Food and wine
Maltagliati with Chicory and Scallops
Date: 3/9/10
Chicory is one of the most
famous, typical products of Treviso and of the Upper Adriatic area.
This is served together with scallops,
a bi-valve mollusc also known as Cap
St. Jacques, Santarela and Pelegrin and Maltagliati, a type of pasta that is generally homemade
and has an irregular shape, the basis of this tasty first course.
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Linguine alla Pescatora
Date: 3/9/10
Linguine are a type of long
pasta that is particularly suitable for sauces, especially seafood
sauces.
Linguine alla Pescatora is a
variation of spaghetti allo scoglio (seafood spaghetti).
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Fillets of Gilt-Head Bream Baked in Foil
Date: 3/9/10
Gilt-head bream is widely used
in Italian cuisine, especially in the Northern Adriatic area.
There are various gilt-head bream dishes. This is a recipe for fillets
of gilt-head bream baked in foil.
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Gnocchetti with cockles
Date: 2/25/10
Cockles are molluscs that are suitable for making fish-based first courses such as gnocchetti with cockles.
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Bavette (long pasta) with scallops in shells and prawn tails
Date: 2/25/10
First course based on bavette with scallops in shells and prawn tails. Ingredients and method.
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Angler fish, Cozze e Gamberi
Date: 2/21/10
This special dish based on angler fish. A tradition of Jesolo cuisine.
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