Centre Travel

Anguilla in bianco (Eel in butter sauce) For 600 grams of eel: 1dessert spoon of butter 3 tablespoons of oil 1 bay leaf - chopped parsley - flour 1 small glass of white wine - juice of 1/2 lemon Wash the eel in water and vinegar.  Cut the eel into small pieces then roll in flour. Heat the oil in a pan and then add the pieces of eel ( arranged in a circle), bay leaf and parsley.  Brown the pieces of eel on both sides then add the wine. Cover and cook over low heat. Add the lemon juice just before serving. This dish is generally served with white polenta ( either cooked in the traditional way or cut into pieces and grilled)

Roast Goose with celery Recipe for 4 servings: 1 ready-to-cook goose weighing about 3 kilos 80 grams olive oil 1 sprig rosemary, broken into pieces 3 to 4 sage leaves chopped 1 carrot, chopped 1 onion, chopped 1 glass of dry white wine Salt and pepper to taste

12 heads of Radicchio Olive Oil Salt and Pepper Choose radicchio with firmly closed leaves, approx. 15 cm long. Pare down the root and cut the radicchio in half, then carefully wash and dry. Marinate the radicchio for five minutes in the oil, salt and pepper,  then arrange on a sandwich grid and grill slowly on each side (with barbeque); or place under a  hot grill (oven) making sure to turn the radicchio at least once. Take care to brush the radicchio leaves with olive oil before turning so that they do not dry out. Serves 4

This is a Traditional recipe from Treviso, Italy. Risotto with Chiodini Mushrooms For 4 Persons: 305grams Vialone nano or semi - fino maratelli rice 300 grams mushrooms 50 grams butter 1/2 glass oil one small onion Parsley (to taste) 400 ml beef stock Grated grana padano cheese Chop the onion and parsley and lightly fry in the butter and oil. Dice the mushrooms and add them to the oil and butter, then slowly cook over low heat for 15 minutes. Flavour with salt and pepper then add the rice. Mix the rice and add some stock, keep adding the stock as the risotto thickens. Continue cooking slowly until the risotto is 'al dente'. Then take the pan off the flame then add a dessertspoon of butter and grated cheese. The rice must remain creamy but 'al dent' Cover the pan for a few minutes and then serve.