Terre del Conero - Frappe Terre del Conero

In this section you will find many interesting facts and insights about our area, its food and traditions. You will also come across many tips about healthy eating, and there are some simple recipes that you can use to enjoy our products.

RECIPES
FOOD AND TRADITIONS
SPECIAL PROJECTS
FOOD AND HEALTH
LANDS OF CONERO

Focaccia mediterranea
Fettuccine con vongole e ceci Terre del Conero
Fettuccine Terre del Conero al salmone e ricotta
Zuppa di farro e verdure
Spaghetti Terre del Conero con le acciughe
Zuppa di ceci Terre del Conero
Ceci del Conero con le erbette
Tortelloni all’ortica
Crostata ai carciofi
Frittata con ortica e asparagi selvatici

Penne Terre del Conero Qm in agrodolce con radicchio
Ciavattoni Terre del Conero allo 'stocco'
Linguine Terre del Conero alle vongole
Ciambellone marchigiano al Varnelli
Penne Terre del Conero QM alle verdure e aromi estivi
Mezze maniche Terre del Conero QM con tonno, capperi e olive nere al profumo di origano
Terre del Conero Boccolotti with artichokes
Chitarra Terre del Conero with broad beans and sheep's milk cheese
Terre del Conero Fettuccine with ham and peas
Chitarra with vegetables

Frappe Terre del Conero
Orange Flavoured Ring Cake
Fettuccine ‘Terre del Conero,’ sausage and mushrooms
Terre del Conero Fusilli with aubergines
Terre del Conero Linguine with courgettes and sausage
Penne Terre del Conero with tuna and lemon
Terre del Conero Spaghetti with moscioli selvatici di Portonovo (mussels) and zucchini blossoms.
Terre del Conero Boccolotti with broccoli

Frappe Terre del Conero

Ingredients

- Terre del Conero ‘Frappe’ QM q.b.
- 1tbs of sugar
- 1tbs of grappa (dry)
- A knob of butter, softened
- An egg
- Peanut oil q.b.

Preparation:
Knead and roll the mixture into a thin sheet. Cut rectangles of dough of about 6x10 cm and make three parallel cuts with a pizza cutter to braid the dough. Fry in plenty of peanut oil at a temperature of 170 ˚.

Share on: