Harry's Bar Cookbook
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There is only one Harry's Bar. It is simultaneously a beloved Venetian landmark, a bar famous for its drinks, an international meeting place, and a luxurious restaurant. Harry's Bar is the finest, most sophisticated restaurant in the world. Over the past fifty years it has been the favourite haunt of the most glamorous stars: Orson Welles, Hemingway, Noel Coward and Richard Burton were all regular costumers. The bar's risottos and pasta dishes are its speciality. But other simple country food such as polenta, squid and beans are transformed into the most elegant dishes; and the book provides recipes for making the bar's famous cocktails, including the celebrated Bellini.
THE HARRY’S BAR COOKBOOK A Bantam Book / November 1991 All rights reserved. Copyright © 1991 by Harry Cipriani, Inc. Jacket and interior photographs copyright © 1991 by Christopher Baker. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. For information address: Bantam Books. Library of Congress
Greco di Tufo—Mastroberardino American: Chardonnay—Dry Creek In Italy we have two main kinds of pasta, one made with flour and eggs, the other with just flour and water. What you call “fresh pasta” in America is made with eggs. I’m not a great fan of commercially produced fresh pasta. It’s only the word fresh that sells it, but what you’re buying is a lot of water. “Fresh” pasta is 60 percent water; the same pasta dry is only 11 percent water. Dry pasta never spoils, but fresh egg pasta
lobster shells. ½ to 2 cups lobster meat 2 tablespoons unsalted butter (30 g) 2 tablespoons brandy 1½ cups Armoricaine Sauce (375 ml) salt ¾ pound dried tagliolini or tagliatelle (egg pasta) (330 g) freshly ground pepper chopped flat-leaf parsley for garnish Bring a large pot of water to a boil. In a large skillet, heat the lobster meat gently in the butter. Pour on the brandy, heat it, and carefully ignite it. When the flames die out, add the Armoricaine Sauce to the pan and warm it
milk, butter, and ½ teaspoon of salt in a 2-quart (2 liter) saucepan and bring to a boil. When the butter has melted, add the flour all at once and stir the mixture vigorously over low heat with a wooden spoon until the dough forms a ball and leaves the sides of the pan. Stir for a minute or 2 over low heat and remove from the heat. Make a well in the center of the dough and beat in the eggs one at a time. Don’t worry if the dough separates as you add each egg; it will become smooth again as you
still get wonderful fish in Venice, though not all of it comes from the lagoon. Almost all the fish and shellfish we get at the market is still alive. To be worth eating, fish must be perfectly fresh, and for that reason I distrust restaurants that have more than four or five different fish on the day’s menu. I know many restaurateurs all over the world who like to tell you how they go to the fish market every day very early in the morning to pick out their fish. I have to admit that although I