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April/May 202 2 XVI MAGAZINE __________________________________ RECIPE Sardines in saor A tasty starter from Venetian cuisine. Fried sardines served with onions cooked in vinegar and caramelised, pine nuts and sultanas. Saor is an ancient method of preservation used by seafarers, when it was necessary to preserve fish on ships for a long time. Sardines in saor taste best if eaten after being left stood for 24 hours. Ingredients for 4 people; 500 g of sardines; 700 g of onions; 200 ml of vinegar; 2 teaspoons of sugar; a pinch of salt; a pinch of pepper; a pinch of sultanas; 3 bay leaves a pinch of extra virgin olive oil a pinch of flour 00 Preparation: peel the onions, then cut them in half and soak them in cold water for about 30 minutes. Soak the sultanas in warm water. Take the sardines and clean them by removing the head and the central bone, open them up and flour them on both sides, then shake them to remove the excess flour and fry them in plenty of seed oil. Once drained, place them on a sheet of absorbent paper to remove excess oil and salt them. Cut the onions into thin slices and fry them over a low heat for about 20/30 minutes in a large pan with extra virgin olive oil, then turn up the heat, add salt, sugar and white wine vinegar and leave to evaporate for a few minutes. At the end of cooking, put a layer of fried sardines in a bowl, then cover them with onions, then here and there a handful of sultanas and pine nuts, continue in this way for two more layers. Finish with plenty of onions, pine nuts, sultanas, 2 bay leaves and pink peppercorns. Let them rest in a cool place for at least 24 hours before eating. __________________________________ RECIPE Risi e bisi (peas) This is a typical first course from the Veneto region, specifically from Venice and Vicenza: somewhere between a soup and a risotto. The Doge ate this dish with his guests on 25 April, the day Venice celebrates St Mark, its patron saint. Ingredients for 4 people: 1 kg fresh peas; 1 l vegetable stock; 360 g Vialone Nano rice; 50 g bacon; 50 g Parmesan cheese PDO; 50 g butter; 1 onion; parsley; extra virgin olive oil; salt and pepper. Preparation: Cut the pods in half and shell the peas. Wash and drain them. Chop the onion and parsley into small pieces, then cut the bacon into cubes. Pour the extra virgin olive oil into a large saucepan and add half of the butter. Once melted, add the onion and let it wilt, then add the bacon and parsley. Fry everything on a low flame and then add the peas and two tablespoons of extra virgin olive oil and the broth. Turn up the heat and bring everything to the boil, then add the rice and a pinch of salt. Lower the heat, stir and leave risi e bisi to cook for the time stated on the rice packet. Stir from time to time and add stock if necessary. Once cooked, move on to the creaming. Turn off the heat, add butter and Parmesan cheese, then pepper and chopped parsley and risi e bisi is ready. __________________________________ RECIPE Vicenza-style salt cod It is the symbolic recipe of Vicenza, handed down from generation to generation. Each family uses one or more variations. The dried stockfish must be of excellent quality; the best is the one called ‘Ragno’ which comes from the Lofoten Islands in Norway. It’s a dish appreciated all over the world, thanks to its simplicity and unmistakable flavour. Ingredients for 4 persons: 600 g of soaked stockfish; 100 g of flour; 250 g of onion; 2 sardines; 250 ml of milk; 250 ml of oil; 30 g of grated Parmesan cheese; 1 bunch of parsley; salt and pepper. Preparation: Slice the onion and portion the stockfish, removing the bones and skin. Brown about 100 grams of onion in a small pan with a little olive oil. Add the sardines and parsley and fry them for a few minutes. In the meantime, flour the pieces of stockfish and place them in the pan and fry for about 5 minutes. Add the remaining onion. Add the milk, Parmesan cheese, a little more oil, pepper and salt and cover with a lid. Cook for 3 hours on a low heat. Excellent with grilled polenta.