Italian “Tapas” and Sherry
Posted by Jim Carfrae on December 21, 2010
The Spaniards have done a great thing with the word “tapas”. It communicates so much, and leaves many doors open. My wine expert friend Ramesh recently was in Spain for a course on Sherry – not your mother’s sweet pre-dinner aperitif either.
He tells me, for I know little of sherry, that there are many Sherries from ultra-sweet to bone dry. The dry Sherries work very well with the tapas we might call charcuterie – so this is my Christmas Eve plan given my mother has said we are doing only appetizers.
My plan goes as follows:
Cacciatore – sliced thick and on the diagonal
Mini-Milano grilled sandwiches – my daughter’s favourite and she will make them. (see http://jimmyprosciutto.wordpress.com/2009/11/13/cooking-with-my-kids/)
The proven pleasers, one-bite pancetta cups filled with Caesar salad, (see http://jimmyprosciutto.wordpress.com/2009/11/26/a-master-chef-from-the-canadian-institute-of-culinary-arts-science/)
And for something new will try this “christmasy” idea: http://www.howsweeteats.com/2009/11/25/holiday-appetizers-101-baked-brie-with-cranberry-pancetta-and-spiced-pecans/
And the sherry, per Ramesh’s recommendation is Lustau Amontillado, although I have had to search and source to find.
I promise a full report …
