and stir fry in a large saucepan, add peeled tomatoes, chili, salt and cook for 10 minutes. In the meantime cook pasta al dente in a large salted boiling water pot, drain spaghetti and pour in the tomato sauce. Pour the preheated cognac. Then carefully let the cognac ignite by tilting the pan until the fumes catch fire. Serve immediately from the saucepan.

becuta

becuta

Serves 6 people:
500 gr. polenta flour, 3 teaspoons extra virgin olive oil, 2 teaspoons pine nuts, 50 gr. raisins (wash and soak in water then squeeze), 3 tablespoons sugar, 1 pinch salt, 1 pinch black pepper, 200 gr. walnut halves, 100 gr. dried figs

Place polenta flour on a clean work surface, add extra virgin olive oil, pine nuts, well squeezed raisins, sugar, salt, black pepper, finely chopped walnuts and dried figs. Knead all the ingredients gradually pouring hot water to form a smooth dough. Divide dough into small parts evenly pressed. Place them on a greased pan and bake in a preheated oven to 150°C.

STUFFED PURSES

Serves 6 people:
12 slices veal (or turkey), 12 slices Parma ham, 12 slices fontina cheese, 3 eggs, breadcrumbs, flour, salt

Level the veal loin slice, then working with 1 slice of veal at a time put on top a slice of Parma ham and 1 of fontina cheese. Join two slices together (two at a time), then season with salt and sprinkle with flour. In a shallow dish, beat eggs, place floured veal into eggs then in the breadcrumbs mixture. Next fry in butter or extra virgin olive oil over low heat. Top with melted butter and serve.

Penne a l'anarchica

penne anarchiST

Serves 6 people:
600 gr. penne, 300 gr. mushrooms, 500 gr. fresh or frozen peas, 100 gr. bacon, 1 sausage, 300 gr. cream, 1 pinch hot chili powder, 1 handful parmesan cheese, 1 onion.

Chop onion, bacon, sausage and fry in a large saucepan, add sliced mushrooms and cook for 30 minutes. Add peas and cook until liquid is almost evaporated, then add a little bit of white wine. Season with salt, black pepper and chili, cover and finish cooking. Cook penne al dente in a large salted boiling water pot. Drain pasta and pour in the sauce, add preheated cream with a pinch of salt and toss together. Top with freshly grated parmesan cheese and serve.

CHICKEN WITH PEPPERS

Serves 6 people:
1 big chicken (or 2 small), 500 gr. fresh tomatoes, 2 small onions, 3 peppers, 1 clove of garlic, 1 ½ glass extra virgin olive oil, 1 glass dry white wine, cognac, salt and black pepper.

Clean and cut chicken into pieces, place in a large high edges saucepan and fry with extra virgin olive oil and chopped onions until golden. Pour cognac and light the alcohol to burn some off the sauce. When cognac is evaporated add chopped unseeded fresh tomatoes, then sliced peppers and pressed garlic. Season with salt and pepper, pour white wine, cover and cook for 45 minutes. Serve chicken on a plate and top with filtered sauce.

Pollo e Peperoni
Quaglie

QUAILS OF THE MARCHE RECIPE

Serves 6 people:
12 quails, 100 gr. bacon, ½ glass extra virgin olive oil, rosemary, sage, garlic, cinnamon, 1 onion, 1 lemon, 4 peeled tomatoes, 200 gr. green olives (better if pitted olives), some cloves, ½ glass white wine

Fry chopped bacon with extra virgin olive oil in a large saucepan, add chopped onion and cook until golden. Next add quails, herbs and cook on a low heat. When golden brown pour in the wine, add salt and cook until wine is evaporated. Add olives and cook for about 10 minutes. Stir in mashed tomatoes, cover and cook for 20 minutes. Serve immediately.

TAGLIATELLE WITH TRUFFLES

Serves 6 people::
600 gr. egg tagliatelle, 180 gr. Parma ham, 1 jar fresh truffle butter, 60 gr. parmesan cheese, 250 gr. cream.

Melt truffle butter in a small pan, add sliced Parma ham and then add cream. Heat on a low heat burn. Do not add salt because Parma ham is already salted. Cook tagliatelle in a large salted boiling water pot, drain pasta and pour in the sauce. Serve at table immediately.

Tajatele al tarfufo

APPLE CAKE

Serves 6 people:
3 eggs, 1 glass milk, 200 gr. sugar, 1 lemon grated rind, 400 gr. 00 flour, 1 sachet baking powder, 3 apples, ½ glass rum, cinnamon, 150 gr. butter.

Beat butter and sugar until soft and frothy, add eggs one at a time continuing to beat, then gradually add all the rest of the ingredients stirring and tossing. Pour batter into a floured springform pan. Drain  apple slices from the soaking rum and place them on the surface in a circle. Sprinkle with cinnamon and sugar, add some butter flakes and bake in preheated oven (175°C) for about 45 minutes.

TAGLIATELLE ZARINA

Serves 6 people:
600 gr. egg tagliatelle, 200 gr. smoked salmon, 70 gr. butter, 300 gr. cream, 150 gr. vodka, 25 gr.  caviar, freshly chopped parsley, ½ teaspoon sweet paprika or 1 small piece fresh chili, salt

Fry sliced salmon with butter in a large saucepan on a low heat for about 2 minutes. Add paprika,  pour vodka and let the alcohol ignite until the fumes catch fire, then stir with cream and cook to thicken the sauce. In the meantime cook tagliatelle al dente in a salted boiling water pot, drain pasta and pour in the sauce continuing to stir for a rich creamy dish. Sprinkle with caviar or freshly chopped parsley.

zeppole

zeppole

Makes about 50:
3 eggs, 400 gr. potatoes, 30 gr. dried yeast, 1 tablespoon sugar, lemon and orange grated rind, 2 tablespoon extra virgin olive oil, 1 pinch salt, 1 small glass anis liqueur, 500 gr. flour.

Dissolve dried yeast in a half glass of warm water. Place some of the flour on a clean work surface, pour the water and the yeast and knead until smooth, adding more flour if necessary. Sprinkle with flour, cover with a towel and let stand until double in size. In the meantime place the rest of the flour on the work surface, add mashed boiled potatoes, eggs and knead together with the rest of the ingredients and the leavened dough. Pipe the dough into rings to make doughnuts and let them rise. Then deep fry until golden brown. Dip both sides of doughnuts in sugar.

STIRFRIED ZUCCHINI

Serves 4 people:
500 gr. small zucchini, 1 onion, mint leaves (or a handful of herbs), extra virgin olive oil, salt.

Wash zucchini and slice them or chop them. Fry chopped onion in a large saucepan with extra virgin olive oil until golden brown then add the mint leaves. Add zucchini, cover and cook on a low heat for about 5 minutes. Season with salt and cook uncovered for 5 further minutes until water is evaporated. Do not stir but move the pan back and forth from time to time for a more crispy dish.

zucchine
Moscioli

MUSSELS

Serves 6 people:
2 kg. mussels, 2 cloves garlic, 1 glass extra virgin olive oil, ½  glass white wine, lemon, salt

Wash mussels carefully. Cook them in a large saucepan with extra virgin olive oil, garlic and salt. Finish cooking with herbs and white wine. Take the empty shells off and place the full shells in a plate, garnish with lemon wedges. Enjoy them with a glass of Verdicchio white wine.