|
|
Products
|
Views
|
Rating
|
Date
|
Reviews
|
|
|
Italy Brand American - Imported Black Pasta (Squid Ink Pasta) - Tagliatelle al nero di seppia
posted by Fond of Italian Food
Black Pasta (Squid Ink Pasta) - Tagliatelle al
nero di seppia - Italy Brand american. All Natural
- Duram wheat semolina pasta with squid ink. An
authentic Italian favorite. I ...
|
2657
|
None
|
Wed January 30, 2008 5:28pm
|
No reviews
|
|
|
Venetian Seafood Stock
posted by Dan
Heat the oil in a heavy stockpot. ADd the onion
and cook over low heat until it is soft but not
brown, about 8 minutes. Stir in the celery and
carrot and cook 5 minutes longer ...
|
2951
|
None
|
Tue September 18, 2007 9:21am
|
No reviews
|
|
|
Venetian Mustard Potatoes
posted by Dan
Francesco calls these sour potatoes - in Venetian,
patate all'agro. Something is lost in translation.
In the Veneto the notion of a "sour" flavor has
none of the negative conn ...
|
2432
|
None
|
Tue September 18, 2007 8:07am
|
No reviews
|
|
|
Venetian Croccante recipe
posted by Dan
Preheat the oven to 400°F (200°C). Spread the
almonds on a baking sheet and toast them 6 to 8
minutes, until they turn light brown. Spread a
sheet of foil on a work surface an ...
|
4142
|
None
|
Mon September 17, 2007 1:34pm
|
No reviews
|
|
|
Venetian Venetian Cherry Compote
posted by Dan
Pit the cherries and set them aside. Place the
almonds in a heavy skillet and toast over medium
heat until they are lightly browned. Set aside.
Combine the sugar, cinnamon ...
|
4481
|
None
|
Mon September 17, 2007 1:18pm
|
No reviews
|
|
|
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 ...
|
1915
|
None
|
Mon September 17, 2007 12:00pm
|
No reviews
|
|
|
Venetian Watermelon Granita
posted by Dan
Puree the watermelon in a food processor, then
force it through a sieve. Mix the watermelon juice
with the lemon juice and sugar to taste, mixing
well to dissolve the sugar. S ...
|
1496
|
None
|
Mon September 17, 2007 11:20am
|
No reviews
|
|
|
Venetian Bigoli With Duck And Radicchio recipe
posted by Dan
Preheat the oven to 400 degrees F (200 C) Place a
baking dish in the oven to preheat. Place the duck
breast, skin side down, on the hot baking dish and
cook it for about 20 mi ...
|
2681
|
None
|
Fri September 14, 2007 1:36pm
|
No reviews
|
|
|
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 ...
|
3137
|
None
|
Fri September 14, 2007 1:11pm
|
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 ...
|
1931
|
None
|
Fri September 14, 2007 1:06pm
|
No reviews
|
|
|
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 ...
|
3156
|
None
|
Fri September 14, 2007 12:59pm
|
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 ...
|
2145
|
None
|
Thu September 13, 2007 9:22am
|
No reviews
|
Italian Online community - Italian forum
