Healthy Mediterranean Cooking at Home

Category Archives: Venice

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Venice (Italian: Venezia) is a metropolitan city in the Veneto region of Italy. It is situated across a group of 117 small islands that are separated by canals and linked by bridges. These are located in the shallow Venetian Lagoon, an enclosed bay that lies between the mouths of the Po and the Piave Rivers. Parts of Venice are renowned for the beauty of their settings, their architecture and artwork. The lagoon and a part of the city are listed as a World Heritage Site

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The name, Venezia, is derived from the ancient Veneti people who inhabited the region in 10th century BC. The Republic of Venice was a major financial and maritime power during the Middle Ages and Renaissance and a staging area for the Crusades, as well as a very important center of commerce (especially for silk, grain and spices) and art. Venice is considered to have been the first real international financial center and this made it a wealthy city throughout most of its history.

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In the 14th century, many young Venetian men began wearing tight-fitting multicolored hose, the designs indicated the Compagnie della Calza (“Trouser Club”) to which they belonged. The Venetian Senate passed laws banning colorful clothing, but this merely resulted in changes in fashion in order to circumvent the law. Dull garments were worn over colorful ones, which then were cut to show the hidden colors that resulted in the wide-spread use of men’s “slashed” fashions in the 15th century.

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Today, Venice is a major fashion and shopping center, not as important as Milan, Florence, and Rome, but on a par with other fashion centers. Roberta di Camerino is a major Italian fashion brand to be based in Venice. Founded in 1945, it is renowned for its innovative handbags featuring adornments by Venetian artisans. Many of the fashion boutiques and jewelry shops in the city are located on or near the Rialto Bridge and in the Piazza San Marco. There are Louis Vuitton and Ermenegildo Zegna flagship stores in the city.

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Venice is known for its ornate glass-work, known as Venetian glass. It is world-renowned for being colorful, elaborate and skilfully made. However, by the 14th century, the center of the Venetian glass industry moved to Murano, an offshore island in Venice. The glass made there is known as Murano glass. Despite efforts to keep Venetian glass-making techniques within Venice, they became known elsewhere and Venetian-style glassware is produced in other Italian cities and other countries of Europe. Some of the most important brands of glass in the world are still produced in the historical glass factories on Murano. They are: Venini, Barovier & Toso, Pauly, Millemetri, Seguso. Barovier & Toso is considered one of the 100 oldest companies in the world, formed in 1295.

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Festivals

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The Carnival of Venice is held annually in the city and It lasts for around two weeks and ends on Shrove Tuesday. Venetian masks are popular during the festival.

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The Venice Biennale is one of the most important events in the arts calendar. In 1895 an Esposizione biennale artistica nazionale (biennial exhibition of Italian art) was inaugurated.

The Festa del Redentore that is held in mid July began as a feast to give thanks for the end of the plague of 1576. A bridge of barges is built connecting Giudecca to the rest of Venice and fireworks play an important role.

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The Venice Film Festival is the oldest film festival in the world founded by Count Giuseppe Volpi di Misurata in 1932 as the Esposizione Internazionale d’Arte Cinematografica. The festival takes place every year in late August or early September on the island of the Lido. Screenings take place in the historic Palazzo del Cinema on the Lungomare Marconi. It is one of the world’s most prestigious film festivals and is part of the Venice Biennale.

Cuisine

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Venice cuisine has a centuries-long history and it is significantly different from the other cuisines of northern Italy. Venetian cuisine is characterized by seafood, but also includes vegetables from the islands of the lagoon, rice from the mainland, game and polenta. Venice combines local traditions with influences stemming from age-old practices. These include: sardines marinated to preserve them for long voyages; bacalà mantecato (a recipe based on Norwegian stockfish and extra-virgin olive oil); bisàto (marinated eel); risi e bisi,( rice, peas and pancetta); fegato alla veneziana, Venetian-style veal liver; risòto col néro de sépe (risotto with cuttlefish, blackened by their ink); cicchétti (tapas); antipasti (appetizers); and Prosecco, an effervescent, mildly sweet wine.

