Ricette tradizionali della regione Veneto in lingua inglese.
Educazione Civica - Inglese
Classe 2^E 
I.C. Fratelli Sommariva - Cerea (VR)

Venetian Traditional Recipes

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Venetian Risotto

The Risotto is the first dish to eat during the winter time. Beloved above all in the North of Italy it is often served with vegetables or meat. The ingredients are generally fresh, the meat is tender and the rice to prefer is Vialone Nano, a typical kind of rice cultivated in the province of Verona.

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Pearà is a typical sauce prepared in Verona and its province. The secret of the recipe of the pearà is in its tasty ingredients and in the preparation: the longer it is cooked, the better it is. This sauce is perfect for boiled meat, mainly for calf and pork. The word Pearà means “pepata” (literally full of pepper) and pepper is actually one of its principal ingredients.

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Ingredients - 500 grams of white polenta flour - 3 litres of still water - 1 spoon of salt

Procedure Boil 3 litres of water and add a spoon of salt. Start to pour the flour inside mixing the compound with a kitchen whisk. When the Polenta starts to thicken, continue mixing it with a wooden ladle, lowing the flame and mixing always in the same direction in order to avoid the formation of lumps. After 40 minutes the Polenta is ready. Depending on the recipes, the Polenta can be more or less liquid: you can keep a small pot full of hot water; if the polenta is too thick add a ladle of water. The Polenta can be served onto a plate as a base for cod or fish. Otherwise it is possible to pour it on a board, making it cool down, cut it in small pieces and grill it on both sides. Alternatively you can serve it with meat (venison or sausages), with mushrooms or with various kinds of cheese.

Bedoni A., Scapin N., Vicentini L.

Ingredients -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;400 grams of&nbsp;Vialone Nano rice -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;100 grams of pork meat -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/2 onion -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Butter -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1,5 l of vegetables broth -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Parmesan cheese -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Pepper - Rosemary -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cinnamon Cooking time: 1:30 hour

Preparation Cut the meat in little cubes, add salt, pepper and let it rest for about an hour. Let the butter melt into a pan, add half onion and a stick of rosemary. Blend with half glass of white wine and let it cook for 45 minutes and add rice. Start with cooking the rice pouring a ladle of broth at a time. After about 2 minutes, when the rice reaches the cooking point add butter and a lot of Parmesan cheese. Stir and put a lid on the pot in order to whisk it well. Take cure to not dry the rice too much as it is instead soft and creamy. Complete the dish with a little bit of cinnamon and serve at table.

Nicolini L., Veggiari S.

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Ingredients -&nbsp;&nbsp;&nbsp;All - purpose flour 400 grams -&nbsp;&nbsp;&nbsp;Brewer’s yeast 30 grams -&nbsp;&nbsp;&nbsp;Milk 185 grams -&nbsp;&nbsp;&nbsp;2 eggs -&nbsp;&nbsp;&nbsp;Sugar 50 grams -&nbsp;&nbsp;&nbsp;Water 126 ml -&nbsp;&nbsp;&nbsp;Vanilla flavouring -&nbsp;&nbsp;&nbsp;Sultanas / golden raisin 200 grams -&nbsp;&nbsp;&nbsp;Grated lemon peel -&nbsp;&nbsp;&nbsp;1 glass of Rum -&nbsp;&nbsp;&nbsp;Peanut oil (just enough) -&nbsp;&nbsp;&nbsp;Sugar to décor (just enough) -&nbsp;&nbsp;&nbsp;Butter 40 grams

Procedure Melt the brewer’s yeast with a little bit of warm milk. Put the flour into a bowl adding sugar, vanilla flavouring and eggs. Pour the melted yeast in the remaining milk and with the rum. Add the liquid butter, the lemon peel, the water, the milk and mix everything. Add the sultanas, previously softened in water and dried and blend it until you get an homogenous dough. Cover the bowl with a cloth and let it rest and rise for two hours. Warm the oil into a pan and when it’s boiling fry a few Frittole at a time using a tea spoon. When they are golden lift and put them on the kitchen paper in order to eliminate the excess oil. Put them on a plate, add jam or sugar and serve hot. You can also add to the dough an handful of pine nuts or fill Frittole with custard.

El Madani M., Por A., Rizqi R.

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Venetian Traditional Recipes Class 2^E

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Ingredients 750 grams of pork leg 250 grams of raw bacon 1 big bowl of pork 4 grams of chopped garlic ½ glass of red wine 20 grams of coarse salt 3 grams of pepper

Preparation After the elimination of all the nerves in the meat you need to cut it with the fat in small pieces. Then put the spices (salt, pepper and chopped garlic) in the compound and add the red wine and mix everything. Let it rest and then put the bowl in water and vinegar. Put the meat inside and bind the extremities. Let it dry for some days and it will be mature.

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Ingredients -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;600 grams of apples -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 eggs -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;80 grams of butter -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 lemon -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;300 grams of all purpose flour -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;200 grams of sugar -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;a glass of milk -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;a packet of yeast for dessert&nbsp;

Peel and cut the apples in slices, then sprinkle them with lemon juice. Beat the egg whites until stiff and in another bowl whip the egg yolks with the sugar until the compound becomes foamy. Mix the yolks with the softened butter and add the milk. Knead all the ingredients until the compound becomes smooth and homogeneous; add the flour, the yeast, the lemon peel, the albumens and the apples. Pour it into a cake pan and bake it for about 40 minutes at 180°.

