Culinary Excellences Of Umbria E-Book

J. Bastiani

• Herausgeber: Tektime
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Beschreibung

Take a culinary journey through the heart of Italy with this book on Umbrian typical recipes. This region is home to some of the most authentic and delicious dishes in the country, and this book showcases the best of the best. Discover the rich history and culture of Umbria through its traditional dishes, such as pasta alla norcina, made with black truffle and sausage from Norcia, and strangozzi, a type of spaghetti made from flour and water. Indulge in the succulent roasted pork, porchetta, stuffed with garlic, rosemary, and fennel. Savor the flavors of hearty soups like spelled soup and torta al testo, a flatbread filled with prosciutto, cheese, or vegetables. Of course, no Umbrian meal is complete without a glass of wine. The book features some of the region's best wines, including Sagrantino di Montefalco, Torgiano Rosso Riserva, and Grechetto di Todi. Through detailed recipes, this book transports you to the rolling hills and charming villages of Umbria. You'll feel like a local as you explore the region's culinary treasures and learn about its culture and history. So, whether you're a seasoned cook or a beginner in the kitchen, this book is a must-have for anyone looking to experience the authentic flavors of Umbria. Get ready to indulge in the rich and hearty cuisine of this enchanting region and elevate your culinary skills with Umbrian typical recipes.

PUBLISHER: TEKTIME

Leseprobe

J. Bastiani

Culinary Excellences of Umbria

50+1 traditional recipes and local wines

to discover the authentic flavors of the region

Copyright © 2023 – J. Bastiani

Table of Contents

INTRODUCTION

STARTERS

Liver croutons

Crescia with cheese

Black truffle on toasted bread

Testo cake

Zucchini flower pancakes

Bruschetta with tomato and basil

Crescionda

Croutons with chicken livers

Bruschetta with beans all'uccelletto

Truffle potato croquettes

Torcinelli

Zucchini and mint omelette

MAIN COURSES

Strangozzi alla Norcina

Pappardelle with wild boar ragout

Strangozzi with black truffle

Testo cake with screeching

Tagliatelle alla Norcina

Potato Gnocchi alla Spoletina

Umbricelli with snails

Fettuccine with truffle and Porcini mushrooms

Grilled polenta with sausages and vegetables

Spelled soup

Cream of pumpkin

Pici with wild boar sauce

Strozzapreti alla Norcina

Beans all'uccelletto

SECOND COURSES

Roast pork with black truffle

Stewed wild boar with polenta

Rabbit “Alla cacciatora”

Spoleto-style cod

Spoleto-style tripe

Ossobuco alla Perugia

Roasted lamb with potatoes

Pork tenderloin with Sagrantino

Chicken “alla Diavola” with potatoes

Chicken in “Porchetta”

Beef stew in red wine

Veal stew with porcini mushrooms

Meatballs with gravy

“Agnello all Cacciatora

Sausages with beans

Arrosticini

Fegatelli

Fennel Pork Chops

“Porchetta” rabbit

DESSERTS

Rocciata

Torcolo

Pampepato

Ciaramicola

Pinoccate

Castagnaccio

RED WINES

Sagrantino di Montefalco

Torgiano Rosso Riserva

Rosso di Montefalco

Colli Martani Rosso

Assisi Rosso

Grechetto di Todi Rosso

Redirosso

Rosso di Spello

Colli del Trasimeno Rosso

Vernaccia di Serrapetrona

Ciliegiolo di Narni

Sangiovese di Montefalco

Terre di Castelbuono

WHITE WINES

Orvieto Classico

Grechetto di Todi

Torgiano Bianco

Colli Martani Grechetto

Montefalco Bianco

Colli del Trasimeno Grechetto

Trebbiano Spoletino

Bianco di Città di Castello

Umbria Bianco

Bianco di Pitigliano

ROSE WINES

Ciliegiolo Rosato

Rosato dell'Umbria IGT

Grechetto Rosato

Pinot Nero Rosato

Sangiovese Rosato

Rosato di Montefalco

Rosato del Trasimeno DOC

Rosato di Torgiano

Rosato di Amelia

Rosato di Orvieto

CONCLUSION

INTRODUCTION

Umbria, nestled between Tuscany and Lazio, is a breathtakingly beautiful region in the heart of Italy. Its diverse landscapes include hills, mountains, and valleys, each offering a unique and extraordinary view. But Umbria is not just a place of natural beauty; it also boasts a rich history and culture. This region is home to some of the most charming medieval villages in Italy, such as Assisi, Spello, and Gubbio, where you can still feel the magic of times gone by. The region is also closely linked to St. Francis, whose legacy is still very much alive today.

