Panna Cotta

Posted on by David Neely in Restaurant, Staff | No Comments

This delectable dessert comes from the Italian words cooked cream. It’s made by simmering cream, milk and sugar with gelatin. Other flavors can be added at the chef’s direction. Vanilla is the most common. It’s traditionally eaten in Italy with berries, caramel, chocolate or fruit coulis. In the north part of Italy, it’s sometimes sweetened with hazelnuts. Here’s a simple recipe for panna cotta. •  1 1/2 teaspoons unflavored gelatin •  2 tablespoons cold water •  3 cups heavy whipping cream •  1/2 cup (3 1/2 ounces) sugar, or more to taste •  Pinch of salt •  1 1/2 teaspoons…

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Baccala Mantecato

Posted on by David Neely in Events, Lifestyle, Restaurant | No Comments

Italy has thousands of miles of coastline and a rich fishing tradition. Where there is an abundance of seafood there are many ways to cook it. A very popular seafood dish has baccala as the base. This is salted fish, usually cod, but other fish which can be salted may be substituted. In Italy the baccala is often dried as well to preserve it for longer storage. Baccalà mantecato is baccala which is poached and them whipped until it takes on a mousse-like consistency. This is then spread over toast of grilled polenta and served. It makes a wonderful appetizer…

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A Guide To Olives

Posted on by David Neely in Careers, Recipes, Staff | No Comments

Olives are a mainstay in Italian cuisine. Most people are not aware of the sheer variety of olives and how differently they can taste. Here’s a quick guide to the major kinds of olives and what to expect from them: Cerignola – A large olives, it is sold green (not completely ripe) and black (fully ripe). It is mild and when ripe is sweet. Gaeta – A small olive with a nutty flavor. Sometimes the pit is hard to remove. Kalamata – This Greek-originated olive is the one most popular in the United States. If you need a good black…

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