The typical dishes of Umbrian tradition are essentially based on meat dishes or veggies. In particular, the majority of cuisine recipes from Umbria are characterized by simple and not too elaborate preparations, which enhance the flavours and quality of the raw materials.
Among the typical dishes of this beautiful region, we can find first courses with mushrooms and truffles, rice dishes, soups, lots of first courses made with fresh pasta such as tagliatelle or agnolotti, with a delicious meat filling. Among the second courses, fried lamb and jugged pheasant are very popular and appreciated.
The Umbrian culinary tradition is also made up of a wide variety of cured meats, sausages and cheeses, many of which with a controlled and protected designation of origin and wines. Let’s discover together three staple recipes of this amazing region.
TORTA AL TESTO UMBRA
|INGREDIENTS FOR 1 TORTA
300 gr of flour
150 grams of warm water
4 tablespoons of extra virgin olive oil
a teaspoon of salt
500 gr of boiled spinach
100 gr of mozzarella
1 packet of instant dry yeast
HOW TO PREPARE IT
In a bowl, start kneading the flour with the water, oil and salt. Add the instant yeast and knead for about 10 minutes.
You will need to obtain a soft and non-sticky dough. Divide it in half and roll out the first half giving a circular shape and place on the non-stick pan.
Now cover the base with the boiled spinach, a pinch of salt and oil. Cut the mozzarella into thin slices and cover the surface of the spinach.
Now roll out the second loaf of dough, always giving it a circular shape. Place it on the one with the spinach and mozzarella in such a way as to cover it all.
With the edges of a fork close the edges well. Cook both sides for 5 minutes in a very hot pan and serve immediately.
TAGLIATELLE ALLA NORCINA
|INGREDIENTS FOR 4 PEOPLE
360 gr fresh tagliatelle
200 ml cooking cream
500 gr fresh sausage
White wine, 1/2 glass
Black truffle sauce to taste
HOW TO PREPARE IT
First thing, peel and crumble the sausages. In a large pan, fry the chopped onion with a drizzle of oil, then add the sausages, brown them for a few minutes and blend with the white wine, adding a pinch of salt.
Meanwhile, cook the pasta in plenty of salted water. Add cooking cream to the sausage, stir well, add the truffle sauce and the pepper.
Drain the pasta “al dente” and add it to the cream and sausage sauce, sauté for at least a minute.
Once ready, serve the pasta alla norcina with truffle flakes and grated pecorino or parmesan and serve hot.
|INGREDIENTS FOR THE DOUGH
250 g flour 0
35 g sugar
110 g of water
1 pinch salt
FOR THE FILLING
400 g apples
40 g sugar
50 g pine nuts
30 g walnuts (kernels)
50 g almonds
15 g unsweetened cocoa powder
10 g ground cinnamon
40 ml rum
HOW TO PREPARE IT
Prepare the pastry dough: put the flour on a clean surface and make a hole in the middle adding the sugar, oil and salt in the centre.
Start working the ingredients with a fork, pour the water a little at a time. Knead to form a smooth and compact dough, make a slightly flattened rectangular block (it will cool faster), wrap it in cling film and place it in the refrigerator for an hour.
While the dough rests, prepare the filling: peel the apples, remove the core and cut them into cubes.
Chop the walnuts and almonds with a knife. Transfer the apples to a bowl, add the sugar, cinnamon, cocoa, walnuts and almonds, pine nuts and rum. Mix everything well, in order to obtain a well-mixed filling. After the resting time, take the puff pastry out of the fridge and roll it out with a rolling pin on the lightly floured work surface, trying to obtain a thin rectangle measuring about 35 x 50 centimetres.
Distribute the filling on the pastry leaving a couple of centimetres free from the edges. Then roll it up to form a cylinder and wrap it to form a snail.
Place it on a baking sheet lined with parchment paper and bake in a preheated oven at 180 ° C for about 30 minutes or until the surface of the cake is golden. Once ready, let the cake cool before consuming it.