FOR 6 SERVINGS:
- 1 lb. 1 1/2 oz. tomatoes
- 3 cloves garlic
- 2 hot red peppers
- 1 tbsp. capers
- 10 basil leaves
- 1 tbsp. chopped parsley
- 1 pinch oregano
- 6 2/3 tbsp. extra-vergine olive oil
- 1 lb. tagliatelle
Scald the tomatoes, then remove the skins and cut them into small pieces. Pound the garlic, hot red pepper, some capers, basil, parsley and oregano in a mortar or pure, them in a blender, in the process blending in half of the oil. Put the mixture in a soup bowl and add the remaining capers and the tomatoes. Pour over the remainder of the oil and allow the mixture to macerate for about 2 hours. Boil the pasta in salted water and drain it when it has cooked al dente. Add the sauce to the tagliatelle, blend well, add salt to taste and serve.
LINGUINE WITH CRAB MEAT
FOR 6 SERVINGS:
- 6 tbs olive oil
- 4 cloves garlic, minced
- 2 anchovy fillets
- 20 oz. peeled Italian plum tomatoes
- 1 lb. crab meat
- brandy or cognac
- 16 oz. linguine
Saut‚ minced garlic in butter. Add all the remaining ingredients, except the parsley. Cook the linguine al dente. Add sauce to cooked and strained pasta and mix well. Top with a sprinkling of chopped parsley. Serve very hot.
VENETIAN STYLE LIVER
This dish is as famous throughout the world as it is easy to prepare. Venetians correct the rather bitter aftertaste of the liver by adding a sweetening ingredient: the onions. A very old custom, if it is true that the Romans prepared it ficatum, that is with figs, from which comes the very name of "fegato".
Cut half a kilo of calves' liver into thin, not very long strips. Finely slice two large onions, cover and cook slowly in oil and butter until golden. Remove from heat and leave to cool slightly. Add the liver and replace on the fire. After two or three minutes, stir and leave to cook for another couple of minutes.
Add salt to taste. Serve the liver with slices of grilled polenta.
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