A typical example of cucina degli avanzi, leftovers cooking. I had some leftover mussels from the night before (cozze alla marinara, mussels cooked in a tomato, parsley and garlic broth) and, on the spur of the moment, I decided to transform them into a rice and mussels dish, for supper. Continue reading
rice
El Riso co’la ua ovvero risotto con le uvette, cucina veneziana (risotto with sultanas from Venice)
This is one of those recipes that these days exist only in the memories of some elderly people and/or in books: a “forgotten” risotto with raisins from Venice, which is delectable, eccentric as well as easy to replicate anywhere. Continue reading
Risoto de peoci (Risotto with mussels)
This is a risotto from Veneto, North-east Italy, a region that offers a magnificent but restrained fish and seafood cuisine, well exemplified by this sober, briny risotto with mussels – Peoci is local dialect for mussels, cozze in Italian. If you happen to spend a few days in Venice, the capital of Veneto, do check the Rialto fish market, which is a cornucopia of marine life and whose charm made Elizabeth David write one of most celebrated pieces of food writing in English. It is as magical now as it was sixty years ago. Continue reading
