Italian Recipes: 70 typical dishes of the Umbrian cuisine
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About this ebook
It's here one recipe for you: CHEESE AND PEPPER UMBRICHELLI WITH BACON!!
Preparation: 10 minutes
Wine: dry white wine, scented and slightly bitter
Ingredients for 4 people
600 g of umbrichelli with cheese and pepper in the dough ● 150 g of diced bacon● extra-virgin olive oil ● 50 g of grated parmesan ● salt ● black pepper
In a saucepan boil plenty of water, add salt and boil the umbrichelli.
Meanwhile, in a skillet, sauté the bacon with a little olive oil until it is golden-brown and crisp.
As soon as the umbrichelli have reached the right cooking, drain them and transfer them to the pan.
Turn on the heat and mix with the sauce for a few minutes (if necessary, add a little bit of the water in which the pasta was cooked). Adjust salt and pepper and sprinkle with freshly grated Parmesan.
Arrange on a serving dish and serve hot.
For your good italian food! enjoy your meal
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Italian Recipes - Associazione Lo Sportello del Cittadino
Associazione Lo Sportello del Cittadino
Orvieto's Recipes
70 typical dishes of the Umbrian cuisine
Copyright
Title: ORVIETO’s Recipes. 70 typical dishes of the Umbrian cuisine
Author: Associazione Lo Sportello del Cittadino
ORVIETO’s Recipes. 70 typical dishes of the Umbrian cuisine is published by Librosì Edizioni
Copyright © 2014 – Ass. Lo Sportello del Cittadino
ISBN ebook: 978-88-98190-43-0
read the books of LibroSì Edizioni On line Catalogue.
e-mail librosi.edizioni@gmail.com
Indice
Orvieto's Recipes 70 typical dishes of the Umbrian cuisine
Copyright
Preface
Introduction
Acknowledgments
Appetizers
ANISE COOKIES
CHEEK LARD WITH SAGE AND VINEGAR
FOCACCIA WITH ORVIETO GREAVES
WHITE TRUFFLE FRITTATA
LUMACHELLE
ORVIETO’S YELLOW PIZZA
LARD AND GREAVES
TORTUCCE OR ARVOLTOLI
COPPA
CHICKEN LIVER PATÉ
MUSHROOM PATÉ
FRITTATA WITH OLD MAN’S BEARD
PANZANELLA
EASTER
PIZZA WITH CHEESE
AL TESTO
BREAD
First course
WILD BOAR SAUCE
THE ROPE MAKER’S OMBRICHELLI
UMBRICHELLI WITH GOOSE SAUCE
PAPPARDELLE WITH WILD BOAR SAUCE
TAGLIATELLE WITH CHICKEN GIBLETS
CHEESE AND PEPPER UMBRICHELLI WITH BACON
TERNI STYLECIRIOLE
PASTA AND BEANS
POLENTA WITH PORK SAUCE
SPAGHETTI WITH WILD ASPARAGUS
STRANGOZZI
WITH BLACK TRUFFLE
STRASCINATI
OR PENCHI
HARE OR WILD BOAR SAUCE
TAGLIATELLE WITH LAMB SAUCE
THE TRASIMENOUMBRICELLI
Soups
ORVIETOMINESTRONE SOUP
CHICKPEA SOUP
CHICKPEA AND CHESTNUT SOUP
SPELT SOUP
LENTIL AND POTATO SOUP
Second course
THE ORVIETO CODFISH
THE PRIEST’S STEAK
WILD BOAR
SPIT ROASTED RABBIT
DRUNK CHICKEN
DOVE ALLA LECCARDA
STEWED PIGEON
GRAPE SAUSAGES
LAMB WITH BLACK TRUFFLE
SALTED CODFISH WITH CHESTNUTS
THE HUNTER’S BOAR
ETRUSCAN RABBIT
FILLET WITH BLACK TRUFFLE
THE HUNTER’S CHICKEN
MIXED SPOLETO SKEWERS
LAKE TRASIMENO’S PAN
Side dishes
UMBRIAN PEPPERRONATA
CARDOON IN TOMATO SAUCE
ALL’UCCELLETTO
BEANS
POTATOES WITH SAGE AND VINEGAR
Desserts
CASTAGNOLE
ANGEL FOOD CAKE WITH WINE
BIG PANCAKE
SWEET MACARONI
MARITOZZI WITH MUST
ORVIETO CAKE
HAZELNUT DESSERT
PAMPEPATO
ROCCIATA
UMBRIAN TOZZETTI
Preface
Sitting on the wall of the Confaloniera park, which runs along the perimeter of the town, I enjoy the spring sun of the beautiful Orvieto.
