Keep the polenta warm over low heat, stirring occasionally. There is so much published about the iconic Venetian seafood dishes that I will not emphasize them in this article. Now you need to serve a drink, no? It has much more flavor.
document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. To garnish, a green olive on a skewer or a lemon slice (or both) is the norm, distinct from the ubiquitous orange slice in an Aperol Spritz. Its such a unique experience when you get to enjoy these delicious nibbles as you said, in a place with no cars. Confusing, I know! Seek it out if you want to try something a little different and very Venetian. There is some incredible artisanal beer in Italy. Then stir and remove the pan from the heat. Fry until golden brown on each side, this should only take a couple of minutes per side. Polenta Crostini Bites with Caramelized Mushrooms. 
Soon the small bar snack started becoming just as essential as the drinks. In brief, cuttlefish cooked in its own ink. Yet you might not be aware that there are other kinds of Spritzes. Delicious. Served with a refreshing Rossa Fizz or Pompelmo Splash mocktail, you will be transferred to the buzzy back street-bacari bars of Venice in an instant. Drain and remove the skin. These items are a great thing to have around as they can be used in so many ways, quickly and easily. If you read my last post, youll know that these two posts are a part of a collaboration with chef, blogger, and food writer Terri Salminen. In the recipe below, I provide specific eggplant and batter quantities. 2. Seek some out. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. If you see it in cicchetti form, its served on a baguette slice or on a piece of grilled polenta. In the spring you can braise some fresh English peas or beautiful artichokes if you can get them. Some bars in Venice specialize in fried noshes, for example: If you are going to stick to one kind of cicchetti, you may as well follow the example of many bars in Venice and focus on crostini. What goes into an Italian batter varies. Join me as I discuss all things Italian - its cuisine, travel tips, cookbooks, and more. While, if you see the term sottaceto, they have been canned in a vinegar solution. , Polenta Crostini with Caramelized Mushroom Cicchetti Venetian Tapas. However, they appear in cicchetti bars (bcari) frequently. Sarde in Saor is often on menus as an appetizer. Its delicious, easy and it can be topped in many different ways. Make a well in the center and add the eggs and milk slowly with a whisk or fork, working out the lumps as you go. Frankly, the possibilities are endless. BACCAL MANTECATO: CREAMED COD ON POLENTA, MEZZO UOVO CON ACCIUGA: BOILED EGG WITH ANCHOVIES. Or, you can serve it on crostini. The perfect size for sharing at the table with a delicious meal, the 75 cl glass bottle is ideal for a relaxing family meal or an elegant lunch with friends. 1. At da Luca e Fred, these are generally made in advance and warmed for guests in the microwave. They are delicious, economical, and easy to incorporate into a proper cicchetti menu. 3. Information about them and recipes are plentiful both online and in cookbooks. When you go for tapas, you order lots of small plates to share with others who also share their tapas with you. At this old-fashioned cicchetti bar, they predominantly serve Venetian classics and have a ton of fried appetisers. Vegetables are always welcome on a cicchetti menu. Heat 1 1/2 inches of oil in a pot or skillet. They are balls, patties, or croquettes of either meat, vegetables, legumes, fish, cheese, or even old bread. Set aside.
You could always start with a nice chilled glass of bubbly. Frankly, they would be delectable on their own, but some brilliant person at da Luca e Fred turned them into little sandwiches.
If you have access to good seafood, you may choose to make one of the classics that I talked about above and add that to your menu. Do try the Dischi Volanti, they are so whimsical and delicious. If your mixture is too thick or thin, add milk or flour as necessary. Just about anything can be served tapas-style! This time, she is going to discuss preparations in saor (more on that below), which I simply adore. And as you very rightly say in Part 1, its surprisingly easy to get away from the tourists. So tapa bars started to become more elaborate. Venetian cicchetti are small plates of food made up of local specialties served at traditional bars in and around Venice. (Im all about the spaghetti) The recipe is a stunner, taught to me by a Venetian nonna (grandmother).
Add a pretty garnish to make it special. You can do the same by preparing seasonal vegetables for your cicchetti menu. Thankfully, the owner told me what ingredients he puts in his batter and I was able to come up with a really good approximation of their dish. In a large bowl, add the flour and leavening agent, stir to combine. Blueberry and Lemon Yogurt Quesada for a Tapas #SundaySupper - In The Kitchen With KP : In The Kitchen With KP, Patatas Bravas for #SundaySupper | Supper for a Steal. It is a rich and beautiful dish of stoccafisso cooked very slowly with onions, de-salted sardines (or sometimes anchovies), extra virgin olive oil, a touch of flour (to thicken), milk, parsley, and Grana Padano cheese. Cicchetti, served at local bacari (small bars) are often eaten standing and (most probably) hovering over the bar on which they are displayed. Thank you very much. To serve as a cicchetto, it can be chopped fine and served on a crostino, in a scallop shell, or sometimes, you can get a little plate of it. Fried sardines are a popular item in Venice. You know, when I was living in Rome, even though it was relatively far, Venice was perhaps my favorite place to get away to. Click here for my recipe and description. A glorious preparation that Terri will discuss in detail. As I said in my last article, many of these bcari are pretty bare-bones and often dont cook on the premises. Continue to cook without stirring for about 5 minutes. Done. Im glad you enjoyed it! Roast Onions w/Gorgonzola + Pine Nuts #SundaySupper - Healthy. If the oil bubbles, it's hot enough.) Also, Prosecco is from the area. They take extra thin slices of eggplant and put them in a thick batter. I usually opt for simple water (or fizzy water), flour, and salt batters but this pastella has egg, milk, flour, salt, pepper, nutmeg, and a leavening agent. You now have another easy item to add to your spread. Below is a selection of simple and obtainable ingredients that you can use for your cicchetti menu: Leeks are an ingredient that I usually associate with Tuscany due to their widespread usage in that region. Then, once they fry them, they emerge from the oil all puffed and golden, looking like flying saucers! Thank you so much! article on eating cicchetti in Venice, Rick Steves, Herb and Citrus Marinated Olives | Magnolia Days, Roasted Bone Marrow with Citrus Salad #SundaySupper - The Girl in the Little Red Kitchen, Chorizo Manchego Toast Tapas Family Foodie, Tortillita de Camarones (Shrimp Cakes) Tapas #SundaySupperCindy's Recipes and Writings, Black-Eyed Pea Cowboy Caviar Shockingly Delicious. Well guys, I hope that I have given you enough ideas to create a fun and simple gathering that will allow you to be in Venice in spirit! It is usually served as a main course with polenta. You can use any kind of winter squash that you like such as butternut squash, Kabocha, Delicata, or pumpkin. When classic just wont cut it, mix up a Chili Lime: Sanpellegrino Limone & Menta gets a twist with fresh lime and agave syrup for a mocktail to stir the senses. Love prosciutto with melon? 