Trattoria Venezia by the sea

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Venice is the regional capital of Veneto. It lies at the head of the Adriatic Sea and the entire coastal area is famous for it’s abundance of fresh seafood and market gardening. The fishing village of Chioggia lent its name to the candy striped beets of the same name.

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This is Maine shrimp stock simmering for the foundation of a simple shrimp sauce. I used the shrimp shells, a smashed clove of garlic, carrot, black peppercorns, parsley stems and a thyme sprig. For the amount of shells that I have, I can yield about one cup or less of stock. This will be reduced further afterwards to about one quarter of a cup for my purposes. Shrimp are expensive and I think it is an easy way to maximise flavour for the shrimp as well as re-enforce the shrimp flavour in the sauce. The shrimp shells are delicate so this is a quick stock needing no more than twenty minutes.

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Characteristic to coastal Venetian cooking is the partnering of polenta with seafood. Polenta is derived from the Latin word “polmentum” and refers to a husked or crushed grain. Here it is coarse cornmeal. It is boiled like porridge and eaten directly or fried, baked and grilled. I make mine with water only though some cooks add dairy for a richer texture. I used white cornmeal from Rhode Island and added freshly shucked corn during the last minutes of cooking to complement the corn experience.

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My little kitchen garden was able to supply the Swiss chard for the occasion.

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I got the shrimp at RedsBest Seafood at Government Centre farmers market in Boston. Each of the shrimp are about an inch and a half long. They will cook quickly in my sauce of garlic, white wine, thyme,shrimp stock, tomato juice and chopped tomato. The trick here is not over-cooking. That’s when they become dried out, tough and rubbery.

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They’re done! And I have concentrated all the shrimp essence into that little amount of sauce. Looks are deceiving. This punches way above its weight category for flavor. A trick of the trattoria.

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Long story short……..fried polenta, garlicky sauteed garden Swiss chard and Maine titty shrimp in tomato sauce.

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Thank you for reading. Eat like a peasant.

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