hosted by The Backdoor Kitchen
The regional Italian cuisine series is probably the most popular here at the Backdoor Kitchen. Highly acclaimed when we moved our first steps into the supperclub scene, it became one of our trade marks in our early days and, sadly, went a bit silent this past year due to our pop up commitment that brought us cooking around London.
To celebrate the beginning of our fourth year of activity we decided to bring back this supperclub experience with style. The ingredients: forgotten recipes, locally sourced fresh products, regional specialities and the usual loose cannon that is Rob's creativity.
Come and toast with us to a new year of secret foodie extravaganzas as we invite you to try the history and magic of Sicilian food, a cuisine born right at the middle of some of the most important commerce route of the Ancient world and grew along with the history of the Mediterrean city first and Europe later. A land burnt by the sun and blessed by the earth, a country of art, passion, suffering, contradiction and absolute beauty. And they all reflect on the table.
Complimentary Reserve Marsala aperitif served with Pane Cunzato (homemade bread bruschettas with fresh tomato, Pantelleria capers, anchovy and a slice of Tuna dried eggs)
Cous Cous alla Trapanese - A selection of pan-seared seasonal fish fillets from the market, grilled tiger prawn and scallop laid on a bed of cous cous, lemon zest, chive, courgette and sweet pepper salad, dressed with a reduced fish stock flavoured with traditional Sicilian spices.
Tunnina ca' Cipuddata - Pan fried fresh tuna bites in a Sicilian pistachio crust served on a bed of sweet and sour onion salad with onion, sultana and orange sauce
Lasagna finta alla Norma - a "fake" homemade Lasagna filled with baby squid, sauteed aubergine, basil, tomato sauce, Ricotta salata cheese (traditional semi-hard cheese from Sicily) and toasted breadcrumbs.
Pollo rustico al Marsala - free range skin-on chicken fillet, flamed in Marsala wine and served on braised swiss chard, chickpea salad and Sicilian saffron cream.