Umbricelli alla Carbonara

Umbricelli alla Carbonara
(preparation time: 30 minutes)
Ingredients for 4 people:
20 ounces Umbricelli
5 egg yolks
2 tablespoon thickened whipping cream
4 tablespoon Umbrian Parmigiano cheese
4 tablespoon Umbrian Pecorino cheese
salt and black pepper
4 thin slices of bacon, diced
1 garlic cloves
1 cube of butter

Preparation:
Cut bacon up into little pieces and cook until clear in a cube of butter with the garlic clove, removing the garlic after a few minutes. In a large pot of boiling salted water, cook the pasta and drain in a colander. Meanwhile, beat the egg yolks with cream, salt, Parmesan, Pecorino and black pepper. Drain pasta and toss immediately with the bacon, then combine with the egg mixture while it is still very hot. Toss quickly.

Umbricelli are round and string pasta like but not as fine as spaghetti. This thick, chewy egg pasta is a specialty of Northern Umbria and goes well with any hearty sauce. This hearty, homemade durum wheat pasta is perfect for tomato, mushroom, truffle, or other sauce flavors, or for simply tossing with garlic, extra virgin olive oil and red pepper flakes. Cooking time 10-12 min.

Farmhouses in Perugia area

Four cheese pasta (Pasta ai 4 formaggi)

Ingredients:

1 lb. pasta preferably a short type
1/4 cup creamy Italian gorgonzola cheese
1/4 cup cubed Fontina cheese
1/4 cup Ricotta cheese
1/4 cup fresh grated Umbrian parmesan
2 Tbsp. heavy cream
2 Tbsp. unsalted butter

Instructions:

1. Cook the pasta as directed.
2. A few minutes before the pasta is ready melt all the other ingredients in a nonstick sauce pan over a medium low heat. If it gets dry add a little bit of milk.
3. Drain the pasta, put it back in the pan and fold in the cheese cream. Combine well and serve immediately.

Festival dei Primi d'Italia in Foligno, Perugia

Strangozzi with asparagus

Ingredients for 4-5 guests:

500 gr. Umbrian strangozzi

2 wild asparagus bundles

250 gr. peeled tomatoes

chilli

extra virgin olive oil

garlic 1 clove

salt

Clean the asparagus and cut the soft part in small pieces.

In a pan fry some extra virgin olive oil and the garlic. Add the asparagus and cook for 5 minutes then add the peeled tomatoes and cook other 15 minutes.

At the end add some chilli and salt.

Cook strangozzi pasta and put them in the pan with the mixture above.

NOTE: You can serve the Strangozzi even without tomato. Add only more oil and more asparagus.

Gaite Medieval Market in Bevagna

Sagrantino Wine Gnocchi

Ingredients for 4:
1 kg floury potatoes
300 gr flour
1 egg
salt
1 Sagrantino Passito Wine glass

Butter
1 Sagrantino Passito Wine glass
Caciotta cheese

Boil the potatoes then press them, add the flour, the egg, 1 Sagrantino Passito Wine glass, salt and mix all quickly with the hands. Shape pasta sticks and cut the sticks in 2 cm pieces each.

Cook the gnocchi for a few minutes (until they afloat) then put them in a pan with butter and the other Sagrantino Passito Wine glass.

Once ready put the Gnocchi on a dish and serve with grated Caciotta cheese.

Wine in Umbria

Goose Sauce Tagliatelle

Goose Sauce
INGREDIENTS:
Half a goose, including innards
500 grams (approx. 17.6 ounces) of veal or beef
half onion
2 garlic cloves
celery
parsley
basil
carrot
1.5 kg of peeled plum tomatoes
extra virgin olive oil
salt and pepper

Mince the veal or beef with the goose innards and all of the seasonings. Place it all in a pan with six tablespoons of oil and a cup of water. Add the goose cut into pieces. Boil it until the liquid has evaporated, then add a half cup of red wine. Once the wine has evaporated add the peeled plum tomatoes and let it simmer for a few hours. When the goose meat is well cooked, take out the bones, and put the meat in with the sauce. This will make the sauce richer and more flavorful.

Cook Tagliatelle pasta and ad them the goose sauce.

