Venetians have their choice of clams, from the little rounded hard-shell clams called vongole veraci to the pencil-thin razor clams called cannelli that are usually split, brushed with butter and grilled briefly. Cannelli do not travel, however, and are a treat to be enjoyed in Venice. Instead, Francesco offers vongole […]
Zucchini flowers bespeak Italy in summer. The delicate, pale orange blossoms can encase all manner of lush fillings. Francesco advises using the zucchini flowers from the same day you buy or pick them. Also, take care not to brown them too much when frying or the filling will ooze out. […]
This recipe is essentially the same as tuna carpaccio. Both are named for a 16th century Venetian painter. Unlike the classic beef carpaccio, Francesco’s version is not served totally raw. Its spice, appropriately enough, is black pepper, a commodity controlled by Venice in the 12th century and so precious that […]
“This is a seasoning we keep on hand in Venice,”Francesco says. It’s superior to commercial seasoned salt. At one time, Venice had a monopoly on the salt trade in part of Europe. Herbed Salt 2 tablespoons fresh chopped rosemary leaves 2 tablespoons fresh thyme leaves 1 tablespoon fresh oregano leaves […]
Venetian bar snacks called cicchetti are similar to tapas. Tapas? In Venice? But consider that Spain was a destination of Venice’s far-flung merchants. Furthermore, given the theory that the custom of tapas might have been of Muslim origin and that the Arabs were also trading partners of Venice, it is […]
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 […]