Artioli M.V., Bedoni A., Ait Lamkadem S.

Preparation Helping yourself with a knofe take out the beef marrow from the bones. Let the beef marrow melt on a low flame and then pour it into a filter in order to remove the impurities. Add the stale bread, finely grated, and amalgamate using a wood spoon antil it melts. Add some beef broth and cook it slowly for at least two hours, stirring it every now and then. Add a lot of pepper and optionally two spoons of grated Grana Padano cheese.

Ingredients -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;200 grams of stale bread -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;80/100 grams of beef marrow -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1l of beef broth -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Salt -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;freshly ground pepper -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;olive oil or butter -&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Grana Padano cheese (optional)

The Broth There is who loves dense Pearà and who loves soft Pearà. It depends on the proportion between the quantity of bread and broth. For the broth you can use the meat of bovine and capon.&nbsp;

Bertolotto G., De Berti E., Sartori Z.

Venetian Frittole

The Frittole (or Fritole) are a typical sweet food with venetian origins prepared during Carnival. This recipe is also prepared in other italian places like Trieste and some sicilian cities where they are called Sfingidetti or Sfingi. The Frittole dough is prepared with eggs, flour, brewer’s yeast and milk, sometime it is also ennriched with sultanas. Then they are fried in boiling oil. When they’re ready it is better to serve them hot and sprinkle them with sugar.

Venetian Salami

In the province of Verona the livingstock of porks has marked out the farming tradition. The production of processed meat was essential in the food habits of the past. This kind of salami has its own methods of drying and hnaging. The salami has a cilindric shape with a diameter of 6-8 cm and a length of 20-30 cm and its weight is about 600-700 grams. It is soft and full.When you cut it its red and white for the little fat pieces.

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Venetian Bigoli

Bigoli with sauce is one of the typical first course of venetian tradition. The Bigoli look like long and big spaghetti. The original recipe is prepared with soft water and salt and the type of pasta is rought. They have an uneven and porous surface that absorbs every condiment. This dish is usually eaten during the day.

Venetian Polenta

The Polenta is the symbol of the venetian culinary tradition and culture and today it is included in many recipes, both sweet and salty. Between the XVIII and the XIX centuries it was a really cheap food and the base of the diet of the population who lived in the rural zones of the Italian peninsula. Sometimes it was the only available food for the poorest families. Before the discovery of America the yellow flour was used in Venice for the production of delicious cakes and some recipes are still alive today in the gastronomic tradition exported all over the world. The Venetian Polenta can be served with cod or with other condiments like mushrooms, various types of cheese or meat.

Ingredients - All-purpose Flour &nbsp;500 grams - Lard or butter 20 grams - White sugar 30 grams - 3 eggs - 1 glass of Grappa - A pinch of salt - Icing sugar - Hot oil - Seed peanut oil (just enough)

Preparation Prepare the pastry creating a mound with the flour and then add sugar, softened lard or butter, Grappa and eggs blending them together using the hands until you obtain a homogeneous and elastic compound. Divide it in three parts and stretch it each part with the help of a rolling pin achiving a puff pastry. The puff pastry it has to be 3 mm thick. Shape the pastry in a rectangle and make a central incision in the rectangle. Put some oil in a pan and let it boil. Fry each piece of pastry and let them cool down. At the end powder the rectangular shapes with icing sugar. How to conserve Crostoli: put them in a packet or in a closed case for 2-3 days.

Chiboub S., Guidomi W., Piva A.

Venetian Crostoli

The Crostoli are original from Veneto. They are fried sweets in rectangular shape. Typical of Venetian Carnival they spread over time in the whole Italy with different names. The difference is in the presence of Grappa, a strong Italian Brandy, in the preparation of the mixture. They are generally served with icing sugar.

Venetian Fogazin

The "Fogazin coi pomi" is a cake that can be cooked in a large ovenproof dish and that once cooked lasts for some days. In the past it was eaten for breakfast, as a dessert for lunch, as a snack at half afternoon or also as a snack with a glass of milk before going to bed.

Ingredients - 360 grams of fresh or dry Bigoli - 8 anchovies in salt - 1 big white onion white - Extra Vergin Olive oil (just enough) - Marine salt (just enough) - Minced parsley (just enough)&nbsp;

Procedure Cut the onion in very thin slices. Pour the oil into a pan and add the onions slices making them cook on a low heat. Add the anchovies, eliminating the fishbone first,&nbsp;and cut them into pieces. Let everything cook until the anchovies will be joined to the onions. Add then salt and if you wish a little pepper and in the meantime cook the Bigoli into hot and slightly salted water. In the end strain and transfer them into the pan with the condiment. Serve them hot with minced parsley. The Bigoli can be prepared with different ingredients: Bigoli with duck meat, Bigoli with sardines, Bigoli with tomato sauce, Bigoli with truffle and Bigoli with mushrooms and sausages.

Capaldo D., Cutrì M., Giuriolo L.

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