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This space is shared by La Marchigiana and its friends. Because not all the recipes, to tell the truth, are ours.

A lot of them are presents made generously by the friends who visit our restaurant.


for 4 to 5 guests.

• 1 kg. Squid tubes
• 2 to 3 eggs
• 1 cup flour
• 1/2 cup water
• 1/2 cup milk
• Fine salt
• 1 tbsp oil


1 • Rinse the squid tubes and let them drain. Remove the remainder of the dark membrane and the clear piece of cartilage from the tubes. Cut in rings.
2 • Put the eggs in a bowl, then add water, milk and a teaspoon of salt and whisk to a foam consistency.
3 • Gently add the flour and the tablespoon of oil and form a batter not very liquid, add flour if necessary (if the batter is too thin it will peel off the meat).
4 •Get a pan ready plenty of oil, when you notice the oil starts moving you can begin to fry the rabas.
5 • Dip the rings in the batter and stir. Then place them into the pan making sure that they don’t get on top of each other. Stir with a fish slice and remove when they start to brown. Place them on paper towels to drain the excess oil.


Aída Salad
for 4 guests.

• 1 endive hearts, cut in stripes
• 1 lettuce hearts, sliced
• 2 apples, grated
• 4 carrots, grated
• 4 pineapple slices
• 3 oranges, cut in slices
• 10 mint leaves
• 1 lemon
• Olive oil
• Salt and pepper


1 • Place the endives (rinsed and drained) next to the lettuce in a flat dish, then the grated carrots and the oranges cut in thin slices. Then place the grated apples and finally the pineapple.
2 • Season the lettuce with salt, lemon juice and olive oil, endives and carrots, and a dash of black pepper for the oranges. Add the juice of half a lemon to the apples and decorate the dish with mint leaves.


Green Rissotto
for 4 guests.

• 2 scallions
• 60 g. butter
• 1 leek
• 500 g. spinach
• 100 g. cream
• A handful grated cheese
• 1/4 liter white wine
• 1/2 kg. rice
• 1 liter. water
• 1 stock cube(optional)


1 • In a skillet, place the white part of the scallions chopped, the leek, the butter and the white wine over low heat.
2 • Once the wine is absorbed, add the clean spinach (without the stems) processed or chopped. Let the preparation cook for ten minutes with the skillet covered.
3 • Add the water and the salt. When the water begins to boil add the rice. Stir quickly with a wooden spoon and cover the skillet. The rice cooks for twenty minutes with the skillet covered. Add enough water to cover the rice if necessary.
4 • When the rice is ready turn off the heat, add the cream and sprinkle with the grated cheese (parmesan or similar). Let the rissoto sit for a while in the covered skillet for about five minutes. Retire and serve.


Sole in orange sauce

for 4 guests.

• 4 sole fillets of 200 to 300 g. each
• A small cup olive oil
• Salt
• Rosemary to taste
• Lemon to taste
• Flour (as necessary)

For the orange sauce:
• 4 squeezed oranges
• 1/2 measure of whisky
• 1/2 tbsp sugar
• A dash of salt
• 2 basil leaves
• 1 tbsp corn starch
• 4 black pepper grains, whole
• A dash of white pepper
• The rind of half an orange (without the white part) soaked for 15 minutes in boiling water and then drained.


Preparation of the fillet

1 • Place the fillet in a bowl and season with salt, lemon juice and a dash of rosemary..
2 • Pour the oil over the sole and let it marinate for 15 minutes. Drain the excess oil and pass them through a very light coat of flour.
3 • Place the fillets on the grill. Cook for approximately 5 to 7 minutes on each side. Turn the fillets with a flat spatula. Serve covered with sauce.

Preparation of the sauce
1 • Place a pan on the heat with the whisky and the sugar. Remove from the heat once it ignites.
2 • Add the orange juiced mixed with the corn starch, basil and pepper.
3 • Season and then add the orange rind well drained. Stir the preparation with a wooden spoon. When the sauce thickens, retire and serve.


Fish Chupin
for 4 to 6 guests.

500 g. clean calamaretti
500 g. Eel or conger (fillets cut in pieces from the thickest part are preferred)
500 g. Red mullet, headless
1 Hake, whole and clean
1 Sea bream, whole, cut in pieces, headless and with no tail

For the stock
1 onion, chopped
1 carrot
1 celery stalk
The heads and tails of the fish
Salt and battery

For the chupin
1 onion, chopped
2 celery stalks
1/2 cup olive oil
1 cup white wine
1 tsp saffron
Salt and pepper
2 garlic cloves
1 tbsp caper
1/2 tbsp rosemary (or a couple of branches)
1/2 tbsp tomato paste
1/2 tbsp sugar
A handful of parsley


Preparation of the stock

1 • In a saucepan place the oil, the onion, the celery stalks, the garlic cloves cut in thin slices and the glass of white wine and turn on the heat.
2 • When the preparation looks transparent, add the tomato paste (or the tomatoes, peeled and chopped). Stir while it cooks.
Add the sugar and stir and let the paste fry.
3 •Add the stock and let it simmer for 25 minutes. Add saffron, rosemary, parsley and capers.
4 • Add the fish and shellfish: the sea bream, conger and eel; 10 minutes later add the whole calamaretti, hake and red mullet. If the fish are big cut them in half under cold tap water, rinse and rub with your fingers to take off the scales. Add a cup of boiling water if necessary.
5 • Season and cook for 10 to 15 minutes with the sauce pan covered.


Peceto in wine

for 4 to 6 guests.

• 1,200 to 1,800 kg. peceto
• 70 g. bacon
• 1 small cup oil
• 2 tbsp butter
• 1/2 liter white wine
• 100 g. dry mushrooms
• 1 medium onion
• 2 carrots
• 2 garlic cloves
• 2 tbsp parsley, chopped
• Salt and white pepper
• 1 tsp rosemary


1 • Trim the fat from the meat and make enough internal incisions so as to stuffing it.
2 • Chop the bacon, the garlic and the rosemary. Sprinkle with pepper and stuff the meat with this mixture.
3 • Place the meat in a saucepan with the oil and cook on medium heat to brown both sides of the meat.
4 • Process the onions and the carrot and add them to the Peceto and then lower the heat.
5 • Add the mushrooms (previously boiled in water for 10 minutes) and parsley. Season.
6 • Once the liquid has been absorbed, pour in the wine. After 10 minutes add enough water to cover half the Peceto. Let it cook slowly until the sauce has a thick texture and the meat is well done.
Stir once in a while, especially when the sauce gets thick, to prevent mushrooms from sticking.
7 • Before turning off the heat you can add a couple of tablespoons of cream if you wish..

for 6 to 8 guests.

• 1 cup strong instant coffee with a heaping tbsp sugar
• 2 tbsp rhum
• 500 g. ladyfingers or poundcake
• 400 g. cream, cold
• 4 egg yolks
• 1 heaping cup sugar
• Bitter cocoa for sifting


1 • In a baking dish place the slice of poundcake or the ladyfingers. The slice must be thick or you can use two coats of ladyfingers.
2 •Moisten the cake evenly with coffee and rhum.
3 • Whisk the yolks and the sugar until it is smooth and of a light color.
4 • Add the cream and keep whisking until it reaches the consistency of a Chantilly cream.
5 •Cover the cake with all the cream, forming a coat of two fingers of thickness. Even out with a spoon.
6 • Sprinkle with cocoa and put in the freezer for a couple of hours. Take it out of the fridge for about ten minutes before serving.
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