Italian Recipes - Veneto

Brasato di Maiale al Latte
Loin of Pork Braised with Milk

 

2 1/2 lb boneless loin of pork
2 Tbsp flour
2 tsp salt
6 sage leaves
1 inch twig of rosemary
1/4 cup A.G. Ferrari Foods extra virgin olive oil
1/2 cup Annibale Bianco white wine
4 cups milk
3 garlic cloves, coarsely chopped
1/2 tsp white pepper

 

Wash and dry the pork; sprinkle with half of the salt and flour.
Tie the sage and rosemary together with cotton string.

In a braising pan, heat the extra virgin olive oil and roast the pork on each side until brown. Add the wine and cook for 1 to 2 minutes, add the garlic, sage and rosemary, salt, white pepper and milk. Cook covered for 60 to 70 minutes.

Remove the lid and reduce the sauce to 2 1/2 cups. Remove sage and rosemary. Remove the meat and keep warm. Using a blender, blend the sauce until creamy.

Slice the pork and serve with the sauce.

 

 

Condimento di Fagioli Borlotti
Borlotti Beans Dressing

 

1 cup Borgo Fiorito borlotti beans
3/4 cup A.G. Ferrari Foods extra virgin olive oil
1/4 cup A.G. Ferrari Foods balsamic vinegar
1 tsp salt
1/4 tsp fresh ground black pepper

 

Soak the beans overnight in cold water. Cook the beans over high heat in salted water for about 1 hour. Or slowly cook the beans for about 2 hours in salted boiling water. Place the beans (save the remaining beans in the water) in a blender with olive oil, vinegar, black pepper and 1 1/4 cup of water from the beans. Blend the beans until creamed. Set aside. Serve plated or in a salad bowl with radicchio, baby greens or other lettuces. Toss lettuce or greens with creamed beans dressing and serve.

 

 

Crema Fritta
Fried Pastry Cream

 

2 cups milk
1/2 rind of a lemon (unchopped)
1 pinch salt
1 tsp vanilla extract
3 egg yolks (set whites aside for breading)
1/2 cup sugar
1/4 cup corn or potato starch
2 to 3 Tbsp Zabaglione al Vino Rosso

Breading:
2 cups breadcrumbs
3 egg whites, lightly beaten

For frying:
1/2 stick unsalted butter

Bring to a gentle boil 1 1/2 cups milk, sugar, lemon rind and salt; set aside on low heat.

Whisk together yolks and starch; slowly add vanilla and the 1/2 cup of remaining milk.

Remove the milk from the heat and strain off the lemon rind;stir milk into the egg yolk mixture, return to heat and cook until thick, about one minute over a low flame. Remove from heat and spread mixture evenly on a sheet pan about 3/4-inch thick;let cool. Refrigerate for 1 to 2 hours.

Cut the "Crema Fritta" into squares, dip in egg white, then in bread crumbs. Then fry in a saute pan with butter.

Serve warm with 2 to 3 Tbsp Zabaglione al Vino Rosso.

Serves 4 to 6.

 

 

Fichi Caldi alle Spezie con Cannoli al Mascarpone
Warm Figs with Mascarpone-Filled Cannoli

 

For cannoli shells (makes 15 shells)
3 egg whites
1/2 cup sugar
1 cup Mulino Sobrino wheat flour
1/2 cup butter, melted

For mascarpone filling (serves 4 to 6)
1 cup mascarpone cheese
2 Tbsp sugar
1 egg yolk
1 Tbsp rum

For figs (serves 4 to 6)
12 to 16 fresh figs, cleaned and halved
1/2 cup brown sugar
1/2 cup white sugar
3/4 cup water
peel of one lemon
1 pinch Navelli powdered saffron
1 pinch cinnamon
1 pinch nutmeg

To make cannoli shells: Whisk sugar into egg whites, then stir in flourand melted butter. With a spoon, spread one tablespoon of batter into theshape of a 4 or 5-inch disc onto a lightly buttered baking sheet. Bake at 425 degree for 5 to 6 minutes, or until brown on the edges.

While they're still hot, remove the discs from the cookie sheet with a spatula. Shape them into a cone. Let cool.

To make mascarpone filling: Whisk egg yolk and sugar for one minute. Add mascarpone and rum. Stir well. Freeze until ready to use (no more than a couple of hours).

To make figs: When you're ready to serve, put sugar and spices in a saucepan with water and lemon peel. Bring to a boil and simmer for 2 minutes.Turn off heat, then add the figs.

Put a cannoli shell on its side on individual serving plates. Put 2 or 3 Tbsp of mascarpone filling into the cannoli shell, allowing some of the filling to pool on the plate. Place 2 or 3 figs on the plate, in and around the cannoli shell.Serve immediately.

Note: Store extra cannoli shells in an airtight container for up to a month. Stuff the shells with ice cream, whipped cream or fresh fruit. Or eat them all by themselves.

Serves 4 to 6.

