Veneto unpacked (and served)

Veneto unpacked
Clockwise starting from top left: broccolo fiolaro, polenta, sarde alla veneziana, frico morbido, folpetti alla busara, bacala alla vicentina (center), asiago cheese

Prepackaged heat-n-serve meals go against my line of thinking when it comes to italian meals, but sometimes the aesthetics of cooking takes a back seat when all we want is just a little taste. Over the weekend we dug into some foods purchased on our way out of Veneto and all I know is this – we just gotta get back to the region again.

To start: sarde alla veneziana (sardines, venetian-style with onions and vinegar) and young asiago cheese with onion compote. I love onion anything.

Sarde alla veneziana Asiago with onion compote

Polenta 2 ways: baccala cooked in milk and baby octopus in a richly-flavored tomato sauce. The polenta is sliced from a thick slab and warmed on an oiled skillet until heated through.

Bacala alla vicentina Folpetti alla busara

Vegetable: broccolo fiolaro (a local variety of broccoli) and hard-boiled eggs. Cultivated in the Vicenza province, it has a vague sweet note and you can also eat the leaves. Enjoy it steamed or boiled with a little salt, pepper and olive oil.

Broccolo fiolaro

More cheese. And potato. All in a flat, hot, delicious little round. Who can resist anything that has potato and cheese? Frico morbido is actually from the Friuli region and one of the best things to eat on a gloomy spring day. Just make sure not to burn your mouth!

Frico morbido

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2 thoughts on “Veneto unpacked (and served)

    1. Rowena Post author

      I’m trying to think of other yummy potato and cheese dishes out there and the first two that come to mind are tartiflette and poutine!

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      Reply

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