Eggs and Anchovies – A Venetian Cicchetto

ovo-acciuga

If I have to visualise the best scenario for an aperitivo, I see a Venetian square bathed in the warmth of a summer evening light. The square is not crowded, but lively with people gathering and forming small, chatty groups standing at the doorsteps of the most popular bars. I see a handful of friends around me, each of them with their drink in hand,  all of us cheering, suddenly relaxed by the simple presence of each other as we chat the evening away. I see someone going back for a refill and some nibbles – perhaps some crostini or cicchetti. And one of them will certainly be eggs and anchovies.

Eggs and anchovies (meso ovo, in the local dialect) is a traditional Venetian cicchetto, which can be found in almost all the respectable bàcari in town. A poor dish, aimed at satisfying some serious peckishness with simple, easy-to-get ingredients, it has for long been one of the most democratic snacks to go with the glass of wine. they are as good consumed in a Venetian alley as they are at home, perhaps with a glass of

Now, if you don’t find yourself any close to a Venetian square, rest assured that they will be as good at home, better still with a spritz to keep the Venetian theme.

Meso Ovo con l’Acciuga

 serves 4
4 quality eggs
8 anchovy fillets in olive oil, drained
capers (optional)

freshly ground pepper & rock sea salt, to taste


Place the eggs in a large saucepan filled with cold water set over a medium heat.
When the water starts to boil, remove from the heat, cover with a lid, and leave for 10 minutes. Drain and cool under cold water, then peel and halve. Season to taste. Roll the anchovies and place on top of egg halves . Fit a caper in the middle if you like. Serve.

Read Also: My Venice Food Guide

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14 Comments

  1. Emiko July 30, 2013

    I feel we are on the same page with our feelings about aperitivo! From that first picture you painted right to the recipe, I feel like exclaiming, "me too!" To me, the Venetian way IS the way and I love the old-fashioned simplicity – the perfect simplicity – of these eggs. x

    Reply
    • Valeria August 3, 2013

      You and I should move back there sometime (maybe all of us should!) 😀 Let's think about it!

      Reply
  2. Anna C. July 30, 2013

    I'm venetian DOC …. Let me correct the spell … it's "cichetto" not chicheto! it's venitian, not spanish!! 😀

    A part of this – sorry for the joke – …….. your post is quite genuine and evocative!! I'm a prosecco-addicted and my aperitivo time is always sparkling, I wont survive without it!!

    Cheers!!!!! 😀

    Reply
    • Valeria July 30, 2013

      uh gosh …writing and talking in English all the time make me a bit nuts 🙂 jokin', corretto, thanks for spotting it!

      Reply
    • Anna C. August 1, 2013

      Scusa se ho fatto la "maestrina" … mi piace molto il tuo blog e questo post in particolare mi coinvolge ovviamente molto!!! 😀 e comunque il dialetto veneziano ….. non è italiano!!!!!! 😀

      Reply
    • Valeria August 2, 2013

      Ma figurati, anzi, dovrei sapere anche il dialetto in teroria…:) ah, che caduta! Mi rifarò con un post tradotto in inglese, italiano e dialetto, ha!

      Reply
  3. Juls @ JulsKitchen July 30, 2013

    I can't wait to finally visit Venezia again and follow Emiko's and yours tips on places to see and visit to have a proper Venetian aperitivo! Hard boiled eggs are also a family favourite for simple appetizers for lunches, dinners and informal gatherings!

    Reply
    • Valeria August 3, 2013

      They are – so easy to wrap up together! We should make a plan – let's gooooo!!!

      Reply
  4. lucy July 31, 2013

    gli italiani non sanno resistere ad buon aperitivo.una ottima maniera per potersi gustare e apprezzare una bella città come Venezia comodamente seduti!

    Reply
    • Valeria August 3, 2013

      Direi di sì, io personalmente son proprio debole di sensi…:D

      Reply
  5. Jas August 1, 2013

    Anche io come Juls non vedo l'ora di tornare a Venezia per una gita foodie e "assaggiare" live l'atmosfera che hai così sapientemente raccontato.
    Detto questo, amica, che foto meravigliose ed evocative: hai davvero un dono per la fotografia!
    Un abbraccio
    Jas

    Reply
    • Valeria August 3, 2013

      Reriamente, ragazze, facciamolo, organizziamo! E, riguardo alla fotografia, grazie davvero – davvero davvero.

      Reply
  6. Cuoca Pasticciona August 2, 2013

    Ciao carissima piacere di conoscere te e il tuo blog. Mi complimento per le belle ricette, le meravigliose foto e le ricette appetitose. Mi unisco subito ai tuoi lettori e vado a dare un'occhiata più approfondita alle ricette. Intanto ti invito a passare anche da me, ne sarei davvero contenta. A presto 🙂
    http://ledeliziedelmulino.blogspot.it/

    Reply
    • Valeria August 3, 2013

      Benvenuta sul mio blog – e nel mondo del foodblogging in generale! Un grande abbraccio

      Reply

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