Recipes
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 […]
Venetian Halibut with Broccoli recipe. Something if you are a foodie, you should try. Broccoli is really popular, especially for healthy diets. We’ also got other broccoli recipes, sugh as Orecchiette ai Broccoli that you can check out! How to make the Venetian Halibut with Broccoli? Here’s the recipe! Bread […]
Roman Saltimbocca alla Romana: veal roman style. Saltimbocca alla Romana 10 thin slices veal 5 thin large slices prosciutto 25 leaves fresh sage 2 cups flour 5 to othpicks half tablespoon margarine Take some thinly sliced pieces of veal. If the veal is slightly fatty, the dish comes better but […]
“Seafood stews are not easy to make because you really have to cook each kind of fish separately so that nothing is overcooked,” Francesco advises. The end result is fresh, light, and simple. Some tiny red potatoes, like the ones that beckon invitingly from the baskets in Venice’s Rialto market, […]
Chestnuts are such a symbol of the Fall that even the sight of them conjures thoughts of crisp evenings, warm blankets and colorful trees. But chestnuts are much more than that. It may no longer be true today, but for centuries chestnuts have given substainance to hundreds of thousands of […]
Gadus Morhua Codfish in oil, served with sweet and sour sauce made with Dutch rhubarb, onion of Montoro, Ribera oranges and raspberry vinegar, flavored with Melissa. The light acidity of French rhubarb, the sweetness of Sicilian oranges, and the minty flavor of melissa –almost hinting to the sweetness of vanilla– […]