Veneto Taste, Wine & Life

Ingredients

• 500 g sole fillet
• 100 g white wine
• salt
• pepper
• 1 tsp lemongrass

• 200 g prawns

for the puree:

• 500 g. courgettes
• 500 g. potatoes
• salt
• pepper
• olive oil

Procedure

We boil the potatoes and courgettes.

We slice open the sole fillets and we season with pepper.

We salt and pepper and beat the prawns in the blender. The mousse will be used for the filling.

We place a big spoonful of filling on each sole fillet and we roll the fillet tightly.

We add the fillets in the baking sheet with wine, salt, pepper and lemongrass and we put it in the kitchen grill for 15-20 minutes. The temperature should be 180 cal.

For the puree, we use a special mill to mash the boiled potatoes and the boiled courgettes. We add also some olive oil, salt and pepper.

To prepare the sauce, we add a tbsp corn flour in the water used to boil the fish and we stir until it becomes thick and smooth.

We cut the fillets in slices, and we serve them with the sauce, some puree on the side, and we season it with some parsley.

Popularity: 2% [?]

Ingredients

fish fillet with Louisa

• 2 angler tails or 4 fish fillets
• 1 leek
• 1 speing onion
• 1 red pepper
• 1 green pepper
• 2 gr saffron
• 4-5 leaves of louisa
• 2 tbsp of chopped parsley
• 1 dry onion
• green pepper
• 1 glass of ouzo
• 1 glass of dry white wine
• 1 lemon
• salt
• olive oil

Procedure

We chop the greens we put half of them in the multi, we add some oil and we mash them roughly.

We put oil in a frying pan, we add some salt and pepper, we put the mixture from the multi, and we sautee it.

We add the rest of the vegetables you’ve cut finely and kept aside. Once they’re fried,  we sprinkle with ouzo, we add the fish fillets and we leave it boil for 10 minutes.

We add the wine, the saffron, the Louisa, some parsley, lemon juice and peel and we leave it for 5 more minutes.

We serve it with chopped parsley

Popularity: 2% [?]

Mr Karipidis is one of the best wine maker in Greece. Last year, AWC vote his winery one of the 100 best in Europe.

Taste the chardonnay fume 08, the sauvignon b

mr Karipidis winery - wine tasting

lanc fume 08, the primitive 07, the robust 04 and the syrah 06

Popularity: 3% [?]

carnival 2010-Rethymno-Veneto hotel & restaurant

What a carnival!

It was on of the best the last 10 years. The weather was fine and everybody was dancing, drinking, eating and singing.

Our guests in Veneto hotel & restaurant had the pleasure to taste and enjoy a special menu that our chef made only for this day.

Don’t miss it next year 2011.

carnival 2010-Rethymno-Veneto hotel & restaurant

carnival 2010-Rethymno-Veneto hotel & restaurant- relax in our wine cellar !

Popularity: 4% [?]

14 days left for the carnival and the city of Rethymno is ready for the great party.

It’s one of the best carnivals in Greece since it’s one of the friendliest, vibrant, full of music, great wine & delicious local food. Walk through the small streets of the old town, be free and let your self feel the tempo of this town. The 700 year old (Venetian style) town, is always ready to travel you into the past, even for a few hours.

Every one is welcome…

Popularity: 9% [?]

We tasted some of the best wines from the north Greek vineyard and after all I think that this is a good year for Greek wines.

Some of the wines that impressed me are: vivlia hora – sauvignon blank, vivlia hora rose – syrsh, estate Averof – cabernet sauvignon, ramnista 1997 – kyr Gianni, rapsani – Doukos, Aidarrinis – goumenissa 1, Evangelos – Gerovassiliou, viogner – Gerovassiliou

Popularity: 8% [?]

Ingredients

• 400 g fresh shrimps
• 1/2 kg squids
• 1/2 kg mussels
• 1/2 kg bonnet rice
• 1 onion
• tomato paste
• 1/2 green pepper
• 1 clove of garlic
• olive oil
• saffron
• salt

Procedure

It’s a national Spanish dish from Valencia, with standard ingredients: rice, saffron and virgin olive oil. Its name comes from the pan in which it is cooked, “paellera” (a flat, shallow, wide frying-pan with thick walls and two handles on the sides, instead of one). In this frying-pan (or a similar one) put olive oil, till it covers the bottom of the frying-pan, and brown garlic and onions chopped finely. When they are ready, add pepper cut in thin ringlets and a tbsp tomato paste. Then add the squids, the rice, some saffron which you had diluted with hot water, salt and leave it for a few minutes. The rice won’t burn if you pour in the frying-pan some hot water.

When the dish “soaks” its juice, add mussels and shrimps, some more salt, about half glass hot water and leave it for 10 more minutes.

We’ve got you some piece of advice: f.e. don’t remove the shrimps’ heads ’cause they’ll lose their taste! If the rice is too washy, take off the lid. If it’s dry, add some water. Finally, if you want to grow an appetite for paella, open the book of Barcelonan writer Manuel Vasquez Montalba “The recipes of Pepe Carvalio” and read the a-la Valencia variant from the hero, the cunning detective. Very special!

Popularity: 10% [?]

Sorry, this entry is only available in Ελληνικά.

Popularity: 9% [?]

Sorry, this entry is only available in Ελληνικά.

Popularity: 9% [?]

Carnival 14/10/2010 in Rethymno. Don’t miss it.

Restaurant Veneto

Reservation: info@veneto.gr

www.veneto.gr

Popularity: 18% [?]