Category Archives: Felsina. Berardenga

Norma “Hell’s Kitchen”

A second location of Norma Gastronomia Siciliana, one of my favorite restaurants, recently opened on Ninth Avenue in the neighborhood known as Hell’s Kitchen, near the Theater District.  Since Michele and I live on the east side and the original Norma restaurant is in walking distance from our apartment, we tend to go there. But Salvatore Fraterrigo, known as Toto‘, who is the chef and owner, urged us to come to the new location.  Last week we went for lunch and were very happy that we did.   

IMG_5326We were meeting a friend and arrived early so we had cocktails.  Norma in Hell’s Kitchen has a full bar and is larger than the original Norma.

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Michele had an Aperol Spritz, made with prosecco, Aperol, soda, and a slice of orange while I had a Campari and soda with orange.

The three of us shared an assortment of different dishes.

3A9D917F-A4B1-416F-B386-ADF512DF5C43_1_105_cCaponata con crostini – a sweet and savory combination of eggplant, celery, green olives, capers, onions, and tomato, served with seasoned bread crostini.  With our starters, we drank:

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Monleale 2001 Vigneti Massa made from Barbera (Piedmont). The vineyards are at 300 meters and the soil is rich in limestone. The grapes are harvested in the last week of September. Maceration is for 10 days followed by fermentation with indigenous yeasts.  It is bottled without filtration. The wine has hints of cherry, balsamic notes and a touch of chocolate.  It was beginning to show its age.

D80A9C44-1D6D-4E85-8390-08E55236E08D_1_105_cArancine Ragu – saffron rice ball with Bolognese meat sauce filling with green peas, served over tomato sauce.

C0C519DE-D8A7-4500-A135-1D39AE5E53BB_1_105_cFritto Misto di Mare —  made with shrimp, calamari and zucchini perfectly fried in a light coating is only available at the Hell’s Kitchen location.

E070F576-2FF3-45B5-AD82-3FC1BF8BB8B0_1_105_cSeafood Couscous — This is a specialty of Chef Toto’.  He imports a special type of semolina flour, from which he makes his own couscous by hand.  The seafood, including shrimp, calamari, fish and mussels, cooks in a rich broth flavored with a hint of sweet spices.  This is a fantastic dish perfect for anyone who enjoys seafood and we scooped up every last bit.  It is new on the menu at the Hell’s Kitchen location.

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Chianti Classico Riserva 2004 DOCGRancia” Berardenga-Fèlsina made from 100% Sangiovese from Vigneto Rancia located in the commune of Castelnuovo Berardenga northwest of Siena and in the southern part of the Chianti Classico zone. The vineyard is at 400 meters with a southern exposure and is 2.4 acres. The training system is simple guyot. The grapes are de-stemmed and crushed and then fermented at 28-30 degrees C with automatic daily punch downs followed by 12-15 days maceration. At the end of fermentation the wine goes into small and medium oak barrels in March-April for 12 to 18 months. The lots are blended and bottled with 6 -10 months aging before release. The wine has hints of black cherry, blackberry, plum, and spice with a note of licorice and a touch of violet. This wine was showing no signs of age.

CEFE7D77-CE3D-4B30-8E09-3903B5F71114_1_105_cWe also shared the Cabbucci Porchetta — a round of flatbread filled with roasted porchetta, arugula, provolone cheese, and spicy mayo.  There are cabbucci with several different kinds of filling on the menu at both Norma’s.

The desserts, which all seemed excellent, will have to wait for our next visit.

For after lunch or dinner there is Amari, Grappa and Liquori

Norma Hell’s Kitchen

801 9th ave.

NY, NY 10019

212-246-6000

 

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Filed under Barbara, Chianti Classico, Felsina. Berardenga, Norma

Welcoming Spring

Spring has arrived in New York so we decided to have a few friends over for dinner to celebrate.

 

IMG_4664Champagne Andre Clouet “Cuvèe “1911” Grand Cru Brut NV made from100% Pinot Noir – 50% from 2002, 25% from 1995 and 25% from 1997. The estate vineyards surround the village of Bouzy where the soil is chalk and clay. The farming method is conventional. Fermentation is in stainless steel and natural barrels. Malolactic fermentation takes place. The wine is aged for 6 years on the lees. This is a complex Champagne with citrus aromas and flavors, a touch of peach and a note of brioche.

 

With the Champagne, we had smoked trout mousse on toasts.  

 

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Barbera d’Asti 2007 Tenuta Cisa Asinari Del Marchese Di Gresy made from 100% Barbera. The vineyard is located in Cassine at 230 to 240 meters and the soil is clay. The farm is practicing organic and the vines are 17 years old. The training system is guyot. Alcoholic fermentation takes place followed by malolactic fermentation. The skins macerate for 8 to 10 days with regular pumping over. Farina fissile and micro filtration takes place during bottling. The wine is aged in second and third passage barriques and in Slavonian oak casks for 5 to 6 months. The wine is aged in bottle for 6 months before release. It has hints of cherry, blackberries, a touch of licorice and a note of spice with good acidity.

 

IMG_4633Homemade Ricotta and Basil Gnocchi in tomato sauce from Michele’s book, The Italian Vegetable Cookbook.

 

IMG_4669Chianti Classico Riserva DOCG 2004 “Beradenga”Felsina made from 100% Sangiovese located in Castelnuovo Berardenga with mostly southern exposure between 320 and 420 meters (the soil here is rock quartz and calcareous alberese mixed with alluvial pebbles. The vineyards are on different slopes. There are about 5,400 vines per hectare. The training system is bilateral cordon and simple guyot with a maximum of 5 to 8 buds per vine. Harvest is staged due to different altitudes of the vineyards, the first three weeks of October. The clusters are de-stemmed and pressed and the must is fermented in temperature controlled stainless steel tanks. Programmed punch downs and daily pumpovers take place. In March/April the wine goes into medium sized Slavonian oak barrels and French barriques of second and third passage. After 12/16 months of aging the final blend is assembled. The wine remains is glass for 2 to 6 months. The wine has notes of red and black berries with a touch of spice and mineral tones. It was drinking very nicely.

 

IMG_4635Potato Gatto’, a recipe from Michele’s book, 1,000 Italian Recipes

It had been some time since Michele had made this and we all couldn’t stop eating it.  It’s a classic Neapolitan recipe from her family and it’s made with potatoes mashed with Parmigiano Reggiano, mozzarella, and salami.  

IMG_4637Leg of Lamb  roasted with garlic, rosemary and anchovy was our main course.  

 

IMG_4639In the dish

 

IMG_4670Barolo Riserva 1967 Giacomo Borgogno and Figli 100% Nebbiolo. The grapes come from three different cru vineyards: Cannubi, Liste and Fossati. The winery is located in the center of the town of Barolo. The wine is aged at least five years in large oak barrels. This is a wine produced with traditional and natural wine making methods. Long fermentation and pumping over by hand takes place. Today the Farinetti family that also owns Eataly owns the winery. I have always had very good luck with older vintages of Borgogno. This is a classic traditional Barolo with hints of red fruit, tar, tobacco, violets, cedar and a touch of balsam.

 

IMG_4641A few Italian cheeses to finish the wine.  

IMG_4643For dessert, a friend brought a very good version of Pastiera, aka Pizza Gran, a Neapolitan style cheesecake cooked with grain and flavored with orange and cinnamon from his local pastry shop.

IMG_4645On the plate

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Filed under Barbara, Barbera d'Asti, Barolo, Borgogno, Chianti Classico Gran Selectione, Di Gresy, Barnera d'Asti, Felsina. Berardenga