Cicchetti | Rach's Favorite Italian Snacks for NYE At Home

For the eggplant croquettes, sauté the eggplant 7 to 8 minutes in EVOO over medium heat and add red pepper, oregano and garlic, stir another minute or so, remove from heat and add currants and nuts, cool and combine with half the cheese and 2 beaten egg whites.     

Heat ½ inch frying oil over medium to medium-high heat. 

Place flour in shallow dish and whisk up 2 eggs and 1 egg white in another dish. Combine breadcrumbs with remaining cheese, nutmeg, zest, and parsley in a third dish.    

Form 24 croquettes or small eggplant patties and coat in flour, egg, and breadcrumbs, then fry to deep golden, drain and serve with lemon wedges or warm tomato sauce.     

For the fried sage leaves, match up large sage leaves and sandwich a small piece of ripe Taleggio, soft Fontina or Gorgonzola Dolce between 2 leaves and take care to seal the leaves at edges. Toss the stuffed leaves lightly in flour, then turn in beaten egg and bread in breadcrumbs mixed with a little nutmeg, 1 teaspoon lemon zest, 1 teaspoon finely chopped parsley, and ½ cup Pecorino or Parm, per 1 cup breadcrumbs. Fry in 1 inch of safflower or peanut oil over medium to medium-high heat to golden, then drain and serve with lemon wedges.