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Tasty, delicious and curious recipes proposed by the chefs of the restaurants in Orvieto.
All are to be tried out.
 Home-made Ravioli with broccoli, Orvieto sausage, ricotta, fresh chili pepper tomino cheese and parmesan aged for three years, seasoned with anchovy sauce and parmesan cheese
Ingredients: broccoli, Orvieto sausage as needed (for 4 people calculate 2 sausages), ricotta (same quantity), fresh chili pepper tomino, parmesan aged three years, half an anchovy with salt removed for every two people, salted butter as needed, fresh home-made pasta
Preparation: Either make the fresh egg pasta or buy it fresh.
Boil the broccoli till tender and sauté the sausage separately. Mix in a bowl together with the cheeses for the filling.
Cut the pasta into fairly large rectangles and put around one and a half tablespoons of the filling on each rectangle. Fold over and seal. Cook in abundant salted water.
For the sauce, melt the salted butter (3 or 4 tablespoons) in a pan together with the anchovies, add the ravioli and mix well, serve with parmesan cheese.
Luca Fratini - Trattoria Vinosus
Ravioli with braised Chianina beef
Ingredients: For 8 persons: Kg. 1 Chianina beef, two carrots, two celery stalks, 1 scallion, 1 onion, two eggs, parmesan cheese, nutmeg, bay leaf, red and white wine, extra-virgin olive oil, salt and pepper
For the fresh pasta: Kg. 1 flour, 6 eggs, salt
Preparing the filling: Cut the meat, celery, carrots and scallion into fairly large pieces and braise, add the white wine. When cooked mince it all and add the eggs, parmesan, grated nutmeg to half and set aside.
With the fresh pasta cut fairly large rectangles or squares and put a tablespoon of the filling on each one. Fold over and seal.
For the meat sauce: Sauté carrots, celery and onion and add the remaining minced meat together with plenty of red wine.
Once the wine has evaporated, pour the sauce over the ravioli previously cooked in abundant salted water.
Alfredo Branca - Le Grotte del Funaro
Individual oven-baked molds of spelt with porcini mushrooms
Ingredients: Porcini mushrooms 200 grams, extra-virgin olive oil as needed, 1 clove garlic, spelt 100 grams, ricotta 100 grams, 3 eggs, salt and pepper as needed.
For the truffle cream sauce: milk 0.5 liters, flour 20 gr., butter 20 grams, milled truffle 30 grams, salt as needed
Preparation: boil the spelt in plenty of water until tender, drain and chop finely. Add the porcini mushrooms cut in slivers and sautéed with garlic and salt, the ricotta and the eggs. Butter individual molds, fill with the mixture to ¾. Bake in an oven at bain-marie for around 20 minutes at 160° C. In the meanwhile prepare a delicate white sauce adding the truffles. Remove molds from oven, unmold on plates and spoon truffle sauce over them.
Restaurant La Badia
Chianina filet wrapped in truffled “lardo di colonnata” bacon
Ingredients: Chianina filet Kg. 250, N° 3 slices of “lardo di colonnata” bacon, a bit of flour, 2 blades of chives, salt, pepper, extra-virgin olive oil, truffle. White wine.
Preparation: Trim the Chianina filet with the bacon and tie with the chives, dust with flour and sauté in a bit of oil, browning on both sides. Add the white wine, salt, pepper and truffle. Cook the sauce, transfer to serving plate and add slivers of truffle.
Alfredo Branca - Le Grotte del Funaro
Guinea fowl in salmis
Ingredients: 1 guinea fowl, 1 sausage, 1 glass white wine, vinegar, oil, sage, onion, rosemary, celery, carrots, parsley, anchovies, capers and salt.
Preparation: Cut the guinea fowl in pieces and put in a pan with oil, sage, onion, rosemary, celery, carrots, parsley, anchovies, capers and salt.
Cook for around an hour with the giblets and a sausage. When half done add a glass of white wine and half a glass of vinegar.
Cook down the giblets and the sausage so that they form a creamy sauce to spoon over the guinea fowl.
Franco Tittocchia
Trattoria La Grotta
Pork filet with rosemary, kidney-bean sauce, pork hock and sautéed spinach
Ingredients and procedure for 4 persons:
- one pork filet, about 500 grams;
- one sprig rosemary;
- one pork hock;
- kidney-beans, 100 grams;
- half celery stalk;
- a quarter onion;
- one kilo spinach;
- two thin slices of bacon;
- salt, extra-virgin olive oil, pepper as needed.
Boil the pork hock in plenty of salted water.
In a pot braise the celery, onion and bacon fat with a bit of olive oil; add the kidney beans previously soaked for 12 hours, cover with water and cook until the beans are soft.
Blend adding a bit of oil, taste for salt and puree.
Braise the pork filet in oil in a hot frying pan, salt, and season with the rosemary. Lower the temperature, cover and steam for around a half an hour in the oven at a temperature of 85° C.
Sauté the spinach in a pan with oil and add salt.
In a hot deep dish put the bean sauce, place a dollop of spinach in the center and put the pork filet cut in thin slices on top. Surround it with the hock cut in small pieces, dust with freshly ground pepper, add a bit of olive oil and serve.
Anna Rita Simoncini, Restaurant I Sette Consoli.
Woodpigeons with the “leccarda” a dripping pan
This traditional Orvieto dish uses the typical “leccarda” or dripping pan, an elongated copper pan.
Ingredients for 4 persons:
• 2 woodpigeons
• 2 cloves garlic, 2 sprigs of rosemary, a sprig of sage, 2 slices of onion, 3 tablespoons of pitted black oven-dried olives
• around a half liter of red wine
• a dash of wine vinegar
• extra-virgin olive oil
• salt and pepper as needed
Preparation: Pluck and remove the crop from the woodpigeons. Remove and clean the giblets. Mince the herbs, garlic, onion, olives and giblets. If you’re lucky enough to have a fireplace and the time, you can roast the woodpigeons in the traditional age-old way, putting everything in an oblong copper pan – known as “leccarda” – with extra-virgin olive oil, a robust red wine, salt and black pepper. On top put the spit of woodpigeons and brush frequently with the sauce in the leccarda. Filtered, the sauce will be used to finish cooking the woodpigeons. If you can’t revel in the ancestral magic of a fire that slowly roasts your dinner, you will have to make do with a “more modern” way of cooking. No “leccarda” then, but a pan possibly in aluminum, where the ingredients can be sautéed with salt and pepper in extra-virgin olive oil. A dash of vinegar and our red wine, then after cooking it down to about half, strain. In the meanwhile the woodpigeons, well oiled, salted and peppered, will have been put in the oven in a pan, and roasted for a good half hour at 180° C. After which, cut in half, put them in the pan with herbs over a very low flame so they can absorb the flavors and fragrances. Finally put the woodpigeon in the serving dish with toasted day-old bread, and spoon the pan juices over both. Enjoy!
Giovanna Cinti
Trattoria La Palomba
Elena’s salad
Ingredients:
Mixture of Lettuce-Escarole-Valerian
Buffalo-milk Mozzarella
Orange segments and toasted almonds
Preparation:
Cut everything into small pieces and put in a bowl, season with a mixture of extra-virgin Orvieto olive oil, lemon and orange juice, salt and pepper.
Caffè Montanucci.
 BARRIQUE
An “After Dinner” drink for any time of day
1/3 Aperol
1/3 Gin Tanqueray
1/3 lime juice
Mix in the shaker and serve in cocktail cups with a red cherry and a final topping of pomegranate syrup
Barrique Lounge Bar
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