Seppie (Sepe) in Umido alla Veneziana (Black Cuttlefish Venetian Style)

I saw a video yesterday by Cesare Colonnese about the Seppie in Umido and decided to prepare them today for lunch so went to Rialto market to get fresh Cuttlefish (Seppie)

This requires fresh cuttlefish, because you will need the contents of one or two ink sacks. It makes an excellent one-course meal if served with either fresh polenta, which is the traditional Venetian accompaniment, or a simple risotto in bianco

Ingredients:

• 2 1/4 pounds (1 k) medium-sized cuttlefish, with their ink sacks
• 1 clove garlic
• 1 medium onion, finely minced
• 1 tablespoon minced parsley
• 1 cup (250 ml) dry white wine
• 2 teaspoons tomato paste
• 1 cup (250 ml) hot broth or bouillon
• 1/2 cup (125 ml) olive oil
• Salt to taste

Preparation:

Clean the cuttlefish, setting aside two ink sacks. Wash the cuttlefish well, cut the bodies into thin rings, and chop the tentacles. Set a pot on the fire and sauté the onion and garlic in the olive oil, over a brisk flame. When the onion is lightly browned remove and discard the garlic, then add the cuttlefish to the pot, salt them lightly, and stir in the parsley Continue sautéing for ten minutes, stirring all the while, then add the wine and bring the mixture to a simmer. Remove the ink from the sacks to a bowl, and add it to the cuttlefish according to your taste – in other words, if you want a very dark dish add all the ink. Stir in the tomato paste as well, and continue simmering over a low flame until the cuttlefish is fork tender (45-50 minutes), adding the hot broth as need be to replace the liquid that evaporates. Check seasoning and serve, in an elegant pre-heated dish.

Fegato alla Veneziana (Venetian Liver and Onions)

Fegato alla Veneziana, finely sliced liver with gently stewed onions, is one of the most classic Venetian dishes, and even those who do not usually like liver enjoy it. The recipe will serve 2 Ingredients

• 4 tablespoons olive oil

• 1 1/2 white onions, sliced

• 1 teaspoon dried thyme, crumbled

• 1 teaspoon rubbed or ground dried sage

• 1 garlic clove, flattened

• 2 tablespoons all purpose flour

• Salt and pepper

• 1 12-ounce, 1/4- 1/2-inch-thick calf's liver, cut into strips

• 1 tablespoon butter

• 1 1/2 tablespoons minced fresh Italian parsley

Preparation

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes. Transfer to bowl. Add remaining 1 tablespoon oil to skillet. Add garlic and cook until golden brown, about 2 minutes. Discard garlic.

Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour mixture and toss to coat. Add butter to garlic oil and melt over medium-high heat. Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes. Add onions and sauté until liver is just cooked through, about 5 minutes. Stir in parsley

Carletti Risotto

MAKE THE STOCK: In a large saucepan, combine the water with the onion, carrots, leek, celery, garlic, bay leaves, thyme, and cloves and bring to a boil. Reduce the heat to moderate, cover and simmer for 50 minutes. Strain the stock into a medium saucepan, cover and keep warm.

MAKE THE RISOTTO: In a medium skillet, melt 2 tablespoons of the butter. Add half of the minced shallot and cook over moderate heat until softened, about 3 minutes. Add the carletti a handful at a time, stirring between batches until wilted. Season the baby greens with salt and pepper and set aside.

In a large saucepan, melt 1 tablespoon of the butter in the vegetable oil. Add the remaining shallot and cook over moderate heat until softened, about 5 minutes. Add the rice and cook over moderately high heat, stirring to coat the grains, about 2 minutes. Add 1 cup of the warm stock and cook, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total.

Stir the wilted greens and the remaining 2 tablespoons of butter into the risotto and season with salt and pepper. Serve at once, passing the cheese at the table.

Castradina

The “castradina” is a stew, real comfort food, and is a traditional recipe that traces its roots in Dalmatia, where the dried, smoked mutton aromatized with herbs and spices came from. At a time when food deteriorated easily and could carry diseases, the “castrà” (a leg of castrated lamb) was a guarantee. This delicacy has to be prepared 2 days in advance and the “castrà” is available in the best butchers a week before the feast of Madonna della Salute. INGREDIENTS: CABBAGE CASTRA’ ONIONS, CARROTS ROSEMARY, THYME, LAUREL AND JUNIPER IN A GAUZE BAG EXTRA VERGIN OLIVE OIL

Thinly chop the carrots and the onions and stir-fry in olive oil. Add the cabbage slices into thin strips and simmer in low heat in little water (keep adding water when needed) with olive oil until soft. Bring to a boil the castrà in water with the herbs, let it simmer for about half an hour, then remove from heat, throw away the water where the castrà has been cooking, and complete the cooking in renewed water (otherwise it gets too salty). Put both the cabbage and the meat aside, somewhere cool. The next day, skim off the layer of grease, add the cabbage and simmer for an hour approximately. Serve it as a hot stew or a soup.