Tag: Venetian

The Venetian recipe, the alternative to panettone – Italian Cuisine

Are you looking for an alternative to panettone? This Christmas the cake is prepared at home: following the recipe and the advice of the pastry chef Emanuele Frigerio, we make the Venetian!

If you are looking for an alternative to the classic panettone for Christmas, prepare the Venetian blind: it is a leavened cake, covered with granulated sugar and almond glaze, typical of the Milanese pastry shop. The origin is attested around the fifteenth century and traditionally is consumed at Christmas; over time it then began to be made with smaller pieces and eaten for breakfast. This year, prepare it directly at home, following the pastry chef's recipe Emanuele Frigerio.

The Venetian recipe

Ingredients for 1.8 kg of product

First dough:
– 150 g Natural yeast when ready to mature
– 100 g sugar
– 4 g Malt
– 175 ml water
– 80 g Egg Torlo
– 100 g Butter
– 350 kg Soft wheat flour 0

Second dough:
– 50 g Soft wheat flour
– 5 g Salt
– 5 g Orange peel
– 35 g Mandarin in candied paste
– 1 pc Vanilla pods
– 100 g sugar
– 80 g Egg yolk
– 110 g Butter
– 50 ml water
– 50 g Cubes of candied orange peel
– 50 g Candied citron peel cubes

For the glaze:
– 72 g Almond flour
– 15 g Hazelnut flour
– 7.5 g Braised corn flour
– 7.5 g Semolina
– 240 g sugar
– 60 g egg whites
– 7.5 ml Corn seed oil
– 9 g Butter
– 1 pc Vanilla pods

For finishing:
– 10 g Raw almonds
– 15 g granulated sugar
– 15 g Icing sugar

Preparation:
For the first dough, mix the sugar, malt and water at a temperature of 22 ° C; form a syrup, mixing with a whisk. Then, add the flour and baking powder; after 15 minutes, with the dough formed, incorporate the soft but not melted butter and the yolks. Work the dough, until it is smooth and elastic, being careful that it does not become too shiny; the kneading operation should not last more than 25 minutes.

Put the dough to rise, covering it with cling film, in the oven for 10/12 hours, until the volume has tripled. To recreate a leavening chamber at home, simply bring it to a boil in a saucepan of water, insert the saucepan in the oven about half an hour before the Venetian blind and let it rise in the oven closed and off.

For the second dough, knead, adding salt and flavorings to the leavened dough, work until it is smooth and elastic. The kneading operation will last about 20 minutes. Add the sugar with half of the yolks; add the soft butter and the remainder of the yolks. Mix everything well, forming a silky paste; make sure that its consistency is correct by adjusting the dough with 500 g of water. Pour all the fruit into the dough and spread 200 g of melted butter, taken previously in the dose; continue kneading for 4/5 minutes, until the fruit is evenly distributed.

After the dough, check the rest phase very well and make sure that the dough responds to finger pressure. Prepare the pieces, form loaves and put them on boards or trays to make the short leavening in the leavening chamber. Shape the loaves into round shapes and arrange them in the appropriate baking cups. Leave to rise up to the edge of the mold. The leavening in the band can last from 6 to 8 hours, depending on the strength of the dough.

For the glaze mix the first five ingredients thoroughly; mix with liquid egg white and finally add the oil and melted butter with the vanilla pulp. Before baking the Venetian blind, cover it with icing, using a piping bag; add the almonds, granulated sugar and icing sugar. To maintain the shape and fragrance of the Venetian blind, after cooking, turn it immediately with the special pliers and leave it in that position for about 10/12 hours before packing.

For the cooking:
500 g – 33 minutes 180 ° C closed valve
kg 1-54 minutes 180 ° C closed valve
1.5 kg – 70 minutes 170 ° C closed valve
kg 2 – 90 minutes 165 ° C closed valve

Finally, here are some council of the pastry chef. To prevent the icing from swelling too much, do not overdo it during the preparation with the level of hydration of the pasta; add some corn flour in the preparation of the icing: it will be more crunchy. Many can be prepared variants Venetian blind: simply replace the orange and cedar peel with other ingredients. Our favorite? Pearls of chocolate and candied ginger!

Are you curious to find out other useful pastry tips? come to The School of Italian Cuisine! Click here to view the course calendar.

Texts by Caterina Limido

Venetian liver: the recipe – Italian Cuisine

The most famous and easy recipe based on liver. Here are the tips for not making a mistake

The Venetian liver is a recipe typical of the Venetian culinary tradition. The main feature of this dish is the contrast between the sweet taste of onions and the intense taste of the liver.
The secret lies in the slow cooking of onions that I almost have to become a cream and adding lemon, wine or vinegar, or an acidic ingredient to dampen the taste of the liver.
The ideal accompaniment to this very tasty second course is a mashed potatoes.

Origins of the recipe

It is said that this recipe has a very ancient history and that it even comes fromRoman times.
The name of the liver, in fact, derives from ficatum because the Romans used to cook it with figs which were sweet to cover the taste and the strong smell. The figs then over time have been replaced by onion and even today this recipe is among the most famous in our country, and in the world.

The Venetian liver recipe

Wash 500 gr of veal liver under running water and then dry it thoroughly with kitchen paper.
Slice thinly two white onions and stufatele over light heat with oil and a knob of butter in the pan.
Add also a chopped sage and then, when the onions have become very soft, blend with White wine or lemon juice or white vinegar and then add the liver cut into slices or into strips.
Salt at the end of cooking and serve the hot dish with baked potatoes or mashed potatoes.
In some recipes potatoes are cooked together with onions to create an even richer and tastier liver dressing.

As you have seen, preparing this dish at home is really very simple, but remember to follow the 5 basic rules. Here they are in the tutorial

Polenta and cod: Christmas recipes that speak Venetian – Italian Cuisine

Polenta and cod. To say it alla vicentina, bacalà. The basic ingredient of this Venetian delight is it stockfish, a dried fish that is then beaten, wet and cooked. The traditional recipe wants ingredients such as high quality extra virgin olive oil, sardines or salted anchovies, milk, grana cheese and onions. Then there are those who prefer garlic, those who prefer a more delicate result and do not put the anchovies, but the rule remains one: do not mix the cod and give it at least 2-3 days to hydrate. As for polenta instead, it hides many pitfalls. To prepare a perfect recipe, start with crab cornmeal and continue reading the 5 mistakes not to be made.

Salted codfish with almond milk and polenta.

And now that the basics are ready, you just have to free your imagination! We thought of Christmas recipes based on polenta and cod to mix, combine and present in tasting. Let yourself be inspired by the recipes: baccalà creamed and white polenta, creamed salted cod and polenta, creamed salmon with creamed fennel seeds, cubes of polenta and bacon, cod with almond milk and polenta millefeuille of polenta, radicchio and taleggio, veal cheek with polenta, polenta, lentils, mortadella liver, cubes of polenta with cheese and almonds, cod with almond and walnut mousse, wet with scampi and cuttlefish with soft polenta, potato croquettes and cod, cod and panelle with herb pesto, cod fish fish cakes with pink sauce, cannoli with cod on cannellini's croquettes, creamed codfish croquettes, grana croissants with cod cream, apple fritters and cod on salad of chanterelles and porcini mushrooms, dried cod stewed to the ghiotta, cod fried in pistachio batter, roast salmon and stuffed cod of red prawns and stewed cod and white polenta.