Top 4 Venetian Egg Dishes

Uovo sodo con acciughe is a traditional snack or appetizer that's especially popular in Veneto. In order to prepare it, organic eggs are boiled in salted water, the shells are removed, and they are cut in half. An anchovy is placed on top of each half of the egg and it's secured with a toothpick. Before serving, uovo sodo con acciughe is sprinkled with chopped parsley and drizzled with extra-virgin olive oil.Expand

Ovi e sparasi is a traditional dish originating from Veneto. It's made with only a few ingredients – white asparagus, hard-boiled eggs, olive oil, vinegar, salt, and pepper. The white asparagus are dipped in a sauce of hard-boiled eggs that are mashed with vinegar, olive oil, salt, and pepper. In the region, the best asparagus come from Bassano del Grappa – tender, shiny, thick, and distinctively bittersweet. The white asparagus are cooked in special high and narrow pots in which they are placed to stand upright so that the tips are not submerged in water, but remain out of the water in order to steam. This dish is especially popular in spring, and it's often served as an appetizer.Expand

Frittata di radicchio is a traditional egg-based dish originating from the Treviso area. Although there are variations, the dish is usually made with a combination of eggs, butter, onions, local radicchio, salt, olive oil, nutmeg, and grated Parmigiano-Reggiano. The radicchio is cut lengthwise into thin slices and sautéed in olive oil. The eggs are beaten and mixed with salt, nutmeg, grated cheese, and sautéed radicchio. The mixture is cooked in butter until the eggs are set, but still moist. If desired, add some cream to the frittata mixture before cooking. The frittata is served while still warm.Expand

Frittata rognosa del Garda is a traditional type of frittata originating from the Veneto region, specifically Garda. It’s usually made with a combination of eggs, ground meat (pork, beef, or veal), celery, olive oil, butter, onions, pancetta, Parmigiano-Reggiano cheese, and salt. The celery is boiled and finely chopped. The onions, celery, and pancetta are sautéed in olive oil and butter, and the mixture is seasoned with salt and pepper. Ground meat is added to the pan, cooked for about twenty minutes, and beaten eggs and grated cheese are then folded into the mixture. Once the bottom of the frittata becomes golden, it’s flipped and cooked on the other side until done. The dish is served warm.Expand