Autumn seasonal sicilian menu

I love Autumn and its wonderful products and last week I made a lunch using four seasonal ingredients: Porcini mushroom, pistachios and chestnuts from mount Etna, Feijoa form Acitrezza and Lampuca, courtesy the Mediterranean sea.

I used Etna's porcini in a simple pappardelle pasta dish with Parmesan and parsley. Simply great!

Then I prepared Lampuca with a Feijoa sauce.

Lampuca, which is dolphin-fish (mahi-mahi), is in season right now, and is a fish I really love. It belongs to the bluefish family and its meat is firm, tasty and versatile.

Feijoas (Acca sellowiana), also known as Pineapple Guava, have a juicy pulp with an aromatic flavour which reminds me of strawberries, pineapple and kiwi. In Sicily they grow mostly in the area around Acitrezza, near Catania, or Siracusa (Terrauzza del Plemmirio).

How did I combine the two? Simple recipe again as the ingredients were great! I filleted the lampuca and lightly pan fried it in extra virgin olive oil and served it with a sauce prepared by emulsifying the pulp of feijoas, previously passed through a sieve, with extra virgin olive oil. I sprinkled the lampuca with pistachio from Bronte, before serving it. It was simply delicious!

My dessert were roasted chestnuts served with DolceNero, a Passito di Nero d'Avola wine.

Written on
November 5, 2010
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