Venice Cult Recipes by Zavan, Laura -- Read -- Imperial Library of Trantor

Index

COVER TITLE PREFACE CONTENTS IL BÀ CARO & I CICHETI

creamed dried cod crostini with dried cod three ways dried cod salad fried dried cod hard-boiled egg & anchovies fried sardines crostini, panini & tramezzini panino with tuna & horseradish crostino with casatella & radicchio tardivo crostino with cured meats crostino with smoked trout & asparagus tramezzino with tuna, egg & tomato tramezzino with artichoke & ham tramezzino with egg & anchovy croque-monsieur from Harry’s bar musky octopus baked queen scallops stuffed squid on black polenta capsicum stuffed with creamed umbrine fried sage cotechino & polenta meatballs green frittata fried seafood cone ombra di vino Bellini spritz

ANTIPASTI

antipasto of raw fish Venetian-style a ntipasto carpaccio served Cipriani style Venetian-style baked Saint James sca llops Venetian-style razor clams Venetian-style mantis prawns pan-fried caramote prawns deep-fried soft-shell crabs crab claws with rosemary sautéed shellfish sweet & sour sardines grilled squid marinated anchovies polenta & lagoon prawns

PRIMI PIATTI

fresh home-made pasta bigoli with anchovy sauce pasta with clams spaghettoni with scampi black tagliolini with prawns, asparagus & peas bigoli with seafood & sweet spices rigatoni with dried cod & onions pappardelle with chicken livers lasagne with market vegetables crepe lasagne with mushrooms lasagne with radicchio tardivo ravioli with sautéed artichokes ravioli with prawns & crisp vegetables potato gnocchi small gnocchi with crustaceans, tomatoes & herbs cuttlefish ink gnocchi large gnocchi with duck sauce il risotto, the basic recipe risotto with peas seafood risotto potato risotto risotto with sausage pumpkin risotto cuttlefish ink risotto white asparagus risotto minestrone bean & barley soup fish soup baked pigeon soup

SECONDI PIATTI E CONTORNI

dried cod in sauce Vicenza style cuttlefish in ink & polenta mixed fried seafood & vegetables Venetian-style grilled eel fillets of sole with artichoke turbot with herbs baked sea bream sea bass & fennel grilled monkfish tail john dory with mushrooms stuffed duck roast goose with apples & chestnuts roast guinea fowl with peverada sauce pan-roasted chicken braised rabbit with to mato Venetian pot-au-feu sausage & mashed potatoes pork in milk Venetian-style liver veal tongue tripe in tomato sauce polenta polenta & mushrooms polenta & sausages artichokes raw artichoke salad deep-fried artichokes sautéed artichokes braised artichoke hearts braised peas radicchio tardivo radicchio tardivo & bean salad salad greens wild greens cooked greens savoy cabbage roast pumpkin pumpkin flan chioggia beetroot fennel in milk cardoon gratin zucchini stuffed zucchini flowers sautéed eggplant stewed capsicum eggs & asparagus

DOLCI

tiramisù polenta cake with dried fruit ricotta tarts Venetian polenta biscuits Venetian biscuits almond shortbread tarts Venetian crostoli Venetian doughnuts baked apples Venetian brioche chilled zabaione cream lemon sorbet, prosecco & grappa digestif raisins in grappa

INDEX BIBLIOGRAPHY COPYRIGHT BACK COVER

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