Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Couscous with Vegetables

Couscous with Vegetables

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Usually a showcase for the flavors of the sea, this modern take on the ancient Trapani couscous shines a spotlight on fall vegetables. Hearty and bursting with bold flavors, it’s best paired with a Catarratto which provides a nice acidic pop and citrus notes to bring out the natural flavors of the vegetables.

Ingredients:

  • 2 tbsps. butter
  • 1 cup couscous
  • 2 tbsps. Extra Virgin Olive Oil
  • 1 clove garlic, minced
  • 1/4 chopped parsley
  • 1 medium carrot, cubed
  • 1 medium onion, chopped
  • 1 medium eggplant
  • 5 tbsps. Extra Virgin Olive Oil
  • 1 tsp. crushed chile flakes
  • 10 cherry tomatoes, halved
  • 2 small zucchinis, cubed
  • Salt to taste

Directions:

Cut the eggplant into small pieces and place in a bowl. Add a teaspoon of salt, mix and transfer to a colander and allow to drain for 20 minutes.

In a small saucepan, add the couscous and 2 cups water, oil and butter and bring to a boil. Cover, turn off heat and set aside.

In a large saute pan on medium-high, add the olive oil, garlic, vegetables, eggplant and chili flakes and cook for 5 minutes, until lightly cooked. Add salt and pepper and parsley.

Fluff the couscous with a fork. Serve couscous on a plate and place cooked vegetables on top. Makes 4 servings.