Cicchetti with chanterelles - almost like in Venice
August 25th, 2020 | Vorspeisen
When I think of Venice and Cicchetti I start daydreaming. Normally my dearest captain would be on the Adriatic Sea at this time of year, I would certainly be with him on board and we would have made some nice Cicchetti tours through the beautiful lagoon city. Would. Would have. Subjunctive. Nothing is normal in these Corona times. The ships are not sailing, they have been on anchorage for months. Well, if we can’t go to Venice, we’ll do the cicchetti at home.
A place of longing – Venice: In recent years, my favorite captain has been to Venice for two to three days every week during summer. Almost a home game. What should of course never be missing when going ashore in Venice are the famous Venetian Cicchetti. These are the most sophisticated appetizers you can imagine. A glass of wine or a Spritz, also known as Sprizz or Veneziano, should of course not be missing.
Tomorrow my captain is coming home from a long assignment. A selection of cicchetti to welcome him will delight him. Since there are really wonderful chanterelles on the market currently, I came up with cicchetti with chanterelles, among other things. Then, we can wallow in memories of Venice together.
If making the rosemary syrup is too time-consuming for you, you can also use maple syrup.
Cicchetti with chanterelles
(makes 4-6 bites)
Tags: Leave me a message
Roe fillet with black nuts
Roe fillet or venison saddle in this recipe is seared and served with parsley roots, chanterelles, black walnuts and aromatic pears. There is a potato and celery puree, a sauce of game stock and a béchamel sauce. A perfect plate!
read more
Quinoa Avocado Bowl
In South America, quinoa, also called Inca rice, has been considered one of the most important staple foods for more than 5,000 years. In Europe, this grain has come in fashion only in recent years. Strictly speaking, it is no grain, but is botanically one of the goosefoot plants, is closely related to spinach, chard and beetroot. Anyway, in combination with avocado, cherry tomatoes and corn, we found quinoa very tasty, especially for the meatless days.
read more
Slow Baking at the bread sommelier
Bread is the staple food number 1 in Germany, over 3,200 different types of bread are supposed to exist. Bread is literally on everyone’s lips – but hardly anyone knows what it looks like in a bakery and how much time and effort is in a good bread – let alone what a bread sommelier and slow baking is. To find out, we were a guest at Wolfgang Heyderich’s in the Stader Backstube.
read more