Cannibalism
Jippy
Hi,
After returning from a holiday in Venice Italy,
I searched the web for some recipes for the local
dishes we had there.
The only site I could find them in, was an Italian
cooking site. As I don't speak Italian I copied
them to the AltaVista Translator site (*) to be translated
in English. One of the translations resulted in this:
SARDINE IN " SAOR "
In a civilization duffle-coat are always found of
prescriptions invented with the main scope to
conserve to along foods. E' the case of " saor "
that it is, at the same time, a small capolavoro
of gastronomia.
To fry the sardine (optimal normally also the eels and
the sogliole). To make to wither in the extra oil vergine
of olive quantitative of onion a sweet, at least equal
white woman to the half of the weight of the fish.
Did we really eat that???: a white woman in a duffle-coat!?!?
Jip
Amsterdam
* http://babelfish.altavista.digital.com/cgi-bin/translate
P.S.:
In Italiano (Original text):
SARDINE IN "SAOR"
In una civiltà marinara si trovano sempre delle
ricette inventate con lo scopo principale di
conservare a lungo i cibi. E' il caso del "saor"
che è, allo stesso tempo, un piccolo capolavoro
di gastronomia.
Friggere normalmente le sardine (ottime anche
le anguille e le sogliole). Far appassire nell
'olio extra vergine d'oliva un quantitativo di
cipolla bianca dolce, almeno pari alla metà del
peso del pesce. La cipolla dovrà essere tagliata
sottilissima e ridursi in fili dolci e morbidi
d'un bel color biondo, bagnando, ogni tanto,
se necessario, con brodo di pesce o acqua.
A questo punto aggiungere l'aceto. Sistemare
il pesce sul fondo di una terrina di coccio,
coprirlo di cipolla con olio e aceto, deporre
un altro strato di pesce e altra cipolla.
Coprire con tutto il liquido.
Riporre in un luogo fresco e consumare almeno
due giorni dopo la preparazione.
Nella ricetta antica si aggiungevano dei pinoli
tostati e dell'uvetta fatta rinvenire precedentemente
nel vino e si cospargeva og.
Kate
LOL! Pretty much shows the lack of value of computerized transaltion programs.
I have provided a rough translation of the original Italian at the end of
the post. Corrections appreciated as my Italian is a bit rusty.
Kate
In a seafaring society you will always find recipes with the principle aim of
preserving foodstuffs. This is the case with "Saor", that is, at the same
time, a masterpiece of gastronomy.
>
>Friggere normalmente le sardine (ottime anche
>le anguille e le sogliole). Far appassire nell
>'olio extra vergine d'oliva un quantitativo di
>cipolla bianca dolce, almeno pari alla metà del
>peso del pesce. La cipolla dovrà essere tagliata
>sottilissima e ridursi in fili dolci e morbidi
>d'un bel color biondo, bagnando, ogni tanto,
>se necessario, con brodo di pesce o acqua.
>A questo punto aggiungere l'aceto. Sistemare
>il pesce sul fondo di una terrina di coccio,
>coprirlo di cipolla con olio e aceto, deporre
>un altro strato di pesce e altra cipolla.
>Coprire con tutto il liquido.
Fry as usual sardines (also very good are eels and sole). Place a quantity
(just about equal to half the weight of the fish) of sweet white onions in
some extra virgin olive oil. The onions should be sliced extremely thin and
you want to cook them down until they become sweet and soft and a nice blonde
color adding liquid, fish stock or water, as needed. At this point add the
vinegar. Place pieces of the fish in the bottom of an earthenware terrine,
cover with some of the onions, olive oil and vinegar mixture another layer of
fish and another layer of the onion, oil vinegar mixture. Cover completely
with liquid (referring to the fish stock or water as mentioned above.
>Riporre in un luogo fresco e consumare almeno
>due giorni dopo la preparazione.
Place in a cool place and they are ready to eat after at least two days.
>
>Nella ricetta antica si aggiungevano dei pinoli
>tostati e dell'uvetta fatta rinvenire precedentemente
>nel vino e si cospargeva og.
>
In the ancient recipe you would also add toasted pine nuts and raisins soaked
in wine and a sprinkling of????
>
>
Curly Sue
I'll be there in May but only for a day or so. Any advice/tips/finds?
"Jippy" <rc...@xs4all.nl> wrote:
>After returning from a holiday in Venice Italy,
>I searched the web for some recipes for the local
>dishes we had there.
>The only site I could find them in, was an Italian
>cooking site. As I don't speak Italian I copied
>them to the AltaVista Translator site (*) to be translated
>in English. One of the translations resulted in this:
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport net
Barbara Heller
In article <6fek3g$do2$1...@broadway.interport.net> s...@addressin.sig (Curly
> I'll be there in May but only for a day or so. Any advice/tips/finds?
I was there last May, also just for a day. In no particular order, here
are some of my memories/thoughts:
* Prepare to get lost wandering through the alleys and over the bridges.
You can get a map at the information desk at the train station, but it
sometimes doesn't match the actual layout of the streets. We found that
going through the maze was at least half the fun of being there.
* It's a lot more crowded than I had anticipated. And, evidently (what's
your opinion, Kyle?) much less "authentic" Italy than most other places,
as it has evidently become somewhat of a tourist spoof of itself. But I
still enjoyed it a lot.
* I had one of the best sandwiches of my life there -- I think it was
roasted pepper and eggplant and cheese of some sort and?... just from one
of the snack counter places which open out onto the alleys.
* The gondola was much more expensive than we had anticipated, and so we
didn't take it. In retrospect, I wish we had.
* Be prepare to haggle aggressively with any flying street merchants you
may decide you want to buy something from. I bought a carved wooden mask
from one and I think I ended up paying about 20% of what he originally
asked.
