Anara ripiena - Stuffed duck
Duck cooked with a stuffing of minced liver and heart, salami and soppressa (a
type of salami), bread crumbs, parmesan, herbs, salt and pepper.
Brisioe de maial al late - Pork chops in milk
Chops fried in butter, laurel leaves, milk and nutmeg. Normally served with yellow
polenta.
Costesine coe verxe - Spare ribs with savoy cabbage
Spare ribs fried with garlic, onion and sliced savoy cabbage, salt and pepper.
Served with slices of toasted polenta.
Figà ala venesiana - Liver alla veneziana
Veal liver cut into small pieces and fried with onions, oil and butter. Served
hot with yellow polenta.
Osei scampai - Uccelletti scappati
Veal steaks rolled up with a slice of bacon and a leaf of sage, fried in white
wine. Served with soft yellow polenta.
translated by C.Cawthra
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