Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier by Fabio Trabocchi and Peter Kaminsky

  • Fried stuffed olives Ascolana-style (Olive all'Ascolana) (page 14)

    from Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier Cucina of Le Marche by Fabio Trabocchi and Peter Kaminsky

    • Categories: Fried doughs; Stuffing; Appetizers / starters; Canapés / hors d'oeuvre; Cooking ahead; Cooking for a crowd; Entertaining & parties; Italian
    • Ingredients: sandwich bread; pork butt; chicken; celery; prosciutto; tomato paste; chicken livers; dry white wine; white pepper; Parmigiano Reggiano cheese; pecorino cheese; eggs; lemons; nutmeg; Ascolane olives; 00 white flour; breadcrumbs; sunflower oil
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Notes about Recipes in this book

  • Pappardelle with wild boar ragu (Cinghiale con le pappardelle)

    • DKennedy on December 15, 2020

      Tried the boar ragu recipe from this book twice and loved it. Added 1/2 c. of crushed tomatoes which rounded things out nicely. The aromatic marinade is fantastic!

  • Chicken with rosemary, garlic, and tomato sauce (Pollo in potacchio)

    • twoyolks on February 10, 2021

      The chicken tastes like any kind of braised chicken but the sauce is amazing. The garlic, tomato, and rosemary really shine through and make a great sauce. The recipe itself is a little weird. It calls for 4 cups of wine which is way too much. I used dry vermouth and just added enough such that the chicken would mostly be covered. Instead of the tomato sauce recipe I used some roasted tomato sauce I had in the freezer.

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  • ISBN 10 0060741627
  • ISBN 13 9780060741624
  • Published Dec 07 2006
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition 0
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins Ecco

Publishers Text

Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy.

Every chef is a product of a place and a tradition. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking - called soulful and passionate - not pretentious by Food & Wine - combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.

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