Venetian recipes

Prepare a vegetable broth, using carrots, soothe, onions from the golden skin and leaves of laurel. Wash the radicchio and cut it in moderate pieces. Mince thin the onion and brown it in a saucepan with the oil. Add the radicchio and fade it swiftly, with lively fire. Now add the rice and roast it for some minutes. Wet with the white wine and left it to evaporate, blending with a ladle of wood. Add all the boiling broth, in quantity equal to three times the volume of the rice. Cook it for about 20 minutes. After remove the saucepan from the fire and whisk with the butter and the Parmesan cheese.

Wash the closed pods and then peeled the peas. Cook the pods for about an hour in two liters of salted water. Let with the vegetable mill the broth and the pods (the liquid obtained will be the cooking broth of the rice). Mince the onion and the bacon and brown everything in 30 grams of butter, therefore unite the peas with a couple of ladles of the broth previously obtained and left to cook for 10 minutes. Add now, blending well, the rice and the boiling broth; Cook for about 20 minutes and when the cooking ultimated, add the minced parsley and whisk with 30 gr of butter and the parmesan.

Peel the asparagus and boil them in salted water. Drain them and put them in a warm dish with the points revolted towards the center of the dish. In a frying pan fry the butter, breaking inside the eggs and cook until the eggwhite will be curdled and the yolk will be still tender. Slide the eggs on the points of the asparagus, then salted and peppery. The dish is to serve warm.

Cut the stockfish in pieces and dry it in a canvas, then eliminated the thorns. In a frying pan put some spoonful d’olio and the affected onions and fade them. Before that the onion start to lighten, set down in the seasoning the pieces of stockfish slightly floured and left them to brown. Turn the pieces to cook it better and cover the stockfish with the milk, then continue the cooking with a low fire for about 2 hours, separate attention that the stockfish will not attached them on the fund. To three fourth of cooking add to the fish a mince of garlic, the parsley and the braids of anchovy diluted with a few oil and finished the cooking at 175° C. Finally fixed of salt and served.

Cut the rolls to pieces and then soak them in the milk in a tureen. Then cut the figs to pieces. Add all the ingredients (also the cutted figs) into the tureen and amalgamate them until to obtain a homogenous compound. Bake to 180°C for 1.30 hour. Remove the cakes from the oven and leave it cool before serving.

Prepare the caramel, carrying to 160° degrees the sugar dissolved in the water and the glucose. Now dip every cherries in the caramel and put them in a oven card sheets. When the caramel will be entirely solidified wait that the cherries will be cool and the serve.