The starter was white bean paste on crostini with pecorino served with 2006 Villa Antinori Toscana Bianco.
Cacciuccio alla Livornese - 5 types of local fish and shellfish braised in tomato with chilli and saffron
2006 Vernaccia di San Gimignano DOCG
This is the traditional dish of the fisherman of Livorno - after selling the best of their catch, they would make this simple fish stew with the fish they had. 5 different fish have to be used, one for each c in cacciuccio.
There's a lovely waft of saffron as the dish is set down before you - a bit of chilli to spike the dish but not enough to overpower the different fish.
Pici con Funghi - thick spaghetti with seasonal mushrooms
2006 Marchesi di Frescobaldi Castiglioni Chianti DOCG
Pici weren't available so bucatini were substituted (as were some spaghetti due to a kitchen incident). A simple but classic combination.
Interestingly when I was in Florence last year I did cook with pici and served it with a porcini sauce and pecorino from Arezzo - you can see it here.
Porchetta - Roast Berkshire Black Pork, rubbed with herbs, served with broad beans
2006 Primo & Co "The Tuscan" Shiraz Sangionvese IGT, Maremma
I drew the short straw when it came to broad beans, there were only two lonely halves on my plate though I think the person next to me had mine! You can definitely taste a difference in the pork and it must be due to the breed used.
Castagnaccio - chestnut and rosemary cake
Castellani Vino Dei Santi
I can't honestly say that this was a very popular dish based on just how much was left behind on our table. It was just a bit too thick and dry, it really needed something creamy, be it whipped ricotta or mascarpone.
Castagnaccio is also a dish I've made - and you can find it here.
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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