Bigoli in salsa - Bigoli in salsa
Bigoli (wholemeal spaghetti) are an example of typical Venetian pasta. Served with a sauce made of fried salted sardines and onion, seasoned with olive oil, salt and pepper.
Do not add cheese!
Gnochi de patate - Gnocchi di patate
Gnocchi potatoes are prepared by hand, boiled, drained and served hot with either meat or tomato sauce.
Pasta e fasioi - Pasta e fagioli (pasta and beans)
Tagliatelle cooked with beans, which have already been cooked. Half of them are blended, the other half are added whole, all together with fried onion, carrot, celery and bacon.
Risi e bisi - Risi con i piselli (Rice and peas)
Rice with fried peas, bacon, onion, chopped parsley. When the rice is nearly ready, add cheese and pepper. It is left to stand for a couple of minutes before serving so its consistency is somewhere between that of a soup and a risotto.
It is the typical dish for St. Mark's (25th April).
Risi e cape - Risotto di vongole (clam risotto)
Risotto with clams cooked in oil, parsley and garlic, shells are removed and is seasoned with salt, pepper and white wine.
Risi e sparasi - Risi con gli asparagi (risotto with asparagus)
Risotto with thin green asparagus, together with butter and grated parmesan. Added to the cooked rice.
Risi e uganeghe - Risi con le salsicce (rice with sausage)
A very liquid risotto cooked with sausage (skins removed) and served with grated parmesan.
translated by C.Cawthra
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