The Province of Rovigo is located in the Veneto region in the northwestern section of Italy. Rovigo lies in the southern part of the region in the Po Valley and is crossed by two major rivers: the Po and the Adige. It is a land where a dense network of canals, drainage units, reclaimed lands and plantations coexist with nature. A quiet world, where silence is only interrupted by the sound of birds and the flow of the Po River.
The Medieval influence can be seen in the towers that look over the cities in the province, such as the tower in via Pighin and the two leaning towers: Donà – one of the highest Italian towers – and the Mozza tower. The Cathedral dedicated to St. Stephen preserves many sculptures and paintings. The National Archaeological Museum contains Etruscan and Roman artifacts.
True to Italian tradition, many feasts and festivals are held throughout the Province of Rovigo, celebrating age-old customs that still flourish today. Strawberries, wheat and polenta are just some of the foodstuffs that are featured in these festivals in addition to the traditional Christmas and Easter celebrations. The Sagra degli Aquiloni (Kite Festival) is an event dedicated to children with prizes for the most beautiful and the highest-flying kite. The carnival celebration in Fratta Polesine might be one of the most beautiful events. The parade of carnival floats, games and events among the monuments of the old town on the last Sunday of carnival is very popular, as is the carnival cuisine.
Many crops grow well in the fertile Po Basin. Beans, radicchio, asparagus, pumpkins, squash, corn, celery, artichokes and cherries. All lend themselves perfectly to the region’s cooking. Excellent honey is produced here. Wine culture is strong in the region, with many types of whites and reds being produced here. Wine and grappa making are favorite hobbies because of the excellent quality of the region’s grapes. There are a great variety of excellent local wines, such as Refosco ai Merlot, Cabernet Sauvignon, Lambrusco and Raboso. White wines include Malvasia, Sauvignon, Riesling and Trebbiano.
Rice production has been honed to a fine art in the region, with countless creamy risotto recipes giving testament to the fact that rice is important. Cattle farming and the dairy industry are highly prized in this area (butter is often used instead of olive oil in cooking) and cheeses find their way into many dishes.
The typical cuisine of the region is based on local products that, of course, would include rice. Along the coastline, fish and shellfish are favorite additions and typical foods include platters of steamed shellfish, pasta with cannucce (mantis shrimp) and gnocchi with baby mullet and fried local fish. Risotto (cooked with eel, mullet and bass), rice in a fish broth, guinea fowl “in tecia” (cooked in an earthenware pot) or the fòlaga (bald coot stewed with beans) are all popular dishes.
A well-known appetizer is “sarde in saor” (sardines in sweet and sour sauce). Another great food tradition in the region is cicchetti, small snacks or side dishes that are usually eaten with a small glass of wine at the popular wine bars. These snacks are often tiny sandwiches, plates of olives or other vegetables, halved hard-boiled eggs, small servings of a combination of one or more of seafood, meat and vegetable ingredients laid on top of a slice of bread or polenta and very small servings of typical full-course plates. Like Spanish tapas, one can also make a meal of cicchetti by ordering multiple plates.
Once you go inland, away from the sea, the food of the hill and mountain towns becomes more hearty, with polenta, gnocchi, horsemeat and wildfowl, particularly duck, are the featured ingredients for main dishes. Bigoli are a rough, thick homemade spaghetti, usually made from wheat flour, that are laboriously extruded through a special tool used only for that purpose. Radicchio is popular with varieties all named after cities they are grown in or near: Treviso, Verona, etc.
Sweet and Sour Sardines (Sarde in Saor)
Ingredients
- 12 fresh sardines, cleaned
- 60 ml (1/4 cup) extra virgin olive oil
- 1 onion, thinly sliced
- 125 ml (1/2 cup) dry white wine
- 125 ml (1/2 cup) white wine vinegar
- 1 pinch of ground cinnamon
- 50 g (1/3 cup) raisins
- 2 thyme sprigs
- Toasted pine nuts and lemon wedges, to serve
Directions
Brush sardines with 1 tablespoon of olive oil and season with salt and pepper. Heat a large grill pan or frying pan over medium heat and cook the sardines, turning once, for 8 minutes or until just cooked. Set aside.
Heat 2 tablespoons of oil in a clean frying pan over medium heat. Add onion and cook, stirring, for 10 minutes or until softened. Add wine and vinegar and simmer for 2 minutes or until slightly reduced, then add cinnamon, raisins and thyme. Simmer for a further 2 minutes, then remove from the heat. Pour onion mixture over the sardines, then cool completely. Drizzle with remaining oil and scatter the pine nuts on top. Serve with lemon.
Crostini with Radicchio
20 crostini
Ingredients
- 7-8 oz (200 g) radicchio leaves
- 1 onion, finely chopped
- 3 tablespoons olive oil
- 1 2/3 fluid oz (50 ml) red wine
- Salt
- Pepper
- Parsley, finely chopped
- 1 ½ oz Grated Parmesan cheese, grated
- 20 baguette slices
Directions
Cut the radicchio into thin strips. Sauté the onion and the radicchio in hot oil and deglaze the pan with the red wine.
Add salt and pepper and stir, making sure that the liquid doesn’t boil away completely. Mix the parsley into the dish and spread the mixture on the baguette slices.
Bake the baguettes in a preheated oven at 425 degrees F (220°C) for about 6 minutes, sprinkle them with cheese and serve.
