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Villa
Urbino
SEARCH PROPERTY TYPEFarm Holiday Ascoli Villa Fano Bed & Breakfast Fano Farmhouse Senigallia Farm Holiday Urbino Farm Holiday Pesaro |
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Spaghetti (4 people)
350 gr. spaghetti3 cloves of garlic 30 basil leaves 10 peeled almonds 1 tablespoon extra virgin olive oil 1 ripe tomato 100 gr. grated pecorino Salt and pepper |
| Put garlic, basil and the skinned seeded tomato in food-processor, mix to make the pesto. Add a little olive oil. Fry the almonds in boiling olive oil, then drain and chop finely. Add to the pesto and continue adding more oil, so that you obtain a smooth sauce. Add a little pepper. Cook the spaghetti, drain and mix with the pesto. Serve with grated pecorino cheese. |  |
Fried Artichokes
Artichokes1 egg Flour Extra virgin olive oil |
| Clean the artichokes and sprinkle them with some lemon. Cut them into medium size pieces. Roll them in egg and then in flour. Put them in a pan of hot olive oil. Cook until lightly browned. Turn them out on to some absorbent paper and salt them. Serve hot immediately. | |
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Panzanella (bread and tomato salad)
8/10 pieces of hard bread6 ripe chopped tomatoes 2 large onions Sliced thinly 1 cucumber cut in chunks 9 basil leaves Olive oil Salt and pepper Red wine vinegar |
| Soak the bread in cold water for about 15/20 minutes. Squeeze it out very well and crumble into a salad bowl. Add the vegetables, oil, basil, salt and pepper. Chill in the fridge for 2/3 hours. Just before serving toss with wine vinegar and some more basil if you have it. | |
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Sformato di ortica (soufflé of
nettles or spinach)
2 lb 2 oz /1kg tender spring nettle leaves (or
spinach)4 beaten eggs 4 oz/100gr parmesan cheese, grated pinch grated nutmeg 4oz /100gr butter clove garlic, crushed salt pepper |
| Wash the nettle under running water for at least half an hour. Boil (save water for soup) for 10/15 minutes until tender, drain well and chop. Melt the butter in a medium sized pan and sauté the nettles, garlic and salt for 5 minutes. Add pepper and nutmeg and put through a food-processor or vegetable mill. Stir in the eggs and cheese and pour into a buttered soufflé dish. Place in a baine marie or roasting tin with water about ½ inch deep and bake in an oven preheated to 400°F/200°c/gas 6 for about 30 minutes or until it has risen and is golden brown. Serve immediately. | |
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Fiori fritti (courgette flower fritters)
16/18 courgettes flowerssmall handful fresh herbs (parsley and/or thyme) finely chopped 96gr plain white flour ½ pint/300ml cold water salt and pepper oil for deep frying |
| Gently wash and dry the flowers. Trim off stems. In a bowl softly sift the flour into the water, beating well with a wooden spoon until the mixture is like a smooth pancake batter. Mix in the herbs. Heat the oil in a deep pan and when very hot, dip the blossoms quickly into the batter and then into the oil. When they are golden brown drain on a kitchen towel and sprinkle with salt and pepper. Serve immediately while still hot. | |