Proscuitto-wrapped Artichokes and Mozzarella
Venetians call these small plates cicchetti (pronounced “chi-KET-tee”) — said to derive from the Latin “ciccus,” meaning “little” or “nothing.” These small snacks or side dishes, typically served in traditional bacaro (wine bar). Ciccetti, similar in concept to Spanish tapas, are typically eaten accompanied by a small glass of wine, called an ombra.
Proscuitto-wrapped Artichokes and Mozzarella
These bite-sized treasures are sometimes served on a thin slice of bread or without bread speared with a toothpick to hold it all together. The earthy herbaceous artichoke is balanced with the salty prosciutto. It is OK to use a good quality jar of artichokes, but fresh is best! (Recipe: Shawnie Kelley)
- Serves
- 8
Directions
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If the artichoke hearts are big, cut them in half crosswise to bite sized portions. If not, leave them as is.
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Cut the Prosciutto in half lengthwise and press a ribbon or two of basil to the meat so it sticks to it.
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Wrap a piece of the Prosciutto around each artichoke.
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Spear the artichoke and piece of Mozzarella with a toothpick.
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Lightly drizzle with olive oil, and a pinch of salt and pepper,
From Shawnie's class “Culinary Crossroads: Global Appetizers”
