Venetian Cicchetti Recipe – Italian Cuisine – Italian Cuisine

Cicchetti are small savory samples served in Venetian taverns to accompany the classic shade of wine. Saor is a treatment once used by sailors to preserve fried fish for a long time. On the crouton of polenta, Asiago and Venetian radicchio

  • 600 g sardines
  • 50 g pine nuts
  • 50 g raisins
  • 2 onions
  • Flour
  • vinegar
  • peanut oil
  • salt
  • 300 g 2 heads of radicchio
  • 250 g corn flour
  • salt
  • 180 g Asiago Dop cheese
  • extra virgin olive oil

Clean the sardines by eliminating heads and bones, open them like a book holding the tails.
Flour them and fry them in peanut oil for 2 minutes, drain on kitchen paper and add salt.
Clean onions and cut into slices.
Bring boil 200 g of vinegar, add the sliced ​​onion and bring back to the boil. Also add the raisins and pine nuts, cook for another 2 minutes and turn off.
Arrange the sardines in a baking dish, cover them with the onion, then sprinkle them with the cooking sauce.
Cover and leave to rest for at least 12 hours in the refrigerator.

Bring boil 1 liter of salted water. Add the cornmeal and cook, stirring constantly for about 40 minutes.
Pour the polenta obtained in a baking dish, forming a layer of about 2 cm. Leave it to cool in the refrigerator for about 6 hours.
Cut the polenta into squares of about 8 cm on each side and toast them in a pan with a drizzle of oil.
Cleanse the radicchio, cut it into strips and toss in a pan with a drizzle of oil and salt for 2 minutes.
Cover the squares with the cheese cut into slices and put them in the oven at 180 ° C for 6-7 minutes.
Take them out of the oven and garnish with radicchio.

Recipe: Davide Brovelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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