Sagra at Berta, round 2
We loved the sagra last week so much, we’ve gone back for more this Tuesday. Today the celebrated ingredient is pear. Lets see how this translates!
Corella pear, gorgonzola and some bitter witlof make a delicious mouthful, particularly when there’s a nice thick dressing too. The bruschetta with fennel, nouja and nacho pears has a great balance between the cool pear and hot spicy nouja. And the nettle terrine is divine, soft textured and tasty with extra cheese. The Fruliano I Clivi 2014 is a pleasant drop to help wash them down.
Strozzapreti, speck, radicchio and walnut make a delicious heartwarming plate of pasta, but I’m afraid I can’t taste the packham pear in there as well. No such problem tasting the buerre bosc pear with the lamb and parsnip, and perfectly cooked pink lamb as well. A glass of Cervinara 2014 Marco Carpelletti comes with the strozzapreti, and a glass of Lagrain 2015 Muri Gries with the lamb, both tasty matches.
This dessert is a thing of beautiful simplicity. The combination of meringue, spiced honey and sheets milk yoghurt is so sweet and tangy and fresh, with the pear on top of course.The Moscato d’Asti 2013 Casina Fonda was pleasant but a bit superfluous for me, the dessert is the thing!
Have you enjoyed any of the weekly sagra at Berta yet, what was the hero ingredient?
best bits: all the food
worst bits: hardto fault, a couple of the wine matches were a bit average but not bad.
Where am I? Berta, 17 Alberta St, Sydney 2000