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 […]
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 […]
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 […]
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 […]
“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 […]
“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 […]
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 […]
“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 […]
In describing Renaissance dinners in Venice, visitors marveled at the table settings – glassware and forks, items unheard of in other cities – and the luxury of the repasts. Among the dishes preceding the meat were boutarghe (mullet roe), alici (whitebait), capperi (capers), olive (olives), and caviale (caviar), along with […]