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Pizzelle courtesy of Giacomo
posted by JoeItalia7
Preheat pizzelle iron as directed by the
manufacturer. (This is often as simple as plugging
it in and letting it heat for 15 to 20 minutes.)
In an electric mixer, beat the eg ...
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143
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None
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Fri December 12, 2008 5:17pm
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No reviews
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ROMAN Crostata di Ricotta
posted by jacqueline
1. With the flour, butter, 1 egg and 2 yolks
prepare a dough with a dash of salt and the zest
of 1\2 a lemon. Let it rest for a while.
2. In a tureen prepare a mixture w ...
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4979
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None
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Thu June 5, 2008 11:32am
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No reviews
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Veal Piccata or veal with lemon juice
posted by paolo
Veal Piccata or veal with lemon juice
This is another good recipe for warmish weather.
Get thin slices of veal, pass them in flour. In a
(you guessed it) non-stick frying p ...
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1546
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None
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Mon October 8, 2007 9:59pm
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No reviews
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Venetian Artichokes In Herb Sauce recipe
posted by Dan
Cut the lemon in half, run the cut surface over
your hands, then trim the artichokes. Juice the
lemon and toss the artichokes in the lemon juice.
Preheat the oven to 400 F (20 ...
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5044
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None
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Tue September 18, 2007 10:01am
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No reviews
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Venetian Cinnamon Semifreddo with Chocolate Sauce recipe
posted by Dan
Select a metal bowl that will fit cradled in a
saucepan without falling in. Do not use a standard
double boiler because the container should have a
rounded bottom. Place the e ...
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6152
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None
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Mon September 17, 2007 3:09pm
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No reviews
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Venetian Simple Poached Peaches recipe
posted by Dan
Combine the sugar, water, wine, and lemon zest in
a 3-quart (3-l) saucepan. Bring to a simmer and
cook for 10 minutes. Add the peaches and simmer
until they are just tender, a ...
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7023
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None
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Mon September 17, 2007 3:07pm
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No reviews
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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 ...
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3628
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None
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Mon September 17, 2007 1:20pm
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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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Venetian Tarragon Dressing
posted by Dan
Beat the eggs with the mustard in a medium-size
bowl. Beat in the lemon juice, shallot, and
tarragon. Place the bowl on a pot holder or a
folded cloth so it is stable. Then, b ...
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5229
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None
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Thu September 13, 2007 11:42am
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No reviews
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Venetian Tuna Carpaccio
posted by Dan
Trim any dark areas off the tuna. Spread both
sides with a thin film of the mustard. Combine the
peppercorns and poppy seeds on a flat plate and
press them onto the tuna on bo ...
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6824
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None
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Thu September 13, 2007 11:34am
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No reviews
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Venetian Clams Venetian Style
posted by Dan
Be sure the clams or mussels are well scrubbed.
Mussels should be de-bearded. In a large, heavy
saucepan, heat the oil. Add the garlic and wine,
stir, then add the clams or mu ...
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6513
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None
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Thu September 13, 2007 11:32am
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No reviews
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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 ...
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5811
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None
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Wed September 12, 2007 4:39pm
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No reviews
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