Name: Zuppa Dei Dogi (Doge’s Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: vegetable oil, for deep-frying; 60-90 ml/4-6 tbsp plain/all-purpose flour; 1 egg, beaten; 30 ml/2 tbsp freshly grated Parmesan cheese; 150 g/5 oz/2/3 cup long grain rice; 50 g/2 oz fontina cheese, grated; 15 ml/1 tbsp olive oil; 1 large carrot, boiled for 20 minutes and cut into matchsticks; 1 large dark green courgette/zucchini, boiled briefly, then cut into matchsticks; 1 large yellow potato, peeled, boiled for 20 minutes and cut into matchsticks; 1 large beetroot/beet, boiled for 1 hour, peeled and cut into matchsticks; 1.5 litres/2½ pints/6¼ cups meat stock, strained

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This warming, flavoursome dish is based on a very old recipe from the kitchens of the Doge’s Palace in Venice. It is supposed to represent all the beauty and riches of the city, with the intense colours of precious stones reflected in the beetroot, carrot and courgette. The little golden rice balls represent Venice’s great wealth, and especially that of the Doge’s Palace, and are intended as a reminder of Venice in all her glory, with sunlight glinting off the water and the golden orbs of t