BIGOLI IN SALSA
Preparation and ingredients
For half one kilogram of Bigoli, dark or no, melting at hot in a glass of oil of olive 12 fillets of anchovy, adding after 1 beaten we ended of 2 slices of garlic and of abundant parsley. Making boiling lively the everything for a minute. Flavouring with this salty spaghetti adding a large I pinch of salt.
SARDELE IN SAOR
Preparation and ingredients
You fry normally the "sardele". On the same oil(but is preferable to replace) making withering a quantity of white sweets onion, at least you keep off to half of weight of fish. Onion will have to be cut very thin and reducing in sweet threads and soft of a beautiful blond color. At this dot adding some vinegar. Settling fish on bottom of a tureen of crock, covering of onion with oil and vinegar, laying down an other layer of fish and other onion. Covering everything with liquid. Replacing in fresh place and consumeing at least 2 days after preparation.
More ancient version of recipe foresaw added it of pine-seed and of raisin that it was made revive previously in wine; preparation came besides strewn at any layer with 1 I pinch of spices assemblage.
RISI E BISI
Preparation and ingredients
Classic recipe foresees a browned onions with bacon, in which come you make you wither also peas(advises itself 1/3 of rice and 2/3 of slipped away peas), adds itself after rice that it has to be therefore sprinkle with much broth, till at a consistence to wave. Adding like flavours seeds of fennel and parsley, and naturally salt and pepper.
PASTA E FASIOI
Ingredients for 4 people.
300 grammes of beans dry of Lamon, 120 grammes of noodles, an onion, a carrot, 1 costs of celery, 50 grammes of smoked bacon minced, broth of meat, salt and pepper.
Preparation
Putting at bath beans for at least 12 hours. Schoolgirls and boiling in new water, with covered pot, till at finished cooking. In the meanwhile preparing a browned onions with onion, carrot, celery and bacon. Draining beans, passing half in passes it vegetables, gathering this mash with entire beans left. Making cooking at very low fire for 15-20 minutes, adding at last the noodles and taking at cooking(others 5-10 minutes). Dusting with a socket of black pepper.
SEPE COL NERO
Ingredients for 4 people
1 kilogram of cuttle-fishes, an cut thin onion, 1 or 2 you stand out of entire garlic, 2 past's deciliters of tomato, oil, salt, pepper, minced parsley, 1/2 glasses of water, 1/2 glasses of white wine.
Preparation
Cleaning cuttle-fishes taking away their rostrum, ocular bulbs, bone, inner and, possibly, skin. Keeping in a bowl a few black's little sacks ink that it will be utilized in future. Cutting in thin small striped cuttle-fishes(about a centimetre of thickness) in horizontal sense. Depositing in a saucepan on onion and garlic in precedence browned onions sweetly. Cooking at slow fire and with covered pot for at least a hour; adding pulp of tomato and the black of cuttle-fish mix in a little of hot water and filtered with 1 strain and letting cook for at least an other half an hour. Adding water and white wine during cooking.
They are come by hot polenta.
BACCALÀ MANTECATO
Ingredients for 4 people
800 grammes of stockfish, a slice of garlic, a spoon of minced parsley, oil, salt and pepper.
Preparation
Putting at bath for at least 48 hours the stockfish(type spider) because it soften itself. Passing therefore in a pot, covering of water and making boiling for a few minutes. Turning off and letting rest for about half an hour. Extract and drained goes recleaned, taking away therefore skin and fish-bone and crumbling pulp in a tureen. Slamming with a spoon of very wood along, depositing drop at drop, as as necessary oil to give back soft and foamy. Salting and to pepper and adding minced garlic finely. Obtained course, being a soft cream, goes used with slices of toasted polenta.
FIGÀ A LA VENESSIANA
Preparation and ingredients
Cutting at small striped of liver of calf and leaving to pickle in water and vinegar for at least a hour. to brown, sliced finely, much onion how much weight of liver, and making withering and to draw in oil. Hardly browned adding the small striped of liver, and taking at quick cooking, salting at cooking almost happened, and sprinkle with 1 I mince of parsley end. To pepper at people. Using with soft polenta.
LO ZABAJON
Proceedings
For each yolc of egg, 2 spoons of sugar and half spoon of vin di Cipro, or Malvasia, or analogous litre. 1 I pinch of cinnamon. Beating yolc with sugar to make become foamy, of a beautiful yellow pale. Adding wine and 1 I pinch of cinnamon. Cooking at bain-marie, mix always accurately, and when begin to become substantial taking away the little pot from fire. It is possible adding 5 grammes of butter for each yolc, in moment to start cooking.
It uses hot, in cup, with Baicoli. On the hot Zabaione it can add a tuft of mounted cream.
FRITTELLE ALLA VENEZIANA
Ingredients for 6 people
200 grammes of flour" 00", 50 grammes of sugar, 50 grammes of raisin, 10 grammes of yeast of beer, a litre of oil of peanuts, 2 deciliters of milk, an egg, sugar vanilla and salt(how much is enough).
Preparation
In a tureen to amalgamate flour, egg, salt, the raisin(preventively softened in warm water) and the yeast diluted in milk half. Working well dough adding milk left until that you will obtain a tender pasta. Covering and leaving to leaven to the hot for about a hour. Heating, therefore, in a higher pot what a broad oil and, when it is well hot, depositing at spoonfuls pasta for the pancakes.
Cooking few to time. They will be ready when they will have taken a beautiful golden color. Schoolgirls from oil with a pierced ladle and making absorbing oil in excess leaning them on sheets of absorbent paper from kitchen. To pulverize with sugar at veil and using hot.
GALANI O CROSTOLI
Ingredients for 6 people
300 grammes of flour" 00", 60 grammes of sugar drench, 2 egg, a yolc, 50 grammes of butter, sugar at veil, salt, a little of milk, a drop of grappa, a litre of oil of seeds.
Preparation
Preparing dough uniting flour, egg, loose butter at bain-marie, sugar drench, salt, grappa and a little of milk.
Kneading vigorously and therefore, with a rolling-pin or better with the suitable computer, throwing some thin sheets of pastry, cutting with small-wheel intended in way to obtain rectangles or rhomboids of about 5 centimetres for 12. Leaving them resting for a hour about. Frying them, therefore, in well hot oil. Schoolgirls them, drying them from oil in excess, dusting them with sugar at veil and using their warm or cold. |