This is the only place where the height of the cliff doesn’t scare me, it’s one of those familiar places, the kind of place that makes you feel secure and that holds a lot of memories. Despite the countryside is behind me, I can still see the beautiful valley that stretches till the small hill called La Rocca
, the small villages of Benano, Castel Viscardo, Allerona and Mount Peglia. The sun is setting right there, just behind Viceno, and it lights up the valley in which the city of Orvieto lies.
Behind me I can hear the distant sound of a train passing by and the rumble of a car. All around me the sound of birds singing, children playing and water rushing out of the faucet of an old fountain. In front of me, the tree-lined road, people on bikes, a ball, a swing set, two lovers on a bench looking in each other’s eyes... they laugh, then embrace. The smell of lindens in bloom, of freshly cut grass, of jasmine and suddenly, the smell of sauté, of roast meat, the smell of Orvieto’s cooking. In the old houses of the historical centre, it’s time for dinner.
I close my eyes and think about all of the grandmothers of Orvieto that every Monday and Thursday morning go to the market.
It’s dawn and Orvieto is sometimes covered by a thin layer of fog that muffles all sounds and colors. Walking through the allies seems like the setting of a Jane Austen novel and from one minute to the other I would expect to find behind a corner a lady dressed with a long gown, an apron and carrying a basket, on her way to the market.
In this surreal atmosphere, I get a glimpse of an old lady with her purse, walking towards Piazza del Popolo. Her white hair is neatly combed and her knee-high skirt is perfectly ironed. You can tell she has cured every detail. In her left arm she carries her purse and, in the other arm, her hand-cart. As she makes her way through the cobblestones, her pace is slow but not at all hesitant. She knows the street so well, she could walk with eyes closed.
She’s almost under the Tower del Moro
. The bells chime the half-hour: nine thirty. She’s a bit late this morning. Usually she leaves home very early to go and choose the freshest vegetables at the stand of the man everyone calls the "bolsenese". «Carrots, artichokes, lettuce, mushrooms, all nice and fresh please!».
She continues walking and starts to hear people chatter, the seller shouting and the smell of the market. The large Piazza del Popolo is filled with people and merchant’s stands. For a moment she stops and takes a breath before entering Orvieto’s bazaar. Cheese, fish, curtains and tablecloths. But she keeps going her way, straight to the Bolsenese’s stand of fruit and vegetables. There’s no doubt that the best greengrocers come from Bolsena, they are the most supplied and always have the best produce. This is her theory and she will not change her mind, since she has tested it throughout the years.
Carrying a lot of bags, the grandma, makes a stop at the bakery to get some bread. Many times, friends visiting Orvieto, after tasting some bruschetta or a slice of toasted bread with paté, have asked me if all of our bread is made without salt. Well, my dear tourist, you’re going to have to put up with it, because this is how we like it.
From the large Piazza del Popolo full of people, the yelling of the fish seller and the smell of porchetta, the grandma makes a turn in an alley and sticks her head into the butcher shop. What does she want to buy? Today she has decided to make something different than her usual roasted chicken that is definitely one of her specialties. Today is a special day because all of her nieces and nephews are coming and she wants to make fried lamb cutlets. The kids always like fried food.
Everyone inside the butcher’s shop greets her. She’s been going