CARINA’S FAVOURITE JUNE MENU Three courses with focaccia for one £32
Carina’s celebrating everything new in season. Raw yellow and green courgettes (and if we’re lucky we’ll have some courgette flowers from the garden to finish). Our hand made fresh ravioli is inspired by family holidays we had in Sicily using the most incredible violet aubergines. They are baked and the filling scooped out and mixed with Errington’s Ewe’s milk ricotta and then served with a roasted aubergine, Pachino tomato, sultana and pine kernel sugo. If it's a hot day this sugo is really lovely when used at room temperature to dress the pasta. Of course you can heat it but it’s up to your preference on the day. Finally fresh figs. Oh I get so excited at the thought of fresh figs. It reminds me of my Grandmother's garden in Picinisco. Baked and fresh figs with Errington’s goats curd, a splash of vin cotto to give a sweet and slightly savoury finish. Delicious.
My favourite wine at this time of year is Rose. No surprise there so the A Mano Rosato Primativo 2019 from our dear friends Mark and Elvezzia . I’m sorry to say once you start it’s hard to stop. Very light and drinkable but totally heavenly.
Our homemade focaccia baked with Contini Kitchen Garden rosemary and Sofia’s extra virgin olive oil.
Zucchini: Raw yellow and green courgettes with fresh chilli, Parmigiano Reggiano and broad bean shoots
Ravioli: Homemade ravioli filled with violet aubergine and Errington’s ewe’s milk ricotta with a roasted violet aubergine, pachino tomato, garlic, sultana and pine kernel sugo
Fichi: Fresh and vin cotto baked figs with Errington’s Goats Cheese and Victor’s Honeycomb