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Cooking the Venice salad: everything to the table. Video
Among the salads listed in famous cookbooks, you will not find the Venezia salad, but the recipe for this appetizer is generously shared by the hostesses on the pages of culinary forums, and the chefs of various cafes and restaurants add it to their menus. Unfortunately, all these recipes are not only not similar to each other, but they do not even have some unifying feature, a common ingredient, perhaps, except for the love of Venice and its cuisine.
How salads are prepared in Venice
Salads in Venice love and know a lot about them. Regional cuisines, as a rule, are highly dependent on the range of products that can be obtained fresh, as well as on what specialties one or another region is proud of. In Venice, chefs offer fresh and smoked fish, meat, poultry, a wide selection of various vegetables. Beans, bell peppers, tomatoes and eggplants are especially popular here, as well as, as in all of Italy, olives, mozzarella and parmesan, ham and balsamic vinegar. Most often, Venetian salads are seasoned with olive oil or sauces based on it. And, of course, spicy herbs will definitely be included in the recipe for a salad in Venice.
Venetian chicken breast salad recipe
This popular Venice salad is made with the following ingredients: – 4 skinless and boneless chicken breasts – 1/3 cup Caesar dressing; – 300 g of various lettuce leaves; – 1 cup grated parmesan cheese; – 10 cherry tomatoes; 1/4 cup canned pitted olives 1/4 cup pepperoncini canned in oil – 12 basil leaves; – 1 cup garlic croutons; – olive oil.
There are many Caesar salad dressings, but the authentic one is made with whipped yolks, mustard, garlic, Worcester sauce, wine vinegar, lemon juice, olive oil and grated Parmesan.
Rinse the chicken breasts under running water, pat dry with paper towels, brush the breasts with olive oil with a silicone brush. Preheat the grill and sauté the chicken for 5 minutes on each side. Place the breasts on a serving dish and cover with foil. Cut the olives and tomatoes in half, drain the oil from the canned peppers and cut them into rings. Pick the basil leaves. Combine grated cheese, salad greens, olives, tomatoes, and basil in a large salad bowl. Cut the chicken into slices and put in the salad, pour in the dressing and stir, sprinkle with croutons on top and serve immediately. On the Internet, there are similar recipes for the Venice salad, only with smoked chicken and pineapples instead of croutons.
Venetian Seafood Salad Recipe
Venice is a city on the water, and seafood is a special honor there. To prepare a seafood salad, you will need: – 2 celery stalks; – 2 medium carrots; – 1 small onion; – 1 bay leaf; – 9 tablespoons of freshly squeezed lemon juice; – 2 teaspoons of finely ground salt; – 2 liters of water; – 500 g squid, cut into rings; – 250 g scallops; – 500 g of large shrimps; – 500 g of small octopuses; – 2 sweet peppers (red and yellow); – 1 head of shallots; – 2 tablespoons of chopped fresh parsley; 2 tablespoons fresh basil leaves, chopped – 2 large cloves of garlic; – 1 tablespoon of white wine vinegar; 1/2 cup olive oil
To squeeze about 5 tablespoons of lemon juice, you will need one lemon
Boil seafood. In a large, wide saucepan, place 1 celery stalk and 1 medium peeled carrot, halved onion, bay leaf, 1 teaspoon of salt, 3 tablespoons of lemon juice and 2 liters of water. Bring to a boil. Take an iron colander, put the squid carcasses cut into rings in it and immerse in a boiling broth for 2 minutes. Remove the colander and place the squid in a bowl. Place the scallops in a colander and cook until they are cloudy, 3-4 minutes. Place the scallops in a bowl as well. Then boil the shrimp for 4-5 minutes. Last, right in a saucepan, boil small octopuses. Put them in a saucepan, bring the water to a boil and cook the octopuses for 30-40 minutes. Drain the liquid from them through a colander and cool under running cold water. Peel by removing the skin and cutting off the “bag”. Divide into carcass and tentacles. Cut into 2 cm pieces and place with the rest of the seafood. Grate the remaining carrots, cut the celery into small pieces. Remove the stalk from the pepper and clean out the seeds. Cut the peppers into 2 centimeter cubes. Chop the garlic. Cut the shallots into thin half rings. Place carrots, celery, garlic, onions and peppers in a bowl of seafood. Season with olive oil, minced garlic, 6 tablespoons of freshly squeezed lemon juice, wine vinegar and herbs.
Venetian salad with pancetta and beans
Another typical combination for Venetian cuisine is pancetta, pepper and beans. You will need: – 100 g of pancetta; – 100 g of pepper, canned in oil; – 10 cherry tomatoes; – 250 g spinach leaves; – 2 tablespoons of olive oil; – 1 minced garlic clove; – 300 g of white canned beans; – 2 tablespoons of red wine vinegar; – 1 teaspoon of salt; – 1/2 teaspoon ground black pepper; – 1/2 teaspoon sugar; – 3 tablespoons of finely chopped parsley; – 2 tablespoons of chopped basil leaves.
Cut the pancetta into cubes and fry until crisp. Place on paper towels to absorb excess oil. Drain the oil from the pepper and cut it into ribbons. Cut the tomatoes in half. Rinse and dry the spinach. In a small bowl, combine bacon, pepper, spinach, and tomatoes. Add garlic and beans, season with vinegar, salt, olive oil, pepper and sugar, stir and sprinkle with herbs. Serve with focaccia.