Planeta are known for their pioneering (and delicious) wines, but their expertise in food - although assumed - is perhaps less talked about.
This year, to prove their worth in the kitchen, they have launched the Planeta Family cookbook. The book, illustrated with photographs by Adriano Brusaferri, shows the variety and the richness of Sicilian cuisine. The numerous recipes are divided into geographic chapters: Menfi and Sambuca di Sicilia, Vittoria, Noto, Etna and Capo Milazzo, the locations of Planeta wineries. Each region is introduced by brief descriptions that highlight its main geographic qualities, products, history and culture. However, the true merit of the Planeta Family’s Sicilian cookbook is the overhaul of traditional Sicilian cooking with recipes ranging from the simple dishes of farmers and fishermen to the more complex cuisine inherited from the Monsù, the French chefs in the service of the Sicilian aristocrats during the Bourbon's reign.
The recipes range from the inevitable Arancine and classic Panelle to Trippa Finta, which, as one of the aunts relate, in wartime was made using swallows’ eggs, to the Minne di Vergine, a Sambucan recipe devised in an ancient monastery and handed down for centuries, to the different various timbale that are a must at the Planeta family feasts.
A key part in providing the history of these recipes is the memories and notebooks kept by Carolina, Anna Maria and Marina - the Planeta family’s aunts - who began the ancient collection of culinary traditions. The year spent creating the book was filled with cooking, stories telling and sharing memories with all members of the large Sicilian family. A carefully curated collection of memories, experiences and fantastic food.
Here's just one of the recipes available to whet your appetite...
500g cappellini (pasta)
300ml tomato sauce
200g Parmigiano Reggiano (grated)
300g bread crumbs
2 onions (minced)
300g fresh Tuma cheese
Extra virgin olive oil
In a saucepan, brown the onion in olive oil and ½ a glass of water. When the onion is soft, pour in the tomato sauce and simmer for further 10 minutes.
Cook the cappellini until al dente, drain and season with two tablespoons of oil. Leave to cool. Toss the cappellini with the cold tomato sauce and Parmigiano Reggiano.
Sauté the peas with ½ stewed onion. Grease the ramekins and layer the bottom and sides with cappellini. Use your hands to press down well.
Add the cheese and the peas. Top the filling with the remainder of the cappellini and freeze for at least two hours. When the timballetti are hard, ease them out of the ramekins. Coat them in flour, dip them lightly in beaten eggs, and coat them in breadcrumbs.
Fry the timballetti in a generous amount of peanut oil and serve piping hot.
Serve with: NV Brut Metodo Classico
For a limited time, these will be available to purchase through Enotria. Please contact your representative for more details.