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Ahhhh July... the time for vacation and relaxation! That is why it is almost the end of July and you are just getting this month's newsletter now. We have some fun summer drink specials for you this month including a watermelon martini that has a frozen watermelon puree cube in it. Peppino tells you how to make fish stock in Peppino's kitchen and Alberto discusses Sicilian wines in Alberto's Wine Talk.
We hope that everyone is enjoying there summer!
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July Cocktails
special cocktails
Watermelon Martini
Absolute Citron, splash of lime juice and garnished with a frozen watermelon cube
Roman Candle Martini Wild berry vodka, cranberry juice, a splash of grenadine, layered with blue Curacao
Dirty Dog Martini
Vodka and bloody Mary mix |
Flounder alla Mugnaia
July entree special
Flounder filet dipped in egg batter and sautéed in a light butter and lemon sauce |
| Wines
monthly wine introduction
A most refreshing wine as an aperitif or first course. Citrusy and floral, it cleanses the palate and peaks the appetite. This Sicilian charmer as a touch of sparkle with a crisp finish. Remember Insolia as you will see more of this wine coming to the States, as we continue to discover the indigenous grapes of Sicily and the value they offer.
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Fish stock is also know as fish fumet. Make sure the fish bones you use are from lean fish and not fatty fish (avoid salmon or trout bones, for instance).
Ingredients:
6 pounds lean fish bones, heads, etc.
2 tablespoons butter
8 ounces onions, diced
4 ounces celery, diced
4 ounces parsnips, diced
4 ounces mushroom trimmings
4 quarts cold water
1 cup dry white wine
6-8 parsley stems, chopped
1 bay leaf
1/4 teaspoon cracked black peppercorns
1 whole clove
Procedure: Melt the butter in the bottom of a large stockpot. Add the mirepoix (onions, celery, parsnips, mushrooms), and place the bones on top. Cover the mixture with a piece of parchment paper cut to fit the pot. Sweat the mirepoix and bones over low heat for about 5 minutes, until the bones turn opaque and release some juices. Add the wine, bring to a simmer. Add the sachet (parsley, bay, peppercorns, clove and placed into a 4" square of cheesecloth and tied into a sack), and water to cover.
Bring to a simmer, skim any scum that forms, and continue to simmer for 45 minutes. Strain through a china cap layered with cheesecloth. Cool the stock immediately in an ice-water bath, transfer to a container and refrigerate. Skim off any fat that rises to the top.
Enjoy!
If you have a question about Fish stock, or if you want to share your own recipe, please e-mail Peppino at Questions for Peppino. | |
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Alberto's Wine Talk
understanding wine
Sicilian wines
Sicilian Grapes
Everybody talks about Sicilian wine, but not everybody knows that Sicily has one of the richest varieties of indigenous grapes in Italy. Nero d'Avola is perhaps the most known, producing the homonymous wine. Other varieties are: frappato di Vittoria used for Cerasuolo di Vittoria; nerello cappuccio for the DOC Faro; nerello mascalese for Etna Rosso; catarratto for Etna Bianco and Bianco d'Alcamo; Malvasia for Malvasia delle Lipari.
The Renaissance of Sicilian Wines
Somehow in the vast universe that is Italian wine the products of Sicily have been overlooked. Sure Sicilian wines such as Marsala are mainstays in Italian Cuisine and Moscato is a favorite dessert wine, but these two examples are a paltry representative for an island with a wine tradition of four thousand years. Sicily accounts for at least 1/6th of all wine making in Italy, however until recently most of this did not leave the island. Not so today as Sicilian wines are back on the map having a mini-Renaissance thanks to some innovative new techniques employed by some otherwise traditional wineries.
Sicily's climate, sun, and rocky soil is very similar to the wine growing region of Napa Valley in the US. However a stigma of too heavy and too alcoholic (up to 16%) wines and a reputation of mass producing cheap wines have left this otherwise unknown wine region to themselves. Thanks to the new generation of vintners, this unfair opinion of Sicilian wines is lifting and now the island is a connoisseur's choice for moderately priced wines that are very drinkable.
For wine lovers who are only familiar with the major grape varieties, Sicily provides a whole new experience. While standard grapes such as Merlot are grown here, only the most knowledgeable connoisseurs have heard about many of the Sicilian grapes used. Nero d'Avola is a very popular grape that was once used for making reds that were thick, tannic and heavy. However updated techniques and modern equipment has transformed this grape into a standout. It is now used to produce a fruity wine that is comparable to a nice Syrah with hints of currant, clove and even vanilla.
White Sicilian wines
The most popular grapes for whites are Catarratto Bianco, Inzoli, Grillo, and Damaschino. These grapes make wine that is ideally suited for the dry hot climate of Sicily and a cuisine that is heavy on seafood. It is these arid and scorchingly hot climactic conditions that once hindered the full potential of Sicilian whites as the heat would start the fermentation process while the grapes were still on the vine. Modern techniques such as aggressive pruning of the vines and temperature control during fermentation has changed all this and now these under-appreciated grape varieties can get the credit they deserve.
Sicilian D.O.C Wines
There was a time when Sicilian wines were severely threatened by cheaper products from California that imitated the best of the island's winecraft. Even prominent wines like Marsala were being produced outside of Sicily and very nearly ruined its reputation - reducing it to a cooking wine. However today is different as foundational wines like Marsala are protected by the "Denominazione di Origine Controllata" or D.O.C regulations. Much like the Champagne region of France, Sicilian wines are now protected by these standards, ensuring that these wines are made in the traditional way in the traditional region. Sicilian standards like the many varieties of Marsala and Alcamo (a fruity white) can only be made in the province of Trapani. Cerasuolo, a full dry red belongs to the area of Ragusa and the many versions of Etna wines are grown on the fertile slopes of this active volcano. Faro hails from the Messina region and is a popular medium-bodied wine with a deep red color. Moscato, a dessert wine that once rivaled Porto in popularity is making a comeback with three distinct varieties of this golden sweet nectar from Syracuse and the surrounding islands.
Another aspect of the Sicilian wine rebirth is the price. Most if not all of these wines range in price from cheap to moderately priced. All of them are very drinkable with even the cheapest mass produced stock making an acceptable table wine for dinner. Experimenting with these Sicilian wines is well worth it as they are pleasing to the palette and light on the wallet. After all, hundreds of generations of winemakers spanning thousands of years can't be wrong.
If you have questions or comments, or would like to share your wine interests with me, please e-mail me at Alberto's Wine talk.
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Wine Tasting and Art Exhibit
Tuesday, July 28, 2009
6:30- 8:00 p.m.
$40 per person
Italian wines from Robins Cellars
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You are cordially invited to a wine tasting and art exhibit on July 28, 2009, at Little Venice restaurant. Come and enjoy some great Italian varietals from Robins Cellars, feast on excellent food prepared by our very own chef Peppino, and see art by Richmond artist Linda LaClair.
Please RSVP by calling 804-741-6022
(ask for Alberto)
by Wednesday, July 22nd, 2009
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 Gift Certificates Available
Little Venice gift certificates are available in any amount and make a fantastic gift. |
Hours of Operation
Lunch
Wednesday-Friday, 11:30 a.m.-1:30 p.m.
Dinner
Monday-Saturday, 5-10 p.m.
Closed Sunday
Call (804) 741-6022 for reservations
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Please keep supporting your local family restaurant. We look forward to seeing you at Little Venice!
Sincerely, |
Alberto Mastromano
Peppino Mastromano Little Venice Restaurant & Bar
(804) 741-6022 |
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