Risotto with radicchio is a very good dish liked by all, which combines flavors of italian chicory ‘radicchio’ with rice and pork sausage. It’s a well knowned recipe of Venetian popular cuisine: the slightly bitter taste of radicchio though tamed by sausage, perfectly matches in contrast with a slightly sweet wine, such as BRUT VITI DI BACCO
Wine and Dine
Wine & Dine: some tips through the Venetian taste.
Veneto is a cradle of art, history and great gastronomy. In this frame we'd like to give you some tips straight from our cusine, obviously matching those tasty dishes with our best wine.
What else? Enjoy and... cheers!
RISOTTO WITH CHICORY AND SAUSAGE
INGREDIENTS FOR 4 PEOPLE:
400 gr. Rice
80 gr. Butter
70 ml of DRY PROSECCO
1 onion
2 sausages
200 gr. Radicchio Cicory
40 gr. Grana Padano cheese
Vegetable broth qb
1 clove garlic
Salt to taste
PREPARATION:
Boil the broth. Join the chopped onion in the melted butter. When it fries, add the cut into strips cicory; crushed garlic and cook the sausage without gut for a few minutes until they brown up. Now add the rice and let it cook. After a few minutes, pour the wine and let it evaporate. Once evaporated, add gradually the broth until cooked. Once cooked, add the remaining butter, grated cheese, a bit ‘of salt and stir.
Measures: while cooking keep stirring the rice so it won’t stick onto the bottom of the pan.
SARDE IN SAOR (Bitter sweet sauce sardines)
The sardines in sauce are a typical recipe of the Venetian cuisine: the blue fish caught in the lagoon is enhanced by the ingredients of the earth forming a strong flavor, very typical of the Veneto region. The natural combination is certainly with a Brut or with a medium-dry sparkling wine, as our EXTRA DRY-VITI DI BACCO
INGREDIENTS FOR 4 PEOPLE:
600 g of fresh sardines
2 onions
4 dl white-wine vinegar
50 g pine nuts
50 g raisins
50g flour
olive oil q.s.
salt q.s.
PREPARATION:
Clean the sardines by removing the head and removing the intestines, then open them and remove the bones. Wash them thoroughly under cold running water, pat dry, then lightly dredge in flour and fry them in oil very hot; remove them with a slotted spoon when they are well browned on both sides and place on paper towels to lose the excess of oil. Peel and slice the onions, put them in a pan with a few tablespoons of hot oil and fry them on a medium heat until they begin to brown slightly.
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Pour the vinegar and let it simmer for a few minutes, then remove from heat. Make a layer of sardines in a bowl, not too big, salt lightly and above you have a part of the drained onions, sprinkle with a little ‘hot vinegar, sprinkle with pine nuts and raisins, previously soaked in warm water and wrung out, and continue with these layers.
Finally pour all the remaining vinegar, which will have & agrave; cover for whole fish. Seal the bowl with plastic wrap and marinate sardines in a cool place for at least a day before serving.