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.



We started with a tasty apertivo made of amaro, orange juice, and tonic water. Shortly after, we had aulivi cunsati al rosmarino e scorzetta di arancia, or oil-cured olives with rosemary, peperoncino, and orange peel. 




On to a couple of antipasti, served with 2013 Fuoristrada Grillo. First was the fagioli con purea di finocchi saltati, cannellini bean purée with sautéed fennel, followed by the peperoncini ripieni, hot peppers stuffed with tuna.



2013 Murga Etna Bianco DOC was up next, served with pasta alla olivi verdi, pasta with green olive, garlic, and lemon. 



Insalata di calamari con cuscus, pomodori e olivi, calamari with couscous, tomato, red onion, and olives, was up next. It was served with an absolutely delicious rosé, 2014 Rainoldi Rosé di Nebbiolo; the rosé tasted like summer. 




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. 

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