|Dinner is served on the altana (rooftop terrace).|
It isn't quite daily, because it is closed on Sundays, and many of the stalls are closed Monday, as well.My first tour of the market was given to me by our new friend, Roque, who introduced me to his favorite butcher, cheese merchant, vegetable merchant, and - most important in Venezia - his fishmonger.
|Fondi di carciofi with saffron mayonnaise|
Spaghetti with Fresh Porcini Mushrooms
8 ounces dried spaghetti
2 tablespoons extra virgin olive oil
1 small onion or 1 large shallot, minced
2 large porcini mushrooms (or 8 ounces wild mushrooms), brushed and wiped clean
2 tablespoons chopped fresh tarragon
salt and pepper to taste
1 tablespoon butter or extra virgin olive oil
1 tablespoon chopped fresh parsley
Bring a large pot of well-salted water to a boil over high heat. Add spaghetti and cook for 10 minutes, or until al dente.
Heat olive oil in a large skillet over medium-high heat. Add onion or shallot and sauté for 3-5 minutes until soft, but not brown.
Meanwhile, separate mushroom stems from the caps and slice both into 1/4-inch slices. When onion/shallot is soft, add mushrooms and sauté over medium-high heat until golden brown. Add tarragon, and season with salt and pepper.
Reserve 1 cup of pasta cooking liquid; set aside. Drain spaghetti and immediately add to the skillet with the mushrooms. Add tarragon, and season with salt and pepper; add butte or olive oil. Toss to coat, adding a little of the pasta water of needed to keep moist.
Divide among 4 pasta bowls and sprinkle with chopped parsley.
Serves 4 as a first course.