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The most common dish is polenta, which is cooked in various ways within the local cuisines of Veneto. It is very popular to serve grilled meat (often by a barbecue that includes a mix of pork, beef and chicken meat) together with grilled polenta, potatoes or vegetables. Other popular dishes include risotto, rice cooked with many different kinds of food, from vegetables, mushrooms, pumpkin or radicchio to seafood, pork meat or chicken livers. Bigoli (a typical Venetian fresh pasta, similar to Udon), fettuccine (hand-made noodles), ravioli and the similar tortelli (filled with meat, cheese, vegetables or pumpkin) and gnocchi (potatoes-made fresh pasta), are fresh and often hand-made pasta dishes (made of eggs and wheat flour), served together with a meat sauce (ragù) often made with duck meat, sometimes together with mushrooms or peas, or simply with melted butter.

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In addition, Venice is known for the golden, oval-shaped cookies called baìcoli, and for other types of sweets, such as: pan del pescatore (bread of the fisherman); cookies with almonds and pistachio nuts; cookies with fried Venetian cream, or the bussolài (butter biscuits and shortbread made in the shape of a ring or of an “S”) from the island of Burano; the galàni or cróstoli (angel wings); the frìtole (spherical doughnuts); the fregolòtta (a crumbly cake with almonds); a milk pudding called rosada; and cookies called zaléti, whose ingredients include yellow maize flour.
The dessert tiramisù is thought to have been invented in Treviso in the late 1960s and is popular in the Veneto area.

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Venetian-style Capesante

Scallops are popular as a hot fish appetizer.

Ingredients

4 servings

8 sea scallops
⅛ oz garlic
½ oz parsley
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
Salt and pepper to taste
Large scallop shells for serving

Directions

Heat the oil in a pan, add the finely chopped garlic and the scallops. On high heat, add parsley and dill. Season with salt and pepper, and cook for 5 minutes.

Rearrange each shell by placing two scallops inside and pouring a little of the cooking liquid over each one. This dish can also be served with hot croutons brushed with garlic.

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Bigoli With Duck Sauce

This is a typical first course. The “bigolo” is a hard wheat pasta, which had made its appearance in the area in the eighteenth century. It was produced using the special “bigolaro”, a press featuring a brass drawplate which permitted the pasta to be formed into a rough-textured “bigolo” shape. In the Veneto region, the name “bigoli” is also given to large spaghetti or “bucatini” because of their slender elongated shape, also a kind of “bigolo”.

Ingredients

4 servings
1 lb bigoli-a hard wheat pasta
3 ½ oz liver
3 ½ oz duck meat
1 oz butter
¾ oz extra virgin olive oil
1 cup chicken broth
2 oz ripe tomatoes
2 oz onion
3 ½ oz red wine
Thyme to taste
Marjoram to taste
1 bay leaf
Grated Parmigiano Reggiano cheese to taste
Parsley to taste

Directions

In a pan combine the oil and butter and brown the onions, add the liver and duck meat and brown that also. Mix thoroughly.

Pour the red wine over the mixture, allow to evaporate, and then salt to taste. Add the broth and cook until the broth has reduced to only a few tablespoons. Add the herbs, the bay leaf and the tomato.

Cook the pasta in abundant boiling and salted water. When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it. Remove from the heat and sprinkle with freshly grated cheese, finely chopped parsley and arrange on a serving dish.

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Torresani allo Spiedo (pigeons on the spit)

Ingredients

Serves 4

4 terraioli pigeons (also known as toresani)
120 g bacon, in large slices
Extra virgin olive oil
10 Juniper berries
2 Bay leaves
Rosemary – a large sprig
Salt and pepper

Directions

Preparation for plucking pigeons: flame it to remove the hair, clean the entrails, wash well and dry them.

Grind in a mortar the juniper berries and two bay leaves, put the mixture into a shallow dish, sprinkle with salt and pepper and add plenty of extra virgin olive oil.

Dip the sprig of rosemary into the mixture and use the rosemary to brush the seasoning on the pigeons.Then wrap them in slices of bacon, with a kitchen string to tie them, putting them on the spit and after ½ hour of cooking brush with the remaining mixture prepared with oil.

After 40 total minutes of cooking, remove the pigeons, remove the string and served with grilled polenta.

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Zaleti

This is a traditional cookie from the Venice area. They are often enjoyed together with a glass of sparkling wine like Prosecco.

