Norma — Return to Sicily in New York

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.

The Night of the Comic Opera

Many years ago I saw the film, “A Room with a View.”  It was set in Florence and it is like a love song to that magical city.  Not only was the movie filmed beautifully, but it also featured beautiful music.  I believe it was the first time that I heard the incomparable aria, “O Mio Babbino Caro” from the opera Gianni Schicchi, written by Giacomo Puccini. I was completely captivated by it.

With that in mind, we invited friends to our apartment to view a video of Gianni Schicchi followed by a late lunch.

We started with some nibbles as the opera began.  The opera tells the story of Gianni Schicchi, the craftiest man in Florence.

Olives, sausages and tarulli

We had pepper wedges filled with anchovies, breadcrumbs and olives, a recipe from Michele’s book The Antipasto Table.

Peppers on the plate

Also crostini mushrooms and melted Fontina cheese.

The bread was from Mark’s Off Madison.

Barbera D’Asti 2000 Vigna del Noce Az. Agricola Trincero 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 winery is strictly organic. The wine is aged for 7 years in large chestnut barrels. This is a traditional, classic Barbera. it 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 10 years or more.

Michele made Pasta ‘Ncasciata, a Sicilian recipe made with a meat sauce, caciocavallo cheese, ham, and peas baked together.  Here it is ready for the oven.  It baked while Gianni Schicchi schemed and connived to make his fortune.

After the opera, the pasta was ready to be served

Barolo Riserva 1997 Monprivato –Cà d’Morissio Giuseppe Mascarello E Figlio made from 100% Nebbiolo. The Monprivato vineyard is about 15 acres on a southwest-facing slope in Castiglione Falletto. Cà d’Morissio is made from grapes from a special two-acre plot of the Michet subvariety of Nebbiolo. The chalky and gray marl soil is perfect for growing Nebbiolo. Harvest takes place towards the middle of October. Traditional style fermentation takes place with floating cap for 25 days. The wine ages in medium sized Slavonian oak barrels for around 40 months. The wine is bottled after 6 years following the vintage. This is classic Barolo just beginning to drink with hints of cherry, tar, tobacco, licorice and a note of smoke.

A friend had sent us a special pannetone in a magnificent metal box.

The Panettone was flavored with grappa and chocolate chips.  We served it with ice cream for dessert.

In the Garden

On a recent fall weekend, we visited a friend in New Jersey.  Saturday’s weather was sunny and warm and we were able to have part of our lunch outside.  Sunday was even warmer and we had the whole meal sitting in the garden.

Lunch in the garden

An entire wheel of Tuscan Pecorino cheese inspired the first course.

Pecorino Cheese  cut

We ate the cheese with crostini topped with an assortment of garlicky greens, eggplant caponata and anchovies.

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.