Ai Pescatori, Venice

1 Reviews

The island of Burano

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  • Ai Pescatori
    by Pierangelo
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    Ai Pescatori: Pesce

    by Pierangelo Written Feb 20, 2004

    4 out of 5 starsHelpfulness

    Bacal? mantec? - Baccal? mantecato
    Salt cod boiled and cleaned. Beat into a paste with oil. Seasoned with salt, pepper and garlic.

    Bransin al forno - Branzino al forno
    Baked bass on sliced onions and tomatoes, seasoned with salt, pepper and oil. Covered with lemon slices

    Sievolo rosto - Cefalo ai ferri
    Mullet baked in the oven after being marinated in lemon juice, oil, salt and pepper.

    Coa de rospo lessa - Coda di rospo lessata
    Monkfish boiled in water with lemon, wine, carots, pieces of potato and celery. Seasoned with oil and salt.

    Folpeti consi - Polpetti lessati e conditi
    Polyps boiled in water with carrots, celery. They are then cut in half lengthways and seasoned with oil, lemon juice, salt and pepper.

    Fritura mista - Frittura di pesce misto
    Mixed fried fish. Squid, sole, scallops, shrimps are covered in flour and fried. Seasoned with salt.

    Sardele in saor - Sarde in saor
    Fried sardines in alternating layers with fried onions. With pinenuts and sultanas. Traditional dish for the festa del Redentore.

    Sardele fritte - Sarde fritte
    Sardines covered in flour then fried in sunflower oil.

    Sepe in nero - Seppie con il nero
    Cuttlefish cut into small pieces and cooked with garlic, onion, tomato sauce and the black ink of the cuttlefish. Characteristic black colour, served with slices of hot polenta.

    Sepoine roste - Seppioline arrosto
    Small cuttlefish grilled and seasoned with salt, pepper and oil.

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