Venetians Celebrate the Historic Regatta!

As August comes to an end and beachgoers drift back to the cities, the citizens of Venice will have one more occasion to celebrate. Every year on the first Sunday of September, the canals of Venice come alive for the Regata Storica or Historic Regatta. An evening procession of bright, 16^th century-style gondolas descend down the Grand Canal lead by gondoliers in baroque-style garb. It is a trip back in time commemorating the welcome given to Caterina Cornaro, wife of the King of Cyprus, in 1489 after she renounced her throne in favor of her native Venice.

Following the procession are four gondola races. The most anticipated is the Campioni su Gonolini race, where teams representing various neighborhoods fly down the Grand Canal in small gondolas. The first to pass the finish line marked by the Machina or floating stage, wins. Like the Palio of Siena locals cheer from the banks and balconies, the energy is contagious exciting locals and tourists alike.

The fun isn’t just in the water but throughout the city; street-entertainers, musicians, and food vendors fill the squares. Try this typical seafood dish of Venice, a wonderful way to enjoy the long weekend.

Seafood Ravioli with Eggplant and Zucchini Sauce
Courtesy of Chef Maria's Venice

Serves 6

Fresh pasta:

3 cups all-purpose flour

3 whole eggs

2 tbsp water

Filling:

2 tbsp unsalted butter

10 oz. mixed seafood, cleaned and diced (flounder, mussels, fresh cod, prawns, etc.)

1 shallot, finely sliced

1 1/4 cup dry white wine

Handful parsley, chopped

3/4 cup soft ricotta cheese

salt and pepper, to taste

Sauce:

1 tbsp butter

1 eggplant, finely diced

2 zucchini, finely diced

1 sprig thyme

1/2 cup fresh cream

salt and pepper, to taste

To prepare the pasta, place the flour on a clean work surface into a mound. Form a small hole in the middle, add the eggs and water mixing with a fork while incorporating the flour little by little. If it is too dry, add some additional water. When the dough is dry enough, knead it with your hands until you have a smooth and elastic ball of dough. Wrap it in a transparent film.  Set aside to rest, about 30 min. 

To prepare the filling, in a saucepan heat the butter over medium heat and add the seafood and the shallot, cook until translucent. Add the wine and cook letting the alcohol evaporate. Sprinkle parsley over the mixture and turn the heat off and let cool. Combine the sauce with the ricotta cheese and adjust the seasoning with salt and pepper.

Stretch the pasta with a wooden or an electric roller into long rectangles, about 2 mm. thick. Using a pastry cutter, cut the pasta in squares, place dots of filling on one side of the pasta close to the edge, then take the opposite end and fold it over, gently pressing down on the seams sealing each square. Let rest.

To prepare the sauce, warm the butter in a medium-size skillet, add the eggplant, the zucchini and the thyme. Season with a pinch of salt and pepper. Pour half of the vegetables in a bowl with the cream and mix until incorporated.  Set aside.

Fill a large pot of water with a drizzle of olive oil and bring to a boil then salt the water.

Add the pasta and cook it until tender but firm, drain in a colander.  Place the cream sauce at the bottom of each plate, add a serving of ravioli and top with the remaining sauteed vegetables.