Fish pie


The following recipe requires timing rather long; but surely the result will not disappoint you because it is a delicious dish, enveloping flavor to which we cannot remain indifferent.


  • a pack of very thin egg lasagne,
  • 500 gr of white fish fillet (monkfish, hake etc.),
  • 200 g of prawns,
  • 200 g of clams,
  • fresh squid, 1
  • 1 shallot,
  • 1 clove of garlic,
  • a bunch of parsley,
  • oil and butter,
  • salt and pepper to taste.
  • For the sauce: 1/2 liter of milk, 60 gr. butter, 80 g flour.


  1. first of all, chop the shallot and soffriggetelo with the clove of garlic,
  2. Add the cuttlefish, cleaned and cut into small pieces and cook for a few minutes,
  3. Add the fish, flesh
  4. pour a glass of white wine and season with salt and pepper.
  5. Shortly before end of cooking add the chopped shrimp, clams and mussels that you previously had open on the fire and shelled and chopped parsley.
  6. Meanwhile, prepare the sauce by melt butter in a saucepan, add the flour, stirring constantly. Pour the milk a little at a time, do not add before it has begun to boil and is absorbed completely. The sauce will appear smooth and homogeneous, add salt and cook for about 10 minutes, stirring. At the end of cooking, add grated nutmeg.
  7. Add the fish sauce to the sauce and stir gently.
  8. Grease the bottom of a baking dish with a little butter, alternating a layer of pasta and an abundant sauce, top with a layer of sauce only covering all the pasta and a bit of fish sauce kept aside. Bake at 180° for 15 minutes covered with foil and others discovered, and 15 form a light golden brown and your fish casserole is ready to serve!

Sparasi grainai (asparagus au gratin)


Even asparagus can be not only a boundary but a real tasty dish. To make it so it only takes a few ingredients and few steps!Ingredients:

  • 1 bunch of asparagus.
  • 1/20 l. milk.
  • 4 eggs.
  • 150 g breadcrumbs.
  • 100 g Parmesan cheese or grated Parmesan.
  • 50 g butter.
  • Salt and pepper just enough.


  1. First, clean the asparagus and removed the hard part.
  2. Boil the asparagus in salted water, drain and let cool.
  3. Grease a baking dish with butter.
  4. Beat the eggs with salt and plenty of pepper.
  5. Stir in the milk to the eggs and breadcrumbs.
  6. Sprinkle a few tablespoons of mixture on the bottom of the pan.
  7. Lay the asparagus boiled in baking dish and cover with the uniformity Act of bread milk and eggs.
  8. Sprinkle the top with the grated cheese and garnish with flakes of butter.
  9. Bake at 160° c for half an hour.
  10. Now your asparagus are ready to serve. They are excellent eaten still warm

Scallops “alla veneziana”

capesante alla veneziana

scallops “alla veneziana”: a delicate, flavorful seafood appetizer, especially nice to see thanks to the particularly spectacular shells.

The  scallops “alla veneziana” can be enjoyed just prepared, but also cold. You can conserve them for a few hours in the refrigerator, but it is very important to cover well and leave at least half an hour at room temperature before serving.

INGREDIENTS (for 2 persons)-preparation time: 20 minutes

  • 4 scallops
  • 4 sprigs of parsley
  • 1 clove of garlic
  • 2 Tablespoons extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • Half a lemon


  1. Open the scallops with a knife to force between the two valve, then remove them from the shell, remove the stringy part and the dark part using scissors.
  2. Wash well under running cold water, carefully because often there are residues of sand.
  3. Wash well if shells are very dirty use a scourer. Dry them well and set aside.
  4. Wash the parsley, chop them finely and leaves with the Crescent on a cutting board with the peeled garlic and deprived of inner core.
  5. Put in a pan, sprinkle oil well and combine the mixture.
  6. Bring the pan to very low heat and wait until the mixture starts to sizzle, very slowly.
  7. Combine clams, a pinch of salt and a grinding of pepper and cook uncovered, over medium heat for 4-5 minutes at most.
  8. Turn the scallops a few times during baking and sprinkle the surface taking the sughettino with a spoon on the bottom.
  9. When they are ready, put the clams in shells, and cook them with the cooking.
  10. Sprinkle with freshly squeezed lemon juice and serve garnished with lemon slices and parsley leaves.

