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Venetian Zucchini in Umido
posted by Dan
Heat the oil in a large, heavy, skillet. Add the
onion and cook over low heat until it is tender
and golden, about 10 minutes. Stir in the garlic,
cook another minute, then ad ...
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6326
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None
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Tue September 18, 2007 10:32am
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No reviews
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Venetian Venetian Peperonata
posted by Dan
Quarter the eggplant and cut away the flesh to
within 1/2 inch (1.3 cm of the skin. Save the
center of the eggplant for another use - a soup
perhaps - and cut the skin in sliv ...
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6256
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None
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Tue September 18, 2007 10:31am
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No reviews
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Venetian Melanzane Funghetto
posted by Dan
Quarter the eggplant lengthwise and cut away the
flesh to within 1/2 inch (1.3 cm) of the skin.
Save the flesh from the center for another use or
discard it. Cut the remaining ...
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6207
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None
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Tue September 18, 2007 10:28am
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No reviews
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Venetian Mashed Parmesan Potatoes
posted by Dan
Boil or steam the potatoes until they are tender.
As soon as they are done, peel and mash them,
preferably in a ricer. Mix in the butter with a
fork. Heat the half and half un ...
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4324
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None
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Tue September 18, 2007 10:08am
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No reviews
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Venetian Mustard Potatoes
posted by Dan
Francesco calls these sour potatoes - in Venetian,
patate all'agro. Something is lost in translation.
In the Veneto the notion of a "sour" flavor has
none of the negative conn ...
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4003
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None
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Tue September 18, 2007 10:07am
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No reviews
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Venetian Roasted Shiitake Mushrooms
posted by Dan
Preheat the oven to 350 F (180 C). Line a baking
pan with foil. Remove the stems from the mushrooms
and wipe off any dirt with a damp towel. Sprinkle
the oil and wine over the ...
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5304
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None
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Tue September 18, 2007 10:06am
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No reviews
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Venetian Artichokes In Herb Sauce recipe
posted by Dan
Cut the lemon in half, run the cut surface over
your hands, then trim the artichokes. Juice the
lemon and toss the artichokes in the lemon juice.
Preheat the oven to 400 F (20 ...
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5044
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None
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Tue September 18, 2007 10:01am
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No reviews
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Venetian Cauliflower Soup
posted by Dan
Heat 2 tablespoons of the butter in a large, heavy
saucepan. Add the onion and leek and saute slowly
until they are tender but not brown. Add the
potato, cauliflower, anchovy, ...
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7584
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None
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Tue September 18, 2007 9:57am
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No reviews
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Venetian Fennel Soup With Lobster
posted by Dan
Heat the oil in a heavy 4-quart (4-L) saucepan.
Add the onion and fennel and cook slowly until
they are transparent.
Stir in the celery root. Add the stock, bring to a
sim ...
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7152
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None
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Tue September 18, 2007 9:51am
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No reviews
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Venetian Carrot Soup With Prosecco recipe
posted by Dan
Place the onions in a heavy 3-quart (3-L)
saucepan. Stir in the oil, cover, and cook over
low heat about 10 minutes, until they are soft but
have not taken on any color. Stir ...
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7406
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None
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Tue September 18, 2007 9:49am
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No reviews
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Venetian "Saracen" Cornmeal Shortbread recipe
posted by Dan
Beat the butter, brown sugar, and ¾ cup (125 g)
powdered sugar together in a large bowl until
smooth and light. Stir in the cornmeal, flour,
buckwheat flour, and salt and mix ...
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5678
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None
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Mon September 17, 2007 3:48pm
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No reviews
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Venetian Rosemary Biscotti
posted by Dan
Preheat the oven to 350°F (180°C). Line a baking
sheet with parchment paper. Mix the flour, baking
powder, and salt together and set aside. Beat the
butter and sugar together ...
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6055
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None
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Mon September 17, 2007 3:38pm
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No reviews
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