Venetian Sunset Food
VENETIAN SUNSET
Steps:
- Pour ingredients into an ice-filled shaker, shake, and strain into a martini glass.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 8 grams
"OLIVE GARDEN" VENETIAN SUNSET"
Steps:
- 1. skewer 2 marischino cherries surrounding 1 pineapple chunk on each bar pick,or stir stick for garnish
- 2. place 1 garnish per large chilled champagne flute
- 3. fill each flute to ALMOST 2/3 full cold M.R. Austi Spumante
- 4. top w/pineapple juice leaving room to add cherry juice....top each w/1 1/2 tbs. maraschino cherry juice
- 5. DO NOT STIR ! Let each guest stir their own after enjoying the sunset effect- ENJOY! But not too muc...oh,go ahead!!
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- Sarde in saor. Saor refers to a particular cooking technique, in which onions are softened slowly over a low flame until they’re translucent and aromatic and mixed with raisins and pine nuts.
- Spaghetti in nero di seppia. This plate of pasta is as deeply black as charcoal. Pieces of squid are slow-cooked in tomato sauce until they become meltingly soft.
- Bigoli in salsa. This particularly Venetian kind of pasta is springy and toothsome and it’s tossed in an aromatic sauce of onions, anchovies, and fennel seeds.
- Fritto misto. Delights of the sea are covered in batter and deep fried to crunchy perfection. You’ll get a mix of shrimp, calamari rings and fish balls.
- Baccala mantecato. A dried cod fish is cooked for hours and hours until it becomes soft and the bones dissolve and it’s whipped up with oil to become a glorious white cream.
- Frittelle. Around the time of Carnival, shops will begin to sell frittelle, which are glorious fried donuts stuffed with cream or raisins and candied orange peel, and dipped in sugar.
- Tramezzino. This is a typical Venetian snack and it consists of two triangular pieces of white bread with all kinds of inventive fillings inside, bulging out delightfully in the middle.
- Fegato alla veneziana. This isn’t a dish you’ll find everywhere, but it is typically Venetian and delicious. Liver is cooked and served on a bed of translucent onions.
- Castraure. The violet artichokes of Sant’Erasmo are delicious, but this is a special treat: the first bud, picked while it is still tender. If it’s fresh, no peeling will be needed–the whole thing will be meltingly soft when boiled.
- Moeche fritte. This is a delicacy that’s served by all the good restaurants when it is in season. Moeche are little crabs that change shells during a certain period of the year and they are battered and fried whole.
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