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.
FOR 6 SERVINGS:
- 1 local chicken (about 1.5 kg.)
- 100 gr. extra virgin olive oil
- 1/2 medium sized onion
- 3 peppers (1 red, 1 yellow, 1 green)
- 100 gr. besciamella (bechamel)
- chicken stock
- freshly ground black pepper
Cut the chicken from the carcass and divide it into 8 pieces. Flour each piece and fry in oil for about 6 minutes. Pour on a glass of dry white wine, let it evaporate, add the finely sliced peppers and onion, salt and pepper and put in a high oven 200° C (392° F) for 35 to 40 minutes; every now and then pour on a ladle of chicken stock. Once cooked add the besciamella to the cooking sauce. Serve with some potatoes.
SEASONED CHEESES LIKE THE PIAVE STRAVECCHIO
This matching focuses on the difference between the sweet taste of the wine and the rich taste of the cheese. It is extremely original and pleasant.
We suggest to take a sip of wine while you are still chewing the cheese, in order to appreciate the features of both.
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