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Rezepte: Vènis

RISOTTO ASPARAGUS

FOR 4 SERVINGS:

  • Carnaroli rice 300 gr 
  • asparagus 200 gr 
  • butter 50 gr 
  • extra virgin olive oil 1 dl 
  • Parmesan cheese 100 gr 
  • onion 40 gr  
  • 1 glass wine 
  • 1 liter vegetable stock 
  • salt  
  • white pepper to taste

Peel asparagus and cut in a diamond of length 3 cm. Heat a nonstick skillet, add oil and sauté the asparagus. Prepare the vegetable broth. Chop the onion and simmer in olive oil. Toast the rice with oil. Add onion stew. Sprinkle with the wine and let evaporate. Cover the rice with vegetable soup, continue cooking, adding the hot broth a little at a time (must be cooked al dente). At ¾ cooked add the asparagus browned. Manteca, incorporating the soft butter, stirring constantly. Then add the grated cheese. If necessary, add more broth and stir. Serve the risotto "wave" (soft).

DEEP FRIED VEGETABLES

SERVINGS FOR 8:

  • 450 g (1 lb) vegetables 
  • 1 yolk 
  • 50 g (2 oz) white flour  
  • extra virgin olive oil 
  • salt

Clean and wash the vegetables. Pat dry the vegetables and then cut into regular pieces. Steam for 5 minutes. Meanwhile prepare the batter. Pour the yolk, white flour, a pinch of salt and some cold fizzy water into a bowl. Whisk slowly and then vigorously until smooth. Add other water if necessary. The batter must be thick. Let it rest for about 30 minutes, covered. Heat abundant olive oil in a pan, dip the vegetable pieces into the batter and then into the oil. Fry until golden on all sides. Sprinkle with salt and serve immediately.

GRILLED MARINATED SALMON

FOR 4 SERVINGS:

  • 300 g (10 1/2 oz) fresh salmon, in two large slices  
  • 2 teaspoons dried thyme 
  • 2 tablespoons dried chives  
  • 4 tablespoons extra virgin olive oil  
  • wine  
  • salt   

Marinate salmon slices in the wine with aromatic herbs for about an hour. Cook the fish on the hot grill on both sides. Arrange every slice on a dish and dress everyone with 2 tablespoons olive oil and a pinch of salt.