JEWELS OF SICILY: A celebration of SPRING

Spring in Sicily is welcomed ‘big time’ and spring produce is embraced.

Marisa prepares artichoke 1

Sicilians make a fuss about the preparation and eating of seasonal spring produce: asparagus, artichokes, broad beans, fennel and ricotta. It is the time when the island comes alive – flowers bloom, vines sprout and vegetables ripen.

Pasta and greens with wine

The menu at Waratah Hills Vineyard  was a celebration of Spring, and all who attended the class enjoyed all of that produce and the occasion in such a beautiful vineyard.

Garfish fillets

We ate local garfish rolled around a Sicilian stuffing (commonly used for sardines called Beccafico),  stuffed artichokes and a pasta with a dressing made from sautéed spring vegetables, moistened with wine and stock and topped with nutmeg and creamy ricotta.

Carlo and Peter watch Marisa add stock

We drank excellent, matching wines with each course and used local, extra virgin olive oil made by Judy and Neil’s (proprietors of Waratah Hills Vineyard and organizers of this event) neighbours .

Beccafico

Cassata  of course was the final culinary jewel; I coated it with not-too-sweet marzipan…..and I have my tongue out in anticipation…(I do not know what I was saying!)

Marisa talks about cassata

A few dressed Sicilian Green olives at the start did not go astray (garlic, orange rind,  chilli flakes, wild fennel fronds, bay leaves, extra virgin olive oil) and a fennel and orange salad as a palate cleanser eaten after the fish was a good choice .

Marisa cooking fritedda close up

Thank you to all those eager and friendly people who made the event a success.

Judy and Marisa talking food

Waratah Hills Vineyard Wines:

http://waratahhills.com.au/buy-online/

 

 

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