Experience An Italian Affair This Spring @ Bar Cicheti, Singapore

Say goodbye to winter and hello to a spirited spring, as Bar Cicheti, Singapore’s first homegrown pasta and wine bar, brings to diners the sweet, hearty harvests of Italy. The new menu is a tribute to springtime in Italy, from driving through the hills of Tuscany to the seaside sunsets in Sicily. Handmade pastas are perfect to showcase the season’s best produce, paired with a beautifully eclectic wine list to satisfy all palates. Chef Lim Yew Aun’s rich, comforting dishes give way to fresher, brighter tastes that celebrate the bounty of spring, while sommelier Ronald Kamiyama’s new floral-forward wine selections are delicious on their own, each with a story to tell.

 

 

 

 

SPAGHETTI - housemade jalapeño pesto, grated ricotta salata, chopped pistachio, toasted pine nuts

For a limited time only, tuck into Chef Aun’s four Spring-inspired specials, dressed in vibrant colours and flavours of the season. Twirl up forkfuls of Spaghetti (S$28) done one of two ways – the first coated in a creamy, housemade jalapeño pesto that’s tossed with chopped pistachios, toasted pine nuts and a generous grating of ricotta salata.

 

 

 

 

 

2015 CVNE, Monopole Clásico. Rioja, ES (Viura blended with sherry) - 2

 

 

SPAGHETTI ALLE VONGOLE - burnt leeks, peperoncino, parsley, garlic chips

Pairing perfectly is the 2015 CVNE, Monopole Clásico—fresh, fine and bone dry—a peculiarity of a Spanish Rioja which sees manzanilla sherry introduced to the barrel aging process, resulting in a nutty characteristic that lends itself beautifully to the roasted flavours of the pesto. The other is a classic Spaghetti alle Vongole (S$32), where the sweet leek of Spring gets a fresh coat of char, adding an irresistible aroma to the clams’ briny tang.

 

 

 

CORZETTI - porcini and button mushrooms, marsala wine

Hand-stamped medallions of Corzetti (S$28)—a Ligurian specialty dating back to the middle ages—need nothing more than earthy slices of porcini and button mushrooms sautéed in a flavourful Marsala sauce. The dish is best enjoyed in between sips of the 2006 Tenute Sella, Lessona, a lost expression of Nebbiolo from Alto Piedmont that’s making its way back into vogue. Vibrant aromas of leafy underbrush, moist soil, berries and herbs, along with a shared provenance, bring out the earthy undertones of the moreish mushroom ragu.

 

BUCATINI - hokkaido scallops, saffron, spring peas, citron zest

For a taste of the lush Lazian countryside, the final seasonal special is Bucatini (S$30), where thick, hollowed strings of pasta are tossed with spring peas, citron zest and a seared Hokkaido scallop, in a hearty saffron broth.

 

 

 

 

 

 

ANOLINI - taleggio, ricotta, parmigiana, caramelised onion, hazelnut, butter sauce

Adding to the new permanent menu is an update of Bar Cicheti’s tight, confident rotation of pastas – offering more vegetarian options, new pasta shapes and in-season ingredients. All available in either starter and entrée size – pretty purses of Anolini (S$18/28) stuffed with taleggio, ricotta and parmigiana are finished in a decadent brown butter sauce, topped with caramelised onions and a sprinkling of hazelnuts. The ever-trendy Cacio e Pepe gets more bite than before with slippery strands of hand-rolled Pici Cacio e Pepe (S$18/28) – spiced with Sarawak black pepper, fresh marjoram and a squeeze of lemon to cut through the rich parmigiana.

Linguine (S$22/35) is an uncomplicated toss-up of handpicked blue swimmer crab and treviso radicchio—an Italian chicory that together with the crab, release sweet flavours of land and sea— brightened with orange zest. On the other end of the spectrum, thick, stubby tubes of Paccheri (S$20/34) are paired with slow-braised polpo and given the Puttanesca treatment – fresh tomatoes simmered long and slow, folded with fiery flavours of chilli, anchovies and capers, and to finish, a sprinkling of toasted bread crumbs. Here, the 2016 Château de Trinquevedel Rosé is ideal for the bright, tomato flavours in the feisty sauce. This is a fourth-generation gem from the Tavel appellation of Southern Rhone, France–where only rosé wines are allowed–made with mostly Grenache and other native varietals such as Clairette, Mourvedre, and Cinsault.

