ITAK just heard about Enrica Rocca’s cookbook: “Venice on a Plate…but what a Plate!”, a unique cookbook concept that juxtaposes classic Venetian cuisine with Murano glass art dishes, bowls and glasses from some of today’s most important glass artists. Now well-known as a European television personality and cooking instructor, Rocca has turned to another great love of hers, Prosecco. ER Prosecco now available at Eataly.
Sneek a peek at a recipe below!
Try out some Prosecco to pair with it at any of these upcoming events:
April 6th, 2015- The Dinner Party pre-event tasting. Tickets.
April 9th, 2015- Sparkling wine dinner at City Winery. Tickets.
April 10th, 2015- Prosecco tasting at Eataly. 3:30-5:30, Free.
Cicchetti are best described as finger food, or anything you can eat while standing with a glass of Prosecco or a Spritz in your hand. For this reason, all the cicchetti should be bite-sized and easy to eat with your hands or a toothpick. Every bacaro in Venice has its own specialties, and everyone can create their own with whatever they enjoy. Here’s a list of some traditional cicchetti you’ll find in any good bacaro and a few recipes from some of Rocca’s favorite bacari.
- Mortadella, spicy hot salami, cooked ham
- Pecorino cheese, Ricotta, Robiola, Gorgonzla or any bleu cheese
- Pickled onions and peppers
- Roasted tomatoes
- Boiled Eggs
- Anchovy fillets, baby calamari, baby cuttlefish, baby octopus, tuna
- Pumpkin, truffle paste, leeks
- Uovo E Acciuga- Half a hard-boiled egg topped with anchovy filet, a blend that enhances the egg and slight saltiness of the anchovy
- Mortadella E Cipollina- a cube of mortadella and a baby pickled onion on a toothpick
- Formaggio E Peperone- a cube of cheese and a small slice of pickled pepper on a toothpick
- Salamino Paccante- a thick slice of spicy salami which the Prosecco will tame with its slight sweetness
- Calamaretto o seppiolina all griglia- a grilled baby calamari or cuttlefish drizzled with a little olive oil and finely chopped parsley.
- Folpetto- Half a poached very small octopus drizzled with olive oil and chopped parsley.
- Crostini con ribiola e crema di tartufo- Robiola is a smooth, creamy delicate flavored cheese which is perfect mixed with truffle paste and decorated with a small piece of porcini.
- Crostini con tonno e porri- tuna and mayo with julienne of tender leeks
The Spritz (from a German word meaning “splash”) is a wine-based cocktail which originated in Venice when it was part of the Austrian Empire, and comes from the Austrian Spritzer, which is a combination of 50% white wine and 50% sparkling water. Venetians bring a twist to this drink by adding ingredients that satisfy their more demanding palate and thirst for serious alcohol. Aperol would be sensible choice if you’re having this before lunch and still have work to deal with, with its 11% alcohol content, it shouldn’t prevent you from productively resuming your office work. The much stronger Campari is a better choice for weekends or an evening drink.
- 2 parts Enrica Rocca Prosecco
- 1 part Aperol, Bitter Campari, Select, or Cynar
- 1 Splash Soda water or Seltzer
- Half slice of orange
- 1 olive threaded onto cocktail stick
- Ice cubes
- (serves 1)
- The ice cubes in a tumbler, to fill at least half the glass.
- The wine or prosecco and…
- The Aperol, Bitter, Select, or Cyner.
- A Splash of soda water or seltzer.
- Gently, then decorate your glass with a slice of orange and olive on a stick.