Antipasto
Literally, ‘before the pasta’… the cold or some warm dishes before ll Primo, the pasta first course. Usually a collection of meats (salami), pickled or grilled vegetables (olives, eggplant, artichokes) and frittata. The Veneto and its famous city, Venice, lie in the Po Valley, between the Adriatic Sea in the south and the Dolomites to the north. Venice was once the most famous maritime trading city in the world and along with Tuscany, Veneto is regarded as one of the formative regions responsible for Italian cuisine as we know it today.
Literally, ‘before the pasta’… the cold or some warm dishes before ll Primo, the pasta first course. Usually a collection of meats (salami), pickled or grilled vegetables (olives, eggplant, artichokes) and frittata. The Veneto and its famous city, Venice, lie in the Po Valley, between the Adriatic Sea in the south and the Dolomites to the north. Venice was once the most famous maritime trading city in the world and along with Tuscany, Veneto is regarded as one of the formative regions responsible for Italian cuisine as we know it today.
Pesce In Saor (Sweet and Sour Fish) - Veneto.
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INGREDIENTS:
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METHOD:
From Antonio Carluccio’s Italia (2005 Quadrille)
- Dust the cleaned fish with flour, then shallow-fry in olive oil until crisp and brown on both sides. Drain well on kitchen paper, then arrange in a single layer in a shallow dish.
- Gently fry the onion in the same pan until soft (adding a little more oil if necessary), then add the pine nuts, sultanas and sugar. Stir well, them add the vinegar and allow to evaporate a little.
- Pour the sweet and sour mixture over the fish and leave to cool, then refrigerate for at least 24 hours. Eat cold, sprinkled with pepper.
From Antonio Carluccio’s Italia (2005 Quadrille)
