VENETIAN-STYLE PAELLA
Provided by Rachael Ray : Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the sausages in a small skillet with 3/4 inches of water. Bring to a boil over medium heat and par-cook the sausages for 7 to 8 minutes.
- Meanwhile, warm the stock and saffron in a medium pot over low heat.
- Heat a large heavy pot or deep skillet, over medium-high heat and add the extra-virgin olive oil. When the oil smokes, add the chicken and season liberally with salt and pepper, to taste. Brown the chicken for a couple minutes on each side, then remove it to a plate. Add the par-boiled sausage and crisp up the casings, 2 to 3 minutes. Remove the sausages and cut them into large chunks. Add the butter to the pot and let it melt.
- Add the pasta to the melted butter and let it toast for a couple minutes, then add the onions and garlic. Season the pasta with salt and pepper, to taste, then add the bay leaf and stir for 2 to 3 minutes more. Add the rice and stir to combine, then deglaze the pot with the white wine, stirring for 30 seconds. Put the chicken and sausages back into the pot, pour in the saffron stock and stir.
- Cover the pot with a tight-fitting lid and simmer for 15 minutes. Add the seafood and tomatoes and cook until the shrimp are opaque, about 3 to 4 minutes more. If using mussels, cook until the mussels are open. Discard any that do not open. Remove the bay and discard. Transfer the paella to a large serving platter, top with basil, and serve.
VENETIAN RICE
This is a great dish when you want a change from potatoes. It is one of my family's favorites.-Nita Cinquina, Surprise, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Add the rice; saute until golden brown, about 5 minutes. , Stir in the broth, water, basil, seasoned salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender (some liquid will remain). , Stir in peas. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 544mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
VENETIAN RICE AND PEAS
Provided by Paul Grimes
Categories Quick & Easy Dinner Parmesan Pea Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring broth to a simmer in a saucepan, then keep at a simmer.
- Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
- Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
- Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.
VENETIAN RICE
Rice is a staple at my house...love this version with the heartiness of bacon. Much more than a simple side dish.
Provided by Lynette !
Categories Rice Sides
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cook the bacon in a medium skillet until crispy; remove bacon, discarding drippings. Drain the bacon on paper towels; set aside.
- 2. Saute onion in butter in the skillet over medium heat until tender. Add the peas and rice; stir well. Add the chicken broth, salt, and pepper. Stir well.
- 3. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes or until the rice is tender and the liquid is absorbed. Add the reserved bacon and Parmesan cheese, and stir well. Serve immediately.
RISI E BISI (VENETIAN-STYLE RICE AND PEAS) RECIPE
Steps:
- Shell the peas and discard the shells. Rinse and drain the peas well and set them aside.
- Melt 2 tablespoons of the butter in a large, heavy-bottomed skillet over medium heat and saute the onion until softened and transparent, about 5 to 8 minutes. Add the pancetta and continue cooking until lightly browned, about 5 minutes more.
- Add the shelled peas and 1/2 cup of the broth. Continue cooking until the peas are just tender, about 5 to 10 minutes.
- Add the rice and cook over medium-high heat, stirring with a wooden spoon, until it's well coated, then splash in the wine.
- Cook, stirring, until the wine has been absorbed, then add a ladle of the broth. Cook until most of the broth has been absorbed. Repeat until rice is firm but tender, about 20 minutes.
- Remove from heat and add any remaining broth, as necessary, to bring the consistency to that of a thick soup.
- Season to taste with salt and pepper. Stir in the parsley, grated cheese, and the remaining 3 tablespoons of butter until melted.
- Serve hot with additional grated cheese, for sprinkling on top.
Nutrition Facts : Calories 513 kcal, Carbohydrate 42 g, Cholesterol 70 mg, Fiber 5 g, Protein 17 g, SaturatedFat 16 g, Sodium 1613 mg, Sugar 10 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g
VENETIAN CHICKEN-RICE SOUP
Rice is an extremely popular grain in the Veneto region of Italy. If you're making this soup a day or two before serving, don't add the rice. At serving time, reheat the soup until almost boiling. Then add the rice and cook according to the recipe. From Cooking Club of America.
Provided by Pinay0618
Categories Clear Soup
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
- Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
- Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
- 4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
- mixture.
Nutrition Facts : Calories 261.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 70.8, Sodium 184, Carbohydrate 22, Fiber 1.3, Sugar 2.1, Protein 24.5
More about "venetian rice food"
10 TRADITIONAL FOOD IN VENICE, ITALY - TRIP101
From trip101.com
Author Julian LowPublished 2019-01-28Estimated Reading Time 7 mins
- Baccalà Mantecato. A classic and iconic Venetian dish, Baccala Mantecato is dried Atlantic cod that is soaked, poached and whipped until it becomes mousse-like with a light and fluffy texture.
- Polenta e Schie. A literal translation of Polenta e Schie would come out as ‘cornmeal with gray shrimps’. Once regarded as a poor man’s dish, Polenta e Schie is now a refined Venetian appetizer served in most restaurants.
- Sarde in Saor. Sarde in Saor literally means sweet and sour sardines. It is a popular small snack dish in Venice and is best eaten when it is prepared a day before.
