First chop the basil and use it to flavor the oil in the casserole, then add the rice and toast it.
Sprinkle with the limoncello, always over high heat, then lower the heat, add 1 ladle of broth and start the normal cooking of the risotto, adding hot broth as it is absorbed. When cooked, season with salt and pepper, then stir in butter, parmesan and lemon peel.
The limoncello risotto is ready, served, decorated with fresh basil and served.
The desserts of the pizzerias are always reduced to something taken for granted, and often frozen. But not at the pizzeria 081 of Melegnano (province of Milan). Here the chef-pizzaiolo Francesco Saggese, born in 1987 and with a 15-year background in high-level kitchens, has created a dream innovative: to open one true Neapolitan pizzeria but with gourmet cues, from appetizer to dessert.
The gourmet pizza has a Neapolitan dough, low then, made using mother yeast and stone-ground flour by Molino Quaglia, but stuffed with refined ingredients, seasonal raw materials and typical dishes of the kitchen. Practically a typically Neapolitan pizza with modern drifts: from 6 euros for margherita to 13 euros for truffles. And for dessert, could not miss the baba, the Neapolitan pastiera and the Caprese cake, but served in single portion and with limoncello sauce. Here is Francesco's recipe.
The Capri cake: a dessert that is also liked far from Naples
Ingredients for 14 single portions
450 g of almond flour
320 g of butter (room temperature)
240 g of icing sugar
260 g of dark chocolate
65 g of egg white
75 g of granulated sugar
2 egg yolks
4 whole eggs
Whisk the butter and the icing sugar in a planetary mixer, apart from melting the chocolate in a bain-marie, being careful not to bring the water to the boil, then gradually add whole eggs and egg yolks and, finally, the almond flour. Beat the egg whites and granulated sugar and add to the mixture. Bake at 180 ° ventilated for 14 minutes.
Keep Capri cakes in a cool, dry place, not in the refrigerator.
800 grams of cream
200 grams of milk
130 grams of granulated sugar
220 grams of yolk
230 gr of handmade limoncello
In a pan boil cream and milk, in a separate bowl mix the granulated sugar and egg yolks without whipping, then place the bowl with the ingredients in the pan and boil
all in a bain-marie until it reaches a temperature of 82 °, it is noticed when the cream takes on a creamy consistency and if you take it with a teaspoon and blow it into a sort of rose, it means that it has reached the ideal temperature.
Let it cool and add the limoncello. The limoncello cream is kept in the refrigerator for up to 36 hours.
To finish the dish
Place the limoncello cream at the base of the dish, place the Caprese cake on top and sprinkle with icing sugar.