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By
Emiko Davies
Abstract
These delicious discs of fried creamy cheese are irresistible. I read about these cicchetti in Mariù Salvatori de Zuliani’s Venetian book and couldn’t resist the sound of them: a sort of thick béchamel enriched with cheese and left to cool before cutting out rounds that are crumbed and fried.
I have also tried making these in the oven and I can confirm they come out very, very well this way if you do not feel like frying – and I am always sceptical of baking things that should be fried. Read More
