Book Review: Venetian Republic
While not wine-centric, a book of exquisite recipes from an ancient wine region should
be savored. We have been devouring Venetian Republic: Recipes from the Veneto, Adriatic Croatia, and the Greek Islands by Nino Zoccali this past week. Full of exquisite photographs of both the recipes and the scenery, this book brightens a late autumn day. As expected from the region's cuisine, the recipes are seafood centric, but they are full of special supper ideas for when we can gather again. While the book description does promise more history than is actually delivered, the rest of the book more than makes up for it.
Recipe from the book:
Zabaglione (a custard made with fortified wine)
8 egg yolks
1/2 cup sugar
1/2 cup Mavrodaphne (or another local quality fortified sweet red wine)
Half fill a pot with water and bring to a simmer. In a heat resistant bowl, whisk all ingredients together. Place the bowl over the pot of simmering water and whisk for ten minutes until the mixture thickens to custard consistency.
Pour the custard into serving glasses or pudding cups. Serve with shortbread cookies or by itself.