Here is 2 type of cichetti, delicious for the aperitif and simple to make.
Crostini with celery pesto and pecorino cheese
This recipe is made to recover the leaves of celery which usually, unless they are used for broth, are thrown away.
Ingredients:
- celery leaves of 1 stem
- 200 gr pecorino romano cheese
- 200 gr grana padano cheese
- 5 tablespoons of sunflower seeds
- 2 cloves of garlic
- extra virgin olive oil, salt and pepper
Recipe:
Blend all the ingredients, helping with the oil to mix well and keeping aside a couple of tablespoons of sunflower seeds and 50 gr of pecorino romano.
Use the pesto to make croutons, using the sunflower seeds to decorate and the pecorino kept aside, thinly sliced.
Very good also to season a pasta, as an alternative to the classic basil pesto.
Crostini with pumpkin jam, Vezzena stews and toasted pumpkin seeds
Ingredients:
- 1 kg pumpkin
- 500 grams of cane sugar
- 1 sprig of rosemary
- a piece of fresh ginger root (about 5/6 cm)
Recipe:
Clean the pumpkin, cut it into small pieces and place it in a pot with the sugar, the minced ginger root and the rosemary branch.
Add two glasses of water and bring to a boil. Cook for about 2 hours, until the pumpkin has been turned into a cream.
Transfer the pumpkin when it is still boiling in pots suitable for vacuum, put the lid and turn it upside down.
In this way it will also be kept out of the refrigerator.
Use the pumpkin to prepare croutons with seasoned cheese, such as the Vezzena stravecchio and pumpkin seeds to decorate.
Crostini with celery pesto and pecorino cheese
This recipe is made to recover the leaves of celery which usually, unless they are used for broth, are thrown away.
Ingredients:
- celery leaves of 1 stem
- 200 gr pecorino romano cheese
- 200 gr grana padano cheese
- 5 tablespoons of sunflower seeds
- 2 cloves of garlic
- extra virgin olive oil, salt and pepper
Recipe:
Blend all the ingredients, helping with the oil to mix well and keeping aside a couple of tablespoons of sunflower seeds and 50 gr of pecorino romano.
Use the pesto to make croutons, using the sunflower seeds to decorate and the pecorino kept aside, thinly sliced.
Very good also to season a pasta, as an alternative to the classic basil pesto.
Crostini with pumpkin jam, Vezzena stews and toasted pumpkin seeds
Ingredients:
- 1 kg pumpkin
- 500 grams of cane sugar
- 1 sprig of rosemary
- a piece of fresh ginger root (about 5/6 cm)
Recipe:
Clean the pumpkin, cut it into small pieces and place it in a pot with the sugar, the minced ginger root and the rosemary branch.
Add two glasses of water and bring to a boil. Cook for about 2 hours, until the pumpkin has been turned into a cream.
Transfer the pumpkin when it is still boiling in pots suitable for vacuum, put the lid and turn it upside down.
In this way it will also be kept out of the refrigerator.
Use the pumpkin to prepare croutons with seasoned cheese, such as the Vezzena stravecchio and pumpkin seeds to decorate.
