Veneto: Authentic Recipes from Venice and the Italian Northeast by Julia della Croce

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  • Veronese bread sauce (La pearà) (page 40)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Sauces, general; Italian
    • Ingredients: beef marrow; fresh white bread crumbs; meat broth
    show

  • Fresh horseradish sauce (Cren) (page 41)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Sauces, general; Italian; Vegan; Vegetarian
    • Ingredients: stale white bread; horseradish root
    show

  • Peverada sauce (Salsa peverada) (page 42)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Sauces, general; Italian
    • Ingredients: guinea fowl livers; anchovies in oil; soppressata sausages; fresh bread crumbs; Italian parsley; lemons; Grana Padano cheese
    show

  • Apple condiment for meat and fowl (Condimento di mele per carne) (page 43)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: apples; Prosecco; nutmeg; cinnamon sticks; green peppercorns
    show

  • Eggs scrambled with sage extract (Salviata) (page 48)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Egg dishes; Appetizers / starters; Italian; Vegetarian
    • Ingredients: sage; eggs; Parmigiano Reggiano cheese
    show

  • Stuffed crab (Granceola alla Veneziana) (page 51)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Stuffing; Appetizers / starters; Cooking for 1 or 2; Italian
    • Ingredients: whole crabs; lemons; white pepper; Italian parsley
    show

  • Steamed mussels with ginger and lemongrass (Cozze con zenzero e citronella) (page 52)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Appetizers / starters; Italian
    • Ingredients: mussels; lemongrass; garlic; fresh ginger; dry white wine; white pepper
    show

  • Turkey meatballs with citrus and ginger sauce (Polpette di tacchino agli agrumi con lo zenzero) (page 53)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Sauces for meat; Appetizers / starters; Italian
    • Ingredients: stale white bread; ground turkey; green onions; eggs; white pepper; fresh ginger; navel oranges; lemons; lemongrass
    show

  • Carpaccio of venison on a bed of salad greens, apple matchsticks, and walnuts (Carpaccio di capriolo su letto di insalata, mele a fiammifero, e noci) (page 55)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: balsamic vinegar; anchovies; venison fillets; baby salad greens; tart apples; walnuts
    show

  • Savory pumpkin pie (Torta salata di zucca) (page 56)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Pies, tarts & pastries; Appetizers / starters; Italian
    • Ingredients: unbleached all-purpose flour; sage; dried rosemary; sugar pumpkins; speck (Italian); Parmigiano Reggiano cheese; pecorino Romano cheese; Gruyère cheese; eggs
    show

  • Red bean and barley soup from Pagnano (Minestra di orzo e fasoi) (page 62)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: ham bone; onions; carrots; celery; bay leaves; pearl barley; lamon beans
    show

  • Pasta and beans (Pasta e fasioi) (page 64)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Soups; Appetizers / starters; Main course; Italian
    • Ingredients: lamon beans; onions; carrots; celery; bay leaves; rosemary; potatoes; ham; pappardelle pasta
    show

  • Wine soup (Sugoli) (page 64)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Soups; Appetizers / starters; Cooking for 1 or 2; Italian; Vegan; Vegetarian
    • Ingredients: dry red wine; sultanas; lemons; pine nuts; cinnamon sticks; whole cloves
    show

  • Pumpkin soup (Passato di zucca) (page 67)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Soups; Appetizers / starters; Italian; Vegetarian
    • Ingredients: sugar pumpkins; onions; fresh ginger; milk; white pepper
    show

  • Potato gnocchi (Gnocchi di patate) (page 68)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Pasta, doughs & sauces; Main course; Appetizers / starters; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: boiling potatoes; unbleached all-purpose flour
    • Accompaniments: Pastissada (Pastissada de caval)
    show

  • Bigoli with smoked sausage and borlotti beans (Bigoli alla contadina) (page 71)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Italian
    • Ingredients: Luganega sausages; borlotti beans; meat broth; bigoli pasta; Italian parsley
    show

