The Eve ofChristmasin the Marche
Campofilone macaroni
On December 24, as per tradition, in the Marche is day "of thin”. On the table ofMarche cuisineTherefore theCampofilone maccheroncini.
Campofilone maccheroncini
It will seem strange to say it, but here the true delicacy ofCampofilone maccheronciniit's right therepasta: typically Marches, - awarded the name of the protected geographical indication IGP and therefore produced only toCampofilone- The macarons present themselves as very fine spaghettini, up to 60 cm long and made only with durum wheat flour andeggs. They are so fine that they are often not even boiled, but cooked directly in the seasoning, and so good as to be tasty even with a simple sauce oftomato.
The broth
For fish admirers, then, it should not be forgotten that the Marche Region is the home of theBrodetto. Born as a poor dish intended for the reuse of the fish waste, the broth then developed in different variations, just think that almost every city on the coast preserves its own secret recipe. But of any broth we speak,Ancona, Fanese, Recanati, Sangiorgese or San Benedetto, the warning is always the same: thesoupIt must never be too dry, but rather it must be so succulent that it can dip slices of abandoned bread in abundance.
Ancona style stockfish
Finally we arrive at the main dish of theChristmas Eve, the delicacy symbol of the Ancona regional capital: loAncona style stockfish. It is such a dish rooted in the Marche culinary tradition which, to protect its recipe, was born theStockfish Academy.
Christmas lunch in the Marche
And here we are at the Christmas lunch with a roundup of appetizers, first courses, seconds and desserts that will allow you to fully taste the traditions of the Marche.
Married cups
Let's start with theMarried cups: It is a very simple, but really tasty dish, composed of simple slices of bread passed in the egg and then fried. They can eat hot or cold, alone or accompanied by cheeses and salami.
Ascoli style olives
They cannot be missingAscoli style olives: a crunchy envelope and a tasty filling of meat distinguish this delicious recipe that is handed down from generation to generation in the province ofAscoli Piceno.
Vincisgrassi
Then, moving on to the first, iVincisgrassi, a special pasta aloven (guai a chiamarla lasagna!) composta di vari strati di sfoglie di pasta all’uovo, condita con un ragù di carne mista, arricchito di frattaglie. Alcuni aggiungono la besciamella, altri preparano una pasta fresca aromatizzata con marsala o vino cotto, altri ancora aggiungono le creste di gallo.
Cappelletti
And again, I cannot be missing on the tableCappelletti, a truly typical dish of the Marche Christmas to be enjoyed in broth. Below the recipe and, the preparation is rigorous: as per tradition, it begins a week earlier and each member of the family must make its contribution!
Jugged rabbit
For the second, to mention thejugged rabbit, an original rabbit -based recipe,tuna fish and pepperoniwhich will certainly amaze you.
Christmas sweets from the Marche region
We arrive at the "Dulcis in Fundo". Here there is really to indulge yourself: you can prepare theCavallucci of Apiro, sweets of peasant origin based on Sapa, the cooked must; TheI frustrate, The Typical dessert of the Marche of Christmasbased onfruitdried, raisins and figs;The snake, typical in particular of Falerone, so much so that it is said that his recipe was invented in the monastery of this small town in Fermano. Takes the shape of a shortcrust pastry snake with a filling ofalmondsand flavored amaretti biscuitscinnamon. Finally, theSweet 3-6-9, typical of the offida tradition, whose curious name derives from the doses that are used to make it. Requires a few simple ingredients (milk, cocoa, flour, sugar and peellemon) and is very easy to prepare.
