Traditional Recipes 2

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Risi e bisi (rice and peas) is one of the most traditional Venetian recipes. It is traditionally eaten on25th April, the Festival of Saint Mark, patron saint of the city of Venice.• 1kg small and sweetpeas• 200gr Vialone Nanorice• 50gr butter• 1 teaspoon of olive oil• 2 slices of homecuredpancetta (porkbellybacon)• ½ litre or more ofbroth• 50gr grated parmesan• 2 green onions• parsley and salt totaste• Shell and wash the peas.• Chop the white part of the green onions together with the parsleyand fry them on low heat in a pan with the oil and half the butter.• Add the pancetta diced into cubes• When the green onions begin to brown, add the peas and a coupleof ladles of hot broth.• Add salt, cover the pan and leave it simmer on a moderate heat foraround ten minutes.• Add the remaining hot broth before adding the rice and keepcooking cooking, stirring often.• Once the cooking is complete, mix it together with the remainingbutter and add the grated parmesan• Serve hot!7
The classic Tiramisu is madewith espresso soakedladyfingers, layered with alight and airy mascarponecream and dusted with cocoapowder to finish.• 1 package of Pavesinibiscuits – or savoiardi(ladyfinger) biscuits, if youcan’t find them• 4 eggs• 500gr mascarpone cheese• 4-5 tablespoons of sugar• 2 cups strong Italian coffee• cocoa powder• Separate the egg whites from the yolks and put them into the fridge.• Beat the egg yolks and sugar in a large bowl with your electric mixer until pale and thick. Addthe mascarpone.• Clean and dry your mixer bowl. Beat the egg whites until firm peaks form. Using a spatula,gently fold in the egg whites into the mascarpone mixture.• Pour the coffee (with a splash of water) onto a dish. Then, dip the biscuits into the coffeemixture one by one for a couple of seconds. Use them to cover the base of a tray.CULTURAL HERITAGE:CHERISHING THE PAST,BUILDING THE FUTURE• Pour on the biscuits some of the mascarpone mixture. Layer again with the biscuits and againwith the cream. Repeat two more times, ending with the cream. Cover with plastic wrap andrefrigerate for at least two hours.• Dust with cocoa powder before serving.8
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Traditional Recipes 2

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