Those are my thoughts! Have fun!
Barb
BevMann
The best advice that I can give is to have fun and enjoy yourself! Yes, it
is very "touristy" in parts, i.e., expect to pay four times the normal price
for anything around St. Mark's than you would anywhere else, but once you
get off "the beaten path" and begin to discover the real Venice, you'll have
a wonderful time!
We were only there for a long weekend but don't believe that we had a "bad"
meal the entire time that we were there, whether we were eating with the
tourists, or with the locals.
I knew, from previous experience, that bistros in Italy have three prices
for everything, i.e., the price that you pay if you order and consume at the
bar; double that if you want to sit down; or triple it if you want to sit
down outside. What I found interesting in Venice was that all of these
prices are doubled, once again, for tourists!
Not exactly a rip-off but more of an attempt not to alienate the locals if
you see what I mean... Anyway, my SO would go into a bar and while he was
waiting to place his order, he'd watch what was going on around him, see
that the guy next to him ordered a glass of white wine and gave the
bartender 1,000 lire. So, when SO ordered his white wine, he also paid with
1,000 lire. Then, some American wanders in and when he asks "how much" it's
2,000. Interesting, huh?
I was also surprised to find the italian equivalent of spanish tapas bars.
Wonderful! Crab claws in olive oil, cheeses, anchovies, peppers, little
sandwiches, croquettes, etc. (I have to admit that the crab claws were my
very favorite! Those and the marinated artichoke hearts!)
Our first evening there, SO asked if I'd like an aperitif before we decided
where to go for dinner. When I readily agreed, we turned off the main
street, into this little side street and come to this little
hole-in-the-wall with a sign reading ROOMS and below that ARCHYS. This
place was great! Some of the wines were drawn from barrels. Some came from
2-gallon bottles. And others were carefully maintained at the proper
temperature and carefully and lovingly served. There were always signs up
behind the bar announcing what wines had newly arrived and were ready for
tasting. The guy that ran the place (do you suppose his name was Archy?)
was an ex-gondolier and he was always assisted by one or the other of his
daughters. I asked SO how on earth he'd discovered this place and he said
that he'd just followed this crowd of "workers" who all seemed to be heading
in the same direction! And this place was packed! Whole crowds of people
would come in for a glass or two and then leave only to be replaced by new
crowds. We stopped in there every night for at least one glass of wine and
I don't believe that I ever saw a single tourist! Now this is my idea of
sight-seeing!
Gosh! all of this talking I've done and I still haven't gotten to the first
night's dinner (and it was already four o'clock in the afternoon when we
arrived!) Okay! Having already pre-selected two possibilities, we took a
long wandering walk to have a look. After seeing the two (and looking at
the menus, certainly), I asked SO for his preference which, was, of course,
the first one. So, back we went only to find that it was now full and we'd
have to wait at least a half hour for a table. I said, okay, let's go back
to the other one and we can try this one another night. As it turned out,
the second restaurant was so good that we never did return to the first!
We walk into the bar area and see a tapas bar that looks like it goes on for
miles! I mean they've got whole hams, roast suckling pig, everything
imaginable but we had already decided to try the daily menu so continued
walking thru the bar area to the restaurant. As we were being seated, I
began to worry about my decision... We're being led down this hallway lined
with empty tables past several small (i.e., three to four table) dining
rooms, all of which are empty, and are finally seated at a table in the very
last room. Get the picture? In the entire restaurant, we're the only ones
sitting down to eat!
Well, I must admit that my worries were totally unfounded! We dined in
absolute luxury, in our own personal dining room, served frequently by the
chef who enjoyed practicing his english with me. The daily menu was a
choice of three first plates, three second plates, and three accompaniments.
For the first plate I ordered a risotto with mushrooms and SO had spaghetti
with tomatoes. I didn't even taste his spaghetti but it looked great (and
he assured me that it was), i.e., this wasn't even what you would call a
sauce; it was more chopped tomatoes, onions, herbs, etc., just sautéed in a
pan and then mixed with the spaghetti. My risotto was heavenly! I asked SO
why, when he made risotto for me at home, it wasn't as good as this was? He
took one look (and a taste) and pronounced that it was made with fresh
bolets (a type of wild mushroom) --- we can get dried or frozen here in
Geneva, but not fresh! The aroma of these mushrooms just permeated the
entire dish and I could not stop raving about it (except, of course, when my
mouth was too full) but, even with that, I couldn't finish it all. I mean,
after all, there was still the meat course to arrive...
And it was every bit as good as the first course! I believe that SO had a
breaded pork chop (which he declared was excellent) but I was too busy
attacking my veal scaloppini with lemon sauce to pay much attention to what
he had. Unfortunately, this was just too, too, much and, much as I wanted
to, I was unable to finish it!
Needless to say, this delightful meal was accompanied with the appropriate
liquid refreshments, i.e., a campari before dinner (when, once again, I
wondered why it had been so long since I'd had a campari), an italian red
with the dinner and, of course, espresso and grappa for the finalé.
Hope that I haven't bored you too much - hope, instead, that I've piqued
your appetite (and your interest) - and sincerely hope that you enjoy your
trip to Venice as much as I enjoyed mine...
Jippy
Hi Kate,
Thanks a lot for the translation. My Italian is that poor that I didn't
notice the recipe wasn't finished. Guess in the end that
babelfish got a bit tired of it's performance and bubbled away.
Anyway the last sentence was:
Nella ricetta antica si aggiungevano dei pinoli tostati e
dell'uvetta fatta rinvenire precedentemente nel vino e si
cospargeva ogni strato con un pizzico di spezie.
>In the ancient recipe you would also add toasted pine nuts and
>raisins soaked in wine and a sprinkling of????
Jip
Amsterdam