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The diet followed in the Veneto region is dominated by four elements: polenta (cooked cornmeal), rice, beans and baccala’ (dried salted codfish). A wide range of flavours is built upon these cornerstones, flavours which are based on the choices available in regional agricultural and zoo-technical production, and the transformation of these products. But knowing the history of this land, it is not surprising that all four of these cornerstones were imported. Cornmeal arrived in the 1500’s…

The diet followed in the Veneto region is dominated by four elements: polenta (cooked cornmeal), rice, beans and baccala’ (dried salted codfish). A wide range of flavours is built upon these cornerstones, flavours which are based on the choices available in regional agricultural and zoo-technical production, and the transformation of these products. But knowing the history of this land, it is not surprising that all four of these cornerstones were imported. Cornmeal arrived in the 1500’s…

Portrait of Spike gold black-laced Polish frizzled cockerel-In Italy, where these birds are the main ingredient of several famous traditional Paduan dishes, la Gallina Padovana is having a renaissance under the sterling efforts of the Slow Food Movement. The Polish race came to Italy in the Fourteenth Century.

Portrait of Spike gold black-laced Polish frizzled cockerel-In Italy, where these birds are the main ingredient of several famous traditional Paduan dishes, la Gallina Padovana is having a renaissance under the sterling efforts of the Slow Food Movement. The Polish race came to Italy in the Fourteenth Century.

We were lucky enough to be invited to our neighbors, the Italiani, for the holiday feast, served at one p.m. and ending around four. The are our neighbors on the mountain, Ivan, his parents Domenica and Giovanni, and the grandmother Annetta. They are just amazingly self-sufficient people with a huge vegetable garden, chickens, geese, rabbits and all the mountains around providing wild berries, game, mushrooms, chestnuts, asparagus, crab apples, and field greens. Ed’s sister Anne and her…

We were lucky enough to be invited to our neighbors, the Italiani, for the holiday feast, served at one p.m. and ending around four. The are our neighbors on the mountain, Ivan, his parents Domenica and Giovanni, and the grandmother Annetta. They are just amazingly self-sufficient people with a huge vegetable garden, chickens, geese, rabbits and all the mountains around providing wild berries, game, mushrooms, chestnuts, asparagus, crab apples, and field greens. Ed’s sister Anne and her…

Leek and Swiss Chard Soup – Zuppa Di Porri E Bietole  Ingredients      2 tablespoons unsalted butter     1 tablespoon olive oil     2 leeks, white and light green parts, cut into 1/2-inch slices     8 ounces swiss chard, cut into 1-inch pieces     6 cups stock ( vegetable or chicken)     1/2 cup Arborio rice     Salt, to taste     Pepper, to taste     1/4 cup parmesan cheese, grated (From Milan)

Leek and Swiss Chard Soup – Zuppa Di Porri E Bietole Ingredients 2 tablespoons unsalted butter 1 tablespoon olive oil 2 leeks, white and light green parts, cut into 1/2-inch slices 8 ounces swiss chard, cut into 1-inch pieces 6 cups stock ( vegetable or chicken) 1/2 cup Arborio rice Salt, to taste Pepper, to taste 1/4 cup parmesan cheese, grated (From Milan)

Cooking on the Campfire-Chicken in the Pot  This one pot meal is easy to cook but looks spectacular when served. Chard, kale, and collards are mild flavored greens that go well with herbed butter. Mustard, endive, and chicory have a hot, spicy, slightly bitter taste that I like to serve on the side with a sprinkle of spicy vinegar or lemon juice. Serves 6      3 tablespoons oil     3 or 4 lbs chicken cut in pieces     6 large carrots     1 bunch green onions, chopped     4 sprigs fresh…

Cooking on the Campfire-Chicken in the Pot This one pot meal is easy to cook but looks spectacular when served. Chard, kale, and collards are mild flavored greens that go well with herbed butter. Mustard, endive, and chicory have a hot, spicy, slightly bitter taste that I like to serve on the side with a sprinkle of spicy vinegar or lemon juice. Serves 6 3 tablespoons oil 3 or 4 lbs chicken cut in pieces 6 large carrots 1 bunch green onions, chopped 4 sprigs fresh…

Potage Fene Boiles (A Broad Bean Pudding) Potage Fene Boiles (A Broad Bean Pudding) is a traditional Medieval recipe for a classic dish of raisins cooked in almond milk and wine thickened with a broad bean paste.To make a bean pudding, take white beans & boil them in water, & mash the beans in a mortar all to nothing; & let them boil in almond milk & add wine & honey. And boil raisins in wine and add & serve it. Celtnet recipes chicken recipe divider Modern Redaction Ingredients: 450g…

Potage Fene Boiles (A Broad Bean Pudding) Potage Fene Boiles (A Broad Bean Pudding) is a traditional Medieval recipe for a classic dish of raisins cooked in almond milk and wine thickened with a broad bean paste.To make a bean pudding, take white beans & boil them in water, & mash the beans in a mortar all to nothing; & let them boil in almond milk & add wine & honey. And boil raisins in wine and add & serve it. Celtnet recipes chicken recipe divider Modern Redaction Ingredients: 450g…

Saffron Broth (15th C – Italian, Platina book 6) Put thirty egg yolks, verjuice, the juice capon, saffron, a little cinnamon together- blend. Strain into  pot. Cook -Thicken. Sprinkle with spices.  7 egg yolks 2 T verjuice (or 1 T vinegar+1 T water) 21 ounces (2 cans) chicken broth 1/8 t loose saffron 1/2 t cinnamon “spices”: 1/4 t black pepper, 1/8 t nutmeg -

Saffron Broth (15th C – Italian, Platina book 6) Put thirty egg yolks, verjuice, the juice capon, saffron, a little cinnamon together- blend. Strain into pot. Cook -Thicken. Sprinkle with spices. 7 egg yolks 2 T verjuice (or 1 T vinegar+1 T water) 21 ounces (2 cans) chicken broth 1/8 t loose saffron 1/2 t cinnamon “spices”: 1/4 t black pepper, 1/8 t nutmeg -

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