Spring in Sicily is welcomed ‘big time’ and spring produce is embraced.
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.
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.
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.
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 .
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!)
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 .
Thank you to all those eager and friendly people who made the event a success.
Waratah Hills Vineyard Wines: