Life in Italy, Real Estate in Italy, Move to Italy
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. Pan-Roasted Quail 4 quails 4 thin slices of pancetta 4 fresh sage […]
A sweet fantasy, these indescribably rich morsels. And with a glass of grappa they end a meal in luxurious Venetian style. As frugally as Venetians might eat, they do not stint on special occasions. These truffles are worthy of such an occasion. The very best bittersweet chocolate is necessary for […]
These pork chops with olives are great. You can also make pork chops with bay leaves, or instant pot pork chops too! Pork chops with olives 8 Pork chops (or 6 boneless pork steaks) 1 tablespoon Extra Virgin Olive Oil 1/2 cup black olives 1 cup canned whole tomatoes or […]
The plum pearly, short-grain Italian rice grown in the Po Valley, which can absorb a quantity of liquid and become properly tender without falling apart, is essential for making risotto. Despite what some books say, no other kind of rice will do. “One of the first steps in making risotto […]
These are simply ladyfingers, best when homemade. If you plan to buy them, try to find an Italian or French bakery instead of using the spongy supermarket variety. Savoiardi 4 large eggs (separated and at room temperature) 3 cups (375 g) cake flour or all-purpose flour, sifted 3 times 1 […]
Simply roasted racks of lamb are an excellent foil for many of the potato and vegetable dishes typical of Venice. Francesco recommends spezzatino di verdure, or vegetable casserole, with the racks of lamb. His mashed potatoes are excellent as well. Roast Racks of Lamb 2 racks of lamb (Frenched (ask […]
“I love this dish the way it’s done in Venice, with the liver in small pieces,” Francesco says. “But when Americans come into Remi, they want the liver medium-rare and that’s impossible, so I started making it with big pieces of liver.” This is another of those dishes that Adam […]
This children’s dish, one that Francesco’s little son, Jacopo, loves, consists simply of spaghetti mixed with mashed canned tuna. Francesco recommends using Italian tuna canned in olive oil. “For grownups you can turn it into pirate spaghetti – spaghetti alla corsara – by adding a little tomato, parsley and garlic,” […]
“I can remember how we used to eat all the parts of the animal that nobody else wanted,” Francesco says. “Poor women would go to the butcher and ask for two pounds of lungs for the cat. They did not want to look cheap. But then they’d take it home, […]
“This is a good example of food we do at home, not in the restaurant,” Francesco says. The zucchini stuffed with well-seasoned veal are excellent served hot or at room temperature. You might drizzle them with a little basil oil before serving. Stuffed Zucchini 4 large zucchini 4 cloves garlic […]