Coniglio in porchetta
The roasted rabbit is a typical recipe of Marche. It’s a dish made of fragrant and flavorful meat, dedicated to the festive lunches and Sunday. Its preparation is quite simple. The rabbit should be washed with water and vinegar, then remove the entrails and leave them aside. The wild fennel, a key ingredient that gives the aroma to the dish, boils with the garlic for a few minutes. In a pan prepare the stuffing with sausage, ham, bacon and sliced entrails. Then fill the rabbit with the mixture, more fennel, salt and pepper. It is put in the oven, occasionally wet with the wine.
The Crescia sfogliata is a typical dish of Urbino. They prepare a dough with flour, eggs, baking powder, salt and pepper. The dough is left to rise. After that, there’s a delicate and critical step to obtain the real crescia sfogliata! They create a thin sheet that is sprinkled with lard. The sheet is rolled up to form pulleys of pasta, which in turn are leveled and then cooked. The delicacy of this operation allows the pasta to create many layers and make the Crescia soft and tasty. Crescia sfogliata is served hot and is perfect simple or enriched with meats and cheeses of all kinds for a more rich and tasty version.
Passatelli are a first course. Today you can find them seasoned in many ways from the sauce, fish, mushrooms, but if you want to taste the real traditional passatelli you have to taste them in broth. The basic dough is very simple, made of Parmesan cheese and breadcrumbs, with a pinch of salt and nutmeg. To give shape to passatelli they use a special iron that is found almost exclusively in the Marche kitchens and central Italy, however is very easy to make them with a potato masher. The broth is prepared and the dough passes from the tool directly to the pot, passatelli are boiled and served hot. Both excellent with fish broth, chicken or capon broth.
The Vincisgrassi are a first course of pasta, similar to lasagna in shape, they are characterized by some details. Is one of the most important dishes of the Marche, made with a sheet of egg pasta, they form layers in the pan with the sauce made with meat pieces, and a very thick white sauce. They also add spices such as cloves and nutmeg. It is cooked in the oven.
In Marche we find excellent wild game dishes, such as the wild boar or the hare. The wild game is perfect also in the meat sauce. Carefully prepared and macerated, the wild game meat offers succulent dishes with strong flavors.