Scampi Alla Veneziana Recipes

SCAMPI ALLA VENEZIANA

Steps:

• Cut the garlic into small slices, release the juice of half a lemon.
• Put the Scampi on a plate and put lemon juice and garlic on them.
• Prepare a pan, put it on the stove on medium heat, and add some olive oil. Then add the rest of the garlic, and after a minute the pelati, tomato puree, herbs, salt and pepper. Let it cook for 5 minutes.
• Set up the hot water for the pasta, add some salt and a little olive oil and add the pasta.
• Add the prawns to the tomato sauce, and add the white wine. After about five minutes, when the prawns are well done (first they are blue-ish, when they are done they turn a light shade of rose), add the cream. After a minute, remove the sauce from the stove. When the pasta is ready, take it out and serve it with the tomato-prawns sauce.

PASTA E FAGIOLI ALLA VENEZIANA

Steps:

• Put beans in pot and cover with cold water. Soak for 8 to 10 hours or overnight.
• Drain and put beans back into pot with carrot, celery, garlic, whole onion and 8 cups of water. Bring to a boil. Skim surface if necessary.
• Reduce heat and simmer for approximately 45 minutes. Check beans for doneness. They should be soft and creamy, not too mushy.
• Season beans with salt towards the end of the cooking time.
• While the beans are cooking, saute the onion in olive oil in a large skillet until onion is softened. Add the pancetta and continue sauteing until onion and pancetta are golden but not too crispy.
• Add the red pepper flakes and season with salt and pepper. Stir in the rosemary and saute for one minute. Remove pan from heat and cover.
• Take the beans off the heat once they are cooked. Remove carrot. Throw out celery and onion. Lift out an abundant slotted spoonful of the whole beans and put into the pancetta pan. Take 2 tablespoons of the pancetta mixture and add to bean pot. Cut up the carrot and add to pancetta mixture.
• Using an immersion blender, puree the bean mixture until completely smooth. Add the pancetta mixture, stir briefly and bring to a boil.
• Stir in pasta pieces and cook until pasta is tender. If soup is too thick, add a little hot water.
• Serve with grated cheese and a swig of olive oil.

RAGU ALLA VENEZIANA (VENETIAN DUCK RAGU)

Steps:

• Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
• Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
• Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
• Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
• Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
• Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
• Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
• Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
• Remove the duck from the pot and set aside until cool enough to handle.
• Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
• Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
• Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.
• While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente.
• Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry.
• Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.