Cuddle Fish Tenderizing News Today : Breaking News, Live Updates & Top Stories | Vimarsana

trading empire. silks, spices, ideas and money, lots of it. the venetians live between earth and water. it's shaped their character, salty, wise and ingenuous. >> i have never seen anyone do that before. >> i'm stanley tucci. i'm italian on both sides and i'm traveling across italy to discover how the food in each of this country's 20 regions is as unique as the people and their past. >> may i? thank you. how are you? >> good. >> good. >> surrounded by wetlands, these people are hunters. >> you're a great shot. >> and gatherers. >> it is perfectly balanced. wow. wow! >> the sea broug...

Three-stage process. one of them very messy. >> just very gently because you don't want to break the sack. look, see. >> where is the sack? >> if you try it at home be prepared to repaint afterwards. >> oh, i broke it. >> great. >> anyway, if there were people that knew what they were doing here, it would work. >> squeeze it now. >> as well as the cuddles we bought fish heads, tails and other bits to make a stock that we will use in the rice. >> aren't those pieces too big though? >> but they will braise. we are going to break down the fiber, going to become super, super tender. >> okay. white...

The -- it's all about the black ink. we put the stock. you can cover until they become tender >> that's stage 1. .with the cuddle fish tenderizing now the rice. >> yeah getting hot enough. so you want to make sure you coat the rice with the fat. >> our borio is the famous risotto rice but he has chosen something richer. >> it's white in the senter >> this rice is kardinoli. >> final stage, shuttle fish into rice. >> put it all in. >> the more ink, the blacker the rice. >> see the piece on the bottom very concentrated. >> thanks to the spill ajs our limited supply of ink gives us