Fish Archives - ��

Do we eat Blue Crab in Italy?

Francesco Paladini — Sun, 01 Sep 2024 03:20:34 +0000

Green light for blue crab fishing

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Clams Venetian Style

Anonymous — Thu, 15 Nov 2018 17:35:10 +0000

Venetians have their choice of clams, from the little rounded hard-shell clams called vongole veraci to the pencil-thin razor clams called cannelli that are usually split, brushed with butter and grilled briefly. Cannelli do not travel, however, and are a treat to be enjoyed in Venice. Instead, Francesco offers vongole […]

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Venetian Halibut with Broccoli

Anonymous — Thu, 15 Nov 2018 13:50:36 +0000

Venetian Halibut with Broccoli recipe. Something if you are a foodie, you should try. Broccoli is really popular, especially for healthy diets. We’ also got other broccoli recipes, sugh as Orecchiette ai Broccoli that you can check out! How to make the Venetian Halibut with Broccoli? Here’s the recipe! Bread […]

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Venetian Seafood Stew

Anonymous — Thu, 15 Nov 2018 10:40:54 +0000

“Seafood stews are not easy to make because you really have to cook each kind of fish separately so that nothing is overcooked,” Francesco advises. The end result is fresh, light, and simple. Some tiny red potatoes, like the ones that beckon invitingly from the baskets in Venice’s Rialto market, […]

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Sweet and Sour Codfish

Admin — Wed, 14 Nov 2018 21:50:17 +0000

Gadus Morhua Codfish in oil, served with sweet and sour sauce made with Dutch rhubarb, onion of Montoro, Ribera oranges and raspberry vinegar, flavored with Melissa. The light acidity of French rhubarb, the sweetness of Sicilian oranges, and the minty flavor of melissa –almost hinting to the sweetness of vanilla– […]

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Venetian Whole Fish in Parchment

Anonymous — Wed, 14 Nov 2018 21:18:24 +0000

Cooking fish in a parchment wrap is essentially a method of steaming. Francesco urges that the whole fish, not just fillets or steaks, be use. “You need the bones and it has to be thick so you can get all the succulence and flavor,” he says. The touch of citrus […]

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Venetian Sea Scallops with Bean Cream

Anonymous — Wed, 14 Nov 2018 17:42:46 +0000

In Tuscany the white bean (cannellini) is king, but Venice prefers the variegated pinto or borlotti bean. “We never saw white beans in Venice when I was growing up,” Francesco says. In this dish a puree of the beans becomes the velvety, herb-infused sauce for meaty seared scallops. Sea Scallops […]

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Venetian Fried Calamari

Anonymous — Wed, 14 Nov 2018 17:05:56 +0000

It’s nice to serve fried calamari on a sheet of parchment paper. The paper not only adds an inviting note of informality but also helps absorb any excess oil from the crisp fried rings of squid. And for Francesco, it adds a Proustain touch. “When I was a kid and […]

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Venetian Brochette of Swordfish

Anonymous — Wed, 14 Nov 2018 14:49:28 +0000

Deftly skewering an assortment of ingredients and then searing them on the grill makes for attractive presentation. Francesco alternates colorful vegetables- some raw, some cooked- with fish, and lightly coats them with bread crumbs before grilling. He uses long bamboo skewers that have been soaked in cold water and threads […]

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Venetian Salmon With Horseradish Sauce

Anonymous — Mon, 12 Nov 2018 15:19:24 +0000

Horseradish, called “cren” in the Alto Adige, is often used in the region around Venice. It’s one example of the influence of Austrian cooking in this multicultural region. But in Venice, the ferocious flavor and aroma of freshly grated horseradish is tamed with apple and vinegar- another application of seductive sweet […]

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Grilled Monkfish with Radicchio and Polenta

Anonymous — Mon, 12 Nov 2018 15:14:04 +0000

Monica Billi, Francesco’s cousin who lives near Mestre, the mainland lifeline to Venice, says that they serve monkfish to children because it has no bones. Her favorite preparation is to gloss it with olive oil and chopped herbs, cook it simply on the grill, and accompany it with grilled radicchio […]

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Venetian Roasted Sardines

Anonymous — Sun, 11 Nov 2018 19:44:35 +0000

“This is a very Venetian dish,” Francesco declares. “Sardines are fish for the poor. Usually we make this dish in the restaurant for the employees, not the customers.” Under appreciated in America, fresh sardines are a staple throughout southern Europe and the Middle East. These small fish, with their rich, […]

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Venetian Whole Fish in Salt Crust

Anonymous — Sun, 11 Nov 2018 10:15:00 +0000

For this recipe you need a fish with the scales left on. Otherwise, the salt will penetrate the fish. It is another method of steaming and, properly done, results in impeccably moist and meaty fish that is not at all salty. To be sure of obtaining a fish with the […]

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Venetian Red Snapper with Red Onion, Pignoli, and Rasins (“In Saor”)

Anonymous — Fri, 09 Nov 2018 08:06:24 +0000

Red snapper is not a Venetian fish, but you are unlikely to find sea bream, a variety the Venetians might use for a recipe like this. Besides, like the reveler who dons a fanciful mask and becomes Venetian for Carnevale, red snapper takes on a Venetian accent when it is […]

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