Ingredients

¾ lb cornmeal
3 ½ oz sugar
½ lb all-purpose flour
5 oz butter
3 oz raisins
2 ½ oz pine nuts
1/2 tablespoon baking powder
2 eggs
1 cup milk, fresh
1 pinch vanilla
Lemon zest, grated

Directions

Mix the flours with the baking powder in a separate bowl. Combine the butter and sugar. Add the flour mixture, raisins, previously soaked in warm water, the pine nuts, milk, grated lemon zest and vanilla, to form a dough mixture.

With your hands, shape the mixture into small oval cakes about 3.2 inches long. Place them onto a lightly buttered baking sheet and bake in a hot oven. Cooking time is generally 20-25 minutes, but it can vary according to the size of the “zaleti”.


Venetian cuisine is usually divided into three main categories that are based on geography:  the coastal areas, the plains and the mountains. Each one (especially the plains) can have many local cuisines – each city with its own dishes and preparation. The most common dish across the region is polenta, which is utilized in various ways within the local cuisines.

Coastal areas serve mainly seafood dishes.

In the plains, it is very popular to serve grilled meat (usually a mix of pork, beef and chicken) together with grilled polenta, potatoes and vegetables. Other popular dishes include risotto made with vegetables, mushrooms, pumpkin, radicchio, seafood, pork or chicken livers.

Bigoli

Bigoli (a typical Venetian fresh pasta, similar to a thick spaghetti), handmade fettuccine, ravioli and the similar tortelli (filled with meat, cheese, vegetables or pumpkin) and gnocchi (made from potatoes) are pastas that are served with meat sauce (ragù), often made from duck, and, sometimes, with added mushrooms or peas or the pasta is simply dressed with melted butter.

The mountain area cuisine consists mainly of pork or game meat served with polenta, mushrooms or vegetables and cheese. You may also find some dishes from the Austrian or Tyrolese tradition, such as canederli (potato/ bread dumpling) and sweet or savory strudel. A typical dish is casunziei, hand-made fresh pasta similar to ravioli that usually contain a roasted beet and smoked ricotta stuffing.

Italian Canederli

Italian Casunzie

Venetian cuisine is typically seasoned with butter, olive oil, sunflower oil, vinegar, white wine, mostarda or salsa verde.

Antipasto

Sweet and Sour Sardines

Ingredients

  • 1/2 cup white wine
  • 1/4 cup raisins
  • 2 lb. sardines, cleaned
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cups olive oil
  • 1 large white onion, sliced thin
  • 1/3 cup white wine vinegar
  • 1/4 cup pine nuts (pignoli)

Directions

Combine wine and raisins in a bowl. Soak for 30 minutes; drain and set aside.

Meanwhile, heat the broiler to high. Season sardines with salt and pepper on a baking sheet. Broil, until cooked, about 2 minutes; cool.

Heat oil in a 4-qt. pan over medium-high heat. Add onion; cook until browned, 10–12 minutes. Add vinegar, reduce heat to medium-low and cook until soft, 6–8 minutes. Stir in raisins, pine nuts and salt and pepper; let cool.

Place half the sardines in the bottom of an 8″ x 8″ dish; cover with half the onion mixture. Place remaining sardines on top; cover with the remaining onion mixture.

Marinate the sardines in the refrigerator for 4 hours. Serve with crusty Italian bread.

First Course

Bigoli in Salsa

Ingredients

  • 14 oz bigoli/whole wheat thick spaghetti
  • 5 anchovies
  • 2 large onions
  • 3 tablespoons extra virgin olive oil
  • Salt
  • Black pepper
  • ½ cup dry white wine

Directions

Chop the anchovies and set aside.

Peel the onions and slice as thinly as you possibly can. Heat oil in a skillet with a cover, then turn heat to medium low and add onions. Cover the pan and cook the onions for 10 minutes, stirring frequently until the onions are a light gold color; do not let them brown.

Turn the heat down to low and add the anchovies, breaking them into a paste with a wooden spoon.

Add the wine, a little at a time, letting the wine evaporate before adding more. Add a big pinch of black pepper. Put the lid back on and cook gently on low heat for 10 minutes, so that the onions gradually melt into a creamy caramelized sauce.