The months in which you should eat this recipe are: May, June, July, August, December

Peoci gratinati (mussels au gratin)


The peoci gratinati (mussels au gratin) are a delicious seafood appetizer and they are also ideal for special occasions and easy to prepare.

This dish consists of mussels with shell filled with a good stuffing made from breadcrumbs, parmesan and parsley flavored cooking liquid from the mussels themselves!

The mussels au gratin are so tasty you

The baked Mussels (mussels au gratin) are a delicious seafood appetizer is also ideal for special occasions and easy to prepare: it’s mussels with shell filled with a good stuffing made from breadcrumbs, parmesan and parsley flavored cooking liquid from the mussels themselves!

The mussels au gratin are so tasty that also people who usually don’t like fish particularly will enjoy them!

Ingredients for 10 mussels

  • 3 garlic cloves
  • 3 tablespoons chopped parsley
  • 1/2 cup white wine
  • Stale crumb bread 80 g
  • 1 fresh red chilli
  • 50 g parmigiano reggiano
  • Pepper just enough
  • 1 kg mussels
  • Olive oil 40 g


  1. To prepare the mussels au gratin, first of all, clean the mussels, by rinsing and taking away the beard pulling with a pocketknife.
  2. When the mussels will be clean, put them in a pan with a clove of garlic, a tablespoon of chopped parsley, red chilli seeded and white wine.
  3. Cover with a lid and then open the mussels over high heat.
  4. Drain the mussels and strain the cooking liquid through a colander.
  5. In a bowl place put the chopped bread crumbs, parmesan cheese, garlic cloves, 2 tablespoons of chopped parsley and olive oil.
  6. Mix everything together and add the cooking liquid from the mussels until the mixture becomes creamy, not too dry, not too liquid.
  7. Pepper just enough.
  8. Private shell Mussels that have not attacked the clam and fill the shell with the clam with the mixture previously prepared.
  9. Place the mussels on a baking sheet covered with baking paper and drizzle with extra virgin olive oil. Bake in a pre-heated oven at 250° static for 10-15 minutes, until the mussels have ben au gratin.
  10. Serve the mussels au gratin. The ideal is to savor them when they’re still hot!

Risoto de canoce


What do you think about the following receipt? You won’t bedisappointed!


  • 350 g of rice
  • 7 dl. of mantis shrimp broth narrowed
  • 2 cloves of garlic,
  • 1 bunch of parsley
  • pepper.

You can prepare your mantis shrimp risotto only if you cooked the cicadas andthe broth needed to cook the risotto. Cook rice with broth, warm aggìungendoloand a little at a time, stirring with wooden spoon; take it and baking relatedìnsaporite butter and pepper and finely chopped garlic and parsley. You should not need to add salt, but possibly adjust the taste if required and the risotto is ready!

Baccalà mantecato alla veneziana

CatturaThe “Baccalà mantecato alla veneziana” is a typical Venetian recipe: the salted codfish is cooked and reduced in cream with olive oil, garlic and parsley, and then served with polenta polenta croutons or white.

The dish is prepared with stockfish, i.e. a Norwegian Arctic cod that is preserved by drying with cold air. In the area of the Veneto stockfish is commonly called salted codfish, from it the name of the recipe.
Stockfish needs prolonged soaking in cold water before it can be cooked and eaten.

Baccalà mantecato alla veneziana is a recipe that takes a bit of time but rit’s eally tasty and can be served as an appetizer, if spread on toasted bread or polenta or as a main dish.


  • Saltwater salted codfish already soaked ,
  • 800 gr Extra Virgin Olive Oil,
  • 200 ml ml Milk
  • 1 sprig Parsley
  • 1 garlic slice
  • Salt
  • Pepper


  1. start by putting the fish for at least 24 hours to soak in water, letting a stream of water, or often changing the soak.
  2. cut it into pieces
  3. After this time, place it in a saucepan with cold water and covering it with 150 ml of milk
  4. Salt lightly and bring to a boil, skimming occasionally.
  5. Cook the salted codfish for about 20 minutes, until it is well cooked and tender (if you were to leave 10 minutes longer). Drain cod and clean it by depriving it of bones and skin, then cut it into small pieces and place in a bowl. With a wooden spoon (or planetary), stir the salt cod, adding the oil, as in the preparation of mayonnaise. You will get a compact and homogeneous cream, shiny and with a few whole piece.
  6. Adjust with salt and pepper and add the chopped parsley and garlic
  7. You can serve the creamed cod with crispy polenta croutons of: prepare a white or yellow polenta, cool on a tray, when well chilled cut into rectangles that you are going to roast in the oven with grill or in a Grill Pan.


