A Primer on Cicchetti
Bácaro de Fiore, which was closed, but luckily we had been stumbled upon it two nights before prior to a mostly-Vivaldi concert in the Chiesa San Vidal.
Dai do Cancari, where locals bring their empties from home for a refill from huge demijohns. (They also have an amazing selection of the best Italian wines available.) We chatted with the amiable proprietor and some patrons from Germany about wines of the Veneto. Our third stop was Osteria I Rusteghi for our final nibble and tipple. This one is in the center of a maze of streets very close to our apartment, but we would never have found it without Roque and Gabriella’s guidance. Truly a gem for the locals.
Cicchetti al Tonno e Cacao
15 slices of a baguette
4 ounces tuna packed in oil, drained (preferably Italian)
2 tablespoons mayonnaise
3 tablespoons extra virgin olive oil
1 tablespoon cocoa powder
Toast slices of bread.
Using a fork, break up the tuna and add mayonnaise and olive oil. Mix well - it shouldn't be too stiff. If it is, add a little more olive oil.
Spread tuna onto the toasted bread slices. Dust with cocoa powder and serve.
Foglie Fritte della Salvia
40 sage leaves (unblemished and large)
2 tablespoons anchovy paste
6 tablespoons all-purpose flour, divided
olive oil for frying
Wash and dry the sage leaves. Mix anchovy paste, two tablespoons of flour, and just enough water to make a thick, spreadable paste with the consistency of cream cheese. Spread this filling evenly onto half the leaves, and top with the remaining leaves. Put the sage 'sandwiches' on a baking sheet.
Heat 1/4-inch olive oil in a large skillet over medium-high heat. Place the remaining flour in a bowl. Slowly stir in enough water to make a thin batter, whisking all the while; the batter should flow like heavy cream. Dip the leaves into the batter and fry in hot olive oil until crispy. Drain on absorbent paper towels, and serve immediately.
3-4 ice cubes
2 ounces Aperol
3 ounces prosecco
1 ounce soda water
Put the ice cubes in a large goblet and add the Aperol, prosecco, and soda water. Stir to mix, and garnish with an orange slice.
Makes 1 drink.