Venetian Republic: Recipes from the Veneto, Adriatic Croatia, and the Greek Islands by Nino Zoccali

  • Fish and shellfish carpaccio (page 22)

    from Venetian Republic: Recipes from the Veneto, Adriatic Croatia, and the Greek Islands Venetian Republic by Nino Zoccali

    • Categories: Quick / easy; Appetizers / starters; Italian
    • Ingredients: pistachio nuts; swordfish fillets; tuna fillets; scallops; scampi; pomegranates; lemon agrumato oil; salmon roe
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Notes about Recipes in this book

  • Venetian-style renaissance oysters with mixed caviars, lemon juice, and olive oil

    • mjes on May 03, 2021

      This is the sort of recipe that puts those of us who live alone in a quandary - serve it untried to a group or fake trying it out first. Buying "faking" I mean one jar of caviar at a time which means one flavor combination at a time and no sense of what happens as one moves from one combination to another as the recipe envisions. Probably just as well as I'm never going to throw an authentic Renaissance banquet. So I've tried salmon and sturgeon caviar of medium quality. Yes, the presentation is beautiful. Yes, the flavors of oyster and caviar meld nicely. But truth be told, I have better uses for caviar and better uses for oysters if I'm not a Renaissance lord trying to make an impression. On the other hand, this is a recipe I will repeat for relatives and friends who love oysters ... just so they'll know how oysters and caviar complement each other.

  • Hemingway's scampi remedy risotto

    • Charlotte_vandenberg on February 13, 2021

      For this risotto you first make a bisque from scampi/langoustine, this takes a couple of hours, but is worth the effort. The taste of the bisque was fantastic, but it was still a bit grainy. Next time I’m going to try to pass the bisque through a kitchen towel. The risotto was delicious.

  • Sea perch "acqua pazza" Burano style with Sant'Erasmo Prosecco and cherry tomatoes

    • lkgrover on March 15, 2022

      Excellent poached fish with Italian flavors. I used perch fillets instead of whole perch.

  • Game and mountain herb tortellini with melted homemade butter and game reduction

    • Charlotte_vandenberg on May 04, 2022

      Tried this first and than saved the most of the filling in the freezer for Christmas dinner. Fantastic flavor, looks wonderful, and is good to prepare a little before a dinner.

  • Cephalonian salt cod pie

    • Charlotte_vandenberg on May 04, 2022

      Delicious. Our version was still pretty salty, probably not the best idea to soak for less time than advised.

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Reviews about this book

  • Eat Your Books

    Venetian Republic is another example of a cookbook that senses your culinary/travel dreams and guides you to make them come true in your own kitchen.

    Full review
  • ISBN 10 1911632086
  • ISBN 13 9781911632085
  • Published Oct 03 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books

Publishers Text

Part culinary journey, part cookbook, rich and evocative recipes and stories from one of Australia's most awarded chefs and restaurateurs.

The food of the Venetian Republic is diverse: Prosecco and snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet and sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik's ricotta and rose liqueur crepes. These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city state rule the waters of the Mediterranean, enjoying unrivalled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture and architecture of her Mediterranean neighbours? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk and spice trade routes.

To tell this history, respected writer, chef and restaurateur Nino Zoccali focuses on the four key regions of the Republic: Venice and the lagoon islands; the surrounding Veneto; the Croatian coast; and the Greek Islands. Nino Zoccali's love of the floating city began many years ago when, just 21, he visited Venice for the first time. Executive chef and proprietor of Sydney's The Restaurant Pendolino and La Rosa The Strand, Nino is also an international olive oil expert and writes regularly for esteemed lifestyle, food and wine publications. He is the author of Pasta Artigiana, also published by Murdoch Books.

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