Cinnamon and Salt: Ciccheti in Venice: Small Bites From The Lagoon City by Emiko Davies

  • Whipped cod (Baccalà mantecato) (page 46)

    from Cinnamon and Salt: Ciccheti in Venice: Small Bites From The Lagoon City Cinnamon and Salt by Emiko Davies

    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Canapés / hors d'oeuvre
    • Ingredients: bay leaves; extra virgin olive oil; white pepper; baguette bread; pre-soaked baccalà
    • Accompaniments: Polenta, two ways (Polenta in due modi)
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Notes about Recipes in this book

  • Grilled smoked herring salad (Insalata di aringa grigliata)

    • Foodycat on June 08, 2022

      I used Scottish kippers, which don't need to be presoaked like that. I just poached them in water for 10 minutes to cook through. I also didn't add egg because I ran out but if I make it again I would add it. A really delicious, well-balanced salad - the little bites of apple with the warm smoky fish and bitter radicchio are just lovely.

  • Padova chicken salad (Insalata di Gallina Padovana)

    • lean1 on November 07, 2022

      Made this today. Bumped up the amount of greens, used 1 1/2 cups roasted chicken with 1 chopped carrot 1 celery and some raisins, walnuts. Kept the dressing as written. It is a lovely salad which I will make often when I have leftover chicken.

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Reviews about this book

  • Kavey Eats by Kavey Favelle

    [This book] is a cookbook reader’s book, a title for those who are as eager to read about the culture, history and stories of a cuisine as they are to make the recipes.

    Full review
  • ISBN 10 1743797311
  • ISBN 13 9781743797310
  • Published Apr 28 2022
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

Cinnamon and Salt is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti.

Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetizers, apertivo, hors d'oeuvres or, if you absolutely must, as Spanish tapas – but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice's casual way of life. In Cinnamon and Salt, Italy-based food writer Emiko Davies explores the rich history of Venice and its long relationship with cicchetti, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks. Try sweet and sour radicchio, or mackerel, walnuts and black olive pâté. Indulge in Venetian soft-shell crab before moving on to rose petal jam. You'll even find recipes for a spritz, a bellini and a thick hot chocolate, and be let in on the secrets to creating your own authentic cicchetti.

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