RECIPES
OSTERIA OPHIS TERRITORY AT FULL THROTTLE WHERE Offida (AP) corso Serpente Aureo, 54b 0736889920 - osteriaophis.com POINTS IN THE 2022 GUIDE THE TEAM Daniele Citeroni Maurizi is at the helm of a team of eight people, all young, divided between the venue and the #labophis, that is the bakery where they prepare all the goodness derived from flour, equipped with some tables for enjoying aperitifs with the bread. Everyone is responsible for their own sector or their own line, all together towards a single direction, which has always been contemporary and quality restaurant dining. THE PRODUCTS Since the beginning, the Osteria has collaborated with producers in the area, today they are 28 to be exact, distributed between the province and the rest of the territory, with particular attention to vegetables that have a fundamental role in the kitchen, then moving on to extra virgin olive oil, flours for bread and fresh pasta, up to grass fed meats, protagonists of many traditional dishes from Piceno. Latest news, their own herb garden #leterrediscé. DISHES OF NOTE According to the season, croissants and cappuccino are served in savoury versions, "incaciati di Carnevale" ravioli, risotto with orange, olives and fennel salad; rabbit in porchetta with mixed salad, chicken "ngip ngiap" (Sunday dish), and the local "funghetto offidano", a sweet made with green anise from Castignano.
PASTA WITH OUR HARVEST INGREDIENTS FOR 6 SERVINGS 400 g “pennottine” pasta by Verrigni 300 g wild Swiss chard 100 g wild herbs (chicory, borage, caccialepri, mustard greens...) 60 g extra virgin olive oil 50 g assorted herbs and blooms (marjoram, oregano, thyme, honeysuckle flowers, cicerchia and wild garlic) 50 g spring onion Ginger root, grated Salt and pepper
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For the sauce, sauté the julienned onion and the coarsely chopped chard in a saucepan with a part of the olive oil, seasoning with salt and pepper, then remove from the heat, rest covered for 5 minutes, then proceed to make an extract, pour it into pan with the remaining oil and set aside. Put the water on the stove, when it boils, add salt and cook the pasta. In the meantime, prepare the aromatic mixture, flowers and wild herbs, preferring the smaller and more tender ones, wash them well, dry them and keep aside. Drain the pasta and whisk it in the chard extract with some of the pasta cooking water, add the grated fresh ginger, then mix again and serve, complete with a bunch of raw salad on top, so that each forkful will have one accent different from the other.
JANUARY-FEBRUARY 2022