ricette e vini

 enogastronomia ricette tipiche
by Valeria
wines & typical recipes  
 

Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

 

 

 

 

Regional typical recipes

fregula - pizzoccheri - risotto to the saffron - pasta and faglioli - canederli - shin bone - dried cod - fasoi and frumenton - risiebisi - risotto to the chicory - gulash - partridges - caciucco - matriciana - puttanesca - pens to the angry one - meat sauce - lasagnas - arancini - cancelled - olives - it eats up to the tomato - vincisgraggi - cassola - it bathes cauda - Florentine beefsteak - braised to the barolo - Sicilian cannoli - cutlets to the valdostana - palombacci to the umbra - reboiled - liver to the Venetian -

       
 

 

LIVER TO THE VENETIAN

 

  
  Ingredients :
- 500 grs of liver of calf
- 500 grs of white onions
- milk or vinegar
- parsley
- butter
- oil of olive
- salt
 
 

 

We cut the slices liver and let's put him/it to "to marinate" for around 1 now in the milk, or in water and vinegar. We coarsely mince the onions and let's make her imbiondire in butter and oil. Then we add the fettines of liver and we cook to alive fire for some minutes. We garnish of minced parsley and we serve warm

  
       
   

regional typical recipes

Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.

info@padelleantiaderenti.com

 

 

English version click here

Italian version

link: produced natural: naturdieta.com

Google
 
Webpadelleantiaderenti.com