Tuma roulade with a meat filling and thyme

This is served on top of a potato and onion mille-feuille with a Nero d’Avola and black pepper sauce. The recipe is from Damiano Ferraro, the owner-chef of the Capitolo Primo restaurant in Montallegro, in the province of Agrigento and we pair it with a Sicilia Nero d’Avola 2020 Colosi.

Ingredients for 4 people:

400g of tuma (a typical Sicilian cheese), 200g ground veal, 150g breadcrumbs, 2 eggs, flour, onion, salt, pepper, parsley and ½ glass beef broth.

For the potato mille-feuille: 1kg potatoes, 300g stewed beef, 500g onions, 200g aged pecorino sheep cheese, a bunch of thyme, salt, pepper and extra-virgin olive oil.

For the sauce: 250ml Nero d’Avola, the veal juice and coarse black pepper.

Directions:

Read the whole recipe through before beginning since the preparation of the roulades, the mille-feuille and the sauce all take place at the same time.

Sauté the ground meat with the chopped onion, salt and pepper to taste, douse with a little broth and braise slowly. Add the parsley before removing the heat.

Cut the tuma into 1/2cm slices. Mix the cheese trimmings in with the ground meat, salt to taste and keep the filling to the side.

Dunk the tuma slices, one by one, into salted boiling water. Remove and dry them quickly. Place at the center of each slice a little of the ground meat filling and roll them up to make a roulade.

For the potato mille-feuille: Peel the potatoes and cut them into 1/2cm slices. Chop up the stewed beef, finely slice the onion and clean the thyme.

Salt the potatoes and place the slices in a broad pan. Add a layer of sliced onions, one of stewed beef and sprinkle over some pecorino. Salt and pepper to taste and add on another layer of sliced potatoes, sprinkle over some pecorino, trickle over some EVOO and bake. Let the potatoes become firm before putting a serving on each plate, maybe using a skimmer.

For the sauce: Let a ¼-liter of Nero d’Avola reduce to almost a syrup, adding in the juice from the sautéd veal, and season with the coarse pepper and let sit to season.

Strain the sauce through a sieve and salt to taste.

When everything is ready, fry the roulades in very hot oil, drain and dry on paper towels.

Place the roulades on top of the mille-feuille, pour over some of the Nero d’Avola sauce and serve hot.

Wine to pair:

(edited by Stefania Vinciguerra)

Sicilia Nero d’Avola Flora 2020 Cantine Colosi

Dark purple red. Clean, intense and varied nose with ripe cherry, fresh plum, caper and a marine note. Very fresh palate with good structure, delicate tannins and a long, fruity finish. Typical and pleasant.

Production area: grapes come from two different sites, Riesi (CL) and Mazara (TP). 

Grape variety: Nero d'Avola (also known as Calabrese) 100%. 

Grape harvest: mid September. 

Vinification: vinified in steel tanks. Refinement takes place exclusively in stainless steel tanks for a period of about six months, in order to maintain unchanged the characteristics of the vine.

Alcohol content: 14% Vol.

Serving temperature: 16-18° C

Suggested food pairings: it goes well traditional Mediterranean cuisine, timbales and dishes with a spicy and strong flavor. Producer Pietro Colosi suggests, in order to enhance Sicilian products, Scottona di Modica hamburger with diced Ragusano Primosale, Sicilian Black Bee honey (Slow Food presidium) and baby soncino.

THIS RECIPE SI OFFERED BY CANTINE COLOSI

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