Recipes

Linda shares one of her family’s favorite Easter desserts – a traditional Torta di Riso.

Linda always finds a way to cook a beautiful meal when in Venice. This time her Aunt Lina’s Tuna saved the day.

Ingredients Instructions: Activate the Yeast:In a small bowl, combine warm milk and yeast. Let it sit for about 10 minutes until frothy. Prepare the Dough:In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and orange zest. Combine Wet and Dry Ingredients:Gradually add the activated yeast mixture to the butter and sugar mixture. In a separate bowl, whisk together the flour and salt. Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough … Read more

Ingredients Instructions Cut the veal scaloppini into small pieces – saltimbocca means “jump in your mouth” so are meant to be bite-size see photo. Cut the prosciutto slices in small pieces, to cover the veal. Place a piece of prosciutto over a piece of veal, lay a whole sage leaf and pin everything together with a toothpick (like a needle weave) Repeat for all pieces. In a large frying pan, melt two tablespoons of butter. When the butter is melted, place the saltimbocca, prosciutto/sage side down. After a couple of minutes when the meat starts changing color, turn over. Add … Read more

To make lobster stock after you have boiled some lobster, sauté the empty shells (remove all meat including knuckles and set aside, it’s a labor of love!) in oil and cooked them off . (Lobster flavor that you get from the shells only leaches into fat otherwise the ocean would taste like an intense fish broth.)  If you can break them down a bit to get them into the oil that is best. Use the body of the lobster if you have it and be sure to scrape out and use the tomalley or eggs if they are there. Add … Read more

A recipe from Linda Ingredients Directions Put the chickpeas in cold water and let them soak for 14-16 hours or overnight. Drain and pour in a pan the softened chickpeas and cover them with water. Add 2 cloves of garlic and a branch of rosemary and cook the chickpeas until they reach an “al dente” consistency (about 2-2.5 hours) (you can use canned beans if you want to at this point but it is so much better from dry) In a separate large sauté pan add the EV olive oil, a clove of garlic, a small onion, diced up carrot … Read more