pittore di Venezia
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clams venitian style "cape sante a’ la venessiana"

6 servings
18 large clams (coquilles saint-Jacaques)
one garlic clove
a lemon
a cup of olive oil
grated dry bred
2 tablespoons dry white wine
salt and freshly milled pepper

Clean and prepare clams, removing the non edible softs parts.
Using a knife, open the clams, separate the roe from the white muscle removing the greyish skin and black parts.
Wash and clean the inner shells accurately.
Take the white fleshy muscle and roe and cover it with the grated bread.
In a frying-pan heat the oil and the butter, adding a garlic clove when the oil is hot.
Golden fry the clams “cape sante” on both sides in olive oil, butter and the garlic clove.
When they are almost ready and golden, add the parsley white wine and a little lemmon juice.
Serve in the shell.

sardines with onion marinade "sarde in soar"

4 servings
1 kg sardines
½ kg sweet white onions
3 tablespoons white vinegar
plain flour
olive oil

Clean the sardines, removing the heads, fins and internal parts.
Thinly slice into rings the onions and fry them in abundant olive oil till golden; when they are golden brown, add a little vinegar and salt.
Lightly dry the sardines in plain flour beforehand and in a different pan fry a few at a time.
When cool, alternate layers of sardines and onions of the bottom of a bowl, repeating the process until the bowl is full.
Cover well and leave in a cool place for 2 or 3 days.

small local snails "bovoleti"

100g for each guest
extra-virgin olive oil

Wash well and accurately clean the “bovoli”.
Bring to the boil water in a large saucepan and add the “bovoli”
Let cook for about 10 minutes.
Drain and let drip well for an hour.
Season in an oil, parsley and finely-cut garlic sauce.
Leave the snails in the sauce for about an hour.
Serve cold


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- Second Courses
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