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Rezepte: Rosé 0.15 Millesimato

RISOTTO WITH MUSSELS

FOR 6 SERVINGS:

  • 3 Ibs. of mussels
  • 4 Tbs. olive oil  
  • 1 small onion 
  • 2 garlic cloves 
  • 25 oz. rice 
  • 1 lt fish broth 
  • parsley 
  • 1,7 oz. butter 
  • pepper

Wash and brush the mussels thoroughly, then let them sit in salted water for an hour. Drain and place in a large pan over medium-high heat, until the mussels open. Extract the flesh and check that they are all clean, taking care to remove the "beard". Strain the resulting broth through a very fine sieve or cheesecloth. In a saucepan, cook the finely sliced onion, and the garlic cloves in oil. When the onion begins to get tender and the garlic is slightly browned, remove the garlic. Add the rice and let it toast and absorb the fats. Add the mussel broth and keep stirring the rice till the liquid is well absorbed.  Add the additional fish broth as needed and proceed to cook as in basic recipe. When rice is underdone, add the minced parsley and the mussels, remove from heat, add butter. Rest it for a few minutes and serve.

BIGOLI IN ANCHOVY SAUCE

"Bigoli in salsa" is the traditional dish for days of fasting: Christmas Eve, Ash Wednesday and Good Friday.
Slice two large onions and clean 70g. of salted sardines or anchovies, washing them carefully and leaving them to soak for a while. Lightly fry the onions and the sardines, cut to pieces, in 100 ml. of olive oil, first over high flame without a lid and then, when the onions turn golden, add two spoonfuls of water to halt the cooking, cover and leave over a very low fire until the onions are completely soft like tender golden fillets. Cook 400 g of pasta until it is "al dente" and season with the sauce, adding a pinch of freshly milled pepper. There are many variations of this dish whose traditional recipe is the one here: you can add garlic, or use tuna fish instead of the sardines.

EEL COOKED IN BAYLEAVES

This is one of the oldest Venetian recipes, and to be more exact a specialty of Murano where it was cooked on the red-hot furnace stones.
Open and clean eel and make two parallel cuts (one on each side with a distance between the two of 6-7 cm). Cover the bottom of a large pot (preferably of terracotta) with bayleaves and arrange the eel on top, circling it around itself. Season with salt and peppercorns and cover with another layer of bayleaves.
Let cook, adding nothing else, as the eel meat will cook in its own fat. Tradition has it that it should be cooked over hot coals in the glass furnaces, but alternatively you can use a high oven for about 25 minutes.