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Roasted peppers
posted by paolo
The first part of this recipe can get your kitchen
a bit messed up, but not more than so. Start with
the bell peppers (peperoni). Select some large
peppers of fairly regular ...
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1845
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None
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Mon October 8, 2007 10:02pm
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No reviews
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Venetian Basic Consomme
posted by Dan
Place the bones in a large saucepan, cover with
water, bring to a boil, and boil for 5 minutes.
Drain and rinse the bones. Put the bones in a
large, clean stockpot and add the ...
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6240
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None
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Tue September 18, 2007 11:20am
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No reviews
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Venetian Poached Pears with Pink Peppercorns
posted by Dan
Combine the wine, water, sugar, and peppercorns in
a deep nonreactive saucepan. (Do not use a plain
aluminum or iron pan.) bring to a boil and simmer
gently for 5 minutes. Add ...
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4222
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None
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Mon September 17, 2007 2:00pm
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No reviews
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Venetian Pumpkin Gnocchi recipe
posted by Dan
Preheat the oven to 350 F (180 C). Spread the
pumpkin in a baking dish, cover, and bake until
tender, about 20 minutes. Mash it into a bowl. Mix
the mashed pumpkin with half t ...
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6830
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None
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Fri September 14, 2007 4:07pm
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No reviews
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Venetian Bigoli With Anchovies and Onions recipe
posted by Dan
Puree the anchovies with the water in a blender or
mash them with a fork and mix them with the warm
water. Set aside. Heat the oil in a large, heavy,
skillet. Add the onions a ...
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4746
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None
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Fri September 14, 2007 3:35pm
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No reviews
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Venetian Fusilli With Radicchio recipe
posted by Dan
Bring a large pot of salted water to a boil for
the Fusilli. Meanwhile, heat the oil in a large,
heavy skillet. Add the bacon and saute over medium
heat until it just begins t ...
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5739
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None
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Fri September 14, 2007 3:15pm
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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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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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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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