Ristorante Venizia

 http://www.ristorantevenezia.com/
Great Food, nice atmosphere and very affordable!



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BAKED CHICKEN AND RIGATONI

BAKED CHICKEN AND RIGATONI

     

4 OZ CHICKEN TENDERS  SLICED THIN

TT CHOPPED GARLIC

1/2 c. sliced onions

1 CUP DICED TOMATOES

1 CUP CRUSHED  TOMATOES

TT CHICKEN STOCK

TT SHREDDED MOZZ

TT GRATED PARM

TT TOMATO PASTE

1 EGG

¼ CUP RICOTTA

SEASONINGS SALT PEPPER OREGANO PARSELY

1 (8 oz.) pkg. rigatoni COOKED & SHOCKED

Brown chicken in and garlic., add onions, season.

Add tomato (crushed & diced), & some chicken stock, now add some Tomato paste for body & color.  Let simmer and adjust seasonings.

In bowl mix egg and ricotta with pasta and set aside.

Mix in chicken and sauce mixture with pasta and place in casserole and top with mozzarella and parmesan cheese and bake @ 350* till golden brown, and as always Kali Orexi!!

FRIED/STEAMED WON TONS

 4oz THINLY SLICED BEEF (FLANK STEAK THE BEST)

1 tsp. ginger

1 tsp. garlic powder

1 tsp. pepper

Salt to taste

Small diced onion, carrots, celery, cabbage, garlic

Choice of sauces hot, sweet & sour, honey teriyaki

 Wonton wrappers

marinate meat, sauté  cook until slightly brown, add all veggies, Drain all liquids or grease and cool. In 1 wonton wrapper, put 1 tablespoon mixture and fold. Wet fingertip with water and wet the wrapper around edges and press edges with fork until sealed tightly around edges.

Fry wonton in Crisco oil in frying pan until golden brown.  Or steam wantons whichever you desire

 Serve with sauces on rice or pasta

Whole Wheat Crust Foccacia

*we are adding a bit of a wrinkle*

sliced thin top round marinated in either , hot sauce, Sweet & Sour Sauce, or Teriyaki & Honey

1 cups All-Purpose Flour

3/4 cups Whole Wheat Flour

TT  salt

1 tablespoon instant yeast

3 tablespoons olive oil (plus additional for drizzling)

¾ cup warm (110°F to 115°F) water

1) Lightly grease a large rimmed baking sheet, and drizzle it with olive oil, spreading the oil over the pan.

2) Combine all of the ingredients, mixing until all the flour is moistened. Beat at high speed for 1 minute. Scrape the sticky dough into the bottom of the bowl, and beat at high speed for an additional minute.

3) Scrape the sticky dough onto the prepared pan. With oiled or wet hands, press the dough towards the edges of the pan; it'll go partway, then start to shrink back. Let the dough rest for 15 minutes, then press it all the way to the edges of the pan.

4) Cover the dough, and let it rise for 1 to 2 hours, or until it's as puffy as you like; the puffier the dough, the thicker the crust. Toward the end of the rising time, preheat the oven to 425°F.

5) Remove the cover from the pan, and bake the crust for about 15 minutes, until it's set. It may be a light golden brown all over, but doesn't have to be, so long as it's firm enough not to fall when you take it out of the oven.

Chicken Parmesan

1 4 0z  pounded Boneless Chicken Breast

TT                        Flour

 Egg wash, flour & BREADCRUMBS=

 STANDARD BREADING PROCEDURE

TT MARINARA SAUCE

TT GRATED MOZZ

TT GRATED PARM CHESSE

DIRECTIONS:

Pound chicken breast until

DREDGE IN FLOUR

PLACE IN EGGWASH

IN BREAD CRUMBS

BACK INTO EGGWASH AND THEN BREAD CRUMBS AGAIN (STANDARD DOUBLE BREADING PROCEDURE)

SAUTE TIL GOLDEN BROWN place on sizzle platter LACED WITH MARINARA SAUCE

FINISH BAKING TO 160* IN 350* OVEN

TOP WITH SAUCE, MOZZ, AND THEN PARM LET CHEESE FORM NICE GOLDEN BROWN APPEARANCE, TOP WITH FRESH CHOPPED PARSELY

Serve with  pasta of your choice

MARYLAND SHRIMP SOUP

Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

TT              CHOPPED GARLIC

½#             BUTTER

TT FOR ROUX ALL P FLOUR

TT              tomatoes – minced

TT sliced celery

    TT          Onion -- chopped

   TT                   Carrots – sliced or shredded

TT           Sweet corn

TT  GREEN PEPPER

  TT                      CAYANNE PEPPER

TT              CLAM BASE

   5 pc          SHRIMP (cleaned & deveined)

TT              ½ & ½ OR HEAVY CREAM

PROCEDURE:

IN ½# BUTTER, SWEAT ALL VEGGYS & GARLIC, ADD LOBSTER BASE MAKE ROUX COOK TO PEANUT BUTTER CONSISTENCY COOK FOR 8-10 MINS ADD WATER, CHECK THICKNESS, ADD SHRIMP MEAT

FINISH WITH H. CREAM OR ½ & ½

AS ALWAYS ADJUST SEASONINGS!

Stir-Fried Beef and Broccoli

Ingredients

2 cloves minced garlic

TT sliced red peppers

TT sliced onions

TT sliced carrots

TT broccoli florets blanched

TT ground  ginger

TT white vinegar

TT Beef Stock

TT honey

White wash (cornstarch & cold water)

4 tablespoons olive oil

4 oz beef strips

¼ cup blanched broc. florets

Peas for garnish

Black & White sesame seeds for garnish

sliced scallions for garnish

1 1/2 teaspoons red pepper flakes

Steamed white rice, or pasta for serving

Directions

Sear beef, add veggies, add white vinegar,  stock thicken with white wash cook out and adjust seasonings.

Add 1/2 of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minute top with some honey and garnish. Serve immediately with steamed white rice or pasta!