Tag Archives: Veneto

Carpaccio

Carpaccio is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese— is actually more precisely carne cruda all’Albese, a Piedmontese dish. The true carpaccio was invented by Venetian hotelier Giuseppe Cipiani, of Harry’s […]

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Pollo al vino bianco con funghi (Chicken Braised in White Wine with Mushrooms)

I love recipes that combine meat (or fish) with vegetables. In Italian cooking terms, it combines secondo and contorno in a single dish, and if you serve the dish with some good bread, it becomes a one-pot meal, especially appreciated after the holidays when many of us are probably “cooked out”.  Chicken, with its mild […]

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Baccalà mantecato (Baccalà Purée)

A not-so-distant cousin of Provençale brandade de morue, baccalà mantecato is one of the signature dishes of Venetian cuisine and a staple of those wonderful hidden-away Venetian bacari, or wine bars. The name of the dish comes from the verb mantecare, which is a culinary term meaning to ‘beat’ or ‘whip’ or simply to ‘stir vigorously’ […]

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Risotto al nero di seppia (Risotto with Squid Ink)

Here’s another installment from the colorful world of risotto. Last week we featured green risotto, this week it’s black risotto, made with cuttlefish and its ink. The technique for this risotto recipe is a bit different from the more usual one, in that you don’t begin by toasting the rice but rather braising the cuttlefish […]

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Fegato alla veneziana (Venetian-Style Calves’ Liver)

  A good many people have an aversion to organ meats. Perhaps that’s because they are often not very well prepared—overcooking, which tends to accentuate the ‘mineral’ taste of organ meats and toughen their texture, is all too common. Or perhaps it’s just the idea of eating an organ, although why someone would happily eat […]

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Risi e bisi (Venetian-Style Rice and Peas)

Sweet, fresh peas in their pods can be hard to find, but when I spotted some in a local market I grabbed them up to make a delicious Springtime dish from the Veneto: risi e bisi, or rice and peas in Venetian dialect. Although it resembles a risotto, the technique is quite different. Ingredients Base ingredients, […]

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Baccalà alla vicentina (Codfish Vicenza-Style)

 Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. One of the most delicious ways to make baccalà has got to be in the style of the northern Italian city of Vicenza, slowly simmered in milk flavored with a savory soffritto of […]

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How to Make Polenta

Polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the ancient Romans as pulmentum—was a porridge made from spelt. In […]

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Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

Here’s an elegant yet very quick and easy starter that suits just about any menu: a ‘carpaccio’ of smoked salmon, dressed simply with oil and lemon. All you need to do is arrange thin slices of smoked salmon on a plate (this is a dish that is best prepared individually for each diner) and spoon […]

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An Italian Hannukah: Riso coll’uvetta (Rice with Raisins)

It may come as a surprise to some, but Italy has a Jewish tradition going back not just centuries, but millennia. A Jewish community existed in Rome dating from during the Roman Republic, even before the Empire, in the first centuries BCE. That presence grew during the late Middle Ages, when Italy presented a relatively […]

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Risotto al radicchio (Risotto with Radicchio)

Risotto, as we all know, is an almost infinitely variable dish. You can pair rice with almost any meat, fish, vegetable or even fruit. One of the very finest ways to make risotto is with radicchio, whose mildly bitter flavor makes it a wonderful foil for the bland, almost sweet flavor of rice. It may […]

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Pasticcio di pappardelle al radicchio rosso di Treviso (Baked Pappardelle with Treviso Radicchio)

Pappardelle, those extra-wide egg noodles typical of Tuscany, are perhaps my favorite pasta. There’s something about wide noodles—I love Chinese ho fun noodles, too—that are especially enticing. Perhaps the most well-known pappardelle dishes are ‘sulla lepre‘ (with braised hare) and al cinghiale (wild boar)—but pappardelle are quite versatile and, I find, go especially well with […]

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Risotto: The Basic Recipe

  It’s actually not the kind of thing that Angelina made, she being from a small town in southern Italy and risotto being a traditionally northern Italian dish, but still, risotto is one of my favorite things to make, and one of the most versatile of dishes. You can use almost anything–meat, fish, shellfish, vegetables […]

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