Un Viaggio attraverso La Sargegna

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

We begin with beer - Ichnusa served with these Pane Frattau


Crostini with tomato, pecorino and fried egg

The first course:


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:


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.



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



Agnello con Finocchietti

Braised Meredith Lamb with Fennel

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

To finish:


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

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

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