Published on March 22, 2019
Tim Worth – March 2019
Recently, we’ve been eating a lot of Sicilian food as we’re thinking of serving Sicilian food & wine on Saturday afternoons in our Garden room this summer. If we go ahead, these 2 dishes will definitely feature. Give them a go, they’re really easy but delicious. And the wines aren’t too bad either!
Involtini di cipolline (Spring onions wrapped in pancetta) with Olli Grillo, Feudo Maccari £ 11.75
Ridiculously simple to make, this Sicilian street food classic is great with Feudo Maccari’s Olli Grillo from the south-eastern tip of the island. Simply, wrap spring onions with pancetta, grill, sprinkle with pepper and lemon juice, chop and eat.
Feudo Maccari Olli Grillo – Fresh and lightly floral on the nose with savoury, nutty notes and hints of citrus peel. The palate is complex with crisp citrus flavours, ripe stone fruit, and tropical characters on the textured mid-palate. A subtle and multi-layered wine with immediately appealing freshness and fruit leading to a taut, savoury, mineral finish.
Salsiccia all’uva e cipolla (Sausages with grapes & red onions) with Nerello Mascalese, Azienda Agricola Cortese £ 13
Nerello Mascalese, Azienda Agricola Cortese – Nerello Mascalese is an important, noble Sicilian grape variety of particular significance around Etna.
“This has more depth of colour and aroma than you usually find with Nerello Mascalese. Light oak gives notes of spice and leather on the nose and palate, alongside black and red cherry fruit. From organic grapes, this is a well made and very drinkable wine, with depth and freshness – great with pasta ragu.
Drinking Window 2018 – 2022″ Julie Sheppard, Decanter
serves 4 –
12 slim or 8 fat pork sausages (ideally Sicilian sausages),
2 tablespoon olive oil,
large red onion thinly sliced,
2 tablespoon red wine vinegar,
1 tablespoon sugar,
500g halved white or red seedless grapes (or mixture)
Fry the sausages until golden on all sides, remove from the pan and keep warm.
Fry the onions gently in the sausage pan oil until soft and translucent, add the vinegar and sugar and cook for a few mins longer, then add the grapes.
Increase the heat and cook the grapes, stirring constantly until they are slightly soft and opaque (about 3 mins).
Check the sweet/sharp balance and add more sugar or vinegar if desired. Then return the sausages to the pan and cook for another couple of mins.