All we can do right now is dream about going to Italy, however, we can still go to restaurants in NYC where the food makes you feel as if you are there.
One of these restaurants is Norma Gastronomia Siciliana for real Sicilian food. It was a nice day so we sat in the backyard garden. With the overhead heater on to chase away any lingering chill, it was very comfortable.
Panelle – Fried chickpea fritters with aglio olio sauce
Caponata – Sweet and sour eggplant, celery, green olives, capers, onions and tomatoes served with crostini
Foccacia — The warm focaccia is irresistible with Caponata.
Timballo di melanzane alla parmigiana – Eggplant parmigiana timbale with mozzarella ane Parmigiano Reggiano cheese, basil and tomato sauce
Arancine “Ragu” — Fried saffron rice balls stuffed with Bolognese meat sauce, green peas served over tomato sauce.
Pasta alla Norma- Paccheri from Gragnano with fresh tomato and garlic sauce, basil, eggplant, pecorino and ricotta salata cheese.
Pasta con Sarde in Timballo – Spaghetti alla chitarra “Setaro”, fresh Portuguese sardines, wild fennel, pine nuts, and saffron baked in mold. There is an unbaked version of pasta con sarde on the menu as well. Both are excellent.
Porchetta Sandwich — Roasted porchetta, arugula, provolone cheese, spicy mayo
Pizza alla Norma — Pizza topped with eggplant, tomato sauce, mozzarella and ricotta salata
Barbera d’ Asti “Vigna Noce” 1999 Antica Azienda Agricola Trinchero. Made from 100% Barbera. The winery belongs to the Triple “A” Agriculture Artisans Artists, an association of wine producers from around the world that believes in Organic and Bio-Dynamic production, terroir and as little interference as possible by the wine maker. Only natural yeast is used, there is no acidification of the wine, clarification and filtration does not take place. Chemical treatments are not used in the vineyards; copper and sulfur are used but only when it is really necessary. The wine is aged for 7 years in large chestnut barrels. This is a traditional, classic Barbera that will last for at least another 10 years. I was very impressed with this wine.
We shared two desserts.
Pistachio Tartufo — Pistachio gelato filled with caramel and rolled in Sicilian pistachios.
Cannoli — These miniature cannoli are filled to order so the crust remains crisp. The filling is ricotta and chocolate chips and the ends are sprinkled with more Sicilian pistachios.
Lunch in the garden
An entire wheel of Tuscan Pecorino cheese inspired the first course.
Pecorino Cheese cut
Barbera d’ Asti “Vigna Noce” 2010 Antica Azienda Agricola Trinchero The winery belongs to the Triple “A” Agriculture Artisans Artists, an association of wine producers from around the world that believes in Organic and Bio-Dynamic production, terroir and as little interference as possible by the winemaker. Only natural yeast is used, there is no acidification of the wine, and clarification and filtration does not take place. Chemical treatments are not used in the vineyards; copper and sulfur are used but only when it is really necessary. The wine is aged for 7 years in large chestnut barrels. This is a traditional, classic Barbera. The winery is strictly organic. This is a full-bodied robust wine with hints of cherries, plum, and leather, balsamic touches and a note of smoke. This is a very impressive Barbera that will last for at least another 15 years. I had the 1999 recently and it was in perfect condition.
Michele made sausage ragu which she tossed with mezzi rigatoni, grated pecorino and arugula.
Pasta in the dish
Barolo 1998 “Bricco Francesco” Rocche Dell’Annunziata Rocche Costamagna made from 100% Nebbiolo from the Rocche dell’Annunziata vineyard one of the historic crus of La Mora. The soil is calcareous-clayey and there are 4,800 vines per hectare Traditional vivification wit a maceration that lasts for about two weeks. The wine is aged for 24 months in 30 hl Slavonian oak barrels and the at least one year in bottle before release. This is an elegant Barolo with hints of raspberry, violets and a touch of spice.
The last of Michele’s precious stash of Piemontese hazelnuts went into making these brutti ma buoni, ugly but good cookies. Not very ugly, but very very good.
A guest brought ice cream from a local shop which went great with the cookies. The flavors were rum raisin and dark chocolate.