Tag: cicerchie

authentic taste of the Marche in a single dish – Italian cuisine reinvented by Gordon Ramsay

The grass peasknown scientifically as “Lathyrus sativus”, are legumes belonging to the Fabaceae family, characterized by a high protein content and a balanced nutritional profile. Their history dates back to ancient times, when they were a fundamental food in the diets of Mediterranean populations. In the Marche, these legumes have deep roots in traditional cuisine, having been cultivated and appreciated for centuries. The stewed octopusthe protein protagonist of this dish, is a highly appreciated choice in the region for its tender consistency and the flavor of the sea that it gives to the preparation.

Slow and controlled stewing allows you to preserve its succulence and blend the flavors harmoniously. There regional recipe of grass peas and stewed octopus involves the use of tomato, which adds a vibrant character and a touch of acidity to the dish, as well as inserting freshness and taste. The White winea distinctive element in the cuisine of the Marche, is used wisely in the preparation, harmoniously balancing all the elements present in this Marche dish. The ideal time to bring it to the table varies depending on personal preferences and the season. However, the autumn and winter period, when the days are cool and comfort is sought at the table, is particularly suitable. The nutritional richness and enveloping consistency of the dish combine perfectly with the feeling of warmth and welcome that characterizes these periods of the year. Travel directly from your home kitchen and bring to the table grass peas and stewed octopus. It will be a success!

Recipe Cicerchie meatballs, radish and currant sauce – Italian Cuisine

Ingredients FOR MEATBALLS

200 g cicerchie
200 g breadcrumbs
50 g Parmigiano Reggiano Dop
10 g datterini tomatoes
3 eggs
2 egg yolks
1 onion
1 clove of garlic
1 carrot
1 stalk of celery
bread crumbs
chili pepper
dried mushrooms
chopped parsley
vegetable broth
laurel
rosemary
sage
extra virgin olive oil
salt
pepper

Ingredients FOR RADISH SAUCE

200 g natural yogurt
200 g extra virgin olive oil
100 g red currants
16 radishes
salt
pepper

Duration: 2 h 30 min

Level: Medium

Doses: 8 people

FOR MEATBALLS
Put soak the cicerchie for 24 hours in water and salt. Rinse and drain them.
Fry in a saucepan the clove of garlic with the peel, a piece of red pepper and the chopped onion for 2 minutes. Add carrot and celery, peeled and cut into small pieces, then a bunch with the aromatic herbs and finally the cicerchie. Leave them to flavor for 2 minutes, then sprinkle with the vegetable broth, just enough to cover them flush.
Add 10 pieces of dried mushrooms, the tomatoes cut into 4 and cook for about 1 hour and 30 minutes, skimming every now and then. Salt only in the last 10 minutes.
Drain the cicerchie and blend them together with the breadcrumbs. Collect the mixture in a bowl and let it cool.
Add then the egg yolks, grated Parmesan, 1-2 tablespoons of oil, a sprig of chopped parsley, salt and pepper. Mix everything and let the mixture rest in the refrigerator for about 1 hour.
Form the meatballs, pass them in the beaten eggs, then in the breadcrumbs, then brown them in a pan in a veil of hot oil.

FOR THE RADISH SAUCE
Wash and dry the radishes, peel them and add the peels to the yogurt. Blend everything together with the shelled currants, then emulsify with the oil. Salt and pepper. Serve the cicerchie meatballs with the radish sauce.

Lentil and cicerchie soup with "Quel modern twist that was missing from the recipe!" – Italian Cuisine

When you want to revisit one of the most popular comfort foods adding new flavors to the recipe.
Be inspired by the #storiedipomodoro with Salse Mutti

Even the most classic dish can be reinvented with a pinch of creativity and the desire to experiment with imaginative combinations. Because in the kitchen, boredom is fought by proposing new recipes, to amaze diners and to win the monotony of lunches and dinners always the same.
Here then is the lentil and cicerchie soup, a recipe of the Mediterranean culinary tradition, it again disguises itself and is enriched with taste thanks to the addition of Mutti Classic Sauce, with a simple and balanced flavor, and a pinch of "nduja.

How it was possible to transform this classic recipe into a modern and innovative dish? We will explain it to you step by step in today's recipe, easy to make but that will give a different "twist" to your palate!

Lentil, cicerchie, soup, ¿nduja and Salsa Classica Mutti soup

For 4 people

Ingredients

200 grams of small lentils
200 gr of hulled grass peas
a teaspoon of ‘nduja
1 bottle of Salsa Classica Mutti
a bunch of sage and rosemary
1 clove of garlic
2 bay leaves
homemade bread croutons
Salt and Pepper To Taste.
extra virgin olive oil q.b.

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Method

Boil the lentils and grass peas in abundant salted water scented with sage and rosemary for up to three quarters of cooking and then drain the vegetables.
In a steel pan put a dash of oil, a clove of garlic, two or three bay leaves and let it cook for a few minutes, then add the Mutti Classic Sauce.
At this point add the legumes and a teaspoon of ‘nduja and cook for about 15 minutes adding 500 ml of water.
Serve with crispy homemade bread croutons.

When tradition is enriched with new flavors!

Today's story brings to the table the modern reinterpretation of a dish of our tradition, lentil and cicerchie soup. To give a flicker of innovation we added to the soup a teaspoon of ‘nduja, firm and unusual note, which will not fail to amaze even the most reticent palates of change.
But it is not the only novelty. To enhance this original combination of flavors, we let the legumes, cooked previously with garlic and bay leaves, flavor in the pan with the Mutti Classic Sauce, from the simple but genuine taste because made with a few simple ingredients: Mutti tomato, a beaten end of onions and basil, extra virgin olive oil. We suggest you try it because it is a quality product, reliable and tasty, perfect for seasoning pasta but also ideal for personalizing your dishes and for adding practicality, modernity and novelty to your recipes. Just like in the case of lentil and grass pea soup, and success – our word – is guaranteed!