Easter Umbrian Pizza with cheese

Ingredients:

5 eggs

300 grams of flour 0

200 g of manitoba

100ml water

25-30 grams of yeast) I put 20 gr. and I can drive about 10 'more)

1 teaspoon sugar

1 teaspoon salt (to taste)

1 teaspoon pepper

5 tablespoons oil evo (Umbria)

50 grams of lard (No substitutes)

250 gr grated cheese mixed (ONLY Parmigiano Reggiano and Pecorino Romano in varying proportions according to taste. Half and half is probably the right way. If you like the most tasty increase the amount of pecorino. To this must be the salt determined by type cheese)

Preparation:

Dissolve the yeast with sugar lukewarm water and leave to ferment in a glass, preferably plastic, for 5-6 min.

Place the flour in a large bowl and make a hole, a well.
Strain into the cockpit of the yeast fermented drink with a spoon and take a bit of flour and mix to a paste molliccia (type ciambellone).
Cover with another flour without kneading, so as to isolate from the stick, and let ferment 40-50 min. (I put less yeast and fermented a little over an hour).

Meanwhile beat the eggs, add salt, pepper, grated cheese and finally the oil: let the flavors mix ...

When the pastel will be all cracked merge as the dough of eggs and cheese and mix with the flour ...

Knead well and at the end combine soft lard. Knead well and long. The dough is soft not exceed 600g of flour.

Allow the dough to rest at room temperature for 45 min. covered, (I mix in mdp and let rise one hour) and then in the baking dish mettelo high, narrow and svasata well unta, and let rise in warm place until the edge of the pan.

Bake at 200 ° C with steam in the first 20 min. Place the pan in the oven just turned in this way the cake is not just the crust and spread out more. Cooking an hour or so.
After 45 min. check with the stick. It must be perfectly dry.

Easter in Umbria, Italy

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)