Wednesday, January 27, 2010

Favourite winter tapa and Sicilian dishes of the moment

Our Gambas PilPil are going strong at the moment. Most of our customers have realised that tapas are not Mexican (they confuse them with tortillas, since we have of course, the Spanish potato omelette on the menu), and that they are nothing to be afraid of (Sicilians are most distrustful of any food other than Sicilian).

Gambas Pil Pil are really easy to make, but as you will see in the photo, we have the advantage of having the wonderful pink Mazzara prawns freshly off the boat ... Just sauté the prawns (they need to be big, as they shrink in size in the pan) in their shells with some olive oil, white wine, garlic and fresh chili pepper.

Our Garbuglie di Venere are a favourite too, and have been going strong since the summer. Fresh pasta (like linguini - which is dry pasta), with vongole (clams) tossed in the pan with fresh tomato, and a handful of rocket and slivers of parmesan to serve. The combination in delicious.

Another favourite of the moment which goes well with a glass of Nero D'Avola or Etna Rosso (red wines from vineyards on the fertile volcanic slopes of Mount Etna) is our tagliere di salumi e formaggi - a platter of finely sliced local hams (we have great salsiccia from the black pigs of the nearby Nebrodi moutains) and thick wedges of local cheeses with jams and honey. Mmmm

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