Nextaphile

My adventures recreating Next Restaurant’s food at home

Menu 5: Sicily

Next Restaurant’s Fifth Menu: Sicily

Served June 2 – September 9, 2012

Next restaurant’s traditional Sicilian menu. The Next Sicily menu was served family-style, in large portions at the table.

Aperitivo

Zardetto Prosecco Apertivo with Averna Amaro and chamomile
NA: Honey, Chamomile, Saffron

Antipasti

Panelle
Chickpea frigitterie fritters topped with grated cheese.
 

Caponata
Eggplant, vegetable and tomato sauce salad.
 

Carciofi Alle Brace
Artichokes grilled over coals.
 

Arancini
Breaded, fried riceballs with braised lamb tongue ragu, served with caper-tomato sauce.
 

Antipasti di Pesci (kitchen table)

KT: 2011 Bisson ü Pastine, Golfo del Tigullio, Italy

Cozze con Peperone Rosso
Mussels with red peppers and onions.
 

Mosciame di Tonno
Salt-cured tuna, shaved thin like prosciutto.
 

Polpo in Agrodolce
Sweet and sour octopus in spicy sauce.
 

Gamberi con Anguria
Shrimp with watermelon.
 

Vongole con Arance e Finocchi
Clams with orange and fennel.
 

Primi

2010 Tasca d’Almerita ‘Regaleali’ Bianco, Sicily
NA: Zucchini and Mount Olympus Flower

Bucatini con Bottarga
Home-made pasta in a sauce of cured fish roe (bottarga) and cheese.
 

Gemelli con le Sarde
Twisted gemelli pasta with black currants, pine nuts and fried sardine.
 

Primi (kitchen table)

KT: 2010 Tasca d’Almerita ‘Regaleali’ Bianco, Sicily
NA: Zucchini and Mount Olympus Flower

Bucatini con Riccio di Mare
Home-made pasta, with sea urchin and chili flakes.
 

Gemelli con le Sarde
Twisted gemelli pasta with black currants, pine nuts and fried sardine.
 

Gnocchi con Bottarga
Cheese gnocchi in a cream sauce, with cured fish roe (bottarga).
 

Secondi

2010 Tenuta Rapitala ‘Piano Maltese’
KT: 2011 Petrucco Friulano, Colli Orientali del Friuli, Italy
NA: Green tomato, garlic, white pepper

Pesce Spada con di Ceci
Swordfish poached en sous vide in olive oil, then seared a cast iron skillet, with roasted garlic and mint pesto.

Contorni
Served with the swordfish – sides of chickpeas and romanesco, and extra mint pesto.

2010 Planeta Cerasuolo di Vittoria
KT: 2007 Caparzo Brunello di Montalcino, Tuscany, Italy
NA: Fennel verjus rouge, orange

Spalla di Maiale Brasato
6-hour braised pork shoulder, served with roasted lemon and spicy tomato sauce.

Contorni
Served with the pork shoulder – sidedish of fried zucchini, shaved asparagus, grilled tomatoes and a stuffed, fried squash blossom.

KT: 2007 Gulfi, ‘Nerojbleo’ Nero d’Avola, Sicily

Formaggio (Kitchen Table)
Selection of cheeses.
 

Granita di Arance Rosse
Palate-cleanser of blood orange granita ice.
 

Dolci

2010 Planeta Passitodi Noto
KT: 2009 Donnafugata ‘Ben Nye’, Passito di Pantelleria, Pantelleria, Sicily
NA: Watermelon, white balsamic, pinot noir juice

 

Cassata
Palermo spongecake, ricotta filling, marzipan, whipped cream, candied walnut, pistachio, strawberry, cherry and kumquat.
 

Cannoli
A very light pastry shell stuffed with whipped ricotta and cherries.
 

Ravioli Fritti
Fried ravioli, stuffed with local strawberry jam.
 

Cubbaita di Giugiulena
Sesame seed pastry.
 

Revised 27 Sep 2012. Menu, as reported by Eater Chicago and Grub Street. KT = Kitchen table. NA = Non-alcoholic pairing, reviewed in full at Eating the World.

This entry was posted in Christian Seel, Dave Beran, Grant Achatz, Index, Joe Catterson, Menus, Next Restaurant, Nick Kokonas, Recipes, Sicilian Food, Sicilian Recipes, Sicily. Bookmark the permalink.

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