Cuisine of the 20 Regions of Italy

The Veneto region is known for its radicchio and fresh seafood.

Risotto all’Indivia e Gamberi

Ingredients Preparation
  • 10 cups fish stock
  • 1/2 teaspoon saffron threads
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1/2 purple onion, thinly sliced
  • 2 Belgian endives, halved, cored and thinly sliced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups Carnaroli or Vialone Nano rice
  • 1 cup dry white wine
  • 1/2 pound medium shrimp, shelled and deveined, cut into 1/2-inch pieces
  • 1/4 cup torn basil leaves
  • 1/4 cup heavy cream
Heat the stock in a stockpot and keep it hot. Dissolve the saffron in 1/4 cup of the stock and set aside.Heat the olive oil and butter in a wide, shallow pan. Cook the onion until soft, stirring often with a wooden spoon, about 3 minutes. Add the endives and season with salt and pepper; cook until the endives are tender, about 5 minutes. Stir in the rice; cook 3 minutes, stirring constantly. Deglaze with the wine and let it evaporate, stirring, about 3 minutes.

Begin adding the heated stock by the cup, stirring constantly; add more stock only when the rice has almost fully absorbed the previous batch.

Cook the rice in this manner, adding stock as needed, for 15 to 18 minutes, or until it is almost al dente; you may not need to add all of the stock.

Fold in the shrimp and saffron stock; cook until the rice is al dente and the shrimp is cooked. Stir in the basil and the cream, adjust the seasoning and serve hot.

The Veneto region features radicchio from Treviso.
Penne al Radicchio con Pancetta Affumicata e Panna (Penne with Creamy Radicchio and Bacon)

Ingredients Preparation
  • 1 tablespoon extra-virgin olive oil
  • 1 small purple onion, thinly sliced
  • 1 small head radicchio, halved and thinly sliced
  • 2 ounces thinly sliced double-smoked bacon, defatted and chopped
  • 2 tablespoons plus ¼ teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream
  • ½ cup freshly grated Parmigiano Reggiano
  • 1 pound penne pasta
Heat the olive oil over a medium flame in a deep, wide skillet. Add the onion and sauté, stirring often, until caramelized and soft, about 15 minutes.

Stir in the radicchio and bacon and raise the heat to medium-high. Season with ¼ teaspoon of the salt and the pepper; sauté, stirring often, until the radicchio is wilted and the bacon is fully cooked, about 10 minutes.

Add the cream and bring to a boil; cook 1 minute, then stir in the Parmigiano. Taste and adjust the seasoning if needed.

Meanwhile, bring 6 quarts of water to a boil. Add the penne and the remaining 2 tablespoons of salt, and cook, stirring often, until al dente.

Drain the penne, reserving 1 cup of the pasta cooking water. Fold in the radicchio sauce, dilute with the reserved cooking water if needed, and serve hot.

There are no comments

Add yours

This site uses Akismet to reduce spam. Learn how your comment data is processed.