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BACCALA' MANTECATO (Creamed Cod) |
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 Preparation:
Dried cod, or more properly "stockfish", came from North in exchange for spices and has always been a major part of Venetian cuisine. It can be prepared in many ways besides the following, which is perhaps the most popular. In a large container, cover dried cod with water; and leave to soak for 48 hours, changing the water periodically. Boil for 2-3 minutes in salted water. Divide into very smalì pieces, including the skin and the bit of intestinal membrane found inside. Put these pieces into a churn (or Cuisinart with appropriate attachment) and beat together with a quarter of their weight in olive oil or, if preferred, vegetable oil - to be added very slowly, a little bit at a time. Churn until everything is reduced to a sort of delicate cream, add salt and pepper to taste and flavour with a very little finely chopped garlic. The amount of oil can be increased if necessary. Some people add a bit of the cooking broth and/or a bit of hot milk to make creamier.
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BIGOLI IN SALSA (Wholemeal pasta in anchovy sauce) |
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"Bigoli in salsa" is the traditional dish for days of fasting: Christmas Eve, Ash Wednesday and Good Friday.  Preparation:
Slice two large onions and clean 70g. of salted sardines or anchovies, washing them carefully and leaving them to soak for a while. Lightly fry the onions and the sardines, cut to pieces, in 100 ml. of olive oil, first over high flame without a lid and then, when the onions turn golden, add two spoonfuls of water to halt the cooking, cover and leave over a very low fire until the onions are completely soft like tender golden fillets. Cook the pasta until it is "al dente" and season with the sauce, adding a pinch of freshly milled pepper. There are many variations of this dish whose traditional recipe is the one here: you can add garlic, or use tuna fish instead of the sardines.
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CREMA FRITTA (Fried cream) |
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Ingredients:
- 200 grs. wheat flour
- 180 grs. caster sugar
- five eggs
- one lemon
- grated bread
- one lt. milk
- oil to fry
 Preparation:
Put all of the yolks in a casserole, join the sugar and stir well, add the flour, the grated lemon peel and, little by little, the milk. Take the casserole on the fire and keep on stirring it until the cream thickens and starts boiling. Take it away from fire and pour the thick cream on a marble table previously oiled, spread it and when it cools down cut it in lozenges. Pass the rhombs in the whipped egg whites, then in the grated bread; fry them in abundant oil, then serve sprinkled with sugar. Time: 30 min
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FEGATO ALLA VENEZIANA (Venetian style liver) |
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This dish is as famous throughout the world as it is easy to prepare. Venetians correct the rather bitter aftertaste of the liver by adding a sweetening ingredient: the onions. A very old custom, if it is true that the Romans prepared it ficatum, that is with figs, from which comes the very name of fegato. Ingredients: 3 tablespoons extra-virgin olive oil
2 large onion
500 gr calf liver
salt and pepper  Preparation:
Cut the liver into thin, not very long strips. Finely slice two large onions, cover and cook slowly in oil and butter until golden. Remove from heat and leave to cool slightly. Add the liver and replace on the fire. After two or three minutes, stir and leave to cook for another couple of minutes (or until the liver is tender and fully cooked). Add salt to taste.
Serve the liver with slices of grilled polenta.
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PASTA E FAGIOLI (Beans and pasta soup) |
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Ingredients:
- 500 gr. of dried kidney beans
- 200 gr. of pigskin
- 100 gr. of lard or bacon
- 2 medium potatoes
- 1 onion
- 2 celery sticks
- 3 leaves of laurel
- 200 gr. of tagliatelle pasta (without eggs)
- pepper
- salt
- extra virgin olive oil
 PASTA E FAGIOLI (Beans and pasta soup) of Venice
Preparation:
Combine the beans with the water (changing it at least 1 time), cover and let soak for 12 hours.
Dip the skin in boiling water, peel out the outer layer and discard, cut the inner layer into slices.
Cut the vegetables into pieces and put them in a pot with the lard and the other ingredients and cover with abundant cold water.
Cook at least for 3 hours over low heat.
Puree half of the beans, bring the pot to a boil again and add tagliatelle.
Notes
Serve with some drops of extra virgin olive oil, if you like.
Time: 30 min
5 servings
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Food and drink 
