This also is a cuisine that ranges from the sea to the mountains, and then its recipes vary also in different places. A drink that is common to all the cities of this region is the spritz, the aperitif well known all over Italy, but also in the world. In the Veneto, so it is unthinkable to begin a meal important without this drink. The typical dish of the Veneto region are the sarde in saor, which is a dish typical of the venetian lagoon. First, how can we not remember the pasta e fagioli, risi e bisi and the polenta with salt cod, which can be considered to be a first that a single dish. For the second, the famous " baccalà alla vicentina, and the equally famous venetian liver. For the sweets then the delicious tiramisu and the caliper, a sweet that is traditionally made on the day of the Epiphany.
And’ this is the name of the drink spread throughout the Veneto, but not only. Each province of the veneto has its diversity, with regard to the wine to put on, or the bitter or aperol. The venetian to me is the spritz, the most original, even if the other provinces argues for the originality.
7 milliliters of white wine
4 cl of bitter
a splash of sparkling water or soda water
a slice of orange
In a cup in which you put the ice to put the white wine, bitters, carbonated water, and mix the whole. Garnish with a slice of orange.
Sarde in saor is a typical venetian recipe composed of sardines, accompanied by onions caramelized in sweet and sour sauce. that are usually served as an appetizer
Need to prepare sarde in saor
grams 500 sardines already cleaned
grams 500 white onions
grams 50 nuts
grams 50 raisins
1 glass of white wine vinegar
1 tablespoon sugar
flour, salt, olive oil and peanut seed oil for frying quantum satis
First thing is to wash and clean the sardines by removing the head and bones. Open the book and dust the sardines. Fry in abundant oil of seeds of peanut, and remove the excess of oil passing through the absorbent paper.
We turn now to the preparation of the onions. Cut the onions in thin slices and put to fry in olive oil for about twenty minutes until they are golden brown. Stir often and add a little water if the mixture tends to dry out too much. Past this time, add the sugar and the glass of white wine vinegar and let it cook for about ten minutes.
We are now in a bowl with a layer of fried sardines, a layer of caramelized onion and over again a few pieces of raisins and pine nuts. Start by putting the fried sardines and continue to make layers until the end of the ingredients. Once ready, the sardines should be left to rest in a cool place, but not in the refrigerator for 16 - 24 hours.
A first course purely winter that adds a touch of warmth to a cold day.
grams 400 beans already cooked
1 rib of celery
150 grams of tomato sauce
a sprig of rosemary
2 bay leaves
salt, pepper, and olive oil enough
grams 400 short pasta
Chop the onion, carrot and celery and chop finely. In a pan fry with a few tablespoons of olive oil the chopped vegetables until they are golden brown. Join at this point, the beans and cook for 3 or 4 minutes. Add the tomato sauce, a sprinkling of black pepper and cook for 5 more minutes. At this point, cover everything with water, add the sprig of rosemary and the bay leaves, adjust the salt, put a lid and cook for about 3 hours over a slow fire.
Turned off the heat, remove the sprig of rosemary, the bay leaves and a third of the beans.Then with an immersion blender, blend all the ingredients, passing the mixture in a sieve to eliminate the skins of the beans. The end result is a creamy and quite liquid.
Cook in the meantime the pasta in plenty of salted water. Once drained, add the cream of beans, along with whole beans that you put aside. Sprinkle with pepper, parmesan cheese and a drizzle of olive oil, before serving on the table.
Another typical first dish of the veneto that was usually prepared in the spring when the peas are in the best period.
grams 400 of vialone nano rice
pounds 1 fresh peas
grams 80 of bacon in small pieces
grams 50 butter
a liter or so of vegetable broth
salt, pepper, grated parmesan cheese, olive oil and parsley to taste.
First prepare a vegetable broth with a carrot, a rib of celery and an onion allowing it to cook in plenty of salted water. Remove the peas from the pods, putting aside the latter. About half should be put to cook in the broth for about an hour. When cooked with a mix and immersion blend the beans in a vegetable broth. Strain the mixture into a fine sieve to remove all the fibers of the pods.
