Videos

Perched on the edge of the Grand Canal is the Rialto Market.

I'm here to shop with my friend, Layla pasi, a fun Spirit, a real Italian Countess and the lifelong Venetian.

Today.

We're Gathering everything.

We need to cook at her centuries-old palanzo.

That's just a short walk from the market.

We're here with contest Abbasi in her beautiful palette CE o, TF below, and the Contessa is going to show us how to make a very typical Venetian dish.

And the dish is called lazy and busy easy and busy, it's Ben's rice and peas.

So what do we do first?

You're in charge?

We are beginning from prepared it.

Be.

Okay.

So these are fresh.

Yes.

Their freshest.

Is there look now, you must use the onion and some oil after you can add rice with this one.

Risotto rice is authorized and then we do the river.

Now, you are Mike at this very, very thinner when you fry with oil.

Do you use many owners?

Can I try Ask see now you guys your yeah, very good.

Yes.

Viticulture you think so.

Yes.

Yeah.

I went to cooking school, a very long time ago.

I think maybe I have to come back.

This is an onion, a big spring onion, very thin and you put oil.

So yes, and this is olive oil.

Olive oil.

Yeah, enough enough.

Now, I'm best cookies and gas.

You use mostly gas in Venice.

Yeah, it would put to deliver inside family.

So you cook the onion and liver separately.

First.

And salt and pepper after after my sister.

Yes.

Thank you.

They all know my feet has loosened and gold when the liver is cook.

I've mixed the total economy.

And how do you know, when the when the liver is cooked it?

When you begin white, that's ready.

But that's fast.

I mean it's finished in probably.

They got though.

And you want some pasta fantastically?

Okay, so we finely chop the parsley and into the mix of onion and liver.

It is, it's a finished.

Okay.

We put their eyes some onions.

Yep.

That's onion butter.

No matter then you put in the risotto rice.

And risotto rice is much shorter and fatter than regular right after it will add some broth with into tomorrow's to go breath, hand will cook until Al Dente 10 minutes about, okay.

So these are the peas that you've cooked.

Yes.

I cook before yatin, the same system and at the end we add the cheese enough energy field.

Okay?

Okay, great.

You've opened a few certain pain bottles.

I think this is from your Yes, of course why Prosecco is made by my parents in the audience?

Contessa Venice is an unforgettable City.

Let us share with you.

Its many Treasures, join us for our Maiden voyages in 2015.