- Bigoli. Bigoli is a long and thick pasta that originated from the Veneto region where Venice is located. Although it looks very similar to the standard spaghetti pasta that we see today, it is much larger and has a coarser texture.
- Tiramisu. I’m pretty sure that most readers know what tiramisu is! This timeless Italian coffee-based cake dessert has many variations and is also one of the easiest desserts to make at home.
- Carpaccio. Carpaccio, a staple in Italian restaurants around the world, is thinly sliced or pounded thin raw meat appetizer that is usually served with a slice of lemon, cheese, olives or rocket leaves.
- Fritelle alla Veneziane. Frittelle are traditional soft and fluffy Venetian doughnuts that were served only during the Christian festival of Carnival in Venice.
- Risotto. Since the 12th century, risotto has long dominated the Venetian cooking scene. It’s hard not to see why. Similar to pasta, risotto comes in many variations and flavors.
- Buranelli. This donut-shaped yellow cookie originated from the island of Burano, a fishing town near Venice. Made from natural ingredients such as eggs, flour, sugar and butter, this healthy snack has long durability.
- Risi e Bisi. Risi e Bisi, a most celebrated Venetian risotto that consists of rice and peas, is an unusual dish that can be considered half risotto and half soup.
TOP 5 VENETIAN CUISINE DISHES POPULAR AROUND THE WORLD
From dishfordiet.com
Estimated Reading Time 5 mins
- Sarde in Soar. Sarde in soar is among the favorite Venetian dishes which you need to try. This is one of the ancient and traditional Venetian cuisine developed by the sailors and fishermen as a method of preservation of fishes and other seafood during the middle ages.
- Scampetti Con Polenta. The people in the northern parts of Veneto prefer to have a staple starch called polenta instead of pasta. It was originated from various starches available including acorns and buckwheat.
- Risi e Bisi. A rice-based starter that comes in between a risotto and a soup is an authentic Venetian cuisine made from rice and peas. Risi e Bisi was traditionally served to the Doge of Venice on the St. Mark’s day on April 25 as an offering from the peasantry of lagoon islands.
- Bigoli in Salsa. Another signature dish of Venice is Bigoli in salsa. The fancy name of the dish and the heavenly taste of it, both do justice with each other.
- Bacala Mantecato. Do you remember the above-mentioned polenta is served as fritters with various toppings? Bacalà mantecato is an awe-inspiring fish-based antipasto used on the polenta fritters.
WHAT TO EAT IN VENICE: 15 TRADITIONAL FOODS YOU MUST TRY ...
From thatswhatshehad.com
Estimated Reading Time 7 mins
- Venetian Cheese and Salami. When we talk about locally produced cheese and salami, they are not made in the city of Venice, but rather in the nearby towns of the region of Veneto.
- Cicchetti (Small Bites) As the guide at our food tour of Venice explained, “cicchetti are like Spanish tapas, but, please, in Venice, never say tapas!”
- Baccalà Mantecato (Dried and Creamed Stockfish) Remember how we talked about the proximity of the lagoon and Adriatic Sea being major influences on the local cuisine?
- Sarde in Saor (Fried and Marinated Sardines) Now, sarde in saor is a Venetian dish prepared with sardines caught right in the lagoon. Sardines are dusted with flour and fried; then layered with onions, sultanas, and pine nuts — yet another reminder of the importance of Venice as a trading center back in the day.
- Polpetta (Meat Ball) Polpetta, a deep-fried meat ball, is another popular Venetian cicchetti. As it often happens, the recipe was developed back in the day out of necessity, in this case, to stretch meat supplies and use up leftovers.
- Tramezzino (Sandwich) Tramezzino is a triangular sandwich enjoyed best as a snack while walking around Venice, for lunch, or as something to go with your aperetivo in the late afternoon.
- Polenta e Schie (Polenta with Shrimps) As I mentioned before, you’ll see polenta served in all different shapes and sizes in Venice: it can be yellow or white; cooked as a porridge or as a cake; served as a side or as a base for cicchetti.
- Risotto de Gò (Risotto with Goby Fish) Rice being a staple in Veneto region, risotto should be on the top of your list of what to eat in Venice. Probably the most popular local variety is risotto de gò.
- Risi e Bisi (Rice with Peas) Since we are on the topic of rice, here’s another specialty you should try — risi e bisi — a simple dish that is somewhere in between a soup and a risotto.
- Bigoli in Salsa (Pasta in Anchovies Sauce) If you are getting tired of polenta and rice, I have good news for you: there’s one pasta dish typical for Venice — bigoli in salsa.
10 ESSENTIAL FOOD AND DRINKS TO TRY IN VENICE
From eatingeurope.com
Estimated Reading Time 7 mins
- Sarde in saor. This delectable agrodolce or sweet-sour dish is definitely our favorite. Consisting of fried sardine fillets marinated in vinegar, onions, raisins and pine nuts, saor was originally conceived in the Middle Ages as a method of preservation by Venetian sailors and fishermen.