Supa da ajo (Garlic soup)
Ingredients for 4 people:
- 4 thin slices of stale bread, cut into small cubes
- 6 cloves of garlic
- 2 tablespoons of extra virgin olive oil
- 2 cups of hot chicken stock
- 2 eggs
- Salt
- Chopped parsley, for garnish
Directions
Crush the garlic cloves.
Pour the oil into a large saucepan.
Add the garlic and cook for 5 minutes on very low heat.
Remove the garlic.
Add the bread cubes. Stir.
Pour in the hot chicken stock.
Season with salt.
Let it simmer for 30 minutes.
Crack the eggs into a bowl and whisk them.
Pour them slowly into the hot soup.
Cook for 3 minutes stirring continuously.
Serve garnished with parsley.
Italian Pumpkin Gnocchi
Ingredients
For the gnocchi:
- 1 ½ lbs (700 g) pumpkin
- 8 tablespoons breadcrumbs
- 1 egg
- 3 ½ oz (100 g) flour, plus extra for the forming the gnocchi
- 1 ¾ oz (50 g) grated Grana Padano cheese
- Salt & pepper
For the sauce:
- 3 oz (80 g) butter
- Sage leaves
- 1 ¾ oz (50 g) grated Grana Padano cheese
Directions
To cook the pumpkin.
There are two ways:
- Cut the pumpkin into pieces, leaving the skin on, and put it in the oven (350ºF/180°C) for 30 minutes. Then peel it and mash the pulp.
- Peel the skin, cut the pumpkin into pieces and put it in the microwave with a couple of tablespoons of water and microwave on high for 15 minutes.Cool to room temperature.
Mix the pumpkin with breadcrumbs, egg and salt. Add the flour gradually until a soft dough forms.
Flour the counter or a pastry board and form the dough into 1 inch thick long ropes. Cut each rope into 1 inch pieces and gently press each with the prongs of a fork on two sides.
Put the prepared gnocchi on a floured cutting board or baking sheet. When all the gnocchi are formed, you can cook them.
Cut the butter and sage into small pieces and place them on a baking sheet. Heat the oven to 350 degrees F., then turn it off. Place the baking sheet with the butter in the oven.
Boil a large pot of salted water and add the gnocchi, a dozen at a time. As soon as they rise to the surface, scoop them out with a skimmer and place them on the baking sheet in the oven.
As the gnocchi are cooked add them to the baking sheet.
When all the gnocchi are cooked, place them in a serving bowl with a generous amount of grated Grana Padano cheese.
Veneto includes the eastern part of the Po Valley and, to the north, a part of the Dolomites. Venice ruled for centuries over one of the largest and richest maritime republics and trade empires in the world. After the Napoleonic Wars and the Congress of Vienna, the Republic was annexed by the Austrian Empire, until it was ceded to the Kingdom of Italy in 1866, as a result of the Third Italian War of Independence. Besides Italian, most inhabitants also speak Venetian. Veneto is, today, one of the greatest immigrant-receiving regions in the country, the most recent of whom are Romanian, Moroccan and Albanian.
The regional capital is Venice. Other important cities are: Verona, Padua, Vicenza, Treviso, Rovigo and Belluno.
Treviso Piazza
Numerous and important Roman traces can be found in this region: the best known example is the Arena of Verona. In the area around Venice, Byzantine influences are visible (St. Mark and the Cathedral of Torcello) and there are many outstanding examples of Romanesque and Gothic art. The Renaissance palaces are still numerous. In Venice, the Academy Galleries house the major collections of Venetian paintings from the years 1300 to 1700; while the Guggenheim collection exhibits international works of contemporary art, as does the National Gallery of Modern Art. The Correr Museum is reserved for the Renaissance masterpieces.
Venice Canals
In Verona, the Civic Museum of Art, is devoted to Verona painters. Padua has the famous Scrovegni Chapel with its Giotto’s frescoes, the Civic Museum and the Botanic Garden, the oldest in Europe. In Treviso, there is the Museum of the Casa Trevigiana with its modern furniture and sculptures.
Take a tour of Veneto via the video below.
Cuisine is a very integral part of the culture of Veneto and the region is home to some of the most recognizable dishes, desserts and wines in Italian, European and World cuisine.
Veneto is an important wine-growing area and produces: Soave, Bardolino, Recioto, Amarone, Torcolato, Prosecco, Tocai Rosso, Garganega, Valpolicella, Verduzzo, Raboso, Moscato, Cabernet Franc, Pinot Nero, Pinot Grigio, and Merlot varietals. Homemade wine making is widespread. After making wine, the alcohol of the pressed grapes is distilled to produce grappa or graspa, as it is called in the local language.
Veneto Vineyards
Prosecco is a dry sparkling wine. It is made from a variety of white grapes of the same name, which is traditionally grown in an area near Conegliano and Valdobbiadene, in the hills north of Treviso. The name, Prosecco, is derived from the northern Italian village of Prosecco, where this grape variety is believed to have originated. Around the holidays, I like to make pre-dinner drinks with Prosecco and different fruit flavors. My family looks forward to this special drink.
Spritz, in the Venetian language also called “spriss” or “spriseto” depending on the area, usually consists of 1/3 sparkling wine and 2/3 Aperol. Campari or gin may also be used.
The cheeses of Veneto include: Asiago (PDO), Piave (PDO), Monte Veronese (PDO), Morlacco and Grana Padano (PDO). The sopressa vicentina (PDO) is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes. Prosciutto Veneto Berico-Euganeo (PDO) is obtained from the fresh meat of a top breed of adult hogs. The aroma is delicate, sweet and fragrant.
