A recipe for Chestnuts.
Torta di Castagne
500 grams of Chestnut purée unsweeteened
5 eggs seperated 250 grams castor sugar
125 grams softened unsalted butter
zest of one lemon
100 grams whole almonds
125 grams of dark chocolate(at least 70%)
2-3 tablespoons of cognac or brandy
Whisk the yolks with the sugar. Process the nuts and choclate in food processor. Add the butter, chestnut puée, almonds and choclate, lemon zest and cognac to the egg mixture. Mix thoroughly. Whisk the egg whites in a seperate bowl until stiff, fold in carefully to chestnut mixture, then pour into a buttered and floured 25cm cake tin.Bake at 175° or gas mark 4 for about 50 to 60 minutes. Cool and remove from tin and serve cold.
This poster is from an exhibition of photographs, called “The Veneto of Ernest Hemingway” which traced the link between the writer and Venice, the lagoon and it’s hinterland.The exhibition was showing at Palazzo Loredan, the Veneto Institute of Science, Literature and Arts.
Fish Market Venice
Whole John Dory Roasted with Salmoriglio Sauce
S. Pietro al Forno con Salmoriglio
2 medium size whole John Dory
2 tablespoons of olive oil
Salt and pepper
Have the fish cleaned and the head taken off, (save for stock)
Score the fish with 3 light slashes to enable the heat to penetrate.
Dry the fish well with kitchen paper.
Brush the fish lightly with olive oil, and season with pepper and salt. In a oven proof frying pan add 2 tablespoons of oil. When oil is hot add the fish.
Colour the fish in the fry pan on one side to a golden brown, turn over and put the frying pan in the oven. Bake for 12-15 mins in a preheated oven at 230°c. Test the fish to see if the flesh comes away from the bone.Then it’s cooked.
Remove from the oven and serve on hot plates with the Salmoriglio poured over.
3 bunches of fresh oregano or marjoram, 1 clove of garlic peeled, 1 tablespoon of sea salt, juice of 1, 1/2 lemons, 60mls of extra virgin olive oil, freshly ground black pepper
Pick the leaves from the stalks and put in a mortar with the garlic and salt. Crush until you get a fine green purée or paste. Stir in the lemon juice, you may not need it all. Taste. Add the oil slowly. Taste for seasoning.