Tag: cicchetti

Happy Cicchetti Recipe – Italian Cuisine – Italian Cuisine

Ingredients for COPPETTE DI RADICCHIO

200 g Asiago Dop cheese
200 g red radicchio
extra virgin olive oil
salt
pepper

Ingredients for skewers of sardines

140 g red onions
50 g sugar
10 g vinegar
30 g raisins
30 g pine nuts
12 clean sardines without bone
salt

Duration: 40 min

Level: Easy

Doses: 4 people

FOR THE CUPS OF RADICCHIO
Grate Asiago with a medium-hole grater and form 4 discs on as many sheets of baking paper. Heat them in the microwave oven, one at a time, at 250 W for 50 seconds, remove them from the oven, remove the wafer from the paper and place it between two bowls, so that the cheese, when it cools down, takes on a concave shape.
Clean the radicchio, chop it, season with oil, salt and pepper and distribute it in Asiago bowls.

FOR THE SARDINIAN SHEETS
Chop coarsely raisins and pine nuts. Stuff the sardines with this mixture and roll them up, skewered three by three on 4 spit sticks.
Lay them down on a plate covered with baking paper and bake at 180 ° C for 5-6 minutes.
Dissolve sugar in a small saucepan, with a drop of water. When it turns a light caramel color, add the sliced onion, a pinch of salt and the vinegar. Cook until the onions have softened.
Serve skewers with sweet and sour onions.

Recipe: Giulia Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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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

Ingredients for SARDE IN SAOR

600 g sardines
50 g pine nuts
50 g raisins
2 onions
Flour
vinegar
peanut oil
salt

Ingredients for POLENTA WITH CHICORY

300 g 2 heads of radicchio
250 g corn flour
salt
180 g Asiago Dop cheese
extra virgin olive oil

Duration: 1 h 15 min

Level: Easy

Doses: 6 people

FOR SARDINES IN SAOR
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.

FOR THE POLENTA WITH CHICORY
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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The Venice Carnival becomes social (with Spritz and cicchetti at home) – Italian Cuisine

An ancient mask, an authentic Spritz and cicchetti with sardines and cod to celebrate the Venice Carnival even at home and share it on social networks

Due to the ongoing health emergency, this year we will have to give up seeing the elegant masks parading through the streets of Venice for the traditional Carnival of the city that attracts visitors from all over the world. This is why Select, an icon of the Venetian aperitif, launches #TheSocialCarnival, a digital initiative designed to bring, starting from February 16, the Venice Carnival in our home, between history, anecdotes, Spritz and cicchetti.

Bauta, the mask par excellence of the Venice Carnival

The first step to celebrate the Venice Carnival at home is the discovery, through the collaboration with Ca 'Macana, a historic masks workshop since 1986, of the Bauta, Venetian disguise par excellence, typically used during banquets and social events since the 15th century. Thanks to a augmented reality filter available on the Instagram page @selectaperitivoit it will be possible to “wear” this mask and share the celebrations on social networks.

Authentic Venetian Spritz: how to prepare it at home

Once in disguise, all that remains is to prepare a delicious aperitif obviously based on the authentic spritzer Venetian. Here are Select's tips for preparing it: fill a wine glass with ice, pour 7.5 cl of prosecco and 5 cl of Select, fill with 2.5 cl of soda or seltzer and finally garnish with a large green olive.

Venetian Cicchetti, a recipe with sardines and cod

And what to accompany the Spritz with if not greedy ones cicchetti typical Venetians? The proposed recipes provide sardines in saor is creamed cod.

To prepare cicchetti with cod you will need: 500 g of already soaked stockfish, 280 g of extra virgin olive oil, 1 baguette, ½ lemon, 2 bay leaves, 1 clove of garlic, fine salt to taste, black pepper to taste parsley to taste

Proceed as follows: cut the stockfish into slices. Fill a saucepan with cold water and add a clove of garlic, bay leaves and lemon. Add the stockfish and cook for 30 minutes over low heat. Transfer the stockfish into a bowl and add the cooking oil and water until the mixture is homogeneous. Add salt and pepper to taste and garnish with a little parsley and a drizzle of oil. Cut the baguette into slices, arrange a little on each; of cod cream. Serve the cicchetti on a wooden cutting board or on a ceramic plate.

The ingredients for cicchetti with sardines are instead: 600 g of sardines, 500 g of white onion, 1 glass of white wine vinegar, 1 teaspoon of brown sugar, 2 bay leaves, 40 g of raisins, 40 g of pine nuts, 00 flour to taste, 20 ml of oil, salt to taste, pepper to taste

Proceed as follows: clean the onion and slice it into wedges. Leave the onions in a container full of water for 20 minutes. Put the onions in a pan with white wine vinegar. Add the brown sugar and gently sweat the onions over low heat. Separately dip the raisins in water. Bread the sardines already peeled and then fry them in a pan with oil. Let them cool for half an hour.
Arrange the sardines on a wooden cutting board or on a ceramic plate and add the onions, a piece of bay leaf, some
raisins and pine nuts to taste.