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Rezepte: Olmèra - cru

RISOTTO SCAMPI AND GREEN ASPARAGUS

FOR 4 SERVINGS:

  • 1/2 Kg. green thin asparagus
  • 200 gr. boiled fresh scampi (without shells)
  • 240 gr. rice
  • 1/4 minced onion 
  • 1 liter of hot fish broth
  • 1/2 laurel leaf
  • 1/2 handful of minced parsley
  • 1 table spoon of extra virgin olive oil
  • 1/2 glass of dry white wine
  • a touch of butter
  • salt & pepper at choice 

Cut to little cubes the stems of the asparagus and set aside the points. In a casserole brown the minced onion in the oil; when it is well golden add the scampi and the cubes of asparagus. Braise for a couple of minutes. Pour the white wine and let it dry. 
Add the rice, the points of asparagus, the laurel leaf and pour a little of the fish broth. Go on with the cooking for about 15 minutes, always stirring and adding the broth little by little.
When it is cooked, take the casserole away from the fire, add the butter and the minced parsley, salt & pepper and whisk till it becomes creamy. Take away the laurel leaf and the risotto is ready to be served.

CREAMED COD

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 small 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 eveything 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.

VEAL IN TUNA SAUCE

FOR 6 SERVINGS:

  • 2 Ibs. butt tenderloin
  • 8 cups white wine
  • 1 celery stalk
  • 1 carrot
  • 1 small onion
  • 2 cloves
  • 7 oz. tuna in oil 
  • 6 anchovy fillets
  • 2 hard-boiled egg yolks
  • 2 lemons (1 squeezed, 1 thinly sliced)
  • 1/2 cup oil
  • 2 tbs. capers
  • 1 tbs. white vinegar

Let the meat marinate in the wine, celery, carrot, chopped onion and cloves for one day. Remove the meat from the marinade, wrap and tie tightly in a cheesecloth and place in an oval pan just large enough to hold it together. Put back in the marinade and cook slowly for about one hour. Remove from heat and let the meat cool in its cooking liquid. De-grease and filter the cooking liquid. Blend the liquid in a food mill with the tuna, anchovies, 1 tbs. capers and egg yolks. Dilute the sauce with lemon juice, and vinegar, and whisk in the oil in a steady stream till a velvety sauce is achieved (similar to mayonnaise). 
Slice the veal and arrange in a serving platter in the following manner: spread a few tablespoons of the sauce on the platter. Add the veal a layer at a time, with sauce covering each layer. Sprinkle capers over and decorate the rim of the platter with the sliced lemon. Serve.