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Recipe for :

Risi e Bisi - Rice and Pea Soup
 

This recipe comes from the Restaurant Antico Martini in Venice, Italy.

"Antico Martini is the top-class restaurant in Venice Italy, famous the world over for fine food and refined service. Since 1720".

If you would like to know more about the restaurant or want to book a table then visit the restaurant web site for further details <click here>

Venetian Cuisine

Venetian cuisine is known for its variety of dishes and ingredients. This can only be expected in a lagoon city which, though born of its own waters, has always maintained close ties with the mainland as well as flourishing trade routes with many faraway countries, from northern Europe to the far East

Thus, you find not only the dried baltic cod and the exquisite Asian spices, but also the genuine if perhaps more modest fresh vegetahles from the estuary islands, fish from the Venice lagoon and game fowl captured in the 'barene', or shallows. A visit to Venice offers an opportunity to discover a fascinating gastronomic tradition, a chance to venture down unfamiliar culinary roads often overshadowed hy wide-spread fastfood consumption.

The Association 'Ristoranti della Buona Accoglienza di Venezi' (Restaurant Antico Martini is one of its founders) offers you a taste of some of the most typical local recipes, trusting that at the end of your culinary tour you will take home with you not only an eyeful but also a palateful of unforgettable memories of Venice.

Ingredients

1 onion
1/2 clove of garlic
quantity of peas
rice (handful per serving)
broth
oil
butter
salt and pepper to taste
1 tbsp fresh parmesan cheese

Method

This is the most famous Venetian soup. The Doge used to eat it - observing a strict cerimonial - on the feast-day of St. Mark, Venice's patron saint.

  • Lightly fry some onion and half a clove of garlic in oil and butter.
  • When the onion turns golden, add a generous quantity of peas and some broth, and let cook for about 10 minutes.
  • Then add a handful of rice per person, mix very well, and completely cover with good broth.
  • Let cook over moderate flame for about 25 minutes, stirring occasionally and adding more broth if necessary.
  • Toward the end of cooking time, add salt and pepper to taste, a bit of butter and a generous spoonful of fresh parmesan cheese.

This 'soup' should actually have a quite dense consistency. Fresh, just-shelled peas are recommended.

Restaurant Antico Martini

 
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