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Venetian Pigeon Soup with Bread (Sopa Coada)
posted by Dan
Remove the meat from the pigeons, chop it, and set
aside. Place the pigeon bones in a saucepan, add
the consommé, and simmer 10 minutes. Remove the
heat and strain, discarding ...
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5086
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None
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Thu September 13, 2007 12:41pm
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No reviews
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Venetian Chicken stuffed with Prosciutto and Fontina
posted by Dan
Divide the chicken breast into 2 halves. Place
each between sheets of waxed paper and pound them
thin with a mallet, the flat of a large knife, or
a rolling pin. Trim the rind ...
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6778
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None
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Thu September 13, 2007 12:21pm
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No reviews
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Venetian Eggs Tortino
posted by Dan
Steam the asparagus about 3 minutes, until they
are just tender. Preheat the oven to 400°F
(200°C). Butter a 2-cup (500 ml) shallow baking
dish. Beat the eggs with the milk an ...
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5907
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None
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Thu September 13, 2007 11:54am
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No reviews
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Venetian Potato Frittata
posted by Dan
Place the potatoes in a pot with enough water to
cover them, bring to a boil, and cook until they
are tender, about 40 minutes. Peel them by holding
them in a towel and slice ...
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6413
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None
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Thu September 13, 2007 11:52am
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No reviews
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Venetian Porcini Dumplings recipe
posted by Dan
Place the dried porcini in a bowl, cover with warm
water, and set aside to soak for 1 hour. Drain the
mushrooms, dry them well, and chop them fine. In a
medium-size skillet, h ...
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6438
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None
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Thu September 13, 2007 11:50am
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No reviews
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Venetian Black Peppered Beef Carpaccio with Tarragon Dressing recipe
posted by Dan
The beef should be well-trimmed but not tied.
Place it on a sheet of foil large enough to
enclose it. Mix the peppercorns, poppy seeds, and
salt together and spread them on th ...
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7053
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None
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Thu September 13, 2007 11:37am
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No reviews
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Venetian Tuna Carpaccio
posted by Dan
Trim any dark areas off the tuna. Spread both
sides with a thin film of the mustard. Combine the
peppercorns and poppy seeds on a flat plate and
press them onto the tuna on bo ...
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6825
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None
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Thu September 13, 2007 11:34am
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No reviews
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Venetian Clams Venetian Style
posted by Dan
Be sure the clams or mussels are well scrubbed.
Mussels should be de-bearded. In a large, heavy
saucepan, heat the oil. Add the garlic and wine,
stir, then add the clams or mu ...
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6514
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None
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Thu September 13, 2007 11:32am
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No reviews
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Venetian Goat Cheese with Tomato Sauce recipe
posted by Dan
Mash the goat cheese and the cream cheese together
with a wooden spoon. Work in the mashed roasted
garlic, torn basil, and thyme. Stir in four
tablespoons (60 ml) of the olive ...
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3540
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None
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Thu September 13, 2007 11:18am
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No reviews
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Venetian Parmesan Shell
posted by Dan
Place a 7-inch (18-cm) nonstick skillet over
medium heat. Have a small bowl, 4 to 5 inches (10
to 13 cm) in diameter, ready on the counter. Turn
the bowl upside down. When the ...
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3107
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None
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Thu September 13, 2007 11:15am
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No reviews
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Venetian Arugula Salad with Parmesan Cheese and Walnut-Olive Dressing recipe
posted by Dan
Toast the walnuts in a toaster oven or by tossing
them in a dry skillet over medium heat. Place the
arugula in a large bnowl and toss with the
vinaigrette dressing.
Divide ...
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2843
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None
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Thu September 13, 2007 11:10am
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No reviews
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Venetian Watercress, Fava Bean, and Pecorino Salad
posted by Dan
Pick the leaves off the stems of the watercress
and discard the stems. Remove the fava beans from
the long pods, place them in a saucepan, cover
with water, and simmer 3 minut ...
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2520
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None
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Thu September 13, 2007 11:07am
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No reviews
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