Venetian cicchetti: flavors and places to discover

Ingredients

• Cicchetto of shrimp and avocado
• For each cicchetto:
• 1 slice of toasted bread
• 3 slices of avocado
• 2 shrimp (mazzancolle)
• Salt and pepper to taste
• Orange zest
• Extra virgin olive oil (EVO)
  
  
• Frittata with potatoes, ricotta, and zucchini:
• 8 eggs
• 250g ricotta cheese
• 50g Parmesan cheese
• 3 zucchinis
• 2 medium-sized potatoes
• Salt, pepper to taste
• Mint leaves
• Extra virgin olive oil (EVO) as needed
  
  
• "Pregnant" sardines:
• Sardines
• Sultanina raisins
• Pine nuts
• Arugula
• Parmesan cheese
• Salt, pepper, and breadcrumbs to taste

Method

Shrimp and Avocado Cicchetto:

• Boil the shrimp for a few minutes, then season with olive oil, salt, and pepper.
• Slice a ripe avocado, then season with lemon juice, olive oil, salt, and pepper.
• On a slice of toasted bread, layer the avocado slices, place the shrimp on top, and garnish with orange zest.
  
  

Frittata with Potatoes, Ricotta, and Zucchini:

• Boil the potatoes, then mash them using a potato masher.
• Slice the zucchinis into rounds and cook them with finely chopped onion in olive oil.
• Once cooked, mix the zucchinis with the mashed potatoes.
• Add the ricotta and Parmesan cheese.
• Beat the eggs with salt, then add them to the mixture.
• Mix everything together, then add the chopped mint.
• Cook the frittata on both sides until golden brown.
  
  

"Pregnant" Sardines:

• Clean the sardines, open them like a book, and remove the backbone.
• Soak the raisins in warm water, then squeeze out the excess water.
• Prepare a pesto with arugula, pine nuts, salt, and pepper; then add the Parmesan and breadcrumbs.
• On a baking sheet lined with parchment paper, drizzle a little olive oil.
• Place one sardine on the sheet, cover it with the pesto mixture, and top with a second sardine.
• Bake in the oven at 180°C (350°F) for a few minutes until the sardines are cooked through.