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The pastry for this tart is given extra flakiness by folding it several times before rolling it, similar to the way French make puff pastry. Fresh Peach Tart 1 cup (185 g) flour Salt 10 tbsp (160 g) cold unsalted butter, in small pieces 3 tbsp (45 ml) ice water […]
The snack served at Remi’s bar is not the typical cicchetti snack – a bit of cheese or sausage – that the visitor to Venice might find in one of that city’s wine bars to accompany the ombra, or glass of white wine. Remi’s appetite-whetting specialty is a carefully wrought […]
Francesco says that sage prepared this way can be used as a garnish for pastas, fish, meat, or vegetables. And there’s nothing wrong with just nibbling it as a snack. Dip the sage leaves into the flour, then into the egg yolk, then into the bread crumbs. Salvia alla milanese […]
“This basil oil is based on the same principle as pesto, but it’s lighter, made without the garlic, cheese, and nuts,” Francesco says. “And it has more uses.” He adds the droplets of the brightly colored oil to garnish the top of a simple risotto and to glaze grilled fish. […]
These individual pizzas are delicious eaten as a snack, cut into wedges to make an hors d’oeuvre, or served with a salad for lunch or supper. Since pizza is not traditionally Venetian, what gives this pizza its Venetian character? Francesco has a simple answer: “Onions. The minute you put onions […]
The grissini (bread sticks) served at Remi are positively addictive. Not only are they excellent to serve with meals, but they are superb to have on hand as a snack with the drinks. The restaurant makes reams of them daily cutting the dough not by hand but with the wide […]
For these ciccheti the slice of polenta doubles as a cracker, much the way slabs of it replace bread in the mountains of the Alto Adige. The sausage, luganega, is a spicy specialty of Belluna, in the mountains. In Venice proper a piece of grilled sardine, a grilled shrimp, or […]
Pizzelle are biscuits traditionally from Molise and Abruzzo. Pizzelle 3 large eggs 1 cup granulated sugar 2 tbsp vanilla extract 1/4 pound unsalted butter, melted and cooled 250 gr flour 1 tsp baking powder In an electric mixer, beat the eggs and sugar. Add vanilla extract and melted butter. On […]
Francesco devised this salad – One of the most popular salads we serve at Remi – as a medley of flavors. The bitterness of the arugula is contrasted by the slightly salty dressing and the nutty cheese. The shallots, if they are added, provide a classically Venetian balance of sweetness. […]
What makes a chef? It might be the meticulous care with which an expert like Francesco automatically attends to certain tasks in a manner that few home cooks routinely match. Before he uses watercress for a salad, he takes the time to pick off the leaves like a florist so […]