Spring 2010 Culinary & Wine Tour
Spring Comes Early in Sicily
Primavera, as spring is called in Sicily, is actually starting right now. Her 
dress is covered in fields of wildflowers and the markets are full of fresh artichokes, wild asparagus, and dandelion greens. The almond trees are still blooming and fresh cheeses are abundant. I don't know about you, but this past winter has made me appreciate the upcoming spring season all the more. I'm ready to take in some balmy sea breezes while enjoying a glass of jammy Nerello Mascalese wine with my antipasta! Sound good?! Then you'll want to join The Farmhouse Table next month for our gustatory trip across this beautiful island. Registration is still open and we only reserve 6 spaces, so CLICK HERE to see what's on the menu.
dress is covered in fields of wildflowers and the markets are full of fresh artichokes, wild asparagus, and dandelion greens. The almond trees are still blooming and fresh cheeses are abundant. I don't know about you, but this past winter has made me appreciate the upcoming spring season all the more. I'm ready to take in some balmy sea breezes while enjoying a glass of jammy Nerello Mascalese wine with my antipasta! Sound good?! Then you'll want to join The Farmhouse Table next month for our gustatory trip across this beautiful island. Registration is still open and we only reserve 6 spaces, so CLICK HERE to see what's on the menu.
SPRING 2010 Divine Sicily Culinary & Wine Tour
April 17-26
Elizabetta and I have had many requests to arrange a spring food and wine trip to accommodate folks who can't travel in the fall. Sicily is wonderful in the "off season".....it's less crowded and the weather is usually sunny and mild with a spring shower here and there. Flying into Catania, we'll begin our adventure in the Mt. Etna region with its world-class wines and food culture harking back to the ancient Greeks. We'll eat and drink our way across the island to the west coast---but taking time to explore some archeological sites along with some cooking classes and vineyard tours. You'll be able to depart from the Palermo airport for your connecting flight. You can register for this trip on The Farmhouse Table web site by clicking the "Download Registration & Information PDF" link.
Silvia's Nut Torta
This recipe comes from the kitchen of Silvia de Vincenzo of Azienda Agricola Mandranova, located near Palma di Montechiaro on the southern coast of Sicily. This gorgeous estate is known for its exquisite monocultivar olive oils, and the cooking classes that Silvia conducts are always a part of our food and wine trips. The first time we made this Sicilian-style cake, Silvia used almonds that were grown nearby. But then, on another occasion, we made it with a mix of pistachios, pine nuts, and almonds, which turned out to be my favorite version. She uses golden raisins as well if she happens to have them on hand, but you can leave them out if you prefer.
3 cups of unsalted nuts, such as pistachios, pine nuts, and almonds
1 1/2 cups sugar
Zest of 1 lemon or orange
Pinch of salt
Small handful of golden raisins
7 egg whites at room temperature
In a food processor fitted with a metal blade, blend nuts and sugar together until very fine. Transfer to a large bowl and add citrus zest, salt, and raisins. Preheat oven to 400 degrees F.
Beat egg whites until stiff peaks form and fold into nut-sugar mixture. Turn into a large, shallow cake or spring form pan that has been lined with parchment paper and bake until lightly brown on top-about 25 to 30 minutes. Let cool in pan, slice, and serve with fresh berries.
This recipe comes from the kitchen of Silvia de Vincenzo of Azienda Agricola Mandranova, located near Palma di Montechiaro on the southern coast of Sicily. This gorgeous estate is known for its exquisite monocultivar olive oils, and the cooking classes that Silvia conducts are always a part of our food and wine trips. The first time we made this Sicilian-style cake, Silvia used almonds that were grown nearby. But then, on another occasion, we made it with a mix of pistachios, pine nuts, and almonds, which turned out to be my favorite version. She uses golden raisins as well if she happens to have them on hand, but you can leave them out if you prefer.
3 cups of unsalted nuts, such as pistachios, pine nuts, and almonds
1 1/2 cups sugar
Zest of 1 lemon or orange
Pinch of salt
Small handful of golden raisins
7 egg whites at room temperature
In a food processor fitted with a metal blade, blend nuts and sugar together until very fine. Transfer to a large bowl and add citrus zest, salt, and raisins. Preheat oven to 400 degrees F.
Beat egg whites until stiff peaks form and fold into nut-sugar mixture. Turn into a large, shallow cake or spring form pan that has been lined with parchment paper and bake until lightly brown on top-about 25 to 30 minutes. Let cool in pan, slice, and serve with fresh berries.
Posted on Thursday, March 11, 2010 at 8:44PM
by
Cynthia Nicholson
in Recipes, Tours
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Cynthia Nicholson
in Recipes, Tours
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