  • Spaghettini with little shrimp in the style of Venice (Spaghettini cóe concòce) (page 72)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian
    • Ingredients: shrimp; lemons; plum tomatoes; dried red pepper flakes; Italian parsley; spaghettini
    show

  • Spaghetti with radicchio (Spaghetti al radicchio) (page 73)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Cooking for 1 or 2; Italian; Vegan; Vegetarian
    • Ingredients: red onions; radicchio; spaghetti pasta
    show

  • Beet-stuffed pasta with poppy seeds and smoked ricotta (Cazunzièi alle rape rosse con ricotta affumicata) (page 74)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Pasta, filled; Appetizers / starters; Main course; Italian; Vegetarian
    • Ingredients: beets; baking potatoes; ground cinnamon; white pepper; onions; bread crumbs; Grana Padano cheese; egg pasta dough; eggs; unsalted butter; smoked ricotta cheese; poppy seeds
    show

  • Tagliolini with shrimp and broccoli rabe from Burano (Tagliolini coi gamberetti e cime di rapa) (page 77)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian
    • Ingredients: shrimp; broccoli rabe; tagliolini pasta; white pepper
    show

  • Tagliatelle with radicchio, onion, and clams (Tagliatelle al radicchio con cipolla e vongole) (page 79)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian
    • Ingredients: cockles; onions; radicchio; tagliatelle pasta
    show

  • Rice and peas in the style of Corte Sconta (Risi e bisi) (page 80)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Rice dishes; Appetizers / starters; Main course; Italian
    • Ingredients: peas; meat broth; onions; pancetta; Vialone Nano rice; dry white wine
    show

  • Savory rice cooked in milk (Risotto con latte) (page 82)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Rice dishes; Appetizers / starters; Main course; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: milk; Vialone Nano rice
    show

  • Sweet rice cooked in milk (Riso con latte) (page 82)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Children & baby food; Rice dishes; Breakfast / brunch; Snacks; Cooking for 1 or 2; Italian
    • Ingredients: milk; Vialone Nano rice
    show

  • Rice in cavroman (Riso in cavroman) (page 83)

    from Veneto: Authentic Recipes from Venice and the Italian Northeast Veneto by Julia della Croce

    • Categories: Rice dishes; Appetizers / starters; Main course; Italian
    • Ingredients: onions; celery; carrots; stewing mutton; plum tomatoes; sage; cinnamon sticks; nutmeg; whole cloves; Vialone Nano rice
    show

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  • ISBN 10 0811823504
  • ISBN 13 9780811823500
  • Published Aug 29 2003
  • Format Paperback
  • Page Count 168
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Most everyone is familiar with the enchanting city of Venice, but the Veneto region of Italy also lays claim to rich deltas of rice, olive groves and vineyards, fertile flatlands, and one of the most dramatic mountainscapes anywhere in the world. Naturally, this would create a wealth of cherished culinary traditions. The authentic Veneto kitchen merges its ancient heritage with humble ingredients, producing one of the most fascinating cuisines in Italy. Julia della Croce shares the origins of over 60 recipes as she takes the reader on a glorious visual and culinary tour of the Veneto. Belluno's pillow-shaped pasta stuffed with beets and sprinkled with poppyseeds reveals Austrian influences, while a meal of roasted turkey topped with pomegranate sauce is a sure indicator that it's time to celebrate the fall harvest. Handy lists of charming places to stay, local festivals and cooking classes, plus evocative photos of the food and countryside will inspire anyone to plan their next vacation to the Veneto. Until then, this beloved region is as close as the kitchen.

Julia della Croce has been distinguished as one of America's best cooking teachers by the James Beard Foundation. Her writing on authentic Italian cooking has appeared in publications such as the Los Angeles Times, Washington Post, Cook's Illustrated, and Food & Wine. She lives in New City, New York.

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