Baccalà mantecato alla veneziana should be eaten as soon as ready, but if you wish you can store it in the refrigerator, enclosed in an airtight container, for a day at maximum.

Riso nero con le seppi (Black rice with cuttlefish)


If you love risotto, you must absolutely try the following recipe!

INGREDIENTS (for 8 people)

  • 500 g Carnaroli rice
  • 8 squid
  • 40-50 g of butter
  • 1 litre hot chicken BROTH
  • 1 small onion
  • 1 clove of garlic
  • 3 tablespoons finely chopped parsley
  • 2 tablespoons oil

Gently remove from cuttlefish ink bags and put three aside. Then remove cuttlefish bone and cut into very thin slices.

In a medium sized pan heat the oil, add the onion puree, garlic and sauté for 5 minutes, then add squid and cook for about 30 minutes, if necessary, adding a few tablespoons of broth. Remove the garlic.

Leave in a pan melt the butter, add the rice, stir for 3-4 minutes until it became transparent. Pour in the stock, a ladleful at a time, and cook in about 15 minutes, add the cuttlefish and the three black bags. Continue cooking and stirring, adding broth for another 5 minutes.

Withdrawn, sprinkle parsley, pour the rice on platter and serve.

Bisato su l’ara


The traditional Venetian cuisine is rich in flavours and ingredients.

In fact fish and shellfish come from the sea and rivers , vegetables, ground corn (polenta) and farmed meat, game from heavens. There are spices and imported traditions over a Millennium by merchants and by emissaries of the Serenissima back from their world travels.

A typical dish of the island of Murano is the so-called “Bisato su l’’ara” (eel cooked in stone).

In Murano this fish was prepared by workers who worked in ovens. The “ara” is the plan in fire-resistant stone, that is the place where workers leave cool glass products fresh from the furnaces.

Ingredients (for 4 people)

1 large eel
Bay leaves
Pepper (optional)


Step 1

Clean the eels and drill cuttings on the sides, at a distance of 6-7 cm. Cover the floor in refractory stone (or the bottom of a riddled skillet) with a bed of Bay leaves, and put over the eel wrapped on itself, or cut into pieces; then, sprinkle with vinegar, cover the eel with another layer of Bay leaves, salt and pepper.

Step 2

The bed of bay, as well as give its aroma to the eel, also will defend it by fumes given off by his own fat burning. Cook the eel thus prepared for about thirty minutes. Once cooked, allow it to rest for a few minutes in the opened oven and then serve.

You can serve the eel at first dish, such as gnocchi with asiago cream, whereas, with regard to wine, you must keep in mind that eel meat is quite oily and salty flavour, so it will be good to move on to a fresh young red wine such as a Valpolicella classico.

Now the “bisato su l’ara”on the ara is ready to be tasted!

Salmone in crosta alla trevigiana


Summer is arrived and the following recipe is perfect this season!
Ingredients (for 12 people):
1 salmon from 3000 g
1000 g of Trevisano radicchio
500 g frozen puff pastry
1/2 cup olive oil extra virgin

1 egg

Clean salmon, bone it, remove all the spines with tweezers. Witha knife sharp enough, remove the skin. Cover with cellophaneand place it in the refrigerator. Wash and dry the radicchio.Meanwhile, in a pan with olive oil, brown the radicchio, cut intoslices of about one centimetre,for two minutes and then put it to drain in a colander. Roll out the puff pastry to a rectangular sheet of 2 mm thickness, lay over a side of salmon salted andpeppered and with a bit of dill (if it’s cooleven is better). Put the radicchio on the cold side and cover with the other salty andpeppery. Close with a side of pastry, brush the edges with beaten egg, fold the other side and lay it flat on a baking sheetbrushed with butter. Brush the salmon wrapped in Filo Pastry with the beaten egg, decorate as desired. Now bakepreheated to 200 degrees for 10 minutes and then at 160degrees for another 30minutes. Remove it from the oven tenminutes before serving. Cut into slices and serve withpotatoeswith butter and parsley.
Now you can enjoy this delicacy.

Zaeti cookies

17-06Today we speak of or Zaleti or Zaeti cookies most popular in Venice.The name indicates their most obvious feature: yellow the corn flour used in the dough.Even today does not close a lunch or dinner “to” without any zaeto to soak in wine.