In a saucepan with half of the butter and cook the finely chopped onion and when browned add the bacon to small pieces and a teaspoon of chopped parsley. Cook for a few minutes to blend the flavors and add the peas with a couple of tablespoons of olive oil. Add the broth obtained with the pods, salt and pepper and bring to a boil. At this point add the rice and bring everything to cook until the rice is cooked, adding a little water if drying out too much.
Once cooked, add the other half of the butter, a sprinkling of grated parmesan, pepper and salt if needed. Serve very hot.
grams 500 of already soaked stockfish (it is already ready frozen)
100 grams of onion
2 salted sardines
grams 30 of parmesan cheese
grams 250 whole milk
grams 350 of olive oil
flour, salt, pepper and parsley to taste
in a pan able to fry with the olive oil, the onion chopped very finely, add salted anchovies, washed and cut in small pieces and leave to cook for about 50 minutes over very low heat until the anchovies are dissolved. When the sauce is ready turn off the heat and add a teaspoon of chopped parsley.
Prepare in the meantime the cod that must be soaked already , removed the skin and any bones and cut into small pieces. Sprinkle each piece of cod with the mixture of onion and sardines that we had prepared and then roll in flour.
In a pan put a few tablespoons of sauce and place the pieces of cod, one next to the other. Add also the milk, the grated parmesan cheese oil advanced from the sauce and the sauce the same.Cook very slowly for about 4 hours covered. The tradition wants that the stockfish to the vicentina should never be okay.
It is also very good after 12 - 24 hours from when it was cooked, and it usually accompanies with slices of polenta.
A second dishes typical of the venetian tradition.
gra 400 of pig's liver cut in slices (you can use also the calf's liver)
2 white onions
2 tablespoons of white wine vinegar
grams 30 of butter
2 tablespoons of water
4 tablespoons olive oil
salt, pepper, and chopped parsley to taste.
In a large skillet, saute the two onions cut in very thin slices in butter and oil. Add a tablespoon of chopped parsley and cook the onions until it will become very soft, adding a few tablespoons of water if necessary. The cooking should be done in 20-25 minutes on very low heat. At this point put the slices of liver with the onions, add 2 tablespoons of white wine vinegar and simmer the liver for about 5 minutes, turning it halfway through cooking. Salt and pepper when finished cooking, turning the liver together with onions to flavour it again. To serve hot, freshly cooked.
We turn now to a couple of of the typical sweets of the veneto region. The most famous I think is the tiramisu that is made all over Italy but is originally from the Veneto.
grams 250 biscuits (savoiardi)
5 egg yolks
grams 200 of sugar
grams 250 mascarpone cheese
2 cups of coffee
bitter cocoa enough
First, prepare the coffee and let it cool.
In a bowl whisk the egg yolks with the sugar. When they are mounted to foam add the mascarpone and mix until you obtain a soft cream. Sprinkle with the coffee half of the sponge fingers and arrange them on a platter. Spread on biscuits half of the cream with the mascarpone, then place the rest of the savoiardi dipped in coffee. Again put the rest of the cream on the ladyfingers, and sprinkle with the cocoa powder, the surface of the dessert. Put in the refrigerator until ready to serve.
And this is one of the most ancient sweets of the venetian tradition. Was cooked for the feast of the Epiphany.
grams 400 corn flour
150 grams of flour type 00
half a litre of milk
1 sachet of yeast for cakes
grams 50 of butter (at room temperature)
100 grams of sugar
grams 50 raisins
5 dried figs
salt to taste
Soak the raisins for at least half an hour and cut the dried figs into small pieces.
In a bowl, stir together the two flours and the teaspoon of baking powder. Add the beaten egg, the melted butter and slowly the milk and continue to knead. To finish, combine the drained raisins and chopped dried figs. Put the mixture in a cake tin with a rectangular 25 to 30 and put it in the oven already hot at 180 degrees for 40 minutes.