BIGOI IN SALSA
Typical Venetian dish of spaghetti topped with a sauce of anchovies
White onion, dry white wine, anchovies or sardines in salt, olive oil, parsley, pepper
Slice the onion and fry in oil until golden brown in a frying pan.
Add the white wine and let evaporate over high heat.
Add the anchovies and mix.
Cook for a few minutes.
Apart cook the spaghetti and drain.
Place on the plate and add the spaghetti sauce.
Sprinkle with parsley and a little pepper.
And good appetite
SPAGHETTI WITH SQUID INK
400 gr. of spaghetti
500 gr. of squid
400 g of peeled tomatoes
1 clove of garlic
1 / 2 cup white wine
Clean the squid, taking care to remove the black bag intact and set aside. Cut the squid into small pieces, fry the onion with a clove of garlic and three tablespoons of olive oil, make sprinkle with white wine. Add the squid diced, peeled tomatoes, salt and pepper. Cook over low heat for about 15 minutes. Add the bag with the black cook another 5 minutes and add the chopped parsley. In a large pot of salted water cook the pasta, drain and add the seasoning.
COQUILLE SAINT JACQUES AT VENETIAN STYLE
5 grams of garlic
15 g parsley
30 cl olive oil
1 sprig of dill
5 cl lemon juice
Carefully brush the shells still closed. Wash them thoroughly and then open them to prepare them for cooking by removing the yellow part and keeping only the white part perfectly clean.
In a saucepan heat the oil and add the finely chopped garlic and shellfish.
Sepro high heat, add the parsley and a sprig of dill.
Add salt and pepper and continue cooking for 5 minutes.
Ricompunete each valve being open two for each shellfish flavored with the sauce.
Serve with toasted bread with garlic scent.
vinegar 2 tablespoons
butter 30 g
beef 500 g of calf liver
onions white 2
olive oil 1 / 2 cup
Cut the onion into thin slices and let them dry on a low heat in a skillet with olive oil and butter, stirring occasionally to prevent sticking to the bottom.
After about 10 minutes when the onions have softened, add the vinegar and liver slices, which have removed the peel that covers it, and let it cook for no more than 5 minutes on high heat.
Adjust with salt, pepper and remove the liver from the heat, then serve it still warm with lemon wedges and a sauce of onions.
RISI E BISI (rice with peas)
There was a tradition in the city of Venice, offering the rice and peas, to the Doge at the city's patron saint San Marco on April 25.
Broth 1 liters
Butter 60 g
4 tablespoons olive oil
Bacon 50 g
4 tablespoons Parmesan cheese
1 kg fresh peas
A handful parsley
Rice avenue 200 g
First prepare a light broth with nut and leave to cool.
Meanwhile, shelled peas, washed the pods and place them in cold broth, then boil for about 60 minutes over medium heat.
Once cooked, strain the broth and pass the pods through a sieve, then collect the puree that you got and put it back in the broth filtrate.
At this point in a saucepan, melt half the butter with the olive oil and sauté the onion along with finely chopped bacon and chopped parsley, also minced.
Then add the peas and let them flavor by pouring two ladles of broth and stir for 5 minutes.
Pour the rest of the broth into the pan, season with salt and pepper and bring to a boil.
Add the rice and cook until al dente, stirring frequently with a wooden spoon.
Remember to keep on hand hot water if the rice is too dry.
When cooked, the texture should be that of a soup, a little dry.
Remove from heat stir in your rice and peas with the remaining butter and parmesan, then serve hot.