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. […]
Italy‘s a country of a million treasures, I think we can all agree on this. There isn’t a corner of this relatively small slice of the Mediterranean that doesn’t strike for its beauty or history: from the majestic, snow capped peaks of the Alps, all the way through Milan’s Castello Sforzesco and […]
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 […]
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 […]
