RICE AND LUGANEGA SAUSAGES
FOR 4 SERVINGS:
- broth 1¾ pints
- butter 2 oz
- grated Parmesan cheese 80 g
- rice 11 oz
- long thin pork sausage 3½ oz
- dry white wine 1 glass
Put the broth on the heat. Into a casserole dish, put half of the butter, the finely sliced onion and the sausage cut into pieces. Sauté and add the rice, stirring continuously with a wooden spoon, then add the wine and continue cooking, adding every now and then a ladleful of boiling broth. As soon as the risotto is ready, blend in the remaining butter and the parmigiano cheese. The risotto should be quite liquid. Leave for 2 or 3 minutes on the serving plate, and then serve.
SAGE-FLAVORED BEEF STEW
FOR 6 SERVINGS:
- 1 3/4 lb. lean beef cut into 3X3 cm cubes
- 3 1/2 oz. canned peeled tomatoes
- 12 sage leaves
- 2 carrots
- 6 medium potatoes
- 6 2/3 tbsp. extra-vergine olive oil
Put the meat, tomatoes, sage leaves, carrot cut into 4 lengthwise slices and 1 2/3 cups water in a pot.
Add salt, bring to a boil and cook over moderate heat for 30 minutes. Peel the potatoes, cut them in pieces and add them to the pot.
Once the stew begins to boil again, turn down the heat, cover the pot and continue the cooking over low heat. When the stew is done, remove from the heat, pour over the oil and serve hot.
FOR 6 SERVINGS:
- 6 tomatoes
- 2 tbsp. chopped parsley
- 1 new onion
- 1 clove garlic
- 5 tarragon leaves
- 8 3/4 oz. tuna preserved in oil
- 3 tbsp. breadcrumbs
- 4 tbsp. mayonnaise
- salt, pepper extra-vergine olive oil
Wash and dry the tomatoes, cut them in half horizontally and scoop out the interiors.
Clean and wash the parsley and finely chop it along with the onion, garlic and tarragon leaves. Pass the tuna through a sieve and combine it, the parsley, onion, garlic and tarragon. Mix in the breadcrumbs and mayonnaise and season with salt and pepper. Fill the tomatoes and, shortly before serving, pour over a bit of olive oil.
De Stefani Winery
Fossalta di Piave, Venice 30020
Monday830 - 1200 / 1430 - 1800
Tuesday830 - 1200 / 1430 - 1800
Wednesday830 - 1200 / 1430 - 1800
Thursday830 - 1200 / 1430 - 1800
Friday830 - 1200 / 1430 - 1800
Saturday800 - 1200