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July 2011 - Dinner in Venice

Archives for July 2011

Cheese and Pepper Pasta


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Cheese and Pepper Pasta (Dairy)

Pasta Cacio e Pepe  (Cheese and Pepper) is the perfect example of a minimal dish that packs maximum flavor. The only tricks are using really good ingredients (the cheese and the butter), and cooking the pasta perfectly al dente. Pair it with an arugola salad and you won’t miss your Mac ‘n Cheese! 

Cheese and Pepper Pasta (Dairy)

serves 4-6

Ingredients

  • a package of Italian pasta (tagliolini, linguine, bucatini, or thick spaghetti)
  • coarse salt
  • 4 tablespoons butter
  • 3/4 tablespoon freshly grated black pepper (or to taste)
  • 2/3 cup freshly grated Italian Parmigiano Reggiano
  • 1/3 cup freshly grated Pecorino Romano

Directions

Cook the pasta in salted boiling water until al dente. Drain, reserving 1 cup of the cooking water.

Melt half the butter in a large skillet over medium heat. Add the pepper and cook for one minute.

Add half of the reserved pasta water to the skillet, bring to a simmer and add the pasta and the rest of the butter.

Remove the skillet from the heat; add both the Parmigiano and the Pecorino cheeses, tossing well and adding more pasta water if the pasta is too dry.

https://dinnerinvenice.com/2011/07/25/cheese-and-pepper-pasta-dairy/

How Venetians Shop for Fish


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Many of us love eating fish in restaurants and are aware of its health benefits, but have no idea of how to cook it at home. Actually, the challenge is not so much cooking fish, as shopping for it! The key is finding a good, clean fish market or counter and getting to know the fishmonger, who will help you find the freshest fish available and will clean it for you if you can’t stomach doing it yourself.

LOOK HIM IN THE EYE! (the fish, not the fishmonger)
A fresh fish should look alive! Its eyes should look clear and stick out, they should not be opaque and sunken. Its gills should be wet and bright red (if they are brown or grayish, your friend was frozen); the skin, flesh and fins should be firm and bouncy, and the scales shiny.
It should smell like the ocean, but not TOO fishy. If you are buying fillets, be aware that brown edges or red streaks show age and should be avoided. You should always prefer a smaller fish over a larger one, because it will have more delicate flesh (one exception, I believe, is Turbot). I avoid fish that is sold already wrapped in plastic. If you have to buy it, at least rinse it very well and pat it dry with paper towel before cooking. However, it’s best to buy fresh fish, or even frozen. Most frozen fish nowadays is frozen fresh and can taste great if you let it thaw slowly in your fridge, rinse and dry it, and then cook it immediately.
What you should avoid at all costs is fish that was frozen but is being sold as fresh, because its texture will be unnaturally mushy.

Bean and Onion Salad


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Bean and Onion Salad

Bean and Onion Salad

Italian cuisine is one of the best for vegetarians. There are so many delicious options and all are simple to make. Meat used to be a rare treat for most people, and legumes the main source of protein. This salad is a staple in Tuscany, and while minimalistic in terms of work, it’s very satisfying. However, never skip soaking the onion! This easy step removes the sting, sweetens the flavor – and allows you to still have a social life 😉

I have seen elaborate versions of this dish, with additions of cheese, pesto, hummus, the works. Trust me, and don’t go there.

Bean and Onion Salad

Ingredients

  • (serves 4 as a side, or 2 as a main course)
  • 1 red or white onion, very thinly sliced
  • 1 1/2 cups dried cannellini (white) beans (or 1 can)
  • 2 or 3 tablespoons extra-virgin olive oil
  • 3/4 tablespoon white wine vinegar
  • salt to taste
  • fresh ground pepper to taste

Directions

Place onion in a bowl, cover with ice water, and allow to rest for at least 1 hour.

If using the dried beans: in a large saucepan cover beans with water by 2 inches and add salt. Simmer uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/2 hours, or until tender (but not mushy).

(if using the canned beans, drain and rinse them well)

Place beans in a large bowl, drain onions and combine.

Whisk together oil, vinegar, salt and pepper, and dress the bean salad.

Serve at room temperature

https://dinnerinvenice.com/2011/07/10/bean-and-onion-salad/

Macedonia (Italian Fruit Salad)


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Macedonia (Italian Fruit Salad)

I’m going to let you in on an Italian secret: while gelato is delicious, most of us don’t eat it every night! Our sweet treat after dinner is usually just fresh fruit, especially if the main courses are rich.
When we have guests we often serve Macedonia, a simple salad made with a variety of fruit cut into small pieces, so that when you put a spoonful into your mouth you can taste a combination of different flavors.  Macedonia is dressed very simply with fresh sugar and lemon juice – or Prosecco if no children are present! This is just a sample recipe, but the possibilities are endless – just pick your favorite fruit! Make sure you sprinkle with fresh lemon juice right after slicing, or bananas and pears will oxidize quickly.

I prefer not to use apples, because their texture is much crunchier than most other fruit.

Macedonia (Italian Fruit Salad)

Ingredients

  • 1 1/2 bananas
  • 1 yellow peach
  • 1 pear
  • 1 or 2 slices pineapple
  • 1/2 basket raspberries
  • 1/2 basket strawberries
  • 1 kiwi
  • 1 orange (peel and cut each slice)
  • 1 Tbsp. golden raisins, plumped up in warm water (optional)
  • 2 Tbsp. lemon juice, or to taste
  • 2 Tbsp. sugar, or to taste (you can use a low-calorie sweetener if you need to follow a strict diet)

Directions

Serves 4-6

Cut all the fruit into small pieces (the smaller, the better!) and mix well with the lemon (and raisins, if liked).

Add the sugar and mix in. Refrigerate before serving.

* This is just an example, you can use any fruit you like!

https://dinnerinvenice.com/2011/07/06/macedonia-italian-fruit-salad/


Spinach and Blueberry Salad


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Spinach and Blueberry Salad

Spinach and Blueberry Salad

Spinach and Blueberry Salad

Ingredients

  • 1/2 pound baby spinach
  • 2/3 cup blueberries
  • 5 ounces hard cheese (Montasio or Asiago; or a local artisanal kosher cheese)
  • 1/3 cup shelled walnuts
  • 4 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red or white wine vinegar
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • salt and pepper to taste

Directions

Serves 4

Wash and dry the spinach.

Place the spinach in a bowl and add the blackberries, the coarsely ground walnuts, and the cheese (sliced thin and then and then cut into small pieces. If using a harder cheese, you can also shave it).

In a small bowl, make the dressing: combine the honey with the mustard, add the vinegar, oil, salt and pepper and whisk together.

Pour the dressing over the salad and toss.

https://dinnerinvenice.com/2011/07/04/spinach-and-blueberry-salad/