Events in Umbria

Truffle Spaghetti

Ingredients for 4:
Spaghetti 400gr
Black Norcia Truffles 100gr
Salted Anchovies 3
Garlic 2 cloves
Extra Virgin Olive Oil 3 spoonfuls
Salt

Clean the truffles delicately and wash them in warm slightly salted water and dice them. Put the oil in a pan and when it starts to get hot, add the truffles and let them cook without letting them fry. Take the pan off the fire, add the crushed garlic and the anchovies washed and cut into small pieces.

Put the pan back on the fire at a very low heat and go on stirring until the anchovies have dissolved completely. Then remove the pan from the fire.

Boil the spaghetti, drain them al dente and season them with the truffle sauce. They will take on a brownish colour and will acquire a delicious taste.

Holidays in Umbria

Umbrian Cheese with Honey or Marmelade (Jam)

This is a new Umbrian appetizer with typical cheese and marmelade or honey.
You can serve the cheese on a dish and the marmelade and honey on another one or
you can serve slices of cheese with the marmelade or the honey on them.

*Umbrian Caciotta cheese - Chestnut Honey


*Umbrian Parmigiano cheese - Chestnut Honey, Pumpkin Marmelade (Jam)


*Umbrian Pecorino cheese - Acacia Honey, Chestnut Honey, Dandelion Honey, Fig or Orange marmelade (Jam)


*Umbrian Ricotta cheese - Strawberry Tree Honey, Orange or Mandarin Marmelade (Jam)

To complete the dish I suggest to add pieces of Pear...

Holiday Apartments in Umbria

Toasted bread with Mozzarella and Umbrian Sausage

Ingredients:
Bread
4 Umbrian sausages
1 mozzarella
Extra virgin olive oil

Prepare some bread and mozzarella slices, open the sausages and put the meat in a dish.
Put a mozzarella slice on the bread and some sausage meat on it.
Once prepared all the slices put them into a oven: 15 minutes, 180°.

Hotels and accomodations in Norcia, Umbria

Toasted Bread with Black Truffles

Ingredients for 4 people:
Garlic
Extra virgin olive oil
Bread
Pepper
Salt
Lemon Juice
Grated black truffle: 2and half oz
Dry white wine: 1 glass

In a small pan pour in half a glass of the olive oil with the clove of garlic, when the garlic becomes golden take away. Take the pan off the heat and leave the olive oil go to cold. When it is cold, add the grated truffles and the lemon juice and flavour with salt and pepper, place once again over the heat and when it begins to boil, the topping is ready to be spread over the toasted pieces of bread, which previously have been sprinkled, only on one side, with the dry white wine. It is advised to serve hot.

Nero di Norcia (Truffle Market in Umbria)

Toasted bread with Umbrian mushrooms

Ingredients:
Umbrian Mushrooms
Bread
Extra virgin olive oil
Garlic
Parsley
Salt

Clean the mushrooms, cut them and fry them on a pan with some oil. Add the cutted garlic and the parsley and salt all.
(Cook the mushrooms with a pan for half an hour. If the oil or the water of the mushrooms evaporates, add a glass of water).
Toast the bread and put the mixture on it.

Pic & Nic in Trevi, Umbria

Toasted Bread with small tomatoes, oil and garlic

Ingredients:
Bread

Small tomatoes (ciliegini)
Extra Virgin Olive Oil

Garlic

Parsley

Salt

Cut the small tomatoes, cut the parsley and the garlic, add extra virgin olive oil and salt and mix all with a spoon.

Toast the bread and put the mixture with a spoon on it.

Best Restaurants in Umbria

Toasted Bread with Extra Virgin Olive Oil

Ingredients:

Bread

Umbrian Extra Virgin Olive Oil

Salt
Garlic

Take some slices of bread and toast them. If you like it, once toasted, you can rub some garlic on the bread. Put the bread in a dish and pour some oil and salt on it, than turn the slice and do the same thing.

Open Mills in Umbria

Umbrian Typical Appetizer

To prepare a perfect Umbrian typical appetizer you need all the best Umbrian typical products:

- Extra Virgin Olive Oil
- Bread
- Truffle
- Olives
- Ham (Prosciutto)
- Capocollo
- Salami
- Pecorino Cheese

Put Olives, slices of Ham, Capocollo, Salami and Pecorino Cheese on a dish.
Cut some bread and roast it on the grill. Put the extra virgin olive oil on the bread (both parts) and salt it.
Cut some other bread and roast it on the grill. In a pan heat the grated truffle with some oil, salt it and put it on the bread.

Enjoy your meal!

Food and Wines. Typical products of Umbria.