X number 3 traditional veneto recipes

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  • 1. THE TEENAGERS BETWEEN CULINARY TRADITION AND FAST FOOD 2012-2014 COMENIUS FOOD Traditional Recipies (Italy - Veneto - Treviso) By Italian Students
  • 2. RED RADICCHIO (CHICORY) The “Radicchio Rosso di Treviso” (Protected Geographical Indication) is a variety of chicory. It’s characterized by intense dark red coloured leaves, striped in white, a crunchy texture and an unmistakable slightly bitter taste.
  • 3. Chicory and some ways of cooking it
  • 4. Method To prepare Treviso chicory first must be halved or quartered. Dip the pi eces in a basin or water and let them drain in a colander, this will help them keep from burning. Brush lightly with a vinaigrette made with balsamic vinegar, olive oil. Season the chicories with salt and pepper and place them on a grill over a medium-hot fire. Turn the chicories often on the grill as each side begins to brown lightly. Total cooking time will vary from 20 to 30 minutes. When it has finished cooking, Treviso chicory should be deeply browned and crisp on the surface, and completely cooked through and soft. It is good as starter and accompaniment. Ingredients for 12: 12 heads of chicory Olive oil Balsamic vinegar salt pepper CHICORY GRILLED
  • 5. STOCKFISH Stockfish was introduced in Triveneto by the Venetians, who were great navigators and brought home every novelty. The most popular version of the story claims that in 1432 the expedition under the command of Captain Venetian Pietro Querini in Norway was wrecked on the coast of the Lofoten Islands. Returning home, the Querini brought stockfish, which is still in Triveneto called stockfish
  • 6. Stockfish and some ways of cooking it
  • 7. Method Soak the well-beaten stockfish in cold water for 2 or 3 days, changing the water every 4 hours. Peel off part of the skin. Split the fish lengthwise and remove the backbone and all the pin bones. Cut the fish into even squares. Thinly slice the onions; fry in a pan with a glass of oil, add the desalted and boned anchovies cut into pieces; lastly, turn off the fire and add the chopped parsley. Spoon some of the sautéed onion mixture into a terracotta or aluminium pot or oven dish and spread over the bottom. Dip the stockfish pieces in the onion mixture, flour them, and then place the pieces next to each other in the pan. Cover the fish with the remaining onion mixture, pour in the milk, add the grated cheese, salt and pepper. Cover the fish pieces with the remaining oil. Simmer over a very low heat for about 4 ½ hours. Rotate the pot every now and then, but do not stir. Bacalà alla Vicentina is excellent if allowed to rest for 12/24 hours before eating. Serve with polenta. Ingredients for 12: 1 kg dried stockfish 500 g onions 1 litre extravergin olive oil 3-4 anchovies ½ litre fresh milk plain white flour 50 g grated Grana Padano cheese 1 bunch chopped parsley salt and pepper BACALÀ ALLA VICENTINA
  • 8. PINZA The “Pinza” is a cake typical of the Venetian Country. It is especially prepared on the occasion of the Epiphany. Originally, it was a poor cake, prepared using the leftover fat and sweets of Christmas. It is prepared especially for the evening of 5 January for the Holiday of "pan e vin" that is the “fires” that light up the night before Epiphany and, depending on where the smoke goes, it predicts whether the crops of the year will be…..
  • 9. PAN e VIN in ARCADE near Montebelluna, one of most festival in our land
  • 10. Method Cut into thin slices stale bread , put it in a large bowl and moisten with warm sweetened milk, mix well , cover with a cloth and let it rest for a night. The next morning, stir well for the bread that is soaked, gradually add the flour, rum and vanilla, dried figs cut into small pieces and mix well so as to incorporate all ingredients well . Then keep adding raisins that you have soaked in hot water, vanilla, chopped apple and walnuts and fennel seeds . It is very important to mix the compound with great care until the mixture is well merged and homogeneous. Finally pour the batter into a greased and floured baking sheet and leveled with care Choose a baking sheet to a size such as to obtain a layer of composite high about 5-6 cm, than put into the oven at 180 degrees and cook for about 1 hour. Ingredients for 12: 500 grams of stale bread 250 grams of raisins 250 grams of dried figs 200 grams of walnuts 1 apple 1 liter of milk 4-5 tablespoons of sugar 2 tablespoons fennel seeds Half glass of rum or grappa Vanillin a couple of tablespoons of flour 00 butter for the pan