What foods and wines complement the winter season? Honestly, whatever you love pairs best – no surprise there! These days, though, I’m feeling the need for warm, comforting fare and luscious adult beverages that wrap me in the food and wine version of a soft blanket and remind me of home. If you’re feeling the same, how about this recipe for a mouthwatering Sicilian pot roast and pours of two well-priced red wines (sent as samples) from Sicily, your evening’s new home?
This past autumn, I received (as a sample), my new favorite cookbook, SLOW (Easy, Comforting Italian Meals Worth Waiting For) by acclaimed Italian chef Gennaro Contaldo. The author/chef feels that slow cooking is “simple, stress-free and allows you to get on with other things safe in the knowledge that slowly, the stovetop or oven is doing its job.” Who can disagree with that? At the beginning of the book is a conversion chart so that each recipe can be cooked in the oven, pressure cooker or slow cooker which I use frequently. I’ve already made Pollo Ubriaco Con Peperoni (boozy baked chicken with peppers) and Ragu Bolognese (Classic Bolognese ragu) both of which are Nonna approved! The other night, though, my slow cooker did another superior job with Stufato di Manzo alla Siciliana (Sicilian pot roast), a flavorful and ahhh-worthy dish. This inspiring cookbook is open on the counter almost each night and you, too, can choose your favorite recipes. Just purchase it for $35 USD HERE.
Pot roast reminds me of my childhood when my mother had her own Southern-style version on repeat – the aromas in our kitchen were incredible and home was exactly where I wanted to be. The Sicilian pot roast, though, is a result of Contaldo’s memories of a pasta dish he had while in Sicily. In this version, he added cinnamon to the pesto of almonds and olives resulting in flavors of North Africa of which characteristics are found throughout the island. I followed Contaldo’s recipe to a tee and the pot roast was indeed succulent and savory with the pervasive flavors of cinnamon, nuts, and olives. Utterly delicious and truly satisfying, I served the Sicilian pot roast with herbed couscous and a fresh green salad for the win. That night, Sicily was home.
How about the wines? 2021 Donnafugata Floramundi Cerasuola di Vittoria DOCG, a blend of Nero d’Avola and Frappato from southeast Italy, was simply delicious. Elegant aromas of red fruit including pomegranate and cherries, violets, savory spice and hints of earth were a delightful entry. The round, fresh palate, framed with moderate acidity and tannins, boasted rustic, balanced flavors of bright red fruit and plenty of baking spice.
Feudo Maccari Saia Nero d’Avola Sicilia DOC 2019 was another brilliant choice for pairing. From Noto near the town of Avola in southeast Italy, this 100% Nero d’Avola is from grapes cultivated on 30-40 year old vines with minimal intervention. On the nose, rich red berries, black cherries, coffee, ripe plums, tobacco, earth and oak were magnificent. Silky tannins and vibrant acidity were the foundation for the luscious fruit and spice driven palate – its lingering finish was a gift.
Is your mouth watering? Both wines were authentic counterpoints to the Sicilian pot roast with its rich, meaty goodness, pesto, cinnamon and garlic. What grows together goes together… our Sicilian dinner proves it!
Cheers, Cindy
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