Summer is time of “sagre” in Italy, because what’s better than traditional food enjoyed in a balmy evening, immersed in a friendly atmosphere? What you may not think about is the whole lot of work that lies behind these events: months of planning, days and days of cleaning, both before […]
Italian Food
Venetian Baked Peaches
The aroma of fruits in Venice is often as compelling as their lush taste. “The fragrance of ripe peaches is enhanced by baking them with a filling of amaretti,” Francesco says. Baked Peaches 14 amaretti cookies 2 tbsp (40 ml) amaretto liqueur 3 tbsp (50 g) soft unsalted butter 4 […]
Garlic in the Garden
Things your Grandma never told you about Garlic, but should have The principles in creating a good garden are an inviting entry, something to focus on and a continuity of form. My Italian grandmother spent most of her days tending a garden that supplied all of these elements, and yet […]
Sicilian Eggplant Caponata
This recipe for is for the Sicilian appetizer Eggplant Caponata, also known in some areas as “Garbliadena”. This recipe comes from my grandmother and like many Italian grandmothers it is done from memory. Measurements are virtually non-existant so you can adjust the ingredients to your personal taste. Sicilian Eggplant Caponata […]
Venetian Eggs Tortino
This is the simplest of self-indulgent egg dishes. The recipe is given for one person. Make several tortini and serve them at room temperature for a picnic. A lower-fat version can be made by using one whole egg and two egg whites instead of three whole eggs. Eggs Tortino 4 […]
Venetian Basic Consomme
“Real consomme is made with bones,” Francesco says. He boils the bones in water first, to clean them. Then, he says, it is important to start them in cold water for the consomme so they will release their flavorful juices. Venetian Basic Consomme 3 pounds beef and veal bones, preferably […]
Venetian Cherry Compote
The food of Venice is as much about fresh fruit as it is about fish. Peaches, pears, sweet cherries, figs, grapes, and melons perfume the market. Some simple poached fruit with cookies is all it takes for dessert. “We think Americans mostly like cake, but when we serve a fruit […]
Venetian Walnut-Olive Dressing recipe
“This is my invention.” Francesco says he was inspired one day when he heard a chef talking about an olive dressing. The addition of walnuts helps mellow the intensity of the olives. A more typically Venetian rendition would require green olives, but Kalamata olives with their lovely mellow flavor, are […]
Venetian Parmesan Shell
It takes a good nonstick skillet – hardly a traditional Venetian utensil – to make a crisp, delicate shell of parmesan cheese. The shell can be filled with arugula salad, grilled or sautéed mushrooms, or even risotto. “It’s sometimes crazy the things chefs think up, but that’s what makes our […]
Venetian Green Sauce
“Green sauces are used more in the region around Modena than in Venice, but I like the way they can contrast a rich terrine. This sauce is also good with simply boiled or grilled seafood.” Francesco’s green sauce is deliciously piquant, an excellent contrast for steamed vegetables or sausages. Green […]