SARDE IN SAOR
Ingredients for 4 people: 1 Kg of sardines, 1/2 Kg of onion
After having well cleant the sardines and beheaded, fry in boiling oil
the sardines and cut finely the onion. Cook it in olive oil for a
while adding a glass of vinegard. Lay the sardines after having fried
them and cover them with the onions. It's better to eat the course the
day after the preparation. |
SARDE IN SAOR
click to enlarge the pic
|
Besides some of the more common dishes served in Italy such as pasta we'd
like to propose classical dishes of Venitian cookery.
The nervetti,, the fegato alla veneziana, the baccalà manteccato and alla
vicentina, l'aringa con polenta, sarde in saor, bigoi in salsa, l'insalata
di pesce, il Carpaccio alle erbe della laguna...
LASAGNE IN CAPESANTE
Ingredients fro per 4 people: 4 Kg of radicchio (variety of chicory),
10 cappesante (pecten), besciamella (1 Kg butter, 1 L milk, 1 Kg flour)
Clean well the shells taking off the black botton. Clean and cut
finely the radicchio. Add the shells browning them, sprinkle with a
little of brandy and add the radicchio, a ladle of tomato sauce and
cooking cream and cook all. Make a besciamella sauce very soft. Put
toether the two sauces and lay the pasta or tagliatelle as a normal
pie. Cook it in the oven for 20 minutes at 200° C. |
It's almost ipossible to report here all the variety of our cookery and
those we serve at Osteria Al Garanghèlo. It's our intention run this place
as it was a real Venitian to let you enjoy in perfect relax and comfort
the discovery of Venitian specialities.
So far the smyling faces of of guests it's our bigger satisfaction.
OUR
SPECIALITIES