If you want to try in the preparation of this dish here is the recipe:


300 gr corn flour foil

  • 200 g 00 flour
  • 150 g caster sugar
  • .5 sachet of baking powder
  • 100 gr butter
  • 1 dl and .5 of milk
  • 1 egg
  • 100 gr raisins
  • .5 glass of grappa
  • 1 pinch of salt


Soften the raisins basting with grappa and leave to infuse at least half an hour.

In a bowl sift the flour with the yeast, sugar and pinch of salt.

Heat the milk, add the butter, melt it and then pour over the flour mix.

Knead briefly by hand, add the egg and mix well.

Wring out the raisins and add to the dough.

With your hands, form dough balls about oval 6/8 centimeters, place them on a baking sheet covered with parchment paper.

Bake at 180 degrees for 20 minutes.

Baked powder them with icing sugar.

“risi e bisi”


Today we propose you  typical recipe “risi e bisi”

the “risi e bisi” is a recipe typical of Venetian tradition, excellent cuisine in springprecisely because this season are the best peas, main ingredient of this dish. The rice used for this dish, however, is the vialone nano, which has the characteristicto swell greatly during cooking absorbs more seasoning.

Regarding the origins of this dish, we can say without a doubt that it was a dishwas almost Regal tradition in the city of Venice, offer the risi e bisi al Doge at thecity’s Patron Saint San Marco on 25 April.

RISI e bisi is one of the most popular dishes of Venetian cuisine, particularly in the area of Venice and Vicenza.


  • 200 g of rice Vialone Nano Veronese
  • 1 kg of peas are tender, not shelled
  • 1 l vegetable broth
  • 50 g of bacon
  • 1/2 onion
  • 1 sprig of parsley
  • 50 g butter
  • grated grana padano

Shelled peas taking aside a handful of tender pods, you Blanch in salted water for about 30 minutes. Bring the broth to a boil.

Chop the bacon; Peel and chop the onion and parsley. In a Pan fry the baconand onion together with 30 g of butter. When the onion is well browned andBacon transparent, add the peas and half the parsley. Wet the preparation with a ladle of hot broth, cover and cook for about 10 minutes.

Meanwhile, blend the pods with about a cup of their cooking water. Strain the past, combine it to boiling broth, then pour all the peas and you resume boil.

Stir well and add the rice, then bring it to cook stirring often. Eventually the preparation should appear as a very soft risotto. Coat with remaining butter and the grated Parmesan, then serve immediately, dusted with the remaining parsley.

   Purple artichoke Sant’Erasmo

27-06The product of which I will talk about a variety of artichoke is the “Purple Sant’Erasmo”.Tender, meaty, slightly elongated and spiny, artichokes of Sant’Erasmo has deepviolet coloured bracts which enclose a heart unmistakable taste.Sant’Erasmo artichoke are picked early to early April. These artichokes, who see literally crazy connoisseurs, are the “castraure”, i.e. the fruit plant apical of artichoke that is cut first in order to allow the development of other side 18-20artichokes (botoli) equally tender and tasty. The castraure are famous for their unique taste and particular, an artichoke sweet which is a collection of flavors,from the slight bitter taste, which exalt the organoleptic value.Here is a recipeIngredients 

  • 36 castraure
  • peanut oil
  • Salt

For the batter:

water, flour, yeast, salt


Remove toughest leaves with artichokes, cut them into wedges. Dip each sliceinto a simple batter (or, if you prefer, the egg) and fry in abundant oil.

Alternatively, you can switch the artichoke wedges only in flour and fry them.



The recipe that we propose today is a typical sweet fregolotta Veneto

its name derives from the fregola or bricciola, because when it breaks and crumbles made from breadcrumbs merged together.

If you want to try to do this cake here you find the recipe


2 ounces of shelled almonds

2 grams of sugar

2 grams of flour 00

2 egg yolks

a pinch of salt

2 tablespoons cream


Blanch the almonds in water a few moments, then peel them. Possibly take themalready peeled. Blend together with 3 tablespoons sugar then combine all the flour already placed on the work surface to fontana. Add a handful of salt, egg yolks, remaining sugar and the cream previously mounted.

