Amuse
Les and Martha
Hot Coppa
Aged Provolone
Olives
ANTICHI VINAI
NV Vino Spumante di Qualitia BRUT
Castiglione di Sicilia
$19.99
Caponata
(an unusual and interesting Sicilian white
Arancini
(A Sicilian Trebbiano)
First Course
Les and Martha
Couscous with peppers olives and pine nuts
2009 Valle Dell'acate
IL FRAPPATO
Acate Sicily
($19.99)
Entre
Les and Martha
Swordfish Involtini
Sicilian Spinach Saute w/
currants, capers and Romano
2009 Antichi Vinai
MASCALESE
Castiglione, Sicily
$21.99
Dessert - Joe and Sandy
The caponada was very good! The recipe yielded a large amount of caponada which supplied all of us with great tasting caponada for days afterwards.
The anancini were good, not great, but fun to make. This Sicilian recipe seems that it originated by using leftovers..e.g. take come bolognese sauce and some left over risotto and some bread crumbs and viola a good appetizer.
Looks like I did not take any photos for this dinner....
Caponata from Saveur Magazine March 2011
http://www.saveur.com/article/Recipes/Caponata-1000087189
2 lbs. eggplant, cut into 1″ cubes
1 large yellow onion, chopped
1 rib celery, roughly chopped
Kosher salt and freshly ground black pepper, to taste
3 tbsp. tomato paste, thinned with 1/4 cup water
1 cup crushed canned tomatoes
6 oz. green olives, pitted and roughly chopped
1/2 cup white wine vinegar
1/2 cup golden raisins
1/4 cup salt-packed capers, rinsed and drained
3 tbsp. sugar
2 tbsp. finely grated unsweetened chocolate
1/2 cup finely shredded basil
2 tbsp. pine nuts
Heat oil in a 12″ skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but 1/4 cup oil, and reserve for another use. Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1–2 minutes. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving.
http://www.saveur.com/article/Recipes/Arancine-Saffron-Rice-Balls
3 tbsp. olive oil
1/2 small yellow onion, minced
1/2 small carrot, minced
1/2 rib celery, minced
3 oz. ground beef
3 oz. ground pork
1 cup tomato sauce
2 tsp. tomato paste
1 small red onion, minced
1 1/2 cups arborio rice
1/4 tsp. crushed saffron
2 tbsp. grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/4 cup flour
2 eggs
2 cups bread crumbs
Canola oil, for frying
1. Heat 1 tbsp. olive oil in a 12″ skillet over medium-high heat. Add onions, carrots, and celery and cook, stirring often, until soft, about 10 minutes. Add beef and pork and cook, stirring often, until browned, 10–12 minutes. Stir in tomato sauce and paste, reduce heat to medium-low, and cook, stirring occasionally, until thickened, 45–50 minutes. Transfer meat filling to a bowl and let cool; refrigerate until chilled.
2. Heat remaining oil in a 2-qt. saucepan over medium-high heat. Add red onion and cook, stirring, until soft, about 10 minutes. Add rice and stir to coat. Stir in saffron and 1 1/2 cups water. Bring to a boil, cover, and remove from heat. Let sit for 20 minutes. Remove lid and stir in Parmesan, salt, and pepper. Spread rice out on a plate and let cool. Meanwhile, whisk together flour, eggs, and 1/2 cup water in a shallow bowl until smooth; place bread crumbs in another bowl and set both aside.
3. To assemble, place 1 heaping tablespoon of rice in the palm of your hand; flatten into a disk. Place 1 tsp. chilled meat filling in center of rice disk and form rice around filling to encase it completely; press gently to form a ball. Roll ball in batter and then in bread crumbs until evenly coated. Transfer to a parchment paper—lined baking sheet; repeat with remaining rice, meat mixture, batter, and bread crumbs. Refrigerate for 20 minutes to firm up.
4. Pour oil into a 6-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, add rice balls to oil and fry until golden and heated through, about 3 minutes. Using a slotted spoon, transfer rice balls to paper towels; let cool for 5 minutes before serving.
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