
Venetian cicchetti with figs, robiola and pistachios
November 27th, 2022 | Vorspeisen
This recipe for fine fig cicchetti is super easy, really quick to make and a real eye-catcher on your cicchetti buffet. The Italian soft cheese Robiola flatters the figs and is topped with a nutty crunch of pistachios.
In my last blog post, I detail three very different Bácari in Venice, including Al Bottegon. The inspiration for the recipe for my Cicchetti with figs, robiola and pistachios comes from the small cookbook “Cicchettario – the legendary recipes of Al Bottegon in Venice”. And here we go:
Cicchetti with figs, robiola and pistachios
AND THAT'S HOW THE CAPTAIN'S WIFE DOES IT
Instead of the Italian Robiola cheese, you can also use goat’s cream cheese. You can also vary the choice of fruit to your heart’s content. The only condition: it has to be ripe and sweet! Ripe pears are always a good choice, for example in combination with blue cheese. Anything that pleases is allowed.
Leave me a message
New publication: “I love quinces”
Captain’s dinner publishes recipes in the new cookbook! Quinces are a (almost) forgotten fruit. Hardly anyone knows or uses this fruit today. Markus Wittur is committed to the preservation of ancient varieties of quince. The Franconian “Quince Savior” has published a unique and very personal recipe collection on this golden yellow fruit with a special, so beguiling scent. I’m glad that my recipes and photos are represented in this book.
read moreEggplant & mozzarella
Eggplants are indispensable to an Italian appetizer plate. In this recipe eggplant, tomato, prosciutto and mozzarella enter a creamy liaison. Ready in 30 minutes the sunny taste makes me believe that summer is not far…
read moreLangos – a Hungarian snack
In Budapest, you get it everywhere: Lángos – a fried potato-yeast dough spread with garlic and sour cream. Grated cheese and a touch of paprika complete the taste. Whether it tastes just as good at home… We tried it. And, yes! Lángos are delicious, even at home!
read more