Cook the bigoli/spaghetti in salted water according to package directions, then drain and add to the skillet with the onion mix. Turn the heat up high for a minute, mixing thoroughly.

To serve: grind additional fresh black pepper over each dish.

Second Course

Pollo del Borgo (Chicken of the Village)

Ingredients

  • 3 lb chicken, cut into serving pieces
  • 2 onions, thinly sliced
  • 2 zucchini, sliced into rounds
  • 10 cherry tomatoes
  • ½ cup tomato puree
  • ½ cup chicken broth, plus more if needed
  • 1 large bay leaf
  • 1 sprig of rosemary
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons of olive oil
  • Griled Polenta, recipe below

Directions

Heat the butter and oil in a pan large enough to fit all the chicken in a single layer.

Salt and pepper the chicken pieces. Add the chicken to the skillet and brown the pieces on all sides. Remove to a plate.

Add the onions, rosemary and the garlic to the skillet and cook until the onions soften. Return the chicken to the pan.

Add the white wine and cook until it has all evaporated.

Add the tomato puree, the bay leaf, zucchini and chicken broth. Cook for another 40 minutes on a low heat, turning the chicken occasionally and adding broth when needed to keep the sauce from reducing too much. Serve with grilled polenta.

Grilled Polenta

Ingredients

  • 1 1/2 tablespoons coarse salt
  • 1 2/3 cups polenta
  • 1 tablespoon extra-virgin olive oil

Directions

Put salt into 7 cups of cold water in a medium heavy pot. Add polenta and whisk. Bring to a boil over high heat, stirring often; add oil, then reduce heat to medium and continue cooking, stirring often with a wooden spoon, until polenta thickens and pulls away slightly from the bottom and sides of the pot, 20–30 minutes (depending on the polenta grind).

Pour into a greased square or rectangle glass dish; cool.

Turn out onto a bread board and cut into serving pieces with a wet knife.

Grill on a very hot, dry grill or sear in a nonstick skillet until golden brown.

Dessert Course

Pincia – Veneto Bread Pudding

The Pincia is one of the oldest sweets in the Venice region. It’s traditionally served at Christmas.

Ingredients

  • 1 lb (3 cups) stale bread without the crust, cut into small cubes
  • 6 cups milk
  • 3/4 cups all purpose flour
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 1/4 cup raisins
  • 2 eggs
  • Pinch of salt
  • 1/2 teaspoon ground fennel or mace
  • 1/4 cup dry plain breadcrumbs
  • 1/4 cup sliced almonds
  • Powdered sugar

Directions

Grease a 9×13 inch baking pan and sprinkle with the bread crumbs. Preheat oven to 350 degrees F.

Soak the raisins in warm water to cover. Put the bread cubes in a bowl and pour the milk over the bread.

let both soak for half an hour. Drain the raisins.

Beat the butter, sugar and eggs in an electric mixer. Add the flour, ground fennel and the soaked raisins. Mix well.

Pour butter/egg mixture over the bread/milk mixture and mix well.

Pour the mixture into the prepared pan and sprinkle the top with sliced almonds.

Bake for about an hour until firm or until a knife inserted in the center comes out clean.

Let cool in the pan; remove and dust with powdered sugar.


The Veneto is a large, beautiful region in northeastern Italy. It reaches northwards into the Dolomite Mountains, where you will find some of Italy’s most exclusive tourist and ski resorts, and westward to Lake Garda with its olive trees and its majestic views. Following along the course of the Brenta River, you will come to Palladio’s splendid villas. Picturesque towns seem to sprout up from the gently rolling hills. Vineyards feed off the water of the Adige river which passes through Verona on its way south to the Venetian lagoon.

Almost Switzerland – The Dolomite Mountains, Northern Italy

Lake Garda

For nearly 1400 years, the two or three miles of shallow water separating Venice from the mainland of Italy, had not only protected Venice from invaders but effectively isolated the Venetians from Italian politics.

Untouched by imperialist warfare, feudalism and territorial squabbles; Venetians fixed their attention on the East and the rich markets of Levantine and Constantinople to become a great mercantile empire called the Venetian Republic.

