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Venetian Black Risotto
posted by Dan
Heat the oil in a large, heavy saucepan. Add the
onion and cook over medium-low heat until it is
translucent. Stir in the rice. Cook, stirring,
about 5 minutes, until the rice ...
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5067
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None
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Fri September 14, 2007 2:59pm
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No reviews
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Delallo Assorted olives
posted by Dan
An assorted collection of olives from Delallo, 19
different types of olives in total.
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3954
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6.00
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Fri September 14, 2007 2:35pm
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1 reviews
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Venetian` Risotto with Shrimp and Radicchio recipe
posted by Dan
Bring a pot with 2 quarts (2 L) of water to a
boil. Add the shrimp, blanch 30 seconds, then
drain. In a large, heavy saucepan, melt 4
tablespoons (60g) of the butter. Add the ...
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5136
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None
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Fri September 14, 2007 1:34pm
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No reviews
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Venetian Risotto with Wild Mushrooms recipe
posted by Dan
Remove and discard the stems from the mushrooms.
Slice the mushrooms. Heat the oil in a large,
heavy skillet, add the mushrooms and garlic and
sauté over high heat about 5 mi ...
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4105
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None
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Fri September 14, 2007 10:54am
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No reviews
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Venetian Pasta e Fagioli recipe
posted by Dan
Place the beans in a bowl, cover with cold water
to a depth of 1 inch (2.5 cm) and allow to soak
for 4 hours or overnight. Drain the beans. Heat
the bacon and 2 tablespoons (3 ...
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3074
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None
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Fri September 14, 2007 10:50am
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No reviews
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Venetian Risotto with Asparagus
posted by Dan
Snap off the ends of the asparagus where they
break naturally. Peel the stems if necessary. Cut
off the tips and set them aside. Chop the stems.
Place the potato and chopped s ...
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3911
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None
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Fri September 14, 2007 10:47am
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No reviews
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Venetian Peas and Rice (Risi e Bisi)
posted by Dan
Heat the oil in a heavy 3-4 quart (3-4 L)
saucepan. Add the onion and sauté over medium-low
heat until it is tender but not brown. Stir in the
peas and 4 cups (1 L) of the sto ...
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5769
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None
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Fri September 14, 2007 10:35am
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No reviews
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Venetian Pastissada
posted by Dan
Tie the meat at 1 ½ inch (4-cm) intervals with
butcher's cord (or have the butcher do this).
Place the meat in a deep bowl and add the wine,
chopped onion, and carrot. Cover a ...
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6473
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None
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Thu September 13, 2007 1:04pm
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No reviews
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Venetian Roast Racks of Lamb
posted by Dan
Preheat the oven to 400°F (200°C). Sear the racks
of lamb over high heat in a heavy skillet. Mix the
herbed salt and pepper together and use to season
the lamb. Place the rack ...
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6612
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None
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Thu September 13, 2007 1:01pm
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No reviews
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Venetian Tongue with Olive Sauce
posted by Dan
Place the tongue in a saucepan cover with water,
and simmer it about 1 hour. Remove from the water,
allow it to cool until it can be handled easily,
then remove the skin with ...
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5122
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None
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Thu September 13, 2007 12:59pm
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No reviews
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Venentian Fegato Alla Veneziana
posted by Dan
Heat the oil in a large, heavy skillet. Add the
onions and bay leaves and cook over medium-low
heat until the onions are golden. Season with salt
and pepper and add the water. ...
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6945
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None
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Thu September 13, 2007 12:57pm
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No reviews
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Venetian Sautéed Rabbit with Herbs
posted by Dan
Place the rabbit pieces in a large bowl and toss
with the sprigs of rosemary, thyme, and sage, 2
cloves of the garlic, and 3 tablespoons (45 ml) of
the oil. Set aside to marin ...
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6821
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None
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Thu September 13, 2007 12:51pm
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No reviews
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