 

 

Formaggio Fuso con Verdure Arrostite
Melted Cheese with Roasted Vegetables

 

1/2 pound Asiago Fresco (or Montasio)
1/2 pound Taleggio(or Cremitalia)
1/2 pound Fontina
6 Tbsp heavy cream
2 pounds A.G.F. roasted vegetables

 

Remove crusts and dice the cheeses. Place cheeses in a frying pan with the cream.Melt cheeses stirring slowly with a wood spoon. Reheat roasted vegetables. When cheeses are melted, place vegetables onto plates and pour cheese over vegetables evenly for each plate. Serve hot.

Serves 4 to 6.

 

  

Insalata di Borlotti e Radicchio di Treviso
Salad with Borlotti Beans and Treviso

 

2 pounds treviso (radicchio)
2 cups Borgo Fiorito borlotti beans
3/4 cup A.G. Ferrari Foods extra virgin olive oil
1/4 cup A.G. Ferrari Foods balsamic vinegar
1 tsp salt
1/4 tsp fresh ground black pepper

 

Soak the beans overnight in cold water. Cook the beans in salted water for about 1 hour. In the meantime, clean, wash and dry the radicchio. Put half of the beans (save the remaining beans in the water) into a blender. Add extra virgin olive oil, vinegar, black pepper and 1 and 1/4 cup of water from the beans. Blend the beans until creamy. Set aside. Display on plates or salad bowl, radicchio and drained whole beans. Toss with the creamed bean dressing.

Serve with Pinot Bianco white wine.

Serves 6 to 8 people.

 

 

Noci Caramellate
Caramel Walnuts

 

2 cups sugar
5 oz water
40 walnut halves

 

In a casserole dish, combine sugar and water. Stir well. Place casserole over medium heat and boil sugar until it turns blonde or very light brown in color. In the meantime, spear each walnut half with a toothpick.

When the sugar is ready, dip walnuts into it. Place dipped walnuts on greased baking paper. Let cool and serve as a sweet snack.

Pair with vin santo wine.

 

Serves 6 to 8.

 

 

Pasta e Fagioli
Pasta and Bean Soup

 

1 bag (500 g) Borgo Fiorito fagioli lamon or cranberry beans
1 small onion, whole
1 carrot, peeled whole
1 celery stalk, whole
2 Russet potatoes, peeled whole
16 cups (1 gallon) water
1/2 bag Rossi pappardelle or tagliatelle pasta
pinch of cinnamon
1 sprig rosemary, finely chopped
4 sage leaves, chopped
1 tsp salt
1/2 cup A.G. Ferrari Foods extra virgin olive oil
freshly ground pepper to taste.

 

This thick and hearty soup was originally made with Lamon beans(a hard-to-find bean from the Veneto). Today, it is more typically made with cranberry beans. It is said to be at its best when the spoon sticks straight up out of the pot.

Soak beans overnight in ample water. Drain. Put first 6 ingredients into a large pot and simmer, covered, for an hour. Remove vegetables, half of beans and 3 cups of liquid from pot. In a food processor, blend until creamy. Return to pot and stir. In a separate pot, bring water to a boil and cook pasta until al dente (firm to the tooth). Add pasta, cinnamon, herbs, salt and oil. Stir and serve with pepper to taste.

Serves 4 to 6.

 

 

Pesce in Carpione
Fish with onion and Prosecco Vinegar Relish

 

1 pound boneless, skinless codfish (or preferred fish)
1/2 tsp salt
1/4 cup A.G. Ferrari Foods extra virgin olive oil

 

For the relish
2 onion (medium size)
1/4 cup extra virgin olive oil
1/2 cup Caramel prosecco vinegar
2 Tbsp pine nuts
2 Tbsp raisins
1/2 tsp salt
1 dash fresh ground black pepper

 

To fry the fish:

 

Slice the fish into small cutlets. Sprinkle cutlets with salt, dip in flour and heat in frying pan lightly covered in extra virgin olive oil. Cut onion into 1/4-inch thick sections. Saute onion in olive oil for 3 to 4 minutes. Add pine nuts, raisins, salt, pepper and vinegar. Slowly cook for 10 to 12 minutes. In a glass or ceramic container, place 1/3 of the onion. Place the fish over the onion and cover with the remaining onion.Let cool for a minimum of 3 hours and serve at room temperature.

Serves 4 to 6.

 

 

Sgroppino al Limone
Frothy Lemon Sorbetto

 

 

2 cups (16 oz) lemon sorbet, softened
2 Tbsp vodka (optional)
1/3 cup Il Sogno di Annibale prosecco
4 Tbsp cream or half-and-half

 

Chill 4 to 6 champagne flutes.

 

In a bowl, whisk lemon sorbet until smooth. Gradually whisk in vodka, cream and Prosecco. (All ingredients may also be mixed in a blender.) Pour mixture into a pitcher and serve immediately in chilled champagne flutes. The sorbetto will separate if left standing.

Serves 4 to 6.

 

 

Risotto con Radicchio currently not available

Tiramisu  currently not available

 

Zaletti currently not available