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Chicchetti recipes?

Posted by on

Hi-
This probably isn't the typical question here, but we visited Venice in May and loved some of the food. We had ended up staying an entire week, since the Dolomites, where we were supposed to go, were socked in with rain and fog, so had plenty of time to sample the Venetian specialties. One thing we loved was going to a small wine bar at lunch and sampling their delicious wine and the Chicchetti - small italian appetizers on little toasted pieces of bread. Kind of like bruschetta but smaller, and with a variety of topping. I don't think we found the same topping twice!

I'm having an Italian night for my friends tomorrow night, and want to make some of these delicious little treats.

Does anyone have a recipe or two for some of their favorites?

Thanks!!!
Theresa

Posted by
17601 posts

My favorite is baccalà mantecato, a creamy spread made from salt cod and olive oil. The dried salt cod is soaked for 24 hours to rehydrate it and remove most of the salt ( change the water several times and keep it in the fridge while soaking). Then it is poached in milk with a clove of garlic, cooled and flaked, and macerated ("mantecato") with some olive oil. Here is a good explanation:

http://food52.com/blog/8173-baccala-mantecato

It is similar to the French brandade.

Here in the US I buy salt cod which is frozen and not dried, so it can be soaked for 8 hours instead of 24 and then used. It comes from Canada! packed in a little wooden box. Most seafood stores here (Seattle) sell it, but depending where you live it may be tough to find on short notice.

Posted by
7737 posts

FYI, it's spelled "cicchetti" in case you try searching for recipes.

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