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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 Mare e Monti
400 g of spaghetti
Garlic & Oil 400 g squid 400 g cherry tomatos Extra virgin oil 400 g of mixed mushrooms White wine |
| Wash the squid, cut into small pieces and put them in an saucepan with oil, garlic, and mushrooms (cleaned and peeled). Add the white wine and when it evaporates add the tomatoes cut into 4 and salted. Cook the spaghetti al dente, add them to the saucepan, add parsley and pepper and serve on dish. |  |
Cod alla Marchigiana
500 g of cod
400 g of mature tomatos 50 g of olive oil 2 pieces of garlic 100 g of flour Parsley, salt, pepper |
| Soak
the cod in abundant water for approximately two days, changing the
water three or four times in the day. Dry it and slice into regular
pieces, removing the bones. Heat 50g of oil in a casserole dish when hot add tomatoes, salt and pepper, then parsley and garlic. Cook on moderate heat. Dip the fish in flour and fry it in plenty of oil. Plate the fish, pour over the sauce and serve. |
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Tagliatelle with Truffles
1600 gr. of fresh tagliatelle Oil, Garlic 100 gr. of anchovies 60 gr. of butter Parmesan Goose liver paté 1 white truffle |
| Put in a casserole dish two fingers of olive oil and flavour with garlic. Remove the garlic as soon as it is cooked. Remove the dish from the heat and add the minced anchovies. When they are melted add the butter and replace the casserole on the heat. When it is very hot pour the goose liver patè. Reduce the heat and fry slowly for 2 minutes. approximately. Boil the fettuccine and flavour with the sauce adding grated parmesan cheese and slices of white truffle. | |
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Mushroom and Truffle Salad
1 Truffle 500gr of Ovoli mushrooms or porcini 1 glass of olive oil, juice of one lemon 2 egg yolks Minced parsley 3 Anchovies Salt & Black Pepper |
| In a salad bowl mix oil and lemon juice, mashed hard-boiled egg yolks into a smooth sauce. Add the anchovies and parsley. Clean the mushrooms and slice them, clean the truffle with a dry cloth (never wet truffles). Add to the sauce and season with salt and pepper. | |
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Pork Cutlet One Pork cutlet per person
Salt Garlics |
Choose cutlets
that are reasonably thick, season heavily with salt and garlic and
put it aside for 2 days in the refrigerator. Take it out, remove the
crust of salt, scour with garlic and cook on the grill. |
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Chickpea Minestrone
& Pork Chops 300 g of chick pea 200 g of endive & celery medium cup of tomato paste 3 pork chops 200 g of slices of ham garlic, oil, salt and pepper bread slices grated pecorino cheese |
| Soak the chick
peas in a bowl for 24 hours. Mince onion, garlic and parsley together
with the ham. Fry slowly with oil in a pot, then add washed chickpeas
and simmer over medium heat for about 5 minutes,stirring continuously
with a wood spoon. Boil 2 litres of water and add the pork chops, endive and celery, and the tomato paste. Cover the pot and boil for about 3 hours. Plate up the chickpea soup, with slices of toasted bread, add the chops, garnish with pepper and grated pecorino cheese. |
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