Treviso Radicchio
Radicchio rosso di Treviso (PGI) is a vegetable with a faintly bitter taste and a crunchy texture. The production area encompasses many town districts in the provinces of Treviso, Padua and Venice. The radicchio, Variegata di Castelfranco (PGI, has a delicate and slightly sweet taste and a crunchy texture. Veronese Vialone Nano Rice from Verona (PGI) is a type of rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content. The Bean of Lamon (PGI) is particularly prized for its delicate flavor and extremely tender skin. The White Asparagus of Cimadolmo (PGI) has a characteristic scent and a very delicate taste. The White Asparagus of Bassano is a typical product of the northern part of the province of Vicenza. The San Zeno di Montagna (Verona) chestnut has Protected Geographical Status.
Tiramisù (a dessert made from mascarpone, coffee, Marsala wine, savoiardi and chocolate) originates from Veneto. Veneto is also home to a golden sweet bread, called Pandoro. This bread is produced in and around Verona according to an ancient recipe. Scalete, Pàndolo and Baicoli are all traditional sweets of the city.
Venetian Specialties
Fritto Misto di Mare
The Italian phrase “fritto misto” roughly translates as “mixed fry,” and it encompasses all sorts of fried foods: meats such as sweetbreads, vegetables and even desserts. But in Venice the term almost always applies to the city’s famous frutti di mare—fruits of the sea. The chefs of Venice’s restaurants and cafés feel that frying is one of the best ways to showcase the impeccably fresh fish and seafood from the Adriatic Sea.
In Italy, fritto misto is nearly always served as a first course. In Veneto, bite-size pieces of fish, fried and served with a squirt of lemon juice are a very popular antipasto. A Venetian fritto is rarely vegetarian, given the city’s available fish. Consequently, you can sample all manner of fresh tiny fish, miniature soft-shell crabs, shrimp and many more. Natives stop by a trattoria at sunset for a plateful; then stroll for a while before dinner.
To serve 6, you will need about 4 pounds of fish. Here are some suggestions: fresh sardines, anchovies, baby squid, baby cuttlefish, small crabs, shrimp and other assorted shellfish, tiny whiting, sole or whatever else you would like to include.
For the Batter:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup white wine
- 1/4 cup seltzer or club soda
For Dredging:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Fritto Misto:
- 4 cups vegetable oil, or a mixture of olive oil and vegetable oil
- 1/2 pound medium shrimp, peeled
- 1 pound cleaned squid, cut in 1/2 inch pieces
- 1/2 pound bay scallops
- 1 pound mussels, steamed and shucked
- 1 pound smelts or sardines
- Sea salt
- Pinch of crushed red pepper for garnish, optional
- Chopped parsley for garnish
- Lemon wedges
Directions
Make the batter: Put the flour and salt in a small bowl and gradually whisk in the wine to obtain a smooth, lump free mixture. Rest 30 minutes. Add seltzer just before frying.
Near the stove, put the seasoned dredging flour in a shallow bowl. Place the finished batter next to it and an empty plate next to that. Put fish and other ingredients for frying and a paper towel lined baking sheet nearby.
Put oil in a large wide, deep pot and fasten a candy thermometer to the side. Heat oil to 375 degrees F.
Working in small batches, dip a few pieces of fish, first into the seasoned flour to coat lightly, then into the batter. Put battered pieces on the empty plate.
Slip a few pieces into the hot oil and fry 3 to 4 minutes, until golden. Remove with tongs or a wire spider and drain on the paper towel lined baking sheet. Hold the fried food in a warm oven while continuing to fry additional fish. Make sure to regulate the heat below the pan to keep oil at the correct temperature (adding too many pieces to the oil will cause it to cool.)
Remove pieces of batter from the oil between batches with a fine meshed skimmer.
As soon as you have enough to serve, pile it onto a warmed platter. Sprinkle with sea salt (and crushed red pepper, if desired). Garnish with parsley and lemon wedges. Continue to fry in small batches until all the fish is used. (Recipe adapted from the New York Times.)
Crespelle with Treviso Radicchio
The delicate flavor of the béchamel contrasts with the bitter taste of the radicchio, making a balanced and delicious dish.
4 Servings
Ingredients
Crepes
- 4 ½ oz all-purpose flour
- 1 cup milk
- 3 eggs
- 1 oz butter, plus 2 tablespoons melted butter
- 1 pinch salt
Filling
- 1 ¾ lb radicchio from Treviso
- 3 tablespoons oil
- Salt and pepper to taste
- 1 clove of garlic, minced
- White wine
- 2 egg yolks
- 7 oz diced Italian Fontina cheese
- Grated Parmigiano Reggiano cheese
For the Bechamel Sauce
- 4 cups milk, room temperature
- 4 cups chicken or vegetable broth
- 3 oz butter
- 3 oz all-purpose flour
- 1/2 teaspoon salt
Directions
Prepare the crepes:
In a small saucepan, melt the butter without letting it brown. Then remove it from the heat and let cool. Reserve 2 tablespoons for brushing the pan and add the remainder to the bowl where you will mix the crepe batter.
Add the flour, eggs and a pinch of salt in the bowl with the melted butter. Whisk together until you have a smooth, fairly dense batter. Add the milk, slowly, while whisking. You should have a smooth batter without lumps. Let rest for 20 minutes.
Heat a nonstick pan or crepe griddle. Once hot, brush the pan with the reserved melted butter. Use a ladle to add enough batter to cover the entire pan. Try to make the thickness even across the pan.
