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Proposal indecent! |
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Region Veneto |
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| SUFFOCATED OR 'DROWNED' -STEWED- SAVOY CABBAGE |
for 4 people:
garlic: 1 clove
lard: 3 ½ oz
rosemary: 1 sprig
salt:
savoy cabbage: 1 large
dry white wine:
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Clean the savoy cabbage, removing the tougher, external leaves and wash the others well, then cut into slices.
Chop finely together the lard, the bruised garlic and the rosemary leaves and put them on the heat to sauté.
Then add the savoy cabbage, season with salt and cook, covered for about two hours, stirring frequently.
Halfway through the cooking time, wet with half a glass of wine. Serve hot. |
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| PORK COOKED IN MILK |
for 6 people:
butter: 2 ½ oz
pork: 2 lbs 4 oz
milk: 1 ¾ pints
pepper
rosemary
salt
sage
white wine: 1 pint |
| Put the meat to marinate in the white wine for 24 hours; at the end of this time, drain it, dry it and sauté in the butter. Cover the meat with the milk, season with salt and pepper and add the bunch of rosemary and sage. Cook very slowly and, towards the end of the cooking time, thicken the sauce by turning up the heat. Cut the meat into slices and cover with the strained sauce. |
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| STUFFED SARDINES |
for 4 people:
garlic
grated Parmesan cheese
olive oil
breadcrumbs
pepper
parsley
rosemary
salt
sardines: 8 large
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Open up the sardines, clean them and remove the heads. Wash and drain them.
Prepare a stuffing with bread and Parmesan cheese in equal quantities: add the finely chopped parsley, rosemary and 1 or 2 cloves of garlic, also finely chopped.
Add salt, pepper and the olive oil.
Then fill the sardines with the stuffing mixture and close them up, to regain their original shape.
Take an oven dish and grease with oil, place the fish in it, seasoning them with salt and pepper and sprinkling with a little oil.
Cook in the oven heated to 180° C/350° F/Gas Mark 4. Serve hot. |
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| SPIDER CRABS VENETIAN STYLE |
for 4 people:
spiny spider crab: 4
olive oil
peppe
parsley: 1 bunch
salt
lemon juice
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Wash the spider crabs well, then cook them in boiling, salted water.
When they are cooked, drain them and leave them to cool.
Open up the lower part of the shell (the carapace), and remove the meat.
Cut the meat into small pieces and put into a bowl, add the meat from the claws and from the legs (a nutcracker may be used for removing the meat from the claws and legs) and mix together well.
In a cup, combine the oil, the lemon and a little pepper and then add the finely chopped parsley.
Put the crabmeat into the upturned shells and dress with the prepared sauce. |
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| BOILED SHRIMPS |
for 4 people:
shrimps: 1 lb 12 ½ oz
lemon: 1
olive oil
pepper
parsley
salt
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| Wash the shrimps well and put them into a saucepan with slightly salted, cold water. Boil them for 2 or 3 minutes, then drain them, peel them and put them onto a serving plate. Dress them with lemon juice, finely chopped parsley, olive oil and pepper, mix well and serve. |
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| FREGOLOTTA |
amounts for 6/8 people:
butter: a little
white flour: 11 oz
almonds: 11 oz
liquid cream: a little
salt
eggs: 2
sugar: 11 oz
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After having scalded the almonds in boiling water, peel them and crush them in the mortar, adding a teaspoon of sugar from time to time.
Salt the flour slightly and add it to the almonds, mixing together; and also the leftover sugar and 2 egg yolks.
Work together the ingredients into a pastry, sprinkling in a little cream now and then.
Cut out the “fregolotti” (large crumbs/lumps) from the pastry the and arrange them next to each other on the bottom of an oven tray greased with butter.
Remember that a “fregolotta” should be about 1 cm thick.
Put into the oven heated to 180° C/350° F/Gas Mark 4 and cook until the biscuit is a nice hazelnut-brown colour. |
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| VENETIAN STYLE FRIED CUSTARD |
for 6/8 people:
flour: 7 oz
milk: 1 ¾ pints
seed oil for frying
breadcrumbs: 4 ½ oz
grated lemon peel
eggs: 5
sugar: 6 ½ oz
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Put the egg yolks into a casserole dish, add the sugar and beat well with a whisk until the mixture is light and fluffy; add the flour, the grated lemon rind and the milk, a little at a time.
Put the mixture over heat and allow it to thicken, stirring continuously.
Remove the dish from the heat and pour the cream onto a surface, preferably marble.
Once it has cooled, cut it into diamond shapes, dip into the lightly whipped egg whites, then in the breadcrumbs and finally fry in boiling oil.
Drain off any excess oil onto absorbent paper and serve immediately. |
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| FISH |
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| Lake fish is the pearl of Lake Garda’s cuisine and the catch is quite rich, except for the carp the most renoun and typical among the species. This has found only in Lake Garda its ideal habitat but it is getting harder and harder either to catch or to find on the menu of local inns or old restaurants. There are about 40 fish species in lake Garda, many of which are native to the lake, while some arrived by chance from nearby waters and others were introduced by man for repopulation purposes. Apart from the almost unfindable carp - still the unchallenged king of Lake Garda’s cuisine - , Lake whitefish and coregone, lake trout, eels, sardines, pike, chub, tench, minnows, carp and perch are all appreciated for their gastronomic qualities. Fishermen associations and old fishermen’s corporations are particularly active on the eastern riviera in Garda, Lazise, Torri, Bardolino, Brenzone and Malcesine. There are many fishermen on the western riviera too, most of all in the mid and lower lake areas of Desenzano, Moniga, Manerba and Portese. Here you can personally choose and buy the freshest fish when the boats come home from their nightcatch early in the morning. |
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| BLACK RISOTTO |
for 4 people:
garlic: 1 clove
fish broth/stock: 1 ¾ pints
onion: ½
olive oil
pepper
parsley: 1 bunch
rice: 12 oz
salt
cuttlefish: 1 lb 2 oz
white wine: ½ glass
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Clean the cuttlefish, remove the bladder containing the black ‘ink’ and put to one side, then cut the cuttlefish into thin sticks.
Finely chop the onion and sauté in a casserole dish with the olive oil and the clove of garlic.
As soon as the garlic has goldened, remove it and add the finely chopped parsley and the pieces of cuttlefish.
Sauté this mixture well and then wet with the wine and add the black ‘ink’ kept to one side.
Cook for about ten minutes, and at this point pour in the rice.
Stir well and add from time to time some boiling hot stock until the rice is completely cooked.
At the end of the cooking time, taste and, if necessary, adjust the seasoning with salt and pepper. |
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| RISI E BISI |
for 4 people:
broth/stock: 2 ¾ pints
butter: 2 oz
onion: ½
grated cheese: 4 tbsp
olive oil: 1 tbsp
pancetta (Italian spiced bacon): 2 oz
frozen peas: 14 oz
parsley: 1 handful
rice: 11 oz
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| Put 20 g (1 oz) of butter, the oil and the finely chopped pancetta, onion and parsley into a casserole dish . Allow to brown a little, add the peas and cook over a low heat for about ten minutes. Then pour in the broth/stock and bring to the boil. Add the rice and cook, stirring frequently. Before serving, adjust for salt and mix in the remaining butter and the grated cheese. Serve. |
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