Yesterday and today have been rainy days, water flowing swing and the gray light of this Saturday and Sunday in early March where the spring is struggling to show signs of its arrival.
The thing I love most are the rain puddles to jump in when a flash of sky gives way to calm down and not drop anything, it is then that you can go out for enjoy the spectacle of the world wet and clean, fresh air that smells of wet dream looking for the world reflected on the contrary.
Nostalgia for a city like Venice at the moment is palpable, Vicky Raisins never happened but we believe that two years would know from its already appreciate the charm and magic of a unique city that you can watch both forehand backhand that precisely.
Venice Today we put in the pot with a recipe that we enjoyed it and that allowed us to enjoy two ingredients that we never got to meet our culinary courses: the clams (mollusks typical of the lagoon) and shrimp (nice and pearly shellfish)
Tagliatelle with artichokes, chopped shrimp and saute of clams
Noodles fresh for 4
2 artichokes (preferably the purple artichokes of S. Erasmo) 1 white onion
Chioggia
12 shrimp
a bag of cockles
extra virgin olive oil salt and pepper parsley
Clean artichokes until only the most tender, cut very thin and cook them in a pan with the onions have browned.
Meanwhile steam the shrimp for about ten minutes - take 4 for the decoration of the dishes the other slit with the sharp tip of a knife to extract the short but tasty white flesh, which then will join with artichokes. The cockles
deserve a more long as is necessary to purge the sand in salt water that will be changed often. The procedure requires at least a couple of hours, even three. At this point the clams can be stir-fried with a little water and the juice of half a lemon, cover with a lid for a few minutes and the valve will open (you do not throw the clams are open). Keep
by the most beautiful and shelled the others will be merged with artichokes and chopped shrimp.
Cook the pasta and remove it from the water one minute before it is cooked, toss in pan with all ingredients, add parsley and a drizzle generously with extra virgin olive oil.
Serve shrimp and clams using a whole outline of the pasta.
The thing I love most are the rain puddles to jump in when a flash of sky gives way to calm down and not drop anything, it is then that you can go out for enjoy the spectacle of the world wet and clean, fresh air that smells of wet dream looking for the world reflected on the contrary.
Nostalgia for a city like Venice at the moment is palpable, Vicky Raisins never happened but we believe that two years would know from its already appreciate the charm and magic of a unique city that you can watch both forehand backhand that precisely.
Venice Today we put in the pot with a recipe that we enjoyed it and that allowed us to enjoy two ingredients that we never got to meet our culinary courses: the clams (mollusks typical of the lagoon) and shrimp (nice and pearly shellfish)
Tagliatelle with artichokes, chopped shrimp and saute of clams
Noodles fresh for 4
2 artichokes (preferably the purple artichokes of S. Erasmo) 1 white onion
Chioggia
12 shrimp
a bag of cockles
extra virgin olive oil salt and pepper parsley
Clean artichokes until only the most tender, cut very thin and cook them in a pan with the onions have browned.
Meanwhile steam the shrimp for about ten minutes - take 4 for the decoration of the dishes the other slit with the sharp tip of a knife to extract the short but tasty white flesh, which then will join with artichokes. The cockles
deserve a more long as is necessary to purge the sand in salt water that will be changed often. The procedure requires at least a couple of hours, even three. At this point the clams can be stir-fried with a little water and the juice of half a lemon, cover with a lid for a few minutes and the valve will open (you do not throw the clams are open). Keep
by the most beautiful and shelled the others will be merged with artichokes and chopped shrimp.
Cook the pasta and remove it from the water one minute before it is cooked, toss in pan with all ingredients, add parsley and a drizzle generously with extra virgin olive oil.
Serve shrimp and clams using a whole outline of the pasta.
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