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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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5765
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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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6472
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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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6944
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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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Venetian Pan-Roasted Quail
posted by Dan
Wash the quail thoroughly inside and out under
cold running water, then set aside to drain in a
colander for 20 minutes. Pat the quail dry and
stuff each with a slice of pance ...
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5218
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None
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Thu September 13, 2007 12:46pm
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No reviews
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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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5084
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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 Sauteéd Pigeon
posted by Dan
Heat the oil in a large, heavy skillet. Add the
onion, carrot, and celery and sauté until tender
but not brown. Add the squab to the pan and sauté
over medium heat until brown ...
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4948
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None
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Thu September 13, 2007 12:24pm
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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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