PASTA AND BEAN SOUP
Originally a country dish, it is now a very popular Venetian dish. Use freshly shelled Lamon or Borlottini ("Baete" beans from S. Erasmo would be especially nice) beans or dried beans left to soak overnight with
a pinch of bicarbonate. Prepare a finely chopped mixture of onion, carrot, celery, rosemary, bayleaf and tomato; sautée lightly. Add beans (if using dried beans, rinse well and drain water) and a hambone, cover well with water and add rock salt to taste. Boil for about 40 minutes. Separate 1/3 of the beans and pass through a food mill, then put back into the soup. Add small quantities of pasta to the soup, preferably "subiotini" or "tagliatelle", and let cook as necessary.
Serve hot or warm with freshly milled pepper and a dash of virgin olive oil.
PAPPARDELLE WITH HARE SAUCE
FOR 6 SERVINGS:
- 1,1 lbs. pappardelle
- 1 wild rabbit (hare)
- 4 Tbs. olive oil
- 2 oz. pancetta
- 2 Tbs. grated parmigiano
- Marinade: 1 cup red wine , 1 onion , 1 carrot , 1 celery stalk , thyme , bay leaf
Prepare the marinade, cut the hare into pieces and marinate for 12 hours.Keep in a cool place. Prepare the sauce in a casserole with the olive oil and pancetta over a brisk flame, drain and add the hare from the marinade. Cook till browned on all sides, add the marinade, a pinch of nutmeg and continue to cook until the meat falls from the bone. Add beef broth if necessary while cooking. When done set aside and cool. Remove the meat from the bones. Pass the cooking liquids through a fine sieve. Put into a saucepan, add the hare meat and keep hot. Boil the pappardelle in plenty of boiling salted water. Toss with the hare sauce and serve with parmigiano on the side.
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.
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