When the crepe begins to separate itself from the pan, flip the crepe quickly using a spatula and cook the other side. Once you have cooked both sides, place the crepe on a kitchen towel or on paper towels. Continue making crepes until you have finished the batter. Let cool slightly before filling.
Prepare the béchamel sauce:
Put a fairly large pot over low heat. Add the butter and let it melt. Be careful not to burn or brown it.
Sift the flour and add it to the butter with the salt. Mix using a whisk to make a smooth, uniform mixture, known as a roux. Continue cooking the roux until it is slightly golden, while whisking.
Add the milk and broth to the roux, a little at a time, and mix with a whisk. Be careful not to let any lumps form. Bring the sauce to a boil and continue cooking to thicken it. Remove the pot from the heat.
Prepare the filling:
In the meantime, wash and cut the radicchio into very small pieces. Add the oil to a sauté pan and heat.
Once hot, add the radicchio, salt, pepper, garlic and a little bit of white wine. Sauté for a couple of minutes.
Then add the egg yolks, Fontina cheese and the sautéed radicchio.
Assemble for baking:
Place a layer of crepes in a baking dish and cover with some of the radicchio sauce; repeat the layers ending with a layer of crepes. Sprinkle the top with grated Parmigiano Reggiano cheese.
Bake in a 425°F oven for 15 minutes.
Marinated Grilled Tuna with Anchovy Sauce
This is an old Venetian recipe for grilled tuna.
Tuna Ingredients
- 6 slices fresh tuna steaks, about 3/8 inch thick (about 2 pounds total)
- 3/4 cup extra-virgin olive oil, plus additional for basting
- 2 cups dry white wine
- 1 onion, very thinly sliced
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried thyme
- 1 bay leaf, crumbled
- Salt and freshly ground black pepper to taste
- Lemon wedges
Anchovy Sauce Ingredients – Makes 1/4 cup
- 4 salted anchovy fillets, rinsed
- 2 large garlic cloves
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly squeezed lemon juice
Directions for the tuna:
Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, white wine, onion, parsley, thyme, bay leaf and season with salt and pepper. Marinate in the refrigerator, covered, for 2 hours, turning once. Remove the fish from the refrigerator 15 minutes before grilling.
Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. You may also use a stovetop grill pan.
Remove the tuna from the marinade and place on the grill. Cook, basting with olive oil and turning only once, until deep black grid marks appear, about 3 1/2 minutes on each side.
Directions for the anchovy sauce:
In a mortar, pound the anchovy fillets, garlic and parsley with a pestle until a pest . Slowly pound in the olive oil and lemon juice.
Pour the sauce over the grilled tuna and serve with additional lemon wedges.
Zalti (Cornmeal, Pine Nut and Raisin Cookies)
Zaleti” means “little yellow things” in the Veneto dialect. Zaleti are a traditional cookie from the Veneto region. They are often enjoyed together with a glass of sparkling, aromatic wine like Prosecco della Valdobbiadene.
Zaleti, a rustic type of cookie once served only during the Carnival season, are now available year round. Like all rustic, farmhouse recipes, zaleti can be prepared in many ways. Each home cook had her own recipe and would prepare the cookies using the ingredients she had available. The peculiar characteristic of these cookies is their yellow color, which comes from the corn flour – an ingredient present in all of the farmhouses in centuries past – that is used in the batter. Carlo Goldoni mentions the cookies in his 1749 book “La Buona Moglie”.
Ingredients
- 3/4 lb cornmeal
- 1/2 lb all-purpose flour
- 1 pinch baking powder
- 1/4 teaspoon salt
- 3 ½ oz sugar
5 oz butter - 2 eggs
- 3 oz raisins, soaked in warm water
- 2 ½ oz pine nuts
- 1 cup milk
- 1 teaspoon vanilla
- Lemon zest, grated
Directions
Preheat the oven to 350 degrees F.
Mix the cornmeal, flour, salt and baking powder together.
With an electric mixer beat the butter and sugar together. Beat in the eggs, one at a time.
Add the flour mixture and beat until smooth. Add the drained raisins, pine nuts, milk, grated lemon zest and vanilla and mix well.
With your hands, shape the mixture into small oval cakes about 3.2 inches long. Place them onto a lightly buttered baking sheet.
Bake for 15-20 minute. The baking time can vary according to the size of the “zaleti”.
This time of year is perfect for lighter soups that showcase the flavors of seasonal vegetables. Taste isn’t the only reason for cooking up a big pot of spring soup. It can save you money, too. In a study published in the American Journal of Clinical Nutrition, Cornell University scientists found that the cost per serving is usually lower for in season fresh food than for processed food. Further, a recent USDA Economic Research Service analysis found that fresh seasonal produce costs 12 to 18 cents per serving on average. Eating in-season fruits and vegetables will also provide you countless health benefits, thanks to an almost endless variety of nutrients.
Italians enjoy food in its most straightforward state—no fuss, just real ingredients in their purest form, allowing for the integrity the of the ingredients to shine. They also use the time of year as their guide and work with products available, visiting their local grocers or farmer’s markets to see what is fresh. The delicate flavors in these soups are a direct reflection of the new beginnings taking place around us in our environment. Sometimes the most effortless dish makes for the most appetizing meal.
These soups provide the perfect way to incorporate spring’s most green ingredients: peas, asparagus and artichokes, to name a few. All great soups start with the basics- carrots, onions and celery- with variations like shallots, leeks, garlic and even fennel. The goal of a great soup is to build upon the basics to create a wonderful and balanced set of flavors, which can take hours or just 30 minutes. When making Italian soups, it’s best to start with traditional ingredients and then add your own personal flair to achieve something new and unique. Soups are a great way to showcase your individuality and taste.
