“In Venice we have big soups, simple soups,” Francesco says. “This is a good example.” But he adds that when it’s served at Remi, it is sometimes garnished with creme fraiche and caviar, for a lavish touch befitting the Venetian taste for luxury. At one time there were sturgeon in the Venetian lagoon, providing the city with its own supply of caviar. For a more humble Venetian garnish, some rounds of bread fried in butter or olive oil will do nicely.
serves 4
You might need to buy:
- small chopped onion
- celery leaves
- Salt and freshly ground white pepper to taste
You might need to buy:
- брынза
- чеснок
- базилик
- орегано
- паприка
- томатная паста
- маринованные огурцы
- лук
You might need to buy:
- Steaming liquid:
- water
- scallions
- white wine
- peanut oil
- Salt
- large Napa cabbage leaves
- Salt and freshly ground black pepper
- Sauce:
- peanut oil
- chopped ginger
- soy sauce
- sugar
- butter
- Special Equipment: 2-layer bamboo or regular 2-layer steamer
You might need to buy:
- - 1 kg zucchini
- - the juice of a lemon
- - a splash of olive oil
- - 150 g freshly grated parmesan + a few shavings to decorate
You might need to buy:
- For the pesto
- garlic cloves
- salt
- olive oil
- balsamic vinegar
- pine nuts
- handful fresh basil leaves
- For the aubergine roulades
- olive oil
- salt and freshly ground black pepper