Le Bistrot de Venise recipts
Following pages contains cooking recepits kindly offered by restaurant “Le Bistrot de Venise” that will let you to try the historical venetian style cooking.
Sweet and sour baccalà
Ingredients
salted cod (800g), vinegar, two tablespoons of sugar, 50g pinenuts, 50g raisins, cinnamon.
Preparation
Boil a cup of white wine vinegar, sugar, raisins, pinenuts and cinnamon for 1/2 hour. Brown the baccala' in a pan with oil and...
Eel in the net
Ingredients
1 eel (1,5kg), pigfat net, bay leaves, black and red peppercorns, garlic, 10cl white wine, olive oil.
Preparation
Clean the eel removing the bones, roll it up like a salame sprinkling with pepper inside. Wrap it in the pigfat net and...
Baked eel
Ingredients
one eel, bay leaves, garlic, black peppercorns, olive oil, white wine, salt to taste.
Preparation
Clean and cut the eel into 150g pieces. Place them in a pan with olive oil, dry white wine, salt and peppercorns. Cover with bay leaves...
Savory chicken
Ingredients
4 whole chicken legs, 4 pomegranates, 15g ginger, 20g cinnamon, fresh dill, a glass of wine, honey, salt and pepper.
Preparation
Debone the chicken and fill the gaps with some pomegranate grains, tie the legs. Boil for 30 minutes....
Savory pigeons with cinnamon
Ingredients
two pigeons (500g each), 1 onion, 1 carrot, garlic, a cup of red wine, 20g cinnamon, 10g cloves, 10g citrus sauce with nutmeg.
Preparation
Roast the pigeons in the oven, make a sauce with the juice you obtain deglazing the pan after...
Pheasant with saracen sauce
Ingredients
one pheasant (1kg), 100g raisins, 150g white almonds (julienned), 100g ground ginger, 100g cardamom, 60g ground cinnamon, 30g cloves, a pinch of nutmeg, 1 cup of citrus sauce (orange juice, lemon juice, 3 tablespoons of balsamic...
Pork with tartar sauce
Ingredients
600g loin of pork, garlic, 60g julienned almonds, 40g ground cinnamon, 15g ginger, 1 teaspoon cloves, 1 teaspoon sugar, 3 boiled egg yolkes, vinegar.
Preparation
Roast the loin of pork and serve it sliced with sauce. Sauce: blanch the...
Capirotta soup
Ingredients
1 pheasant, 1 chicken, 1 wild duck, 1 onion, 2 carrots, celery, garlic, 1 ripe tomato, juniper berries, 4 slices of bread, 250 pecorino, salt
and pepper to taste.
Preparation
Boil the birds with the vegetables to make a broth. When...
Nettle soup with fava beans
Ingredients
1 liter chicken stock, 500g nettle, 300g fava beans (or peas), 1 tablespoon olive oil, 50g butter, 50g rice flour, salt and pepper.
Preparation
Clean some of the most tender nettle leaves and blanche them in boiling water, rinse them...
Savory sturgeon with blackberries
Ingredients
600g sturgeon, 2 cups of blackberries, 50g julienned almonds, 10g ground cinnamon, 10g ginger, a pinch of nutmeg, 1 L. fish stock.
Preparation
Grind the blackberries in a blender with almonds, nutmeg, ginger and cinnamon, pour the mix...
Rice tart turkish-style
Ingredients
200g almonds, 300g rice, milk, 100g sugar, cedar zest, 50g pinenuts, 10g dates, 4 eggs.
Preparation
Boil 1 liter milk, add rice, sugar, almonds, minced dates, pinenuts and cedar zest. Cook as you do with risotto until it thickens, add...