Work the dough with your hands until you have a mixture of crumbs. Butter abaking dish, pour the mixture and press it down lightly with your hands, so thatform a layer of about 1 cm. Bake the cake at 180 degrees for half an hour andwhen the surface is evenly golden brown, remove it from the oven.

Enjoy your meal!!!

Le sarde in saor


Today as typical recipe we propose you “le sarde in saor” which are a appetizer of Venetian cuisine, it’s a bowl of fried sardines served with cooked onions with vinegar and Caramelized hazelnuts, pine nuts and raisins.

Historically the saor is a method of preservation of the Mariners, in ancient times when it was necessary to keep the fish on board for an extended time, they used this particular preparation allowing to maintain the excellent fried fish for several days. Le sarde in saor are even more good if taste after at least 24 hours of rest.

If you want to go with this dish here is the recipe

Ingredients for 8 people

  • 1 kg of sardines
  • 1/2 kg of onions (preferably a kilo)
  • 3 tablespoons white vinegar
  • white flour
  • olive oil, salt


Sardines are cleaned by removing the head, fins and entrails. And, thoroughly wash.

fry in a pan with hot oil and salt.

In another pan sauté the onions cut into rings with olive oil. Add the vinegar and leave on low flame until you have formed a kind of soft sauce.

In a glass baking dish making a layer of sardines and onions, one of sardinesand onions and continue to cover everything with the onions. Let it sit for at least three days.

A good appetite



For this week’s recipe we propose a typical products veneto,asparagus of the season recipe is very easy. Try it yourself


For the dough:

3 eggs

300 g. flour

For the sauce:

500 g white asparagus.

150 g sliced ham.

150 g. asiago cheese.

1 small white onion.

1 stick of celery.

.5 liter boiling milk.

40 g white flour.

70 g. butter.

2 tablespoons oil.


70 g grated parmigiano or grana method.

Salt and pepper to taste.


Prepare the dough with eggs and flour and wrapping it in plastic wrap let to restfor a couple of hours in a cool place.

Clean the asparagus by removing the hard tail and scratching the skin of the stems.

Sliced the Salimi by about a half inch thick bearing except the tips which will keep in a single piece of about 4-5 inches.

Cut into thin slices asiago.

Finely chop together the onion and celery.

Dissolve 20 g of butter in saucepan with oil and the chopped onion and celery.

Add the asparagus slices, wet with half a glass of warm water and cook basedflame, stirring often, for 10 minutes.

Add tips, add salt and pepper and continue cooking for another 5 minutes.

Prepare the sauce by dissolving 50 grams of butter and incorporating 40 grams of flour, when it is well browned, add the boiling milk at a stroke by turning witha whisk. Bring to a boil, stirring continuously, by salting and adding a pinch ofnutmeg.

Knead the mixture for lasagna and roll it out into a sheet thin enough.

Cut the puff pastry into rectangular pieces and bolliteli in salt water for a few minutes.

Grease with butter a baking sheet and sprinkle a layer of pastry, then a layer ofbéchamel sauce and asparagus, another layer of noodles and a layer of ham andasiago, and repeat the layers until you finish the ingredients.

The last layer should be of béchamel sauce sprinkled with only grana cheese orgrated Parmesan.

Bake the pie for 30 minutes at medium oven.

Serve it hot.

The Bìgoi in salsa


Today we offer one of the typical dishes: the Bìgoi  in salsa(spaghetti with anchovies).

This dish has a very long history, indeed bigoli were already in use at the time of the most Serene Republic of Venice.

Similar to big spaghetti bigoli is an egg pasta that is processed in al torchio Venetian houses, are a form of pasta resembling in shape a big spaghetti from rough surface; In addition to being made with wheat flour, can be made with whole wheat flour, with or without eggs.

The “bigoi in salsa” according to tradition, were consumed in the lean days such as Christmas Eve, on good Friday and on Ash Wednesday, but today you can find them in many restaurants or in the homes of the Venetian families.

The recipe is very easy to try to do it in order to enjoy the taste of Venetian tradition


  •  Bigoli
  • 2 white onions
  • 70 g desalted anchovies
  • e.v.o oil.
  • parsley
  • salt and pepper


Very finely chop the onions and let them sweat gently in a pan with oil.

When the onions become tender and transparent will add the anchovies and desalted cleaned and let them dissolve completely into a sauce.

Add the parsley, add salt and pepper, and drain the cooked vermicelli directly into the pan of sauce.

Served hot and bigoli to taste add another sprinkling of chopped parsley



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