Please Join us as Librarian Chett takes us on a virtual trip to Venice, Italy–while Ms. Donna whips up some fabulous food to accompany the tour! Recipe and discussion inspired by the Inspector Brunetti series by Donna Leon–some of these titles are available for checkout on our digital resources: Libby/Overdrive and Hoopla!
Recipes:
Fusilli with Olive Sauce
1 pkg Fusilli cook to pkg directions (24 oz.)
8 tbs olive oil
Salt to taste
2 stalks celery
1 carrot
1 shallot (we used green onions, as shallot was not available)
A pinch of red pepper flakes
¾ cups minced green olives/pitted
4 oz grated fresh parmesan cheese
2 cups of water (heated)
Mince the celery, carrot and shallot. Heat oil in pan and add salt and red pepper. Heat two cups water to add slowly as veggies soften. Simmer 30 minutes. Add the hot water slowly as the sauce thickens.
Once the Fusilli is cooking, add the olives to the veggies. Simmer 2 more minutes.
Toss with Fusilli. Add parmesan, mix and serve
Poached Pears in White Wine
4 Kaiser pears (we used Bartlett, as Kaiser were not available)
Cinnamon
3 teaspoons sugar
White fortified cooking wine
Greek yogurt or ice cream (we used yogurt)
Cut the pears in half, scooping out the seeds and any stems. Peel them, I chose to peel after cutting in half. Follow your heart.
Put the wine in the pan, place pears centers to the bottom of the pan. Add cinnamon and sugar. Bring to a simmer and cook about 20 minutes. Remove from pan, fill center with either yogurt or ice cream, and enjoy!