Try one of these delicious easy recipes at home.
Papa Salvatore’s Limoncello
Ingredients for 1 litre of Limoncello
8 Large Lemons
1 Litre of Alcohol (91%)
500g Sugar
1 litre Water
Method
Peel lemon rind then pour alcohol over the rind. Leave to ferment for 7-8 days. Depending on conditions it may need less time.
When the alcohol and lemon peel has fermented, dissolve the 500g of sugar in 1 litre of boiling water. Allow to cool then add to the lemon/alchol mix. Salute
Nonna’s Pesto
Quantities are to taste
300g Fresh Basil
50g Pine Nuts
10 Walnuts
5 Cloves Garlic
30g Capers
500ml Olive Oil (quantity may vary, use the oil to blend ingredients into a creamy paste)
150g Fresh ground Parmesan (or 100g Parmesan and 50g Peccorino)
Method
Blend Basil, Pine Nuts, Walnuts, Garlic, Capers and Olive oil together until all ingredients are coarsely blended. Add cheese and mix through. Serve on crusty Italian bread or with fresh pasta.
Recipie idea: Mix fresh goncchi with a fresh tomato salsa, dollop two tablespoons of pesto onto the top of pasta and then top with fresh buffalo mozarella.
Scallopine La Casereccia
Serves 4 people
8 Small lean Veal fillets
4 Tblspns plain flour
8 slices Fresh Buffalo Mozarella
8 slices Prosciutto
4 Tomato Salsa
Tomato Salsa
Lightly fry finely chopped garlic, with chopped basil (quantities to taste), add a pinch of salt and a sprinkle of sugar then four tomatoes skinned and roughly chopped.
Method
Coat veal fillets in flour then seal both sides of the veal in a hot frypan. Remove from pan then cover each fillet with a tablespoon of tomato salsa, a slice of mozarella and prosciutto. Return to pan on low heat, cover with a lid and cook until mozarella is melted and veal cooked to taste.
Lorenzo’s Tiramisu
When Lorenzo was a boy he and his friends decided they would have a tiramisu feast. They didn’t eat all day so they could save themselves for a delicious tiramisu later in the day. Of course, none of them knew how to make tiramisu, so they headed around to Nonna’s house. Nonna when faced with four starving boys was angry but after much pleading they convinced her to make a tiramisu with their help! Lorenzo still has the same passion for tiramisu, but now he doesn’t need Nonna’s help. The one pictured we ate for breakfast. He hopes you enjoy his recipe as much as we all do!
Serves 8-10 people
This recipe was made in a ceramic dish approximately 25cm x 35cm.
5 Eggs
4 Cups of Sugar
500g Mascarpone
300g Lady finger biscuits
2 cups Cold Coffee
Method
Separate the egg yolk from the egg white. Put the whites aside to use later.
Cream the egg yolks with the sugar, mix until the colour lightens. Mix the the mascarpone into the egg yolk mixture.
Beat the egg whites until soft peaks form, then gently fold into the mascarpone mix.
Dip the lady finger biscuits into cold coffee, placing the biscuits into a flat bottom ceramic dish. Once the base of the dish is covered in the bicuits, cover in the cream mascarpone mix. Repeat layers of biscuit and creamed mascarpone finishing the tiramisu with the cream mixture.
Cover the tiramisu with powederd chocolate. Refigerate until set
Buon appetite!
