PASTA AND BEAN SOUP
Originally a country dish, it is now a very popular Venetian dish. Use freshly shelled Lamon or Borlottini ("Baete" beans from S. Erasmo would be especially nice) beans or dried beans left to soak overnight with
a pinch of bicarbonate. Prepare a finely chopped mixture of onion, carrot, celery, rosemary, bayleaf and tomato; sautée lightly. Add beans (if using dried beans, rinse well and drain water) and a hambone, cover well with water and add rock salt to taste. Boil for about 40 minutes. Separate 1/3 of the beans and pass through a food mill, then put back into the soup. Add small quantities of pasta to the soup, preferably "subiotini" or "tagliatelle", and let cook as necessary.
Serve hot or warm with freshly milled pepper and a dash of virgin olive oil.
RISOTTO WITH PUMPINK AND RED RADICCHIO
FOR 4 SERVINGS:
- 1/2 lb (600 g) pumpkin
- 5 cups chicken or beef broth
- 4 tablespoons extra-virgin olive oil
- 2 oz (60 g) butter
- 4 oz (120 g) onion, finely diced
- 1 1/2 cups (300 g) arborio rice
- 3 oz (100 g) freshly grated parmigiano reggiano cheese
- salt and pepper
- 4 oz (120 g) red radicchio, cut in small pieces
Skin the pumpkin, remove the seeds, and cut into small dice. Warm the broth to a simmer.
Put 4 tablespoons extra-virgin olive oil in a saucepan, add onion and sauté until the onion becomes soft. Add the pumpkin, stir and add approximately 1/2 cup broth until the pumpkin is soft. Add the rice, stir for about 2 minutes. Add 1/4 cup broth, salt, pepper, and stir to evaporate. Stir continuously to prevent the rice from sticking to the pan. When the rice begins absorbing the liquid, add more broth. Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste. After about 10 minutes, add radicchio, and continue stirring and adding broth. After about 18 minutes, stir in the butter and the parmigiano reggiano cheese. The rice will be ready in about 2 more minutes.
FILLET STEAK WITH FAVA BEANS
FOR 6 SERVINGS:
- 14 oz. fillet of beef cut in extremely thin slices
- 14 oz. fresh fava beans
- 14 oz. green beans boiled in lightly salted water
- 3/4 cup extra-vergine olive oil
- 20 basil leaves
- the juice of 2 lemons
- salt and white pepper
Clean the fava beans and boil them in lightly salted water. Drain the fava beans and peel them. Drain the fava beans and peel them. String the beans, remove the tips and boil them. Put the oil, lemon juice, basil leaves, salt and pepper in a blender and reduce to a puré. Distribute the fava beans and green beans on 6 small dishes, arrange the slices of fillet atop them and baste with the sauce. Sprinkle with the fava beans and serve.
De Stefani Winery
Fossalta di Piave, Venice 30020
Monday830 - 1200 / 1430 - 1800
Tuesday830 - 1200 / 1430 - 1800
Wednesday830 - 1200 / 1430 - 1800
Thursday830 - 1200 / 1430 - 1800
Friday830 - 1200 / 1430 - 1800
Saturday800 - 1200