“Let me tell you a story. Sicily 2023 (but in my Southern California Kitchen). Picture it.” – adapted from Sophia from Golden Girls
It was a dreary day in Southern California. One of those strange atmospheric river systems was making our normally vibrant clear blue skies grey and upsetting the normal activities of SoCal life – tennis and golf. That and the bronchitis/sinus infection raging through my body, combined with a little bit of melancholy from the bank doing major reductions in work force (aka finding yourself laid off before the holidays and in the worst inflation in 40 years) was making me long for some bright, warm sunshine to bask in. 2022 was 2020 too and life was throwing a lot of lemons at me. I was hankering for a vacation, it had been 10 days in isolation (self-inflicted because when I’m sick I try not to share my cooties). The wanderlust had taken full hold of me, but the bank account told me we’d be homebound for a while. That’s when my eye spotted a shelf of Italian cookbooks and fixated on the two from Sicily.
One of the things I adore about food and wine is the ability it has to transport you magically to a foreign land from the comfort of your home, making it a budget friendly way to temporarily satisfy those incurable longings for travel. All you need is a bit of inspiration, willingness to try new things, and the ability to procure wine and groceries – most of which can be accomplished with the click of a few keystrokes or swipes. The Italian Food,Wine & Travel Group this month was featuring Sicily which is abundant in great food, wine and dreams of the Mediterranean Sea. It’s one of 20 regions in Italy and the largest island in the Mediterranean Sea. The eastern edge of the island is home to Mount Etna – one of Europes’s most active volcanoes.
Mount Etna is also home to Monaci delle Terre Nere Hotel – a Relais & Chateaux property (you know it’s going to be amazing whenever you see Relais & Chateaux), located on the slopes of Mount Etna and the inspiration for the Cherry Tomato Risotto. Full disclaimer, I’ve not been to Sicily or this property – but it’s been on my radar and to be traveled to list for a while. This property is a historic estate that has sweeping views of the Mediterranean and Mt. Etna, and combines Italian countryside charm. It was originally chosen by the monks of St. Anne’s order int he 18th Century and has been restored with great attention to detail and care. It features terraced gardens, farm and vineyards, a pool – what more could one desire on a Sicilian escape? Cooking lessons – check! They provide them. Wine tastings – of course!
As much as I want to sign up and leave tomorrow for Sicily, a little culinary excursion from my kitchen to virtually experience a bit of this Sicilian dream will suffice for now. Fortunately, Total Wine has a decent selection of Sicilian wines and though I was not able to find the exact wines that Monaci delle Terre Nere property produces, with a little research a budget friendly wine featuring the most planted grape on the island was located. The Catarrato grape makes a full-bodied wine and can have some lemon notes (see – those lemons bring good things!). My selection was the Cortese Organic Nostru Catarrato 2021. Based on the research this wine sounded like it had a great profile that compliments the Cherry Tomato Risotto. Lemons and tomatoes produce a beautiful harmony of freshness, acidity and a touch of sweetness. This is also a very budget friendly wine at $14.99/bottle or $13.49/bottle if you’re mixing and matching 6 or more bottles at Total Wine. It was an excellent match for the Cherry Tomato Risotto and a wine that is versatile for food pairing – especially if you live in warmer climates or eat a lot of seafood or vegetarian dishes.
Cortese Organic Nostru Catarrato Recap:
- 2 tablespoons extra virgin olive oil
- 4 tablespoons (1/2 stick of butter)
- 1 onion finely chopped(white or yellow - medium sized)
- 2 sticks of celery finely chopped
- salt and pepper
- 1½ cups of risotto rice
- ½ cup white wine
- 4 cups of hot chicken broth (you may not use all of this)
- 2 cups of cherry tomato sauce
- ¾ cup finely grated parmesan cheese
- fresh mozzarella, drained, dried and torn roughly
- fresh basil
- Heat the oil and butter in a large pan until the butter melts. Add the onion, celery, salt and pepper and cook on low heat for approximately 10 minutes until the mixture is softened.
- Add the rice to the pan and allow it to toast/coat the rice with the mixture for about 3-5 minutes, stirring constantly. When mixture is fully coated, add the wine and allow to evaporate for about 3-5 minutes.
- Start adding the hot chicken broth and tomato sauce 1 - 2 ladles at a time until the rice has fully absorbed the liquid, stirring constantly. You might not need all the broth and sauce, so it is important to taste along the way. The rice plumps up as it absorbs the liquids.
- After about 20 minutes test the risotto to see if it is done or requires more cooking time. They should be soft on the outside with a hint of firmness on the inside. The risotto may have a little soupy liquid left which is okay.
- When the risotto is to desired doneness, add the parmesan cheese and mix. Top with the torn fresh mozzarella and basil leaves.
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 medium white or yellow onion roughly chopped
- 5 tablespoons extra virgin olive oil
- 1 pound cherry tomatoes on the vine
- 1 can cherry tomatoes in liquid
- basil springs
- salt and pepper
- Heat the olive oil in a pan and saute the carrots, onions and celery over medium heat for approximately 10 minutes until soft.
- Add the tomatoes on the vine (please leave the vine on for cooking), and the can of cherry tomatoes to the mixture and bring to a small boil, stirring frequently to break up the tomatoes, then reduce heat to low, cover and let simmer for about 30-40 minutes stirring occasionally.
- Taste and add more salt, pepper or sugar if desired. Remove basil stems and tomato vines.
- Serve sauce as is or puree for a smoother sauce.
This week we went to southern Switzerland when I made a lasagna alla Ticinese and to Oaxaca by making a batch of homemade mole. No packing, jet lag or worries about a DUI after a bottle of regional wine.
It’s a fabulous way to travel on a budget and you’re right about no DUI’s!!! Both those meals sound amazing!
You are SUCH an incredible writer and it appears an excellent chef as well. This looks amazing and I will be making it soon and following you for more cooking advice and tutorials. ~ Tammy
Thanks Tammy! So glad you enjoy!