A city built out of fear of invasion, was soon to be known as one of  the most beautiful cities in the world. While the Florentines were regarded as great thinkers, the Venetians would be regarded as great doer’s, since they alone conquered Veneto’s malaria-ridden swamps to build a great city, Venice, from nothing.

The diverse landscape of the Veneto is reflected in the region’s varied cuisine, influenced in large part by the region’s history, cultural open-mindedness and the presence of the sea. Grains, like corn and rice, are grown in the flatlands. Rice is a  popular crop around Verona, where you will find the only Italian I.G.P rice variety, Vialone Nano Veronese.  (D.O.P. means Protected Denomination of Origin. Products that are assigned the D.O.P denomination must be produced exclusively in very limited and strictly defined areas.   These rice products may come from wider areas than D.O.P labeled products, but are certified I.G.P., that the typical characteristics of each product are within the approved standards for the whole area.)         

These two grains, rice and corn, are the main ingredients of the region’s first courses, which include many types of risotto and polenta. Rice is a particularly versatile ingredient, and here you will find risotto made with everything from chicken giblets or eel, to fresh peas or radicchio from Treviso or asparagus from Bassano.

The Grand Canal, Venice

As you head north towards the mountains, polenta becomes the grain of choice. Polenta is often served with baccalà, a dried salted cod, calf’s liver and onions or braised beef or horsemeat.

Along the Adriatic coast, fish soups or brodetti, are traditionally served as first courses. Chioggia, a picturesque costal town located just south of Venice, is particularly famous for its fish soup and its massive fish market.

The mountainous areas of the Veneto are known for their excellent cheeses, the most famous of which is Asiago (DOP). The regional salumi (meats/salami) are also well known, including Prosciutto Veneto Berico-Euganeo (DOP) and Soppressa Vicentina. ( Soppressa, unlike salami, which is made from good cuts of pork, sopressa is made with just about everything: the hams, shoulders, sides, and so on. About the only thing that doesn’t go into it, is the skin.)

When it comes to dessert, the Veneto is home to one of Italy’s most well known sweet breads, the Pandoro. This rich bread is produced in and around Verona according to an ancient recipes. In Venice, be sure to look for Scalete, Pandolo, and Baicoli, all traditional sweets favored by Venetians.

Rialto Market

For a seafood lover, there is perhaps no better place in the world to visit than Venice, Italy. The cuisine of this historic city relies heavily on the abundant bounty of the Venetian Lagoon, and the vast array of sea creatures which inhabit it. Every morning, the Rialto Market of Venice is overflowing with exotic catches of the day, from tiny snails called bovoleti to razor clams (cape longhe) and gigantic swordfish. Besides the lagoon, some fresh seafood is obtained from fish farms, or from the mountain streams of the Alto Adige. Wherever the source, the fish of this region is of amazing quality and variety.

While in Venice one can sample some of the seafood delicacies of the region found nowhere else in the world. Simply sticking to old Italian staples, such as cheese pizza or spaghetti with meatballs, would be an unfortunate choice, when presented with Venice’s unique dining options. The following list represents some of the most popular seafood dishes found in Venice, today. Preparation of these dishes is generally simple, relying on the quality of the ingredients and basic cooking techniques.

Pesce Fritto Misto (Fried Mixed Fish)  Typically these mixed-fries will include seafood choices, such as calamari, scallops, small shrimp, some large prawns or a small-sized whole fish. This hearty meal is usually served with Polenta and lemon wedges and, perhaps, no more than a sprinkling of salt and parsley for seasoning.

Seppia al Nero (Squid in its Own Ink) Seppia, or cuttlefish, is a squid-like fish which sprays black ink when threatened. The meat of the seppia is sweet and tender when grilled, and is often served in Venetian restaurants over a bed of linguine or risotto, colored black by its ink. The ink gives the pasta or rice a rich, briny flavor.

Sarde in Saor (Marinated Sardines) This classic dish is one of the most popular Venetian first courses. Sardines are fried and placed in a sweet-and-sour marinade of vinegar, onions, raisins and pine nuts. If one’s only experience with sardines are those of the canned variety, then trying this specialty of the Venice region is a must.

