My Taste of Italy! - Jorj Morgan
I just returned from a whirlwind trip to Italy. We visited Sorento and the Amalfi coast and then motored our way north to the region of Tuscany. Most of us on the trip took in the sights and attractions, but I focused on the food and wine Multi-course meals in Michelin star restaurants
Italian Michelin star restaurants Sorento and the Amalfi coast north to the region of Tuscany restaurants
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My Taste of Italy!

I just returned from a whirlwind trip to Italy. We visited Sorento and the Amalfi coast and then motored our way north to the region of Tuscany. Most of us on the trip took in the sights and attractions, but I focused on the food and wine.

We interspersed multi-course meals in Michelin star restaurants with neighborhood trattoria’s (many of which offered menus featuring pages of pizza and pasta choices). I came away with three favorite dishes.

At the Don Alfonso 1890 Ristorante in Sorrento you can choose from several pre-set menus, starting with three courses and adding up to an astounding seven! My favorite course was dessert, a large platter filled with bite size pastries from truffles to cookies to nut-coated cake sticks, all set atop a smoke filled background. It was something! I’m posting a video to my social media on this one!

Just a quick nine minute helicopter ride from Sorrento you are transported to cliff side gardens and vast views of the Amalfi coast in the quaint city of Ravello. The Belmond restaurant in the Hotel Caruso sits at the top of the village and offers an outstanding dining experience. The menu features fresh Mediterranean cuisine, starring seafood from the coastal waters.

My favorite dish was an elegantly presented tuna tartar infused with fresh peaches. It was almost too gorgeous to eat, but I took one for our team and devoured every bite.

My final meal was a delicious lunch at Osteria di Passigno in Tuscany. The restaurant sits next to an ancient abbey house where a few monks still reside. The fields are filled with grape vines. A few varieties of wine are grown here, but the pride and joy is the Chianti Classico, a designation of wine that is solely made in this area.

After a quick tour of the winery and gardens, we were treated to a multi course meal that started with an extra virgin olive oil tasting and finished with pear-filled puff pastry drizzled with locally grown honey.
My favorite dish was a brothy fish stew accented with shaved vegetables that rose like stalagmites from the center of the dish.

I arrived home after a lengthy day (I mean 24 hours) of traveling. After a day of emptying suitcases, petting the parent-deprived dog and checking in with pals, I found myself in the kitchen. Inspired as I was, my first dish was neither pasta nor pizza. Instead, it was the delicious Mediterranean inspired fish dishes that won me over.

It took only a quick trip to the market to come up with the ingredients for one of my favorite dishes from SUNDAY BEST DISHES, Puttanesca Poached Cod. I share it with you, not only because it is a simple, yummy dish, but also, because it might inspire you to make Italy a destination in your travel plans.

 

Puttanesca Poached Cod

MAKES 4 SERVINGS

2 tablespoons olive oil

1 (7-ounce) tin flat fillets of anchovies packed in oil

1 (14-ounce) can marinated artichoke hearts, about 8 to 10 medium size, sliced

1/3 cup Kalamata olives, pitted and chopped

6 large garlic cloves, peeled and sliced, about 2 tablespoons

2 tablespoons capers, drained

1 cup red wine

1 (28-ounce) can diced tomatoes

1 (28-ounce) can crushed tomatoes

4 (4 to 6-ounce) fillets of cod

1 teaspoon kosher salt

½ teaspoon coarse black pepper

Lemon wedges

Place the olive oil and anchovies (with oil) in a skillet over low heat. Cook until the anchovies begin to melt. Increase the heat to medium high. Add the artichoke hearts, olives, garlic and capers. Cook for 3 to 5 minutes. Pour in the wine. Cook until most of the liquid disappears, about 3 to 5 minutes. Add the tomatoes. Reduce the heat to medium low and simmer until the sauce reduces by half, about 10 to 15 minutes. Place the cod into the sauce. Cover the skillet with a lid. Cook until the cod just begins to flake, about 5 minutes depending on the thickness of the fillets.

Season the top of the fillets with salt and pepper, and a sprinkle of lemon juice. Serve the cod surrounded by the sauce and lemon wedges.

 

 

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