drinks&nibbles: Spritz and Venetian Wafers

 

These are the exciting, early days!

You will no doubt notice as more and more articles are added to this delicious space every Wednesday afternoon that common themes will naturally emerge. As they pull towards each other, sections will form into solid categories, even chapters. So today, let me introduce to you one of my favorites — “drinks&nibbles”. There we will discover classic and international cocktails along with perfectly paired bites or cool tapas. CHEERS!

 

Lounging in an antique bentwood chair, maybe too close to the edge of some gorgeous little canal I don’t know the name of, I welcome the afternoon sun in the traditional Venetian manner with a Spritz and some salty snacks set before me. At this faded centuries-old Caffé, the Sprtiz are elegantly served in long-stemmed wine glasses. The unusual garnish of a half orange wheel and a light green olive (complete with pit) acts to balance the sweet and savory, faintly herbaceous quality of the drink’s main ingredient, Aperol. Developed in Padua in 1919 from bitter oranges, rhubarb and many secret herbs and spices, Aperol Is a low-alcohol liquor designed to open up one’s appetite.

Whenever it’s time for an Aperitivo or pre-meal cocktail up and down Italy’s boot, small salty snacks such as olives, irregular chucks of cheese, and even classic potato chips are served alongside the tray of drinks. Searching for the perfect savory foil for this iconic drink, my mental taste buds riffled through my mind’s food filing cabinet. I literally salivated as I recalled an intensely flavored “wafer” based on crispy salami, served at a cocktail party given by Rozanne Gold — the acclaimed cookbook author, former chef to Mayor Ed Koch, and overall food genius.

 

Aperol Spritz

Makes 1 cocktail

 

 

 

 

2 ounces Aperol

4 ounces Prosecco

2 ounces soda water

 

In a rocks or stemmed glass filled with ice, combine the ingredients and garnish with a half wheel of orange and a skewered olive (usually medium in size and green, always with their pits intact — I found Castelvetrano easily, and are perfect for this use)

 

Venetian Wafers

(adapted from “Recipes 1-2-3” by Rozanne Gold)

Makes 24 wafers

 

24 thin slices sopressata or other mild salami, about 3 inches in diameter

½ cup (2 ounces) ground Parmigiano-Reggiano cheese

2 Tablespoons fennel seeds

 

Preheat the oven to 500 degrees.

On two large baking sheets, evenly divide the salami careful not to overlap. Using a measuring spoon, top each salami with 1 teaspoon of the cheese. Using the backside of the spoon, evenly coat the salami with the cheese, spreading as close to the edges as possible. Evenly sprinkle the fennel seeds over the salami.

Bake 5 minutes. Remove from the oven and then to paper towels to absorb any grease.

Serve immediately or at room temperature.