A piece of Italy – recipes for a successful Venetsialaiset party

Venetsialaiset is approaching and many are already preparing for the celebration. As the evenings grow darker, Venetsialaiset is celebrated atmospherically among all kinds of lights, but one of the most important parts of the party is good food, over which we say goodbye to yet another summer with friends and family. Everyone knows, though, that hosting an evening get-together can get a little hectic at times, so we at Olivo have put together a three-course menu that focuses on three things: ease, deliciousness and good ingredients. With this menu you simply bring a piece of Italy into the middle of the Finnish summer.

Starter for 4 – Carpaccio – a simple but delicious start to the party

With this easy recipe you'll create a starter that will win everyone over.
Carpaccio is a classic Italian starter of raw beef cut into wafer-thin slices, olive oil, fresh rocket and parmesan shavings. The dish is simple, so high-quality, fresh ingredients are important.

400 grams carpaccio
2 tablespoons fresh lemon juice
2–3 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
Rocket to taste
Parmesan, shaved

Arrange the carpaccio on a plate. Drizzle the extra virgin olive oil and about 2 tablespoons of fresh lemon juice over the meat. Sprinkle with salt and black pepper. Then add rocket to taste on top. Finish with parmesan shavings.

Main course for 4 – Porcini risotto – conjure up an enchanting main course for the party from the kings of the mushroom harvest.
A creamy, melt-in-the-mouth Italian porcini risotto is made from good risotto rice, porcini, white wine, flavourful stock and, of course, parmesan. A good risotto is surprisingly easy to make with good ingredients and by following a few rules.

400 grams porcini
1 onion
2–3 garlic cloves
1 litre vegetable stock
2 decilitres dry white wine
2 tablespoons lemon juice
2 tablespoons olive oil
A knob of butter
4 decilitres risotto rice, e.g. Carnaroli or Arborio
2 decilitres grated parmesan
0.5 decilitres chopped thyme
Black pepper
Salt

Make the vegetable stock, and while it's simmering clean and chop the mushrooms. Peel and finely chop the onions. Heat a pan and add the oil, add the mushrooms and after a moment the onions. Stir until the onions are translucent, don't let them brown. Add the rice to the pan and let it toast. Then add the wine and let it bubble. Reduce the heat and keep the pan over medium heat. Add the vegetable stock a little at a time. The stock should be warm. Wait until the stock has been absorbed by the rice, stirring all the time, and only add more liquid once the previous addition has been absorbed. Cook the risotto until the rice is cooked and soft but still al dente, which takes about 20 minutes. Finish the risotto with parmesan and a knob of butter and stir in the chopped thyme, lemon juice and black pepper to taste, adding salt if needed. Serve the risotto immediately, garnished with a fresh sprig of thyme.

Pssst... At Olivo you'll also find handy risotto packs with the rice and stock already included – easy and delicious in no time.
https://www.olivo.fi/products/herkkutattirisotto-250g

Dessert for 4 – Traditional pannacotta – a deliciously wobbly classic dessert to crown the dinner.
Pannacotta is probably one of Italy's best-known desserts, and the name means cooked cream. Brilliantly simple, pannacotta is ready in no time and makes a handy party dessert, as it's made well in advance so it has time to set.

5 decilitres whipping cream
2 gelatine leaves
1 decilitre sugar
2 vanilla pods

Soak the gelatine leaves in cold water for about 10 minutes. Split the vanilla pods and scrape out the seeds. Put the cream, sugar and vanilla seeds and pods in a saucepan and bring to the boil, stirring constantly. Remove the pan from the heat, take the gelatine out of the water, squeeze out the excess water and add the gelatine to the warm cream mixture. Stir until the gelatine has completely dissolved. Pour the pannacotta into serving dishes and leave to set, covered, in the fridge for at least 4 hours. Pannacotta can be served with toppings of your choice, for example fresh raspberries and Olivo's raspberry balsamic.

Pssst... Olivo's shop also sells ready-made pannacotta, ready to eat straight away, if you want to make serving pannacotta even easier!