Menu from Veneto
Casunzei from Cortina d’Ampezzo
Ingredients (4 people)
200 gr. spinaches
400 gr. white floor
100 gr. fresh ricotta
7 eggs
150 gr. butter
100 sr. grated "grana" cheese
salt and pepper t.t.
poppy seeds
olive oil
Preparation
Cuocere gli spinaci strizzarli e tritarli finemente.
Cook the spinaches squeeze them and mince them finely.
Mix in a container with fresh ricotta, 2 whole eggs, salt and pepper.
Cream the floor with 4 eggs, salt and olive oil up to abtain a smooth medley an make it rest by 20 m.
Make a layer from dough stretch the layer on a table and make a circle former.
Whisk one egg and brush with an egg the circle former of dough.
Close the circle former of dough on themselves, and after that press outside part.
Cook the disc in abundant water with salt, drain the disc and cover with grate “grana” cheese and butter.
Before serving them put above some poppy seeds.
Calf’s liver Venice style
500 gr. calf’s liver
400 gr. onions
2 dl olive oil
100 gr. butter
100 gr. minced parsley
200 gr. white floor
2 dl of broth
1 dl white wine
Cut the liver in stripes not too fine.
Cut the onions in julienne style and brown them in a pan with butter and oil.
Add the liver with floor, brown and after adding the white wine and let it evaporate, add salt and pepper. Add the broth and finish the cooking.
Mashed Potatoes
800 gr. potatoes
2 dl milk
Pell the potatoes and cut them.
Cook them in some water with salt and drain them.
Purée them.
Add salt, pepper, butter, milk and mix up to obtain homogeneous compound.
Pinza Vicenza style (local cake)
Ingredients (8 people)
150 gr. fioretto floor
100 gr. mince almond
50 gr. white floor
50 gr. sugar
50 gr. sultana raisins
50 gr. candied fruit
50 gr. dried fig
80 gr. butter
½ l milk
a portion of grapes
a pinch of fennel seeds
a pinch of salt
Soften the sultana raisins with tepid water and cut in small cubes the figs.
In one container join the drained raisins, the candied, the figs, the almond, the fennel seeds and the grapes, macerate for 15 minutes.
Mix the two types of floors and add them to the boiled milk, cook and blend all for 15 minutes at a moderate heat.
Take out to the fire and add the melted butter, the sugar, a pinch of salt, the fruits compound with its liquid.
Put the compound in to a buttered and floored cake mould, put in a oven for 40/50 minutes at 180°.
