|The Gritti Palace, as seen from the Canal Grande - photo: Mark Sammons|
here.) Mark's four were: gamberoni in saor (a take on sarde in saor – in this instance shrimp and onions marinated in a vinegar-based sauce), a salad of baby shrimp, a green salad (actually dark red), and baccalà mantecato - creamed cod, usually served on toast but, in this case, on the local specialty of grilled polenta.
Masi Campofiorin. I feel as though I have seen Masi wines in the States, so I will look for it. It was an amazing, full-bodied red, but not too tannic. It went really well with both our meals.
|The wine pouring station - photo: Mark Sammons|
|View of the Canal Grande from the Club del Doge terrace - photo Mark Sammons|
Spinosini al burro, limone e prosciutto
12 slices prosciutto
8 tablespoons European butter**
zest of 2 organic lemons
12 ounces spinosini (or angel hair)
2 ounces smoked mozzarella
freshly ground black pepper
Bring a large pot of water to a boil.
Line 4 pasta bowls or soup plates with half the prosciutto (2 slices per bowl).
Melt the butter in a large skillet and add lemon zest. Keep warm on low heat.
Generously salt the boiling water and add spinosini. As it cooks in 3-4 minutes, watch it carefully. Reserve 1 cup pasta water.
Drain pasta and place immediately in the butter and lemon. Toss to coat and add reserved pasta water little by little, if needed, to get a good consistency. It should not stick together. Divide among the 4 prosciutto-lined bowls.
Top with the remaining slices of prosciutto and coarsely grate with smoked mozzarella. Finish with a grind or two of black pepper.
** European-made butters have higher butterfat and much less water, not to mention a superior taste! My favorite brands generally available in the States are Président and Celles sur Belle (French), Jana Valley (Czech) and Kerrygold (Irish).