Formaggio Kitchen's Summer in Sicily
Sunday night was the annual Formaggio Kitchen Summer in Sicily class, a culinary tour through the food of several regions of Sicily, with a focus on Palermo.
2013 Murga Etna Bianco DOC was up next, served with pasta alla olivi verdi, pasta with green olive, garlic, and lemon.
On to my favorite course of the evening, purpetti en salsa pronta, a Sicilian meatball in Adam Centamore's super-secret tomato sauce. I managed to write down as many of the ingredients as possible, because this was absolutely amazing: crushed tomato, red onion, garlic, basil puréed in olive oil, black currants, brown sugar, and fresh orange juice. This excellent dish was served with 2013 Rebel Artignale Rosso.
To finish up the evening, we had yummy biscotti affogati drenched in the tasty dessert wine 2011 Pupillo Moscato di Siracusa Solacium.