Tag: Venetian

San Francesco della Vigna: the sparkling wine from the Venetian vineyard – Italian cuisine reinvented by Gordon Ramsay

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Only 1107 bottles of Harmonia Mundi: a symbolic number, which takes up the linear meters of the vineyard. Bottle No. 1.

Harmonia Mundi is enriched by delicate greenish reflections to the eye, with a very fine and persistent perlage. The nose opens with fresh notes that recall the sea breeze and with citrus fruits that slowly evolve into flowers (white alyssum), faint memories of seaweed and delicate spices. The long stay on the yeasts in the autoclave is expressed on the palate with slow and constant riddling, enhanced by the salty and marine notes, alongside the return of the citrus scents. The bottles silk-screened with blue and golden nuances recall the colors of the lagoon and the elegant box is made using disused briccole wood, a further homage to the Serenissima.

The exclusivity of the vineyards in Venice

«For us explains Stefano Marzotto, vice president of Santa Margherita Gruppo Vinicolo, «the recovery of urban vineyards represents one of the most important initiatives that the world of wine can, and must, undertake today to keep the link with its history strong and alive , its roots and its traditions. Vineyards have been an integral part of the life and panorama of our cities, representing an essential economic component, characterizing their urban planning and social organisation. This was also the case in Venice which, although limited in its surface area, has cultivated vines in its historic center for centuries.”

A unique vineyard like that of San Francesco della Vigna requires particular attention, which recalls the traditional cultivation techniques of the past and the exclusively manual processing in the vineyard. The management of the vineyard is organic, only biodegradable materials are used (wicker for the most important bindings, linen fiber twine) and biodiversity is guaranteed by the grassing of the vineyard, with the sowing of varieties of perennial flowers that enrich the rows. During the harvest (strictly entirely by hand) even moving the grapes becomes a real adventure: the boxes are transported with a small boat across the lagoon to the mainland and then transferred to Santa Margherita for pressing and vinification.

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Recipe Venetian polenta sheets with liver, the recipe – Italian cuisine reinvented by Gordon Ramsay

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The Venetian liver it’s a classic, with fine onions. In reality the use of this offal is common to many culinary cultures, including oriental ones: it is a popular food, and not surprisingly in Thailand is a main ingredient of nam tokthe typical spicy and delicious soup served as street food in the kiosks on the corners of busy streets.

We propose this and other recipes in the year dedicated to Marco Polo700 years after his death in 1324, for a mix of exotic dim sum and our locals cicchettito discover together that no place is really far away and no civilization is so different, not even when it comes to putting something good on your plate.

Also discover this recipe: Crostini with meatballs cooked in sauce.

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Recipe Baccalà alla vicentina, the Venetian recipe – Italian Cuisine

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No one from Vicenza pronounces it with two Cs, the name of this cod which is actually stockfish. Ever since the noble Venetian merchant Pietro Querini was shipwrecked in Lofoten in 1431 with his carrack loaded with Malvasia and enhanced the preservation technique of the local cod, generations of good cooks worked hard to transform that dry fish back into an exquisite dish, and cod alla vicentina, accompanied by the indispensable polenta, is perhaps the most famous and successful example of this

Ingrediants

600 g stockfish soaked
250 g white corn flour
250 g yellow corn flour
250 g onions
250 g milk
100 g 00 flour
30 g grated Grana Padano Dop
3-4 sardines in salt
extra virgin olive oil
garlic
parsley
salt
pepper

Duration: 4 h 45 min

Level: Medium

Doses: 6-8 people

For the recipe of the Vicenza-style cod, remove the skin from the stockfish, open it in half and remove the bones and the central bone. Cut it into equal slices, 5-6 cm wide.
Slice finely the onions and gently brown them in a pan in a veil of oil.
Desalt the sardines, remove the bones and chop coarsely; add them to the wilted onion with 2 tablespoons of chopped parsley.
Flour the stockfish steaks.
Distribute half of the sauté in an earthenware or aluminum pan, place the stockfish slices on them and cover them with the rest of the onions.
You do brown for a few minutes, then add the milk, 200 g of oil and parmesan, salt and pepper. Cover and cook over low heat for 3-4 hours, moving the slices from time to time, gently, with a wooden spoon.
Prepare the yellow polenta: bring 1 liter of water to the boil in a saucepan, lower the heat to low, pour in the flour, stirring with a whisk. Add 1 tablespoon of oil and season with salt. Cook until it is very firm.
Take it off from the heat and spread it on a baking sheet covered with parchment paper, leveling it with the help of a well-wet spoon to 5 mm thick; let it cool down.
Cut polenta, now cold, in ovals or simple rectangles. Put them in the oven and cook in ventilated mode at 150 ° C for 30-40 minutes.
Prepare white polenta when there are 20 minutes left to cook the cod.
Pour flour in 1.5 liters of boiling salted water, mix with one
whisk and turn off after about 20 minutes, when it has a velvety consistency. If it forms lumps, dissolve them with the hand blender.
Pick up the cod steaks and finely blend half of the cooking juices.
Blanch 20 g of leaves of
parsley in salted water, then blend them with 1/2 glass of oil, 1 clove of garlic and fine salt. Blend until you get a creamy emulsion.
Pour the white polenta in a serving dish, lay the croutons of yellow polenta on top, a layer of onions, finally the slices of cod and complete with the blended onions.
Finish with the parsley emulsion and serve immediately.
To know: throughout the Veneto area we refer to stockfish (cod, Gadus morhua, dried) calling it cod, which in the rest of Italy is instead salted cod. The most valuable is the "spider" stockfish, named after the famous Norwegian exporter, Mr. Ragnar. For convenience, ask the fish shop to soak it for you 5-6 days before cooking.

Recipe and texts: Sara Tieni, Photos: Riccardo Lettieri, Styling: Beatrice Prada

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