Roasting vegetables, which concentrates their flavor by allowing excess moisture to evaporate, is one of the superb techniques that Francesco shares with many other contemporary chefs. Treating mushrooms in this manner results in lucious, meaty caps that are excellent served in salads. Roasted mushrooms can be sauteed quickly without flooding […]
For this recipe you need a fish with the scales left on. Otherwise, the salt will penetrate the fish. It is another method of steaming and, properly done, results in impeccably moist and meaty fish that is not at all salty. To be sure of obtaining a fish with the […]
This is Marcella Hazan’s recipe. She prepared it for lunch on the terrace outside the lovely, antique-filled top-floor apartment she and her husband, Victor, share in the Cannaregio district of Venice. The Hazan’s served the quail with polenta. Sauteed rabbit with herbs 2 rabbits, cut in serving pieces 4 sprigs […]
Here is hearty peasant fare from Treviso and the mountains north of Venice. “Dishes for the poor take longer to cook,” Francesco observes. The pigeon soup enriched with bread is a second-day bonus using leftovers or extra pigeons (or ducks, for that matter) that have been sautéed or roasted. “This […]
Red snapper is not a Venetian fish, but you are unlikely to find sea bream, a variety the Venetians might use for a recipe like this. Besides, like the reveler who dons a fanciful mask and becomes Venetian for Carnevale, red snapper takes on a Venetian accent when it is […]
For this brioche loaf to have the proper crunchiness, it is important to use a fairly coarse-grained stone-ground cornmeal. Polenta Brioche 1 cake fresh yeast or 1 envelope (1/4 ounce / 7 g) active dry yeast 80 ml warm heavy cream 125 gr sugar 1/3 cup (60 g) stone-ground yellow […]
Recipe to make soft polenta