Zuppetta Del Doge Di Venezia Recipes

ZUPPETTA DEL DOGE DI VENEZIA

Steps:

• To make the broth, heat the oil in a medium saucepan over medium heat and sauté the green onion, garlic and rosemary for 1 minute. Add the tomatoes and sauté 1 minute. Add the clam juice, and simmer for 5 minutes. Purée through a food mill and set aside.
• To prepare the seafood, in the oil in a large skillet over medium heat, sauté the green onion and garlic for 30 seconds, add the scallops and lobster and cook for 3 minutes or until cooked through. Add the wine and the pepper and sizzle a moment; then add the asparagus. Cook for 2 minutes. Add the crab and tomato broth, heat to boiling and simmer for 5 minutes.
• To serve, place the garlic toast in a large shallow soup bowl, top with the scallops and lobster and then place the asparagus tips to one side. Add the broth, sprinkle with parsley and arrange the crab leg at an angle on the rim of the plate.

ZUPPA DI VERDURA (ITALIAN VEGETABLE SOUP)

Steps:

• In 8 quart stockpot, add all fresh vegetables, olive oil and chicken broth; sauté about 10 minutes.
• Add remaining ingredients except orzo, add enough water to cover vegetables by 3-6 inches (depending on how much broth you want), salt and pepper to taste and bring to a boil.
• Reduce heat to medium-low and simmer for about one hour or until vegetables are tender.
• Add orzo pasta and taste to see if more olive oil, salt and pepper are desired, simmer another 20 minutes or so, or until orzo is done.
• Serve with grated parmesan cheese.
• For Vegetarian option use Vegetable broth or stock.

ZUCCOTTO

Steps:

• Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool; coarsely chop. Set aside.
• In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.
• Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
• Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
• Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnishedwith chopped toffee, nuts, and berries.

ZUPPA DI PESCE E FRUTTI DI MARE (MEDITERRANEAN SEAFOOD SOUP)

Steps:

• Cut cod into pieces, reserving any scraps. Peel and devein prawns, reserving any scraps.
• Place cod and prawn scraps, quartered onion, carrot, celery, salt, and pepper in a large saucepan; cover with water. Bring to a boil; reduce heat and simmer until fish stock is fragrant, 15 to 20 minutes. Strain and reserve fish stock.
• Heat olive oil in a saucepan over medium heat; cook and stir sliced onion, red chile pepper, and minced garlic until softened, 5 to 10 minutes. Pour in wine; cook for 5 minutes. Add tomatoes; bring to a boil. Add cod, prawns, clams, and mussels; pour in 1 cup fish stock. Simmer until fish is cooked through and clams and mussels have opened, 15 to 20 minutes.
• Toast bread in a toaster. Rub garlic halves on to 1 side of toasted bread.
• Place a piece of toasted bread in the bottom of each serving bowl. Ladle soup over toasted bread and top with parsley.