Recipes from Our Kitchen

Giuseppe’s Grilled Pork ChopsBy Heather Erica von BargenGiuseppe, chef Fabio Trabocchi's father, loved to grill pork chops this way. This easy and delicious recipe is from Fabio's cookbook Cucina of Le Marche. Note that it marinates overnight.
White Meat SauceBy Heather Erica von BargenThis has been a favorite in our family for years. I modified the original recipe in The Silver Spoon Cookbook. It is good with all types of pasta but fabulous with orecchiette. I usually double the batch and freeze the sauce in portions easy to thaw for dinner.
Hearty Chickpea SoupBy Heather Erica von BargenMinestra di Ceci in Italian. Another delicious recipe from Chef Fabio Trabocchi's book Cucina of Le Marche. It's easy to make with easy to find ingredients and it tastes fabulous. Chef Fabio says that this "rustic and filling one-pot meal" has "sustained poor Marchigiani families for generations".
Pasta alla ZozzonaBy Heather Erica von BargenI found this recipe in Giallo Zafferano and made some modifications. It's delicious, easy, filling, and everyone I have made it for loves it. It combines elements of the famous Roman trio of first-course pastas: Carbonara, Amatriciana, and Cacio e Pepe.
Bucatini with Guanciale or PancettaBy Heather Erica von BargenThis recipe is in Fabio Trabocchi's fantastic cookbook Cucina of Le Marche, which I highly recommend! It's super easy to make, and if you don't have guanciale you can substitute pancetta.
Pappardelle alla MacerateseBy Heather Erica von BargenThis recipe was inspired by one that I found in The Pasta Codex, a classic Italian book originally published in 1973. It was published in English in the United States in 2020. It's easy and fast to make and the anchovies add a umami flavor that pairs well with the pancetta and ground beef. Macerata, where this recipe comes from, is our provincial capital and is visible from Casa Pace e Gioia.
Riso Curgo co’ lo Sugo FintoBy Heather Erica von BargenCurgo Rice with "Fake Sauce." This is an old Marchigiana recipe that reflects the "cucina povera" typical of the region. It was shared by Locanda La Logge in nearby Urbisaglia where chef Andrea takes dishes rich in local history and adds creative elements.
Ragù alla BologneseBy Heather Erica von BargenThis recipe is courtesy of Massimilano Migliorelli (Max), an amazing private chef who prepares and serves fabulous local dishes in memorable dinners at Casa Pace e Gioia. He advises to cut the vegetables in large quantities and freeze them in a bag so when you need some, you have them already prepared.
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