Pizza con Pesce (Seafood Pizza) Seafood pizza in Venice is unlike pizza served anywhere else in the world. It is prepared with a topping of calamari and mixed shellfish such as shrimp, clams and mussels – often still in their shells. The shells open as the pizza bakes in the oven, releasing their juices onto the very thin crust with a tomato sauce base. Of course, there is absolutely no cheese served on such a pizza, as in true Italian cooking, cheese and seafood are considered highly incompatible.

Branzino Me Alati (Salt-Crusted Mediterranean Sea Bass) A classic Venetian way to prepare a whole branzino (sea bass) is to bake it in a thick salt crust. The salt forms a hard shell around the fish while it cooks, and the scales are left on the fish while cooking to prevent the salt from penetrating the flesh. The crust must then be carefully cracked and peeled away before filleting the fish. The resulting flavor is sweet and tender and usually served with risotto or pasta.

Folpetti Consi (Boiled Baby Octopus) Tiny young octopus are boiled with carrots and celery until tender, then seasoned lightly with oil, lemon juice, salt and pepper.

Rombo, also known as Turbot, is a uniquely Mediterranean fish, not unlike the flounder. It is a flat fish that is quite popular in Venetian restaurants for its delicate flavor. It can be prepared in a number of different ways, but it is usually baked in a light tomato sauce.

Recipes For You To Make At Home

Venetian Rice and Peas – Risi e Bisi

Risi e bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice’s ruler), and though one can now prepare risi e bisi at any time, the dish really shines when freshly harvested baby peas are available. However, quality frozen peas can work very well, if fresh peas are not available. Venetians use a risotto rice called Vialone Nano, but Arborio rice will be fine if the Venetian rice is not available in your area.

Ingredients:

  • 7 cups vegetable stock
  • 2 tablespoons butter (or Smart Balance Butter Blend), divided
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup minced onion
  • 1/4 cup diced pancetta (about 2 oz.) or prosciutto
  • 2 cups arborio rice or vialone nano rice (about 14 oz.)
  • 4 cups shelled fresh or thawed frozen peas
  • 1/2 cup finely grated Parmesan
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Directions:

Bring vegetable stock to a simmer in a saucepan. Cover and keep warm. Melt 1 tablespoon butter with 1 tablespoon oil in a large heavy pot over medium heat. Add onion and sauté until soft (do not brown), about 5 minutes. Add pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add 1 cup stock. Stir constantly until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total.

Remove pan from heat. Stir in the remaining 1 tablespoon butter, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.

Mediterranean Flounder or Sea Bass Fillets

Ingredients:

  • 6 flounder or sea bass fillets (about 6 ounces each)
  • 1 tablespoon butter or Smart Balance
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup all-purpose flour
  • 2 tablespoons fresh parsley, chopped
  • 1 small jar capers, rinsed
  • 1/2 cup white wine
  • Salt and pepper to taste
  • Lemon slices for garnish

Directions:

1. To cook fillets: Heat olive oil and butter in a large sauté pan over medium heat.

2. In a separate dish, combine flour, salt and pepper. Flour the fillets and place in the sauté pan. Cook until golden brown on each side. Remove to a serving platter.

3. Keep the drippings in the sauté pan and add the parsley, capers and wine. Cook over a low flame for 3 minutes.

4. Spoon the sauce over the fillets and serve immediately.

6 servings

Pork Stewed in Milk – Mas-cio al Late

Pork Stewed in Milk is one of the most popular second course entrees in the restaurants of the Venice, and, as a result, there are many variations. Some use white wine vinegar rather than white wine, others omit the garlic, and others use pork loin rather than pork rump.

Serves 4

Ingredients:

  • 2 1/2 pounds pork rump
  • 3 pints whole milk
  • 2 tablespoons unsalted butter or Smart Balance
  • White wine vinegar
  • 6 fresh sage leaves
  • 1 sprig of rosemary
  • 1 large garlic clove, crushed
  • Salt and pepper to taste
  • A little unbleached flour

Directions:

Tie the meat with butcher’s twine to give it as regular a shape as possible, and put it in a pot that’s just large enough to hold it. Add good, but not too strong or acidic white wine vinegar to cover, cover the pot with a cloth, and set it in the refrigerator for 48 hours, turning the meat four times each day and adding more vinegar if need be to keep it covered.

