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+ venice cuisine
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On these pages you will periodically find typical Venetian recipes.

FRITOE (frittelle) (Venetian doughnuts)

Traditionally eaten during carnival together with "galani".

Ingredients:
200 g "00" flour
50 g sugar
50 g raisins
10 g yeast
1 litre of oil for frying
2 dl milk
1 egg
vanilla sugar
salt

Prepare the raisins by soaking it in luke warm water until they become soft.

Put the flour, egg, salt, raisins, yeast and 1 dl of milk in a bowl.

Mix it all together and add the rest of the milk until the dough is smooth and soft.

Cover it and leave it to rise for about an hour at room temperature.

Heat the oil in a deep frying pan.

When the oil is hot, use a spoon to form small balls with the dough and place them in the oil, a few at a time until they are a golden-brown all over..

Remove them and let them rest on kitchen paper to absorb the extra oil.

Dust with icing sugar and serve hot.

SARDE IN SAOR

This recipe is not one of the easiest but since it is one of the most traditional Venetian dishes it just has to be the first.

Fried sardines in alternate layers with pine nuts and sultanas.
This dish goes back to the tradition of having to conserve food for the sailors, not only allowing the food to last longer during a voyage but also improving in taste! It is the main dish for the festa del Redentore while the Venetians are waiting for the fireworks.

The ingredients are as follows:
1 kg sardines;
1 kg white onions;
1 glass of red wine vinegar;
120 g pine nuts;
120 g sultanas;
oil and flour for frying;
salt.

Clean the sardines (remove the head, intestine, fin, some even remove the backbone leaving the sardines open), wash and dry them.

Slice the onions finely and fry them gently in a suitable frying pan.

Add the vinegar and salt.
Let the vinegar evaporate and remove from heat.

Cover the sardines lightly in flour and then fry them, not too many at a time, until they are golden brown. When ready place them on kitchen paper.

Once they have cooled down place them in a suitable dish, alternating a layer of sardines with a layer of onions (in abbundance), pine nuts and sultanas (that have been soaked in hot water).

Here is the secret: leave it to rest for at least 24 hours (the longer the better).

nb: If you have difficulty finding pine nuts, do not worry: many Venetians do without and sometimes they don't even add the sultanas. It's a matter of taste.

Buon appetito!!

translated by C.Cawthra

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