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    Italian Recipes: 70 typical dishes of the Umbrian cuisine
    Italian Recipes: 70 typical dishes of the Umbrian cuisine
    Italian Recipes: 70 typical dishes of the Umbrian cuisine
    Ebook165 pages41 minutes

    Italian Recipes: 70 typical dishes of the Umbrian cuisine

    By Associazione Lo Sportello del Cittadino

    ()

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    About this ebook

    Good food for good life? The best Umbria’s recipes, the heart of Italian-style, pasta, dishes, soup, pork, traditional food with an easy descriptions. If you are looking for the best recipes of the Italian and Umbria cuisine this book is for you.
    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
    LanguageEnglish
    PublisherLibrosì Edizioni
    Release dateSep 16, 2014
    ISBN9788898190386
    Italian Recipes: 70 typical dishes of the Umbrian cuisine

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      Book preview

      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

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