Cicchetti
Cicchetti are the famous appetizers from Venetian bacari, small and tasty bites designed to accompany a glass of wine. This dish represents the essence of the most authentic Venetian cuisine, made of simplicity and quality ingredients. Among the most traditional cicchetti are baccalĂ mantecato, polpette and sarde in saor, ideal for an Italian-style aperitivo.
Preparation
- 1
Start by soaking the dried baccalĂ in cold water for 24 hours, changing the water several times to remove excess salt.
- 2
Cook the polenta in vegetable broth, stirring frequently to avoid lumps. Once ready, pour it onto a flat surface and let it cool, then cut it into small cubes.
- 3
Meanwhile, boil whole potatoes with their skin in salted water until tender, then peel and mash them.
- 4
Squeeze the desalted baccalĂ well and chop it finely. Add it to the mashed potatoes, seasoning with oil, minced garlic and pepper. Beat vigorously until you obtain a soft and homogeneous cream.
- 5
Prepare the polpette by mixing the baccalĂ mantecato with a little flour and chopped parsley. Form small balls and brown them in hot oil until golden.
- 6
Toast the polenta cubes in a pan with oil until crispy on all sides.
- 7
Assemble the cicchetti by arranging on toothpicks or small plates the baccalĂ mantecato, a polpetta and a cube of toasted polenta.
- 8
Garnish with a pinch of fresh parsley and serve hot, accompanied by a good Venetian white wine.
Chef's Tips
The baccalĂ mantecato must be creamy and homogeneous: do not rush while beating it. The polenta cubes can be prepared the day before and reheated in a pan when serving for a crispier result.