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Recipe for :

Risotto de Go - Goby Risotto
 

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

Arborio rice
olive oil
garlic
2 slices of fresh ginger
a spoonful of brandy
chopped parsley

Court-bouillon:
5 or 6 large, gutted and scaled gobies
onion
celery
garlic
green peppercorns

Method

The best time to enjoy this very tasty dish is late autumn through winter when fishermen go out during low tide to the "barene" (shallows), easily flnd the holes the gobies dig in the mud, and capture tens of kilos in a matter of minutes. Capture and not just fish because their technique is to shove their arms through the two entrances to the tunnels the gobies have dug in the mud, and grab whole families with their bare hands.

The goby is not a particularly prized fish: when it is very young it is used under the name of "maciarella"for catching the more prized fish, the sea bass, but when fully grown it provides us with the "risotto of kings".

The recipe is simple even though somewhat laborious:

  • Take five or six large, gutted and scaled gobies and boil them with onion, celery, garlic and green peppercorns for about an hour and a half.
  • Remove the flavouring vegetables, finely strain the court-bouillon (we recommend using cheese cloth, squeezing it to filter the fish stock).
  • Lightly fry the rice in olive oil with garlic and two slices of fresh ginger then add the goby stock a little at a time stirring regularly.
  • When it is almost cooked, add a spoonful of brandy and, before serving, sprinkle with chopped parsley.

Restaurant Antico Martini

 
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