Veneto


Veneto is known for its risotto - it's only a little less creamy than in Lombady area. It is a dish where the ingredients vary by location, with fish and seafood being added closer to the coast and amarone, pumpkin, asparagus, radicchio and frogs' legs appearing further away from the Adriatic. The rice is coming from the plain of River Po, and carries name vialone nano. Risotto is a specific way of cooking rice, and is growing in popularity. To make a true risotto, the rice must first be cooked in olive oil or butter. The rice must be coated evenly in the butter oil, and toasted just until translucent. Broth is then added just a little at a time, the idea is to slowly saturate the rice with the broth, which helps it achieve it's distinctive risotto texture.
Ingredients like stockfish or simple marinated anchovies are found here as well. Less fish is eaten in Veneto and more meat and sausages are preferred such as the famous sopressata vicentina and garlic salami.
High quality vegetables are prized here with red radicchio from Treviso being prized as well as asparagus from Bassano del Grappa. Beans and other legumes are seen in these areas with the dish pasta e fagioli being a combination of beans and pasta. Fruits to be mentioned are kiwis and peaches from Verona area and cherries from Marostica. Cheeses are coming from the mountains: Monte Veronese and Asiago will be combined with honey of Belluno mountains.
High quality olive oil is produced on the east coast of Lake Garda; Bardolino has even an olive oil museum to show the history of this prestige liquid.
National spirit of Italy is grappa: distilled from the crushed skins, pulp and seeds of wine grapes, from which is first made wine: the local farmers wanted a strong drink to help patch up their workday wounds and salve their aches for the night.
  • Sarde in saor - marinated sardines
  • Pasta e fagioli - a dish of pasta and beans
  • Risi e bisi - rice with young peas
  • Fegato alla veneziana - fried liver and onions
SARDELLE IN SAOR - Sardines in Saor
Ingredients:
  • 1 kg sardines
  • 500 g white onions, sliced
  • flour
  • 2-3 dl vinegar
  • 1 dl extra virgin olive oil
  • 2 tablespoon pine nuts
  • salt
  • 2 tablespoon raisins
Preparations:
Cut and remove the head and backbone of the sardines. Wash and pat dry, coat with flour and fry in olive oil. Drain them, remove the excess oil with a paper towel, salt and set aside.
Prepare a cooked marinade: fry the onions in olive oil over low heat and, when golden brown, add the vinegar. Keep over low heat for a few more minutes to reduce the vinegar slightly. Remove from pan, and set aside. Fill a terracotta dish with alternate layers of sardines and the marinade and add pine nuts and raisins. The top layer should be the marinade.
Cover and let rest for 1-2 days before eating. This is a very good served as an antipasto.

RISOTTO WITH SHRIMPS
Ingredients:
  • 16 medium shrimps peeled
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 4 dl fish stock (or chicken broth)
  • 1 medium onion, finely chopped
  • 2 dl risotto rice (Arborio, Carnaroli, Vialone nano)
  • 1 tablespoon freshly grated orange peel
  • juice of 1 orange
  • salt to taste
Preparations:
Place the fish stock into a saucepan, bring to a boil, then reduce heat to low, keeping it warm. Heat the butter and 2 tablespoons of olive oil in a large, iron saucepan or in large non-stick saucepan. Add the shrimps and fry them for 3 minutes or until they are cooked (do not cook them for too long otherwise they will be tough. A good sign they are cooked is when they get red).
Remove with a slotted spoon and put them in a bowl with the orange juice and set aside.
In the same sauce pan, add the remaining olive oil and onion. Stir occasionally for 2 minutes or until onions are transparent.
Add rice, grated orange peel and salt. Cook, stirring constantly for 3 minutes.
Add 1/2 cup of boiling stock, stirring constantly until the stock is almost all evaporated. Continue cooking, pouring stock 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente.
When the inside of the rice is slightly more firm than you desire in the final dish, stir in shrimps and the orange juice. Stir until the liquid evaporates. Season with salt and pepper.

FEGATO ALLA VENEZIANA
Ingredients:
  • 600 grams of calves' liver in thin slices
  • 500 grams thinly sliced onion
  • 60 grams olive oil
  • 30 grams butter
  • a bit of broth or meat sauce
  • chopped parsley
  • salt
  • bread triangles fried in butter
Preparations:
Place a frying pan with the oil and butter over a medium-low fire, as soon as they are hot add the parsley and onion, lower the fire, cover, and cook 45 min. Add the liver, increase the heat, adding a bit of the broth or mean sauce. The liver will be cooked after 5 minutes. Salt it and place it on a serving dish, decorating the edge with the bread triangles. Serve it hot with mashed potatoes or polenta.

MARRON GLACÉ DESSERT
Ingredients:
  • 250 g marrons glacés
  • 200 g small meringues
  • 150 g dark chocolate
  • 2 dl whipping cream
  • 1 tablespoon vanilla sugar


Preparations:
Whip cream until stiff and add vanilla sugar; grate dark chocolate coarsely, break up marrons glacés and crumble meringues. Arrange a layer of meringues on a serving dish, spread cream on top using a knife, sprinkle with marrons glacés and choclate; repeating layers until all the ingredients are finished. Decorate surface with chocolate wafers and candied violets and place in refrigerator until serving