POLPO - A Venetian Cookbook (of Sorts)
POLPO is one of London's buzziest restaurants - click here to see how you can easily cook some of their delicious recipes.
GRISSINI, PICKLED RADICCHIO & SALAMI These little cichèti are like savoury lollipops. I can’t imagine any other way of persuading bambini to eat pickled radicchio. Since you are buying the salami and the breadsticks, the only part you need to prepare is the pickled radicchio. When buying breadsticks, choose the slightly more expensive Italian grissini rather than the thick moulded ones; or make your own (see page 100). For twenty grissini: 200ml white wine 200ml white wine vinegar 4 juniper berries 20 leaves of radicchio Extra virgin olive oil 20 grissini 20 thin slices of salami Bring the white wine and the white wine vinegar to the boil with the juniper berries. When the liquid is bubbling, submerge the radicchio leaves for 5 minutes. Take off the heat, remove the radicchio with tongs and gently shake off any excess liquid. Keep the pickled leaves covered in olive oil. When you are ready to use them, simply take out the leaves and drain them slightly of any excess oil. Wrap the top end of the grissini with a piece of pickled radicchio and a slice of salami. 48 cichèti cichèti 49