Umbrian cuisine is renowned worldwide for its authentic and genuine flavors, which come from simple ingredients prepared with passion. Here you can taste traditional dishes like pasta alla norcina, spelled soup, porchetta, and the famous black truffle, which delights gourmets from all over the world. But Umbria is also a land of wine, with some of Italy's most important wineries producing world-class wines like Sagrantino di Montefalco, Rosso di Torgiano, and Grechetto di Todi.

In this book, we invite you to explore Umbria's treasures. We will guide you through the hills and valleys, telling you the stories of its villages and characters, and presenting you with the region's traditional recipes. Join us on this journey to discover all that Umbria has to offer. We hope you enjoy the reading and are inspired to visit this stunning region.

STARTERS

Liver croutons

Liver is a very nutritious and versatile food in the kitchen. It is a good source of protein and contains important vitamins and minerals, such as vitamin B12.

Ingredients:

Pork or veal liver

Homemade bread

Butter

dry white wine

Onion

Sage

salt

Pepper

Preparation:

Cut the liver into cubes and finely chop the onion and sage.

In a pan, melt the butter and add the onion and sage.

Add the liver and cook until golden brown on all sides.

Deglaze with a little dry white wine and let the alcohol evaporate.

Season with salt and pepper to taste.

Toast the slices of bread, then add the liver mixture and serve hot.

Crescia with cheese

Crescia is a typical Umbrian bread made from wheat flour and yeast, similar to a focaccia or a piadina. It is cooked on an earthenware plate called a "testo" and can be stuffed with cured meats, cheeses, vegetables and other delicacies.

Ingredients:

Flour

Brewer's yeast

Waterfall

Olive oil

salt

Grated pecorino cheese

Preparation:

In a bowl, dissolve the brewer's yeast in a little warm water.

Add the flour, olive oil, salt and water and knead until you get a homogeneous mixture.

Let the dough rise for about an hour.

Roll out the dough with a rolling pin until you get a thin sheet.

Sprinkle the surface with plenty of grated pecorino cheese.

Close the puff in half, making the edges adhere well.

Cook the cheese crescia in a very hot non-stick pan until a golden crust forms on both sides.

Cut into wedges and serve hot.

Black truffle on toasted bread

The black truffle is a prized mushroom with a characteristic intense and earthy aroma. It is mainly used in the kitchen to add flavor to dishes, especially in first courses such as pasta and risotto. It is highly appreciated for its goodness and the difficulty in its research and collection, which makes it an expensive product.

Ingredients:

Fresh black truffle

Homemade bread

Butter

salt

Pepper

Preparation:

Toast the slices of bread.

Peel the fresh black truffle and cut it into thin slices.

In a pan, melt the butter.

Add the black truffle and cook for a few minutes.

Season with salt and pepper to taste.

Add the black truffle mixture to the toasted bread slices and serve hot.

Testo cake

Torta al testo is a typical Umbrian bread made from wheat flour, cooked on a refractory stone called "testo". It is often stuffed with cured meats, cheeses or vegetables. It is a simple but tasty dish, which represents the rural tradition of Umbria.

Ingredients:

whole wheat flour

Brewer's yeast

Waterfall

salt

Olive oil

Preparation:

In a bowl, dissolve the brewer's yeast in a little warm water.

Add the flour, olive oil and salt and knead until you get a homogeneous mixture.

Let the dough rise for about an hour.

Roll out the dough with a rolling pin until you get a thick sheet.

Heat a well-oiled cast iron skillet.

Cook the torte al testo in the pan, turning it halfway through cooking to brown it on both sides.

Cut into wedges and serve hot with typical Umbrian cold cuts and cheeses.

Zucchini flower pancakes

Zucchini flower fritters are a typical dish of Umbrian cuisine. These are zucchini flowers stuffed with mozzarella and/or ricotta, then breaded and fried in hot oil. They are a light and tasty appetizer, ideal for the summer season.

Ingredients:

Courgette flowers

Flour

sparkling water

Egg

salt

Seed oil for frying

Preparation:

Thoroughly wash the courgette flowers and dry them with a clean cloth.

In a bowl, mix the flour with the sparkling water and the egg, until you obtain a smooth and homogeneous mixture.

Add a pinch of salt.

Heat the vegetable oil in a pan.

Dip the zucchini flowers into the batter mixture and fry until golden brown.

Drain them with a slotted spoon and place them on a plate with absorbent kitchen paper to remove excess oil.

Serve hot accompanied by a fresh tomato sauce and basil.