Venetian cicchetti; simple ideas for the aperitif

If you have ever been to Venice, it is impossible that you have not tasted Venetian cicchetti, i.e. the typical traditional appetizers, similar to Spanish tapas, whose ingredients vary depending the time of year. Here are some ideas for the aperitif!

Venetian cicchetti: recommended ideas for the aperitif

Do you know what Venetian cicchetti are, which you will surely have tasted quanto a Venice? These are small morsels made from slices of bread (baghetta type) ora polenta stuffed with fish, cured meats and cheeses. Cicchetti can be enjoyed standing ora sitting outside typical Venetian taverns and are accompanied by an alcoholic ricevimento which can be a such as the classic Spritz ora a glass of red ora white wine. Here are some ideas for an aperitif with Venetian cicchetti.

Courgette flowers stuffed with creamed cod

Ingredients for 6 people; 500 g of cod; 250 ml of fresh milk; 20 courgette flowers; 2 clove of garlic; 2 bay leaves; 1 liter of peanut seed oil; 1 glass of extra virgin olive oil.

For the batter: 100 ml of beer; 100 ml of oil; 100 g of 00 flour; 1 egg white.

Boil the previously soaked and desalted cod quanto a milk with the garlic and bay leaves for about 30 minutes.

Let it cool, remove the garlic and bay leaves and blend it, slowly adding the extra virgin olive oil until it reaches the right creaming.

Gently wash and dry the courgette flowers, remove the internal pistil and fill them with the creamed cod.

Prepare the batter by placing all the ingredients quanto a a bowl and with a whisk until you obtain a homogeneous mixture.

Dip the stuffed courgette flowers quanto a the batter until they are completely covered, then fry them quanto a a pan quanto a hot peanut oil until they are golden brown.

Let them drain a sheet of absorbent paper for fried foods and serve.

Courgette and cod cream

Another credo for your Venetian cicchetti recipes to make at home: a soft and tasty courgette cream to be served together with the inevitable cod.

For the courgette cream: Cut the washed and trimmed courgettes into small cubes.

Blanch the courgettes quanto a salted vater for 5 minutes and cool them quanto a vater and ice.

Drain them and dry them well.

Transfer the courgettes with the ricotta, salt, pepper and a little oil to the blender and blend.

Preparation of cod

Cut the cod into large slices, peel it, bone it and flour it.

Peel and chop the onion together with the parsley and capers.

Heat a pan with a pinch of oil and arrange the cod slices with the onion, parsley and caper mixture: then add milk, salt and pepper to taste.

Leave to cook for 20 minutes.

Transfer the cod into a bowl, add the butter and together until you obtain a dense and compact mixture.

Finally, cut the baghetta into slices and place a little courgette cream each and add the cod mixture while still hot.

Serve the cicchetti a wooden cutting board ora a ceramic plate.