Tagliolini Nero (S$22/35) is chef Aun’s way of reimagining Bar Cicheti’s reigning darling, Fusilli Nero (S$19/32). While the original is a feisty umami bomb of squid ink fusilli, crab lump, Japanese uni and basil and anchovy crumbs; the latest contender is an ode to the sea at its seasonal best. By folding freshly harvested squid ink deep into the dough with military precision, each strand is unabashedly black and briny and lends itself to an ocean-fresh medley of Hokkaido scallops, local squid, and Japanese uni – all coated in a bisque reduction that tastes like the sea.

All these dishes are available in two sizes, for a little bit of everything, along with a selection of new and signature antipasti and desserts that have been updated for Spring. Wines at Bar Cicheti are available by glass, quartino and bottle. 

For a taste of everything, opt for the menu’s new “Feed Me” options (S$68 or S$88), which includes 1 antipasti, 4 pastas and a dessert to share. Add a S$58 supplement for wine pairing. 

*Photos courtesy of Mango PR. 

BAR CICHETI 

10 Jiak Chuan Road, 089264 Singapore

Phone: +65 6789 9801

Opening hours: Lunch Tues – Sat 12PM – 2.30PM, Dinner Mon – Sat 6PM – 1030PM. Close Sundays

Website 

Tomato Spaghetti ala Eris

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I don’t cook very often, coz I replace my breakfast and dinner with shakes. Now that I’m running low on supplies,  I have to think of alternatives to make, especially for dinner.

While surfing for recipes, I came across a Classic Tomato Spaghetti dish by Jamie Oliver.

The thing about surfing for recipes online is that they’re mostly written by Western chefs, and it’s hard to find certain ingredients here in Malaysia. That, or they’re super pricey. I remember making a balsamic vinegar salmon once, and bought a bottle of that for RM18. I only used it once, because Asian cooking rarely uses it as an ingredient. >->

For my own tomato spaghetti, I tweaked the ingredients. For one, Jamie’s recipe doesn’t have chicken meat and cheese (I had extra cheese in my fridge so I figured what the heck). He also uses ingredients like fresh basil and red wine which I have omitted.

Anyway, here it is: Tomato Spaghetti ala Eris ! 😀

Ingredients: 

  • 1/2 can tomato puree
  • Grana Padano cheese (50g)
  • 1 pc chicken breast, minced, seasoned with 1/2 tsp salt (or soy sauce + sesame oil)
  • 2 cloves garlic, minced
  • 2 onions, minced
  • 1 tsp salt
  • 3 tsp sugar
  • dried basil seasoning
  • cooking oil
  • Spaghetti (3/4 packet)

Method: 

  1. Heat oil in frying pan. Stir in onions and fry til soft.
  2. Add in garlic and continue stirring. When the garlic turns golden brown, mix chicken meat into the pan.
  3. When the meat looks done, pour in tomato puree. Add water if mixture looks too thick and adjust accordingly. Reduce heat. Season and simmer, stirring occasionally.
  4. While waiting for the sauce, bring water to boil in a pot (I used a wok coz it’s faster). Once ready, slip in pasta sticks and let cook for 11-13 mins.
  5. Add Grana Padano cheese to sauce and stir until melted. Season with basil.
  6. Drain water from pasta. Serve with sauce.

Serves 3 

Cooking + prep time: 40mins. probably less if you’re an expert in the kitchen but I’m a klutz with a knife, so.

I was very satisfied with how the pasta turned out 🙂 The sauce was perfect, especially after adding the Grada Padano cheese which has a milky, salty flavour to it. Adding cheese also meant I didn’t have to use too much salt. I’ve learnt that the secret to good flavour is to keep taste testing.. but maybe that’s just me. I think I should have boiled the pasta longer because they turned out just slightly harder than al dente after boiling for 11mins.

 

Happy Cooking ! 🙂