When the time is up, remove the meat from the vinegar and dry it well. Flour it and brown it in the butter, turning it so as to brown all sides. In the meantime, heat the milk, and, while the meat is browning, tie together the sage leaves and rosemary. Add the herbs to the pot, and season the meat with salt and pepper; next, slowly pour the milk over it. Let it come back to a boil, reduce the heat to a slow simmer, cover the pot, and cook for two hours, turning the meat every now and again, but being careful not to puncture it.

Half way through the cooking, add a large clove of peeled, crushed garlic. By the time the meat is done the milk will have condensed into a creamy sauce.

Slice the meat fairly thickly, arrange the slices on a heated serving dish, spoon the sauce over them.

Potato Gnocchi with Salsa Nera

If calamari and black squid ink are not your thing, I would use small shrimp or bay scallops for the calamari and 1 tablespoon basil pesto for the squid ink.

Ingredients:

For gnocchi:

  • 6 pounds potatoes
  • 2 cups flour or Eagle Brand Ultra Grain flour
  • 2 eggs
  • Salt and pepper to taste

For salsa nera:

  • 4 ounces tomato paste
  • 2 tablespoons fresh parsley, chopped
  • 1/4 pound calamari, sliced thin
  • 1/2 cup white wine
  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves, smashed
  • 1 tablespoon fresh, black squid ink
  • Salt and pepper to taste

Directions:

To make gnocchi: Scrub the potatoes and place, unpeeled, in a large pot of boiling water (lightly salted).

Cook for 45 minutes until tender but not overcooked. When cool, peel potatoes and mash. Add flour, eggs, salt and pepper.

Roll dough into long thin rods, and cut into small pieces about 1-inch in length to form the dumplings.

Bring a large pot of lightly salted water to a boil. Drop gnocchi in and cook for approximately 1 minute until they float to the top. Scoop out with a mesh strainer.

To make Salsa Nera: In a large sauté pan over medium heat, add olive oil and garlic and cook for 3 minutes. Add parsley, tomato paste, white wine, black squid ink (or pesto), salt and pepper; cook for 20 minutes then add the calamari ( or shrimp or scallops) and cook for 3 minutes more.

To assemble: Place cooked gnocchi on a large serving platter. Add the salsa nera and gently toss to cover gnocchi with sauce.

Crespelle with Berries and Cognac

Ingredients:

For crespelle:

  • 2 cups all purpose flour or Eagle Brand Ultra Grain flour
  • 1/4 cup sugar or 2 tablespoons Truvia for Baking
  • 1/2 teaspoon salt
  • 2 cups low fat milk
  • 2 large eggs or 1/2 cup egg substitute
  • 1 tablespoon butter or Smart Balance Butter Blend, melted
  • 1/2 teaspoon vanilla extract
  • Cooking spray to coat crêpe pan, as needed

For berry sauce:

  • 1 tablespoon unsalted butter (or Smart Balance)
  • 1/2 cup granulated sugar or 1/4 cup Truvia for Baking
  • 1/2 cup freshly squeezed orange juice
  • 3 cups mixed berries
  • 1/2 cup cognac

Directions:

1. To make crepes: In a large mixing bowl, add the flour, sugar, salt, milk, eggs, butter and vanilla extract. Whisk batter well to remove any lumps, and then let the batter rest for at least 1 hour to ensure tender crêpes.

2. In a small, flat, round crêpe pan, heat the pan over medium heat and grease lightly with butter to prevent sticking.

3. With a ladle or small measuring cup, quickly pour a small amount of batter into the pan. Immediately tilt and swirl the pan to spread the batter in a thin, even layer that just covers the bottom of the pan. Cook for a few minutes, and then check the doneness of a crepe by carefully lifting one edge and looking underneath it for a golden color with specks of light brown. With a spatula, loosen the edge of the crêpe from the pan, flip it over, and cook on the other side until golden, about 30 seconds. Set aside crepes on individual dessert plates.

4. To make berry sauce: Melt butter in a sauté pan large enough to hold all of the ingredients. Add sugar and cook until it begins to caramelize. Add orange juice and reduce by half. Add berries and heat through.

5. To assemble: Once berries are hot, add the cognac, and ignite. Spoon over crepes and serve immediately.

4 servings



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