The first two soup recipes below are two of my favorites for this time of year and I make them on a regular basis. The last group of soups are ones that I adapted from the cookbook,The Glorious Soups and Stews of Italy by Domenica Marchetti, Chronicle Books, 2006. They are great examples of the kinds of soups made in Italy and in Italian American homes, that utilize all the wonderful springtime produce that are found in markets this time of year. I have changed some of the ingredients and some of the techniques to suit my family’s palate.
Broccoli Leek Soup 
Ingredients:
- 1 1/2-pounds fresh broccoli
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium leeks, white and light green parts only, thinly sliced
- 1 medium baking potato, peeled and cut into 1-inch pieces
- 1 clove garlic, thinly sliced
- 3 cups low-sodium chicken or vegetable broth
- 3/4 teaspoon salt
- Pinch of freshly ground pepper
- 1/4 cup half-and-half
- 1/4 cup snipped chives
Directions:
Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4-inch-thick “coins.” Break or cut the florets into small pieces. Reserve stems and florets separately.
In a medium saucepan, heat oil and butter over medium heat. Add leeks and cook, stirring often, until softened, about 3 minutes. Add broccoli stems, potato and garlic and cook 2 to 3 minutes. Add 3 cups broth, salt and pepper; bring to a boil. Reduce heat; cover partially and simmer until broccoli and potato are tender, about 12 minutes.
Puree soup with an immersion blender until smooth. Return soup to the heat; add florets; bring to a boil and simmer 5 minutes. Add half-and-half and chives and reheat on low briefly.
4 servings
Spring Chicken & Barley Soup
Yield: 10 cups
Ingredients:
- 2 medium-sized boneless, skinless chicken breasts (approximately 1 lb, sliced
- 1 tablespoon extra-virgin olive oil
- 2 cloves of garlic, chopped finely
- 1 small onion, chopped finely
- 1 large potato, peeled and cubed
- 1 large carrot, peeled and cut into 1/4-inch dice
- 3 stalks of celery, chopped into 1/4-inch pieces
- 1 fennel bulb, trimmed and diced
- 8 ounces mushrooms, sliced
- 1 large tomato, chopped into 1/4-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup pearled barley
- 2 quarts low-sodium organic chicken stock
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- Chopped fresh Italian parsley for garnish
Directions:
Place barley in a bowl with just enough water to cover it.
Heat olive oil on medium heat in an 8-quart stockpot.
Add the chopped onion and garlic to the olive oil, cooking for 5 minutes.
Add the chicken to stockpot, along with the salt and black pepper. Brown for 5 minutes.
Add the chicken stock, vegetables and spices to the pot.
Drain the water from the barley. Add the barley to the soup.
Bring to a boil and turn the heat to medium. Cook for 30 minutes or until the vegetables are just tender.
Pour into serving bowls and garnish with parsley.
Rice And Lettuce Soup
Use a variety of lettuces for a mix of colors and textures, especially radicchio. The greens lose their bright hue when you cook them, taking on muted, earthy tones. If you want to perk up the color, gently stir in another handful or two of spinach during the last few minutes of cooking. Adding a small rind of Parmigiano while the soup is simmering boosts the flavor of the broth.
Makes 6 servings
Ingredients:
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 carrot, peeled and finely chopped (1/2 cup)
- 1 rib celery, trimmed and finely chopped (1/2 cup)
- 1 small yellow onion, finely chopped (1 cup)
- 1 tablespoon minced fresh flat-leaf parsley
- 1 teaspoon kosher or sea salt, or to taste
- 1 small head butter lettuce, washed, trimmed and shredded
- 1 small head romaine lettuce, washed, trimmed and shredded
- 1 small head radicchio or escarole, washed, trimmed and shredded
- 3 to 4 cups baby spinach leaves, washed
- 6 cups homemade chicken broth or low-sodium commercial chicken broth
- 1 small piece of Parmigiano-Reggiano rind (optional)
- 1 cup Arborio or other risotto rice
- Freshly ground black pepper
- 1 cup thinly shaved or freshly grated Parmigiano-Reggiano cheese
Directions:
In a Dutch oven or other heavy-bottomed pot with a lid, heat the butter and oil over medium heat. When the butter has melted and begins to sizzle, stir in the carrot, celery, onion and parsley, and saute for about 10 minutes, or until the vegetables have begun to soften and the onion is translucent. Season with salt and then stir in the butter and romaine lettuces, radicchio and spinach, tossing the greens so that they are well-coated with the other ingredients. Cook, stirring from time to time, for 5 minutes or so, just until the greens have wilted.
Pour in the broth and add the Parmigiano rind. Bring the broth to a gentle simmer. Stir in the rice, raise the heat to medium-high and bring the soup to a boil. Reduce the heat to low, cover and let the soup simmer gently for 15 to 18 minutes, or until the rice is cooked. Taste and season with additional salt if necessary and a generous grinding of black pepper. Stir in 1/2 cup of the shaved or grated Parmigiano cheese.
Ladle the soup into a serving tureen or into individual bowls. Garnish with a drizzle of olive oil and the remaining cheese.
Shepherd’s Soup
This recipe is Sardinian based and uses tender vegetables and broken spaghetti in a simmered milk-based broth. In Italy, this soup is made with fresh sheep’s milk or goat’s milk.
