Piatti Di Cicchetti Recipe

Name: Tavernettas Piatti Di Cicchetti Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Mixed Olives; 1 cup Olive Oil; 3 to taste Garlic Cloves; 2 tbs Fresh Rosemary; 1 tbs Lemon Zest; 1 tsp Red Pepper Flakes; 1 cup Raw Almonds; 1 tsp Fennel Seeds; 1 tsp Dried Lavender; 1 tsp Salt; 1 tbs Olive Oil; 1 cup Carrots; 1 cup Cucumbers; 1 cup Red Onion; 1 cup White Vinegar; 1 cup Water; 2 tbs Sugar; 1 tsp Salt; 1 tsp Mustard Seeds

Inspired by Tavernetta

Time1h 30m

Serves4

Marinated Olives, Fennel and Lavender Spiced Almonds, Pickled Vegetables

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinated Olives

2 cups Mixed Olives

1 cup olive oil

3 to taste Garlic cloves

2 tbs Fresh Rosemary

1 tbs Lemon zest

1 tsp Red pepper flakes

Fennel and Lavender Spiced Almonds

1 cup Raw Almonds

1 tsp Fennel Seeds

1 tsp Dried Lavender

1 tsp Celtic sea salt

1 tbs olive oil

Pickled Vegetables

1 cup Carrots

1 cup Cucumbers

1 cup Red Onion

1 cup White Vinegar

1 cup Water

2 tbs sugar

1 tsp Celtic sea salt

1 tsp Mustard Seeds

Method

Marinated Olives

Prepare the Marinade

In a bowl, combine olive oil, minced garlic, fresh rosemary, lemon zest, and red pepper flakes.

Marinate the Olives

Add the mixed olives to the marinade, stir to coat, and let sit for at least 30 minutes.

Fennel and Lavender Spiced Almonds

Preheat Oven

Preheat the oven to 350°F (175°C).

Prepare the Almonds

In a bowl, toss raw almonds with fennel seeds, dried lavender, salt, and olive oil.

Roast the Almonds

Spread the almond mixture on a baking sheet and roast for 10-12 minutes until golden.

Pickled Vegetables

Prepare the Pickling Liquid

In a saucepan, combine white vinegar, water, sugar, salt, and mustard seeds. Bring to a simmer and stir until sugar dissolves.

Pickle the Vegetables

Place sliced carrots, cucumbers, and red onion in a jar. Pour the hot pickling liquid over the vegetables, seal, and let cool. Refrigerate for at least 1 hour before serving.