Cicchetti with chanterelles - almost like in Venice

Cicchetti mit Pfifferlingen und Parma Schinken Crisp

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.

Cicchetti with chanterelles - almost like in Venice

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)

2 slices of Parma ham or coppa, cut into strips

1 TS olive oil

1 TS butter

fry the ham until crispy, drain on kitchen paper

150 g chanterelles

fry the chanterelles in the frying fat

1 small red onion, very finely diced

1 clove of garlic, very finely diced

2 sprigs of thyme

add, continue frying

sea salt, pepper from the mill

sweet paprika

spice up

4-6 toasted slices of baguette bread

spread the chanterelles on the bread slices

1 TS honey

1 sprig of rosemary

bring to a simmer with 1 ts water over medium heat

2 ts of brown sugar

add, stir until the sugar has dissolved, as soon as a smooth syrup has formed, remove from the fire and let cool down a little

drizzle ½ teaspoon syrup over the chanterelles on each slice of bread

3 TS creme fraîche

put a teaspoon of creme fraîche on each slice of bread

2 stalks of flat leaf parsley, chopped

serve garnished with parsley

Print Post

Leave me a message

Leave a Reply Cancel reply

June 10th, 2019 | Landgänge

The Palatinate: pure pleasure – Part 2

The Palatinate – a region of superlatives! The largest wine barrel in the world, the largest wine festival in the world, the oldest wine route, the oldest wine bottle and last but not least about 100 million vines and fantastic wine… Not to mention Saumagen [stuffed pig’s stomach], liver dumplings and the beautiful landscape…