Makes 4 servings
Ingredients:
- 4 cups whole milk
- 2 cups water
- 2 teaspoons kosher or sea salt, or to taste
- 2 cups cut-up thin green beans (1-inch pieces)
- 7 baby carrots (3 to 4 inches long), halved lengthwise
- 1 pound baby yellow or new potatoes, scrubbed clean and halved or quartered (about 2 cups)
- 1 1/4 cups broken spaghetti (1-inch pieces)
- 1/2 cup fresh or frozen peas
- 1 cup freshly grated pecorino Romano cheese, plus more for garnish
- Freshly ground black pepper
Directions:
In a medium Dutch oven or heavy-bottomed pot, combine the milk and water and bring almost to a boil over medium-high heat (do not let the liquid boil over). Stir in the salt, green beans and carrots, reduce the heat to medium, and cook at a bare simmer for 3 to 5 minutes, until the vegetables start to turn tender. Add the potatoes and cook for another 3 to 5 minutes, until they are just starting to soften. Stir in the pasta and simmer gently for 15 minutes, or until the pasta is al dente. Stir in the peas and cook for 2 to 3 minutes if using frozen, or slightly longer if using fresh, or until they are tender but still bright green.
While the peas are cooking, put the cheese in a small bowl and add a few spoonfuls of the milky broth. Stir the cheese and hot broth together to make a thin paste and stir this paste into the soup until fully incorporated. Add a generous grinding of pepper and stir gently but thoroughly.
To serve, ladle the soup into bowls and garnish with an additional sprinkle of cheese.
Creamy Asparagus Soup
Tender green asparagus, spring onions and fennel combine in this for a typical spring. Adding pearled barley to the mix gives it a little more substance. Accompany the soup with country bread for a one-dish supper.
Makes 6 servings
Ingredients:
- 6 cups water
- Kosher or sea salt
- 1 cup pearled barley, rinsed
- 2 pounds asparagus
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 spring onions, bulbs and tender white part of stalks sliced crosswise, about 1 cup
- 1 fennel bulb, trimmed, quartered lengthwise and quarters thinly sliced crosswise
- 2 tablespoons unbleached all-purpose flour
- 6 cups homemade vegetable or chicken broth or low-sodium commercial broth, heated to a simmer
- 6 sprigs fresh flat-leaf parsley
- Freshly ground black pepper
- 1 cup freshly grated pecorino Romano cheese
Directions:
Put the barley on to cook before you start the soup: In a large saucepan, combine the water and 1 teaspoon salt and bring to a boil over high heat. Slowly pour in the barley. Reduce the heat to medium, cover partially, and simmer for 30 to 45 minutes or until the barley is tender but still a bit chewy. It should not be mushy. Reduce the heat, if necessary, so that the barley cooks at a gentle, steady simmer. Drain the barley in a colander placed in the sink and let it sit for 10 minutes. Fluff with a fork and set aside.
While the barley is cooking, trim off the tough ends from the asparagus and discard them (or add them to the pot in which you are heating the broth to enhance its flavor; remove them before adding the broth to the soup).
Cut the asparagus stalks into 1-inch pieces. Set aside the tips. You should have about 4 1/2 cups asparagus pieces, not including the tips.
In a large Dutch oven or other heavy-bottomed pot, heat the oil and butter over medium heat. Add the spring onions and fennel, reduce the heat to medium-low and saute, stirring from time to time, for about 10 minutes, until the vegetables are softened.
Sprinkle the flour over the vegetables and stir vigorously to combine. Pour in 1 cup of the heated broth and stir for a minute or so to incorporate thoroughly.
Slowly pour in the remaining 5 cups of broth and add the asparagus pieces — except for the reserved tips — and the parsley sprigs. Increase the heat to medium and simmer for 15 to 20 minutes, until all the vegetables are tender. Remove from heat and let the soup cool for 10 minutes.
Using an immersion or standard blender, puree the soup until smooth.
Stir in the cooked barley and asparagus tips and heat gently over low heat. Season to taste with salt and pepper.
To serve the soup, stir in 3/4 cup of the cheese. Ladle the soup into a large serving bowl or tureen and top the remaining 1/4 cup cheese.
Sweet Pea Soup With Radish
Makes 4 servings
For the radish topping:
- 3 to 4 radishes, cut into thin slivers or small dice (1 cup)
- 1/2 cucumber, peeled, seeded and cut into thin slivers or small dice (1 cup)
- 1/2 teaspoon coarse salt
- 1 small spring onion (bulb only), thinly sliced
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon sugar
- Freshly ground black pepper
Directions:
Mix together the radish and cucumber with the coarse salt. Place the radish and cucumber in a small colander set over a bowl and let sit for 15 to 20 minutes. Gently squeeze out the excess liquid and pat vegetables dry with paper towels.
Transfer the radishes and cucumbers to a bowl and stir in the spring onion, oil, sugar and a grinding of pepper. Gently toss to combine. Cover the bowl and let sit at room temperature until serving time.
For the soup:
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced spring onions or leeks (bulbs and tender parts of stalk)
- 1 small sprig fresh marjoram
- 1 small sprig fresh thyme
- 3 to 4 cups homemade chicken or vegetable broth, or low-sodium commercial broth
- 4 cups shelled peas (about 4 pounds in the pod) or 4 cups good quality frozen peas
- 1/2 cup evaporated whole milk
- 1/2 teaspoon kosher or sea salt, or to taste
- Freshly ground black pepper
- Mascarpone or ricotta cheese, for serving
Directions:
In a medium Dutch oven or other heavy-bottomed pot, heat the olive oil over medium heat. Stir in the spring onions and saute, stirring frequently, for 3 to 5 minutes, or until they have softened but are not browned. Add the marjoram and thyme and cook for 1 minute, stirring.
