Articiochi in tecia - Pan-cooked artichokes
Artichokes cut in half and fried in oil with garlic, salt and parsley.
Castraure impanae - Fried young artichokes
Castraure are the first artichokes at the beginning of Spring. They are cut
off to increase the growth of artichokes on the plant.
They are cut in half and covered in a beaten egg and flour before being fried
in oil..
Fasioi consi coa segola - Beans with onion
White Spanish beans that have been boiled, then seasoned with oil, salt and
pepper and chopped onion.
Fiori de suca impanai - Fried pumpkin flowers
Pumpkin flowers are covered with flour and beaten egg. Fried, seasoned and served
hot.
Fondi de articiochi in tecia - Pan-cooked artichoke bases
Artichoke bases are cut in half and fried in oil with garlic. Seasoned with
salt and parsley.
Melesane al fungheto - Truffled Aubergines (egg plant)
The external part of the aubergine is cut into long strips. Fried over a low
flame with oil, garlic and parsley. Seasoned with salt.
Patate ala venesiana - Venetian potatoes
Potatoes cut into cubes and cooked in oil, butter, vegetable broth and chopped
onion. Seasoned with salt and parsley. Served hot.
Poenta - Polenta
Yellow or white polenta, either soft, cut into slices or toasted , it is served
with many dishes in Venetian cooking.
Sparasi coi vovi duri - Asparagus with boiled eggs
White or green asparagus are boiled and served with boiled eggs that have been
cut in half. Seasoned with oil, lemon juice and pepper.
Suca baruca in forno - Baked pumpkin
Pieces of pumpkin are baked in the oven, seasoned with either salt of sugar
and served.
Verxe sofegae - Suffocated cabbage
Cabbage is sliced in thin strips and simmered in oil, lard, garlic and rosmary.
translated by C.Cawthra
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