Venetian cuisine is a profound expression of the identity of the territory.
We present three traditional recipes not to be missed if you are traveling to Venice.
Let yourself be carried away by the scents and flavors of Venice !
1. Salad with schie
- 400 g of schie (lagoon shrimp)
- 200 g of rocket
- 1 sprig of chopped parsley
- extra virgin olive oil
- salt
- pepper
Wash the lagoon shrimp carefully with cold water.
Bring salted water to the boil in a pan, then pour in the schie. As soon as the boiling resumes, drain them and place them in a basin and then shell them.
Prepare a base in 4 bowls of rocket.
When the schie are lukewarm, add the oil, a pinch of salt,
chopped parsley and a sprinkling of pepper.
Mix well, divide them into 4 bowls, placing them on the salad bed and serve.
2. Risotto with go
- 320 g of Vialone Nano rice
- 800 g of lagoon go
- 1 medium sized onion
- 1 stalk of celery
- 1 knob of butter
- grated parmesan cheese
- extra virgin olive oil
- white pepper to grind
- chopped parsley to taste
Preparation of go broth
Pour a couple of liters of water into a pan. Immerse the lagoon juice together with the onion and the celery stalk.
Boil gently, over very low heat, for 1 hour and 30 minutes. Using a slotted spoon, remove the foam that forms on top of the water. Once cooked, the fish will be completely dissolved in the broth.
Turn off the heat and add 3 tablespoons of extra virgin olive oil
and some freshly ground white pepper. Filter the broth by moving it in
another pot.
Preparation of the risotto
Pour a drizzle of extra virgin olive oil and the rice into a saucepan, then toast it for a few minutes, continuing to mix it so that
don't burn.
Add the go broth, continuing to mix until completely cooked,
for about 14-15 minutes. Once cooked, turn off the heat and add a knob of butter and a sprinkling of parmesan. If desired, add chopped parsley.
Suggestion
When adding the broth to the risotto, the temperature must always be close to boiling so as not to cause thermal shocks to the risotto which could cause breakage of the grains or uneven cooking.
3. Venessian fritoe
- 500 g of flour
- 130 g of sultanas
- 2 eggs
- 80 g of granulated sugar
- 40 g of brewer's yeast
- 2 glasses of grappa
- the grated zest of a lemon
- a pinch of ground cinnamon
- powdered sugar
- salt
- Seed oil for frying
In a cup, soak the sultanas in the grappa and dilute the brewer's yeast in half a glass of warm water.
In a bowl, mix the flour, eggs, milk, granulated sugar, grated lemon zest, a pinch of cinnamon and a little salt. Mix everything well, then add the dissolved brewer's yeast and the sultanas with the grappa. Cover the bowl with a cloth and let the dough rise until it rises
volume will not be doubled.
In a pan with high sides, heat plenty of oil for frying well, then pour the mixture in spoonfuls, spaced apart so that the pancakes do not stick. Leave to fry on one side, then turn them over until they become hazelnut coloured. Remove them with a slotted spoon and let them drain on absorbent paper.
Dust with icing sugar and serve.
These recipes were taken from:
Venice in the Kitchen, 80 traditional (and non-traditional) recipes
