300 gr of flour
1 kg of potatoes
Salt
1 egg

Potatoes dumplings

Preparation:

Wash the potatoes without peeling them, put them in a pot with salted water and let they boil. Still warm, peel them, mash and put them on a well floured work surface.

Add a pinch of salt and flour and knead until all dough is compact but still soft. Now add 1 egg and continue to knead until the dough becomes compact and without lumps.

Then, divide the dough into many strands of the thickness of 2-3 cm and begin to cut your dumplings placing them on a floured surface.
Finally, crush each dumpling on a fork, pressing a bit, to obtain the classical striped form.

Let your dumplings rest  for 15 minutes, then cook them in a pot with enough salted water and drain them when they rise to the surface.
Prepare the seasoning that you like and serve.

The origin of this recipe is attested in the middle of the ’300 to celebrate the anniversary of April the 25th, the feast of St. Mark, the patron saint of Venice.

Ingredients:

300 gr of rice
1 kg of fresh peas
1 onion
1 carrot
1 celery
1 sprig of parsley
Extra virgin olive oil
1 clove of garlic
Butter
Grated Parmesan cheese

Rice and peas

Preparation:

Separate peas from pods and put pods in a bowl separately.

In a pan, pour a tablespoon of olive oil and a knob of butter and fry lightly garlic and onion finely chopped.

Add peas with a half glass of water, then add the chopped parsley without stems. Cook over medium heat with a lid.

Wash the pods and deprive them from the top, that is where pods are joined to the plant. Immerse them in  a pot of salted water with onion, celery and carrot. Cook for at least an hour adding boiling water once the level has fallen too much. After the indicated time, strain the obtained broth.

Returning to the pot where cook peas, when they are cooked to perfection, add to the mix the rice, cook for several minutes and then gradually add a ladle of broth of the pods, let it evaporate and adding other broth.

Finally, when the rice is cooked to perfection remove from heat and add a knob of butter and Parmesan cheese.

Serve hot with a pair of parsley leaves as a garnish.

fartaies recipe

Ingredients (for 6 people):

350 gr of flour
250 ml of milk
50 gr of sugar
3 eggs
Lemon peel
Grappa
1 packet of yeast
A pinch of salt
30 gr of powdered sugar
Olive oil for frying

Preparation:

Put the sifted flour into a bowl, add sugar and salt and stir.

Beat the eggs and add them to the mixture of flour, stirring to amalgamate.

Add the milk little by little, always stirring, untill to obtain a homogeneous, smooth and fluid batter.

Add grappa, lemon peel and yeast and stir until to obtain a smooth cream.

Transfer the mixture into a jug with spout.

Place a thin layer of oil in a pan of about 20 cm in diameter and bring to boil.

Let the batter fall from the pitcher into the pan forming a spiral that occupies the whole pot with the coils separated by 0.5-1 cm.

Create bridges between the turns with a skewer or other suitable tool.

Let it fry for 2-3 minutes, then turn and and cook the other side.

Place on absorbent paper and then on serving platter.

Let cool and sprinkle with powdered sugar.

Serve with currant jam.

1 kg of beef meat
350 gr of mushrooms
200 ml of red wine
100 ml of broth
100 ml of olive oil
1 onion
1 stalk of celery
2 cloves of garlic
Salt
Pepper

Braised forest mushrooms

Preparation:

Clean and slice the mushrooms.

Wash and chop the celery.

Peel and chop garlic and onion.

Fry lightly onion, celery and garlic, then add meat and mushrooms.

Salt and pepper, pour the wine and continue cooking for 20 minutes, turning the meat occasionally.

Pour the broth and put the lid.

Continue cooking over low heat for about 3 hours then slice the meat, place it on a platter and serve.

250 gr of red beetroots
1 carrot
1 potato
200 gr of flour
2 eggs
Butter
Poppy-seeds
Parmesan cheese
Breadcrumbs
Salt
Pepper

Casunziei Pasta

Preparation:

Clean the beets and then boil them in salted water.

Once cooled, grate the beets, add grated potato and carrot and then salt and pepper.If the dough is too runny, add breadcrumbs passed through butter.

Prepare a thin sheet with flour, eggs and warm water; cut into squares and fill them with the stuffing. Refold in half and seal the edges.

Boil the casunziei in salted water for 10 minutes and sprinkle with melted butter, poppy seeds and parmesan cheese.

Venetian Calf Liver

Ingredients:

2 tablespoons of vinegar
30 gr of Butter
500 gr of calf liver
2 white onions
1/2 glass of olive oil
Pepper

Preparation

Cut the onions into thin slices and let cook on a low heat in a frying pan with oil and butter, stirring occasionally to prevent they stick to the bottom.

After about 10 minutes, when onions are dried, add the wine vinegar and the liver cut into slices, after have taken away the skin that coats it. Cook for no longer than 5 minutes on high flame.

Adjust with salt and pepper and remove the liver from the fire. Serve it still hot with segments of lemon and the  onions sauce.