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Monday, September 15, 2008

Un Viaggio attraverso La Sargegna

We're back for the second Italian dinner - this week covering the region of Sardegna.

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We begin with beer - Ichnusa served with these Pane Frattau

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Crostini with tomato, pecorino and fried egg


The first course:

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Burrida
Fried fish dressed with pine nuts and garlic
Served with: 2007 Antonio Argiolas Nuragus Cagliari S'elegas DOC - this wine is made using 100% Nuragus - nurgaus is one of the oldest varieties found in Sardinia.





The Second Course:

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Culingiones
Ravioli filled with ricotta, pecorino and chard with tomato
Served with: 2007 Antonio Argiolas Rosé di Sardegna Serralori IGT - the Rosé is a blend of Cannonau, Bovale, Monica and Carignano.

I really enjoyed the use of chard in these ravioli rather than the more usual spinach - they brought a greated depth of flavour to the dish.


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2006 Antonio Argiolas Cannonau di Sardegna DOC Costera - made from 100% Cannonau is served with the next course


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Agnello con Finocchietti
Braised Meredith Lamb with Fennel

Slow cooked lamb shoulder served on a bed of soft polente and fennel.

To finish:

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Polpette con ricotta e cioccolata
Ricotta and Chocolate dumplings with Tasmania meadow honey
Served with: Antonio Argiolas Grappa di Turriga - this grappa is a blend of Cannonau, Bovale, Carnignano and Malvasia Nero

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These dumplings were wonderfully light, sweetness was well restrained and virtually only coming form the drizzle of honey.


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The Grappa was especially pleasant, warming yet ultra smooth and an excellent way to end the evening.

The details:

Church St. Enoteca
527 Church Street, Richmond

Phone: 9428 7898

Restaurant Open:
Lunch: Monday-Friday 12-3pm
Dinner: Monday-Saturday 6pm to late

Web:
www.churchstenoteca.com.au

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