Pour in the broth, raise the heat to medium-high and bring to a simmer. Carefully tip in the peas and cook for 6 to 8 minutes for fresh peas; 3 to 4 minutes for frozen, or until they are just tender but still bright green. Take off the heat and remove and discard the sprigs of marjoram and thyme. Using an immersion blender or a standard blender, puree the soup until smooth.
Return the soup to medium heat and stir in the milk, salt and pepper to taste. Heat until just warmed through.
Ladle the soup into bowls and garnish with a dollop of mascarpone or ricotta cheese and top with a spoonful of radish mixture.
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Ancient man consumed radicchio for its medicinal properties as a blood purifier and an aid for insomnia. Pliny, a Roman author and philosopher, mentions the red-lined lettuces of the Veneto region in his Naturalis Historia, noting that in addition to being tasty, they’re good for insomnia and purifying the blood. He also says, it was the Egyptians who bred radicchio from its more wild ancestor, chicory. In the Middle Ages it was especially popular among monks, who welcomed anything that would add zest and flavor to their simple vegetarian diets prescribed by their orders. Not that the plant was limited to monastic kitchens; it also figured prominently on the tables of nobles, both cooked and raw. In 1537 Pietro Aretino advised a friend, who had a garden, to plant radicchio, saying he much preferred it to “aroma-free lettuce and endive.”
The radicchio from that era isn’t the radicchio rosso we know today. The modern radicchio with its rich wine-red white-ribbed leaves was developed in the 1860’s by Francesco Van Den Borre, a Belgian agronomist, who applied the techniques used to whiten Belgian endive to the radicchio plants grown around Treviso. The process, which is called imbianchimento, is quite involved: the plants are harvested in late fall, their outer leaves are trimmed and discarded, and they are packed into wire mesh baskets where they stand for several days in darkened sheds with their roots bathed in steadily circulating spring water that emerges from the ground at a temperature of about 60 degrees F. As they bathe, the leaves of the hearts of the radicchio plants take on the pronounced wine-red color that distinguishes them (the deeper the red, the more bitter the plant). At this point the farmer unties the bunches, strips away the outer leaves, trims the root and sends the radicchio to the market.
Modern cultivation of the plant began in the fifteenth century in the Veneto region of Italy. The varieties of radicchio are named after the Italian regions where they originated. Radicchio farmers in the Veneto region have sought to have Protected Geographical Status applied to the names of these radicchio varieties to keep them tied to their original growing regions.
Chioggia is the most common variety grown and identified in the United States with its maroon, round, grapefruit-size heads. Radicchio Rosso di Chioggia was bred from the Variegato and, while it has dark red leaves with white ribs, it is more round than the Radicchio di Treviso. It’s also compact and, as a result, it resembles a head of cabbage in shape. It’s now the most commonly grown radicchio rosso in Italy.
Treviso is an elongated version of radicchio resembling a large Belgian endive or a red romaine heart. Radicchio Rosso di Treviso comes in two varieties: Precoce, which has fleshy red leaves with white ribs that form a compact bunch and Tardivo, which has more pronounced ribs and splayed leaves. As you might guess, Precoce comes into season first and, although it is prettier to look at, the Tardivo is more flavorful, with stronger bitter accents. Both Precoce and Tardico now enjoy IGP (Indicazione Geografica Protetta) status, which means that they can only be sold as such, if they are produced around Treviso, under the supervision of the Consorzio Radicchio di Treviso.
Tardivo and Castelfranco resemble flowers and are only available in winter months. Radicchio Variegato di Castelfranco also enjoys IGP status. It looks more like a traditional head of lettuce but has deep wine-red stripes, and is also known as the Edible Flower. It’s a cross between radicchio and a round-headed endive.
Radicchio, like most vegetables, is seasonal. It appears in the markets in late November and remains throughout the winter. It is tastiest after the frosts begin. It has also been introduced and is grown in California’s Napa Valley. Radicchio is quite popular in Italy and is gaining popularity in the United States for its versatility and nutrition.
It is also good for you! Radicchio’s bitterness is due to intybin, which stimulates the appetite and digestive system. Radicchio is high in antioxidants, loaded with fiber and contains high levels of Vitamins B, C, and K.
When you bring radicchio home from the market, put it in the crisper section of your refrigerator. It will keep for a couple of days and, if it looks slightly wilted, stand it in a glass of water — the tap root has nutrients that feed the leaves and can absorb water. I found that all greens survive longer in the refrigerator, if I wrap them, individually, in paper towels and place them in a ziplock plastic bag. My lettuce lasts a good two weeks with this method.
As An Appetizer
Radicchio and Arugula Salad with Roasted Pepper Dressing and Burrata Crostini
Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture.
Ingredients:
- 1/2 small yellow or red bell pepper
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon red wine vinegar
- 1 tablespoon drained capers
- 2 teaspoons minced shallot
- 1/4 teaspoon sugar
- 2 1/4-inch-thick baguette slices
- 3 ounces fresh burrata cheese
- 2 cups baby arugula
- 1 1/2 cups coarsely torn radicchio
- 2 tablespoons fresh Italian parsley leaves
Directions:
Char bell pepper half directly over gas flame or in broiler until skin is blackened. Enclose in paper bag for 10 minutes. Peel and seed bell pepper half; place in a mini processor. Add 1/2 tablespoon olive oil; puree until smooth. Transfer pepper mixture to small bowl; whisk in 2 tablespoons olive oil, vinegar, capers, shallot, and sugar. Season dressing with salt and black pepper.
DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and whisk before using.
Toast baguette slices; brush with olive oil. Top each toast with half of the burrata cheese; sprinkle with salt and pepper.
Combine arugula, radicchio, and parsley in medium bowl; toss with half of dressing. Divide salad between plates. Place 1 toast alongside each salad; drizzle with the remaining dressing.
As A First Course
Radicchio Salad With Green Olive Dressing
Ingredients
- 1 head radicchio
- 18 green olives
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar or lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- Freshly shredded Parmesan cheese for garnish
Directions:
Trim radicchio and cut or tear into bite-size pieces. Put radicchio in a large salad bowl.
Mince olives and garlic into a paste and then mix with oil, vinegar or lemon juice. Add salt and pepper to taste. (You can also do this in a blender, if you like.)
Toss radicchio with the dressing. Serve topped with plenty of grated Parmesan cheese.
Linguine with Leeks, Radicchio, and Walnut Pesto
Ingredients:
- 8 ounces linguine
- 4 tablespoons extra-virgin olive oil, divided
- 4 cups thinly sliced leeks (including the light green parts)
- 1/2 cup (packed) fresh Italian parsley leaves
- 1/4 cup grated Parmesan cheese plus shaved Parmesan for garnish
- 1/4 cup walnut pieces (about 1 ounce) plus additional for garnish
- 2 teaspoons fresh lemon juice
- 2 cups thinly sliced radicchio
Directions:
Cook pasta in large pot of boiling salted water until tender but still firm.
Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Add leeks; season with salt and pepper. Cover; cook until tender and beginning to brown, stirring occasionally, about 10 minutes.
Puree parsley, 1/4 cup Parmesan, 1/4 cup walnuts, lemon juice, and 3 tablespoons oil in mini processor until a coarse puree forms. Season pesto with salt and pepper.
Drain pasta, reserving 1 cup cooking liquid. Add pasta, pesto, and radicchio to leeks; toss, adding cooking liquid by tablespoonfuls until the sauce is the consistency you like. Garnish with walnuts and shaved Parmesan.
As A Side Dish
Roasted Radicchio
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio — round Verona Chioggia or slender Treviso — in this recipe, since they both yield delicious results. Serves 4
Ingredients
- 2 medium heads radicchio, quartered lengthwise
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/4 cup balsamic vinegar
- 1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved
Directions:
Preheat oven to 400 degrees F. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces baking sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
Just before serving, drizzle vinegar over each wedge and garnish with cheese shavings.
As A Second Course
Beef Steak with Radicchio and Gorgonzola
Serves 4-6
RADICCHIO
- 3 tablespoons extra-virgin olive oil
- 1 large head radicchio, cored and thinly sliced
- 1/3 cup thinly sliced shallot
- 1 garlic clove, gently smashed and peeled
- 2 ounces gorgonzola cheese, crumbled (about 1/2 cup)
FOR RADICCHIO: In a large nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add radicchio, shallot and garlic; cook, stirring occasionally, until radicchio is wilted, about 3 minutes. Remove pan from heat, add cheese and stir to combine. Transfer mixture to a bowl; remove and discard garlic. Wipe out skillet.
STEAK
- 2 tablespoons whole black peppercorns
- 2 boneless rib eye steaks, about 1 pound each and 1 1/2 inches thick, at room temperature
- 1 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
FOR STEAK: On a cutting board, spread peppercorns in a single layer. Using underside of a small heavy skillet, firmly press peppercorns in a rocking motion to coarsely crush. Rub peppercorns into both sides of steaks, then season with salt.
Using same skillet, heat 1 tablespoon oil and 1 tablespoon butter over high heat. Cook 1 steak, turning once, about 7 minutes total for medium rare. Transfer to a cutting board and cover loosely with foil. Wipe out skillet and repeat with remaining steak. Let steaks rest 10 minutes, then slice. Serve with radicchio.
Radicchio Stuffed Chicken Breast
Ingredients:
- 8 thinly sliced chicken breasts
- 6 oz mascarpone cheese, plus extra for sauce, if needed
- 8 whole leaves of radicchio
- salt and pepper to taste
- 1/2 cup white wine
- 2 tablespoons olive oil
- Toothpicks
Directions:
Dry chicken breasts on paper towels and lay each out on a piece of wax paper
Sprinkle salt and freshly ground black pepper on each breast.
Spread a tablespoon of cheese in the center of each breast, keeping cheese away from edges.
Then lay a slice of radicchio on each breast.
Begin rolling breast from the narrow tip. This way you have more coverage when you finish the roll and insert the toothpicks (2 for each breast).
Once each roll is complete, heat 2 tablespoons of olive oil in a nonstick pan on medium heat.
Place chicken rolls in pan and brown on one side.
After a few minutes, check underside. Once well browned, turn rolls over and brown again.
After approximately 5 minutes, add white wine, cover and let rolls simmer. Some of the cheese will have melted out and mix with the wine and chicken juices to create a thick white sauce. If not, add a tablespoon of cheese to the simmering wine.
Tilt pan and spoon sauce on top of chicken rolls. Repeat. Let simmer. Remove chicken after about 5 more minutes.
Serve over rice.
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