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Bottega Calabria Calabrian Wild Chicories in Oil
posted by ditalia
A small, artisanal company located in "the boot"
in Calabria, Bottega di Calabria creates
intriguing flavor combinations using the famous
red-hot peperoncino of the region. At ...
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5622
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8.00
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Tue May 27, 2008 2:15pm
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1 reviews
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Venetian Basil Oil
posted by Dan
Bring a pot with 2 quarts (2 L) of water to a
boil, drop in the basil and parsley and cook just
15 seconds. Drain immediately, rinse the herbs
under cold water, and dry them. ...
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10929
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None
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Tue September 18, 2007 10:58am
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1 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 Tuna Ravioli with Ginger Marco Polo
posted by Dan
Heat the oil in a heavy skillet, add the carrot,
onion, fennel, and minced ginger, and saute over
medium heat until the vegetables are tender. Allow
the mixture to cool briefl ...
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4987
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None
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Fri September 14, 2007 3:46pm
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No reviews
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Venetian Potato Gnocchi
posted by Dan
Place the potatoes in a saucepan, cover with
water, and boil until they are tender, about 40
minutes. Remove the potatoes from the pan and,
protecting your hands with a clean ...
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6413
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None
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Fri September 14, 2007 3:44pm
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No reviews
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Venetian Cheese Ravioli in brown butter and Sage
posted by Dan
Place the ricotta in a fine sieve and allow the
excess fluid to drain for about 1 hour. Mix the
drained ricotta with the goat cheese, nutmeg, egg
yolks, 2/3 cup (85 g) of the ...
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7539
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None
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Fri September 14, 2007 3:40pm
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No reviews
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Venetian Fetuccine with Stewed Zucchini recipe
posted by Dan
Prepare the zucchini in umido and set aside to
keep warm. Pat the slices of zucchini dry on paper
towels. Heat the oil in a heavy skillet and fry
the zucchini slices until the ...
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6160
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None
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Fri September 14, 2007 3:17pm
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No reviews
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Venetian Spaghetti With Oven-Dried Tomatoes recipe
posted by Dan
Bring a large pot of water to a boil, add salt,
then add the spaghetti. Cook until it is al dente,
about 8 minutes, then drain it well. While the
spaghetti is cooking, combine ...
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5633
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None
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Fri September 14, 2007 3:11pm
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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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5763
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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 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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5082
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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 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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