agence immobilière à venise

Discovering Venice

Some tips and information to live Venice as insiders

Scallops with zucchini julienne

Hallo everybody ! What is good in low season is that I have more time for cooking... I just love scallops, and when I see them passing by Rialto Market I just can't resist. Here is another way to cook them, apart from the classic garlic-persil one, which is still very enjoyable. Give it a try!

For 4, as an appetizer

8 scallops

2 tbs breadcrumbs

2 zucchini

2 tbs brandy

Sea breams, potatoes and tomatoes tray

My father-in-law is fishing more and more these days, with great success! Having plenty of hyper-fresh lagoon fish, I can't resist preparing it in different recipes. This is easy and delicious.

 

For 4

12 small/medium sized sea breams

8 potatoes

4 tomatoes

1 clove garlic

olive oil

persil

salt

 

Apricot and Blueberries tart

Back to the oven... a quiet Saturday morning, slightly rainy and chilly, blueberries and a few apricots gave me the inspiration for an easy tart, ready for tea-time, waiting for tomorrow's Regata Storica.

2 eggs

120g sugar

125g ricotta cheese

100g plain yogourth

5 apricots

a handful of blueberries

100cc sunflower oil

1/2 bag baking powder

120g flour

brown sugar to dust

Donut peaches - pesche tabacchine

Hi Everybody, I hope you spent a nice Summer! I'm just back to Venice and one of the first things I did was to go back to Rialto Market... I don't have a recipe today, but simply a "shopping suggestion" for all of you who is currently in Venice: buy the white-flesh donut peaches, sold in most of the stalls these day at the Market, you don't even have to peel them, they're small, white-fleshed and sooooo sweet... ideal as a snack for these sunny days. I thought about preparing a tart with them, but they're so good I think the best way to consume them is... just eat them!

panzerotti

Hi everybody! Today, one of my favourite recipes, ideal for parties: panzerotti! Basically a fried pizza, you can try all kind of fillings, but here I'll post the traditional, basic one -mozzarella, basil and tomato - always a success, easy to make, kids just love them. Here we go!

For 10 panzerotti

500g wheat flour (I usually divide it into 150g kamut, 100g whole wheat flour, 100g 00 wheat flour, 150g durum wheat semolina)

250cc warm water

5 tbsp olive oil

1 cube natural yeast

2 mozzarellas

1 can peeled tomatoes

10 basil leaves

Violet risotto 2 - the revenge

Last Sunday I eventually decided to go for the Artichoke feast on Sant'Erasmo isle... I go each year, in fact I love Sant'Erasmo, and it's a good chance to buy good local products such as saltmarsh honey, locally grown vegetables and of course the famous, violet artichoke. The farmer revealed me a secret: "cook the outer leaves and stems, you'll have the best risotto ever!" Thrilled to have received this cooking secret, I immediately tried it and prepared a stock using the outer leaves and stems (together with carrots and onions) as ordered.

Pork in milk and vin santo sauce

Good evening everybody! It's now the time for a meat recipe; this is a traditional roast in casserole, long to cook but very easy, always tender, ideal to cook in advance if you're planning a daytrip and wishing to have something yummy and nutritious when you get back home, hungry and tired!

For 4

800g pork tenderloin

1/2l milk

1/2 glass vin santo

a piece of butter and a little olive oil

salt

Natual prawns

What a beautiful market today at Rialto! I bought fresh anchovies, which I used to prepare a pasta sauce, and a bunch of fresh, delicious prawns. Going at 8:30am allowed me to enjoy the widest choice. There are thousands of ways to prepare prawns, but maybe, after all, the simpler the better when the "raw material" is good. So here is how I prepared them tonight, as a fresh appetizer:

For 2

8-10 big prawns

olive oil

1/2 lemon

1 fresh carrot

Vanilla and pear pudding



Vanilla and pear pudding

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