Salvia fritta (fried sage leaves)

Fried sage leaves. This is a dish which is at the heart of Venetian cuisine and our mums would make over and over again in spring and summer.

Fasioi in tocio (“beans in their sauce”)

A budget-friendly-simple-but-delicious Venetian side dish made with beans, butter, onion, a pinch of plain flour, salt and pepper.

Minestra de verze (savoy cabbage soup)

Fenoci al latte (milk-braised fennel)

Print Fenoci al late (milk-braised fennel) Servings 4 servingsPrep time 5 minutesCooking time 15 minutes This is such a flavoursome and easy-to-make side which makes the most of season’s best fennel and its lovely aniseed-like flavour. It lends itself well to being accompanied with both meat and fish dishes. Our you can just make a lot of it and eat it with crusty bread. Ingredients 8 small fennels, quartered 25g unsalted butter 250ml whole milk Salt Pepper Grated parmesan cheese, to serve (opional) Directions Heat the butter in a frying pan large enough to contain all the fennels. Add the quarter fennels and some salt and pepper to taste. Cook for 5 minutes. Add the milk to the pan and cook until it’s almost entirely absorbed and the fennels are tender, but not overcooked. Add more salt if needed. Arrange the fennel on a serving dish and pour the remaining milk sauce over them. Serve as it is or with some grated parmesan cheese on top. Notes Fennel’s distinctive anise flavor makes it a natural partner to fish, so it is a common ingredient in the seafood based cuisine of the Veneto coast.