Cicchetti with Salvatore Class & Meal – Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
We cooked:
- Mozzarella in Carrozza.
- Venetian Cicchetti Meatballs with Rustic Tomato and Oregano Sauce.
- Baccala Mantecato with Grilled Herb Polenta Crostini, Roasted Cherry Tomato and Rosemary.
- Grilled Crostini with Burrata, Figs and Prosciutto – Demonstration
Mozzarella in Carrozza
Ingredients:
- 2 slices of white bread, crusts removed
- 1 buffalo mozzarella
- 1 slice of Parma ham
- basil leaves
- 1 egg
- Full fat milk, a splash
- oil, for frying
Method:
- To begin, crisp up the Parma ham in a dry frying pan, then set aside.
- Make sandwiches by layering the mozzarella, ham and basil on one piece of bread, making sure to leave a gap around the edge for sealing.
- Beat the egg lightly with the milk and some salt and pepper in a shallow bowl. Use a little of the mixture to moisten the edges of the sandwich, then add the other piece of bread on top, sealing firmly.
- Once you’ve made the sandwiches, heat a frying pan over a medium heat and add a splash of oil.
- Fry each sandwich until crisp and gold, flipping so both sides are the same. Cut into pieces and serve at once.
Venetian Cicchetti Meatballs with Rustic Tomato and Oregano Sauce
Ingredients:
- 25g of breadcrumbs, slightly stale
- 60ml of full fat milk
- 90g of minced meat, a mixture of beef and pork
- 1egg beaten
- 1tbsp of flat-leaf parsley, finely chopped
- 1 garlic clove, crushed
- 1tbsp of pecorino, grated (ideally Pecorino Toscana cheese)
- 1tsp of Parmesan, grated
- 1tbsp of extra virgin olive oil
- 1tbsp small onion, finely chopped
- 30ml of dry white wine
- 1tbsp fresh basil
- 1tbsp fresh oregano
- 80g of tinned chopped tomatoes
- Salt
- Pepper
Method:
- To begin, place the breadcrumbs and milk in a bowl and leave to soak for 10 minutes. After this time, remove the bread and squeeze out any excess liquid.
- In a large bowl, combine the mince, half of the parsley, the garlic, cheeses and eggs, mixing well with your hands. Season with salt and pepper, add the soaked breadcrumbs and mix well.
- Using your hands, shape the mixture into round meatballs, each about 2cm in diameter.
- Add the oil to a large frying pan and place over a medium heat. Once hot, add the onion and sweat for 2–3 minutes until soft but without colour. Add the meatballs to the pan and fry for 5–6 minutes, turning often until evenly coloured on all sides.
- Add the wine to the pan and cook down until it has entirely evaporated. Pour in the tinned tomatoes and simmer for 20–25 minutes add basil and origano – after this time the meatballs will be cooked through and the sauce will have thickened nicely. Sprinkle with the reserved parsley and serve.
Baccala Mantecato with Grilled Herb Polenta Crostini, Roasted Cherry Tomato and Rosemary
Ingredients:
- 40g of polenta, instant
- 100g of salt cod fillet, or stockfish, pre-soaked
- 1l full fat milk
- 2 black peppercorns
- 1 bay leaf
- 40ml of extra virgin olive oil
- 50g cherry tomato
- 1tsp of rosemary
- 1tsp of sage
- 1tsp oregano
- salt
- black pepper
- chopped parsley, to serve.
Method:
- Cook the polenta according to the manufacturer’s instructions and spread on to a baking sheet lined with a sheet of baking paper.
- Place another sheet of baking paper on top, followed by another baking tray. Squeeze together gently to flatten the polenta then place a heavy saucepan on top to weigh it down. Leave to cool completely.
- Place the fish in a saucepan with the milk, peppercorns and bay leaf. Bring to the boil and simmer very gently for about 10 minutes. Take off the heat, cover and leave for another 10 minutes.
- Remove the fish from the milk and then mash it into flakes with a fork, removing the skin and any bones that remain.
- Place the fish in a food processor with 2–3 tablespoons of the milk. Pulse until it forms a paste.
- On low speed, add the oil little by little as if making mayonnaise. When you’ve used all of the oil the baccalà should have a light and fluffy consistency.
- Taste and adjust the seasoning as required. If you used salt cod, you probably won’t need to add any salt. Leave to cool, garnish with a little parsley, then keep in the fridge until ready to serve.
- Cut the polenta into rectangles (about 5cm x 10cm) and toast on both sides (under a grill or in a pan). Serve the baccalà with a piece of polenta, roast cherry tomato and the fresh herbs.
Grilled Crostini with Burrata, Figs and Prosciutto – Demonstration
Ingredients:
- 1 sliced of Italian focaccia bread
- 1tsp of olive oil
- 1 garlic glove
- ½ ball of burrata
- 1 fresh fig
- 2 sliced of prosciutto
- 1tsp of honey
- 1tsp of balsamic dressing
- 20g toasted walnuts
Method:
- Preheat the grill to medium and drizzle the sliced bread with olive oil on both sides. Place the bread on the hot grill and cook for a couple minutes per side, until slightly charred and toasted. Remove from grill, and while still warm, rub the bread with the halved garlic.
- Top the bread slices prosciutto, burrata, figs, a drizzle of honey, and a drizzle of balsamic glaze and walnuts. Season with salt and pepper. Serve!
We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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