- Baccala mantecato. Coming in at a close second is another sublime fish-based antipasto. Baccala mantecato or creamed dried cod is prepared by soaking, poaching and blending the fish into a smooth mousse seasoned with olive oil, salt and pepper.
- Risotto al nero di seppia. Rice is the other commonly grown staple in the Veneto region, and few dishes are more Venetian than this seafood-based risotto.
- Risi e bisi. Our gastronomic guide to Venice would not be complete without mentioning another rice-based starter, risi e bisi or Venetian-style rice and peas.
- Bigoli in salsa. Bigoli in salsa is another signature starter dish of Venice. Bigoli, or bigoi as they called in the local dialect, are essentially long, thick, whole-wheat strands of pasta resembling spaghetti.
- Fegato alla veneziana. Offal enthusiasts will relish this main course made with calf liver and stewed onions. The earthiness of the liver is complimented perfectly by the sweet, caramelized onions.
- Mołéche. The Venetian lagoon is home to all sorts of wonderful crustaceans, making Venice the perfect place for seafood lovers. Moleche, small green crabs, are a seasonal, springtime delicacy eaten after they shed their shells.
- Baicoli. When the Republic of Venice was a great seafaring power, sailors needed food that would last during their often long and precarious voyages. Among their most important rations were the dry, oval-shaped and most importantly, long-lasting baicoli or ship biscuits.
- Fritole. If you’re lucky enough to be visiting during the Carnevale (Carnival) period, then you must try fritole, which are sweet pastry fritters traditionally prepared and eaten as part of the festivities before Lent.
- Wine. The Veneto region has a remarkably varied landscape and is home to a variety of microclimates, creating the perfect conditions for growing both quality red and white wines.
VENETIAN RICE AND PEAS | FOOD TO LOVE
From foodtolove.co.nz
Cuisine ItalianCategory Side, Midweek Dinner, Workday LunchesServings 2-3Total Time 30 mins
- Put the chicken stock in a saucepan and bring to the boil. Reduce to a simmer and add the saffron.
- Fry the onion, garlic and pancetta in the oil until the onion is soft, being careful not to brown it. Add the rice and fry for a minute, stirring to coat it in the oil. While stirring, slowly add the stock, one ladle at a time, allowing it to absorb before adding more. You will most likely need more liquid, so boil the kettle or make an extra stock by boiling the empty pea pods in water. Add a pinch of chilli, black pepper and taste, then add salt if needed (pancetta and store-bought chicken stock are both salty, so more may not be required).
- Once the rice is very nearly soft, add the podded peas and the diced sugar snap peas, allowing them to cook until the peas are barely tender. The finished dish should have a slightly soupy consistency, so don't worry if the liquid hasn't all been absorbed.
- Remove from the heat, stir in the grated Parmesan and serve. If you're feeling indulgent, you could also stir in a chunk of butter.
TOP 10 VENETIAN DISHES ACCORDING TO COOK IN VENICE
From cookinvenice.com
Author Monica CesaratoPublished 2013-01-18Estimated Reading Time 6 mins
- We start with the notorious Sarde in Saor, sweet and sour sardines. The Saor is the preparation of a dish that sees the mixing of sweet, sour and salty, usually achieved with a combination of a main ingredient, onions and vinegar.
- Local expression of pasta are bigoli, very thick and coarse spaghetti, usually seasoned with fish or game sauces. The most famous combination is Bigoli in Salsa, a salted sardine and onion sauce, one of the oldest recipes of Venice.
- Rice and risotto are one of the main staples of Venice and Veneto and the first dish that comes to mind in this case is the famous  Risi e bisi  (rice and peas), the consistency being a mix between a soup and a risotto.
- Cod was introduced to Venice in 1431, when a Venetian captain brought it back to the city after a long stay in Norway. Venetian fell immediately in love with the dried cod and found many ways to cook it, the most international known is Baccalà Mantecato, a creamy soft mousse like dish, mainly served with polenta.
- Â The beans of Lamon, in the province of Belluno in the Dolomites is the main ingredient for another world-known recipe, Pasta e Fasioi or Pasta e Fagioli.
- The Fegato alla Veneziana is a second course of Venetian origin, also popular in the rest of Italy for its intense flavor and its unique aroma of onion.
- Polenta was introduced in Venice after the discovery of America, but it soon became the main staple of the Republic, very often substituting bread on Venetian tables.
- And with polenta flour you can also make the Zaleti, the most famous and traditional of all Venetian cakes. These cookies. recognizable by the warm yellow color and the coarse look, due to the maize flour, were typical of the Carnival in Venice, but now they can be found in all the pastry shops and bakeries all year round and are also considered as bringing good luck.
- The most famous traditional Carnival sweet is for sure Frittelle, little sweet fried dumplings, which used to be fried and sold on the streets of Venice by the fritoleri since the Middle ages.
- Last but not least, the most famous of all cakes (maybe in the world??) : Tiramisù. Tiramisù finds its origins in Treviso, only few decades ago, in the ’80s, when it was invented by Ada Campeol of the restaurant “alle Beccherie†in Treviso, who created a fresh energy dessert to sustain her while she was nursing her son.
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