Garagoi in Porchetta
The pork is cooked in Garagoi purging the garagoi to boil in salted water with fennel, bay leaf and mint, then all will be placed in a fried that will also add the chilli and then the garagoi that you can serve, according to your tastes, both hot and cold.
Ingredients for 4 people:
- Muriel (garagoi) 1.5 kg
- Laurel, leaf 1
- 4 sprigs Fennel
- Rosemary A pleasure
- Garlic, 2 cloves
- White wine 1/2 cup
- 1 tablespoon tomato sauce
- Chilli q.b.
- Olive oil 2 tablespoons
Wash and drain the garagoi, then boil for fifteen minutes in salted water, with half the beards of fennel, bay leaf and mint leaves.
Chop the remaining sprigs of fennel and garlic, and fry in 3 tablespoons of olive oil with rosemary and pepper. Drain and add to the fried garagoi, rosolandoli for a few minutes.
Feather with white wine, then add the tomato sauce and half a cup of boiling water and cook over low heat garagoi for 20 minutes. You can serve warm or cold.
The word has spread garagoi on the Marche coast from Senigallia in Fano, Marotta through where he still organizes the summer, the Festival of garagoj. Ancona are known as spreaders and elsewhere are more mundane calls of sea snails. In the Adriatic coast are known by a name very similar: garagoli.
The Hake is a typical dish from the Marche region of Marche. Hake, onion, vinegar and anchovies are the main ingredients of the recipe.
Ingredients for 4 people:
- 4 slices Hake
- 1 Cipolletta
- Garlic cloves 1
- Butter 60 g
- Breadcrumbs q.b.
- 1 tablespoon white vinegar
- Anchovy fillets in olive oil 5
- Starch 1/2 tsp
- Lemon slices 1
- 2 tablespoons extra virgin olive oil
Clean the pads, wash and pat dry with paper towels.
Mince the garlic and onion finely. Arrange the hake on a plate, season with salt and pepper, sprinkle with the chopped garlic and onion and pour a little oil.
Marinate for about 60 minutes turning occasionally.
Drain the fish oil and bake in the bread crumbs pressing lightly with your hands to attack the bread, then ripassateli in the marinade for him to absorb the remaining oil.
Preparation of the sauce.
Coarsely chop the anchovy fillets and ripassarli in a pan with butter. Cook over low heat, trying to melt the anchovies. Dissolve the starch vinegar turning briskly with a fork and pour into pan with the anchovies. Make the sauce flavoring pinwheel with a wooden spoon and then put out the fire.
Cook the fish in a frying pan trying to turn it gently to not break it.
When cooked, place it on a serving dish and season with hot sauce.
Finally, decorate the fish with lemon wheel and serve.