|
|
Products
|
Views
|
Rating
|
Date
|
Reviews
|
|
|
Contorno Caponata di Melanzane (Sicilian eggplant appetizer)
posted by Fond of Italian Food
Caponata di Melanzane (Sicilian eggplant
appetizer).
Found at www.DOMA-Italian-Market.com
A traditional Sicilian specialty. Sicilian sweet
and sour taste with the fres ...
|
758
|
None
|
Tue October 28, 2008 4:17pm
|
No reviews
|
|
|
Venetian Fish Stock
posted by Dan
Place the fish head and bones in a large stockpot.
Add the cold water, bring to a simmer, and cook
for 5 minutes, skimming any foam from the surface.
Add the carrots, celery, ...
|
8470
|
None
|
Tue September 18, 2007 10:49am
|
No reviews
|
|
|
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 ...
|
6326
|
None
|
Tue September 18, 2007 10:32am
|
No reviews
|
|
|
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 ...
|
6256
|
None
|
Tue September 18, 2007 10:31am
|
No reviews
|
|
|
Venetian Polenta With Cuttlefish Sauce recipe
posted by Dan
Heat the oil in a large, heavy skillet. Add the
onion and garlic and cook until they are tender
but not brown. Stir in the cuttlefish or squid and
cook over medium heat about ...
|
3365
|
None
|
Fri September 14, 2007 3:06pm
|
No reviews
|
|
|
Venetian Sweet-and-Sour Shallots
posted by Dan
Place the shallots in saucepan, add the stock, and
simmer gently 25 to 30 minutes, until the shallots
are tender. Much of the stock will evaporate. Heat
the oil in a skillet a ...
|
4290
|
None
|
Thu September 13, 2007 11:22am
|
No reviews
|
|
|
Venice Salvia Alla Milanese
posted by Dan
Heat the butter in a skillet. Brown the sage
leaves lightly on each side, then set on absorbent
paper to drain. Dust lightly with salt and serve
at once or set aside and warm ...
|
391
|
None
|
Wed September 12, 2007 5:25pm
|
No reviews
|
|
|
Venetian Venetian Seafood Stew
posted by Dan
Heat 2 tablespoons (30 ml) of the oil in a heavy
4- to 5-quart (4- to 5-L) saucepan or shallow
casserole. Add the mussels and cockles or clams,
cover, and steam over medium he ...
|
7883
|
None
|
Wed September 12, 2007 5:07pm
|
1 reviews
|
|
|
Venetian Whole Fish in Parchment
posted by Dan
Preheat the oven to 400°F (200°C). Spread a large
sheet of parchment paper, 18 x 36 inches (45 x 90
cm), on a work surface and brush it with 1
tablespoon of the olive oil. Sca ...
|
5813
|
None
|
Wed September 12, 2007 4:39pm
|
No reviews
|
|
|
Venetian Whole Fish in Salt Crust
posted by Dan
Preheat the oven to 400°F (200°C). Trim the fins
and tail of the fish with scissors. Stuff the
cavity of the fish with scissors. Stuff the cavity
of the fish with the herbs an ...
|
5403
|
None
|
Tue September 11, 2007 5:01pm
|
No reviews
|
|
|
Venetian Brochette of Swordfish
posted by Dan
First place 8 long bamboo skewers in cold water to
soak. Finely chop the garlic with the herbs,
season with black pepper, mix with the bread
crumbs, and side aside. Remove the ...
|
5947
|
None
|
Tue September 11, 2007 4:46pm
|
No reviews
|
|
|
Venetian Red Snapper with Red Onion, Pignoli, and Rasins ("In Saor")
posted by Dan
Arrange the fillets skin side down on a broiling
pan and brush with 1 tablespoon of the olive oil.
Preheat a broiler. Heat 2 tablespoons (30 ml) of
the oil in a large, heavy s ...
|
5975
|
None
|
Tue September 11, 2007 4:39pm
|
No reviews
|
Italian Online community - Italian forum
