- vegetable oil
- sprigs fresh thyme
- For the scallops:
- butter
- juice of 1/2 lemon
- scallops
- salt and pepper
- For the sauce:
- dry vermouth
- dry white wine
- small pinch of saffron threads
- ground coriander
- sugar
- thinly sliced green onion
- fresh lime juice
This is probably the simplest terrine to make at home. It has a rich, smooth shrimp and salmon flavor, and the garnish — a mosaic of green spinach surrounding the salmon fillet in the center — is visually dramatic. The recipe calls for small shrimp (26 to 30 per pound), because they tend to be the least expensive, but any shrimp will work well.
- vegetable oil
- large egg white
- heavy cream
- white pepper
- large garlic cloves cut into fine paper-thin slices
- Picholine or Nicoise olives
- red wine
- Sea salt
- Freshly ground black pepper
- fresh thyme leaf
- wild mushrooms such as chanterelles or portabellas
- chicken broth
- sour cream
- fresh squeezed lemon juice
- Salt and pepper to taste
This soup is a simple affair of pureed pumpkin cooked with milk.
- unsalted butter
- extra-virgin olive oil
- Freshly ground white pepper
- oil
- 1-inch knob grated ginger
- roasted vegetable stock
- Salt and pepper to taste
Chef Roberto Donna got the recipe for this mild and sweet butternut squash soup from his grandmother, who “always found delicious ways to bring out the best” from her vegetable garden.
- unsalted butter
- arborio rice
- milk or more to taste
- chicken stock or low-sodium chicken broth
- Salt
“In Venice we have big soups, simple soups,” Francesco says. “This is a good example.” But he adds that when it’s served at Remi, it is sometimes garnished with creme fraiche and caviar, for a lavish touch befitting the Venetian taste for luxury. At one time there were sturgeon in the Venetian lagoon, providing the city with its own supply of caviar. For a more humble Venetian garnish, some rounds of bread fried in butter or olive oil will do nicely.
- small chopped onion
- celery leaves
- Salt and freshly ground white pepper to taste