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Venetian Chocolate Hazelnut Biscotti recipe
posted by Dan
Preheat the oven to 350°F (180°C). Spread the
hazelnuts on a baking sheet and toast about 10
minutes, until lightly browned. If the hazelnuts
are not blanched, toast them unti ...
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6796
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None
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Mon September 17, 2007 3:37pm
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No reviews
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Venetian Croccante recipe
posted by Dan
Preheat the oven to 400°F (200°C). Spread the
almonds on a baking sheet and toast them 6 to 8
minutes, until they turn light brown. Spread a
sheet of foil on a work surface an ...
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8733
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None
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Mon September 17, 2007 3:34pm
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No reviews
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Venetian Polenta Brioche recipe
posted by Dan
Dissolve the yeast in the warm cream in a bowl.
Mix the 2 tablespoons (30 g) of the sugar and set
aside to proof for 10 minutes. When the mixture
starts becoming frothy, stir ...
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8292
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None
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Mon September 17, 2007 3:32pm
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1 reviews
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Venetian Cornmeal Brioche Bread Pudding
posted by Dan
Slice the brioche ½ inch (1.3 cm) thick and
lightly toast the slices. Set aside. Combine the
milk and cream in a saucepan, add the vanilla
bean, and heat just to the scalding ...
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8673
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None
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Mon September 17, 2007 3:29pm
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No reviews
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Venetian Mascarpone Rice Pudding
posted by Dan
Place the rice in a heavy saucepan, stir in the
milk, vanilla bean, and cinnamon stick, bring to a
simmer, and cook, stirring from time to time with
a wooden spoon, until most ...
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8832
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None
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Mon September 17, 2007 3:26pm
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No reviews
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Venetian Savoiardi recipe
posted by Dan
Preheat the oven to 425°F (220°C). Line baking
sheets with parchment paper. Beat the egg whites
until softly peaked, then beat in the sugar until
the mixture makes a stiff mer ...
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7936
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None
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Mon September 17, 2007 3:24pm
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No reviews
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Venetian Tirami-su
posted by Dan
Beat the egg yolks in a bowl until thick. Place
the bowl over, not in a saucepan of simmering
water and continue beating, gradually adding the
sugar and the marsala. Beat unti ...
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10312
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None
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Mon September 17, 2007 3:23pm
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No reviews
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Venetian Espresso Granita
posted by Dan
Combine the espresso and sugar, stirring until the
sugar dissolves. Stir in the liqueur. Chill the
mixture in the refrigerator for 1 hour, then
transfer it to a metal bowl and ...
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5172
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None
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Mon September 17, 2007 3:04pm
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No reviews
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Venetian Zabaglione Sarah Venezia
posted by Dan
Place the egg yolks in a bowl preferably unlined
copper. Place the bowl over a saucepan of
simmering water. It is important that the bottom
of the bowl not touch the water. Wi ...
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5615
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None
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Mon September 17, 2007 2:04pm
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No reviews
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Venetian Figs with Zabaglione
posted by Dan
Select a metal bowl that will fit cradled in a
saucepan without falling in, to improvise a double
boiler. Do not use a standard double boiler
because the container should have ...
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4984
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None
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Mon September 17, 2007 2:01pm
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No reviews
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Sicilian Eggplant Caponata
posted by justindemetri
Sautee eggplant, onion and celery in olive oil
until softened. Add stewed tomatoes, olives,
capers, raisins and pinenuts. Bring to a boil then
add salt, pepper, red wine vineg ...
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965
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None
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Mon September 17, 2007 9:30am
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No reviews
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Venetian Fresh Pasta For Ravioli recipe
posted by Dan
Mix the semolina and all-purpose flour together
and place in a mound on a work surface. Make a
well in the center. Beat the eggs together andd
carefully pour them into the cen ...
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5224
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None
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Fri September 14, 2007 4:05pm
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No reviews
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