Tag: Perfect

The perfect limoncello (and some ideas for using it in the kitchen) – Italian Cuisine

Because a summer dinner can only end with a frozen glass of this colorful digestive, a liqueur that can also enrich many recipes

The limoncello it is the liqueur that must always be kept available in the freezer because it is perfect for concluding a lunch or dinner with friends, especially in summer.

Must-have freezer

Fresh and citrusy, limoncello is a digestive very pleasant and an alternative to the classic bitter after a meal.
It should be served strictly cold and in a small glass without ice. If you are a true connoisseur, bring it to the table with iced glasses.
Do it at home it is very simple and we advise you to prepare a lot of it to always have a stock ready in the freezer for company evenings and to pay homage to your friends: artisan liqueurs are always very welcome gifts.

Only organic lemons

To prepare an excellent limoncello you need to start with top quality ingredients.
THE lemons they are the base so they must not only be fragrant and tasty, but above all grown naturally and without chemicals because it is from the peel that oils and all the fragrance of this drink are extracted.
Obviously we recommend i lemons from Sicily or Sorrento, but if you have a tree in the garden, take advantage of it.

The perfect limoncello recipe

Ingredients

8 large, organic and untreated lemons
1 liter of water
1 liter of 95 ° alcohol
700 grams of sugar

Method

With a very sharp little knife take the lemon rind without reaching the white bitter part.
Pour the lemon peel and alcohol into a large glass jar, stir, cover everything with a lid and let it sit in a cool, dry place for 20 days.
Remember to shake the jar twice a day.
After 20 days filter the liquid obtained with the help of a gauze or a sieve and pour it into a glass container.
Separately prepare the syrup by heating water and sugar in a saucepan. Bring the water to a boil and stir to dissolve the sugar well.
Allow to cool and then add the syrup of water and sugar to the filtered alcoholic macerate.
Pour the limoncello in glass bottles sterilized in boiling water. For this quantity you will need two 1 liter bottles.
Close them with a stopper and let the drink rest in a cool, dark place for 30-40 days.

Variations with citrus fruits

You can prepare a drink very similar to limoncello also with other citrus fruits.
For example, the version with the is very good orange peel, particularly aromatic and with a bitter aftertaste that to the lime and the al tangerine.
You can also mix different types of citrus together.

Brown or granulated sugar?

We talked about sugar in the recipe of limoncello, but without specifying which type.
You can actually use it both white and cane. Nothing will change but the color which in the second case will be slightly more amber.

How to use limoncello in the kitchen? Find out some suggestions in the tutorial

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Lunch under the umbrella: tasty and perfect! – Italian Cuisine

It is time for days at the beach, to relax, regenerating baths and lunches under the umbrella, tasty but light to taste. Organizing the lunch break at the beach in a balanced way to satiate yourself with taste and return to the water without weighing yourself down is not impossible. In addition to the classic sandwiches with cold cuts and cheeses (very practical, but not always indicated!), There are various ways to make the meal cheerful, coloring the plate and transporting the dishes in comfort. Just a large one cool bag to keep everything fresh, water bottles with plenty of water to hydrate, a little home preparation (but don't overdo it!) and the desire to spend a day together at the sea.

Pasta and rice salads: good and balanced
Choosing a substantial and nutritious single dish, in which there is a balance between proteins and carbohydrates with a good dose of vitamins, is always a winning idea. The pasta salads and of rice cold respond perfectly to this need. They are easy to cook and can be seasoned at will with grilled or pickled vegetables, diced ham, tuna in brine, hard-boiled eggs, cherry tomatoes, mozzarella, or for those who do not want to opt for animal proteins, you can think about dressing the rice or pasta with legumes such as peas (or chickpeas). The extra idea? Mix in the cold dish fruits and vegetables, digging a small melon and serving the rice or pasta salad inside. The pulp of the melon freshly dug to dice will serve to enrich the salad and also the problem of the crockery will be solved in a very "green" way.

Summer Evergreen
You say lunch on the beach and immediately you think of two great classics of holiday menus, fresh, nutritious and perfect even under the umbrella if properly stored in the fridge bag. I'm the Ham and melon, to be prepared by already cutting the ham into strips and the melon into cubes (or in any case already eliminating the inedible parts at home), and the Caprese, with cherry tomatoes and sliced mozzarella, seasoned with fresh basil or a sprinkle of oregano. Both to be enjoyed with a little fresh bread or breadsticks to complete the lunch.

Gògò salads
Space for imagination even with salads: an airtight container is enough to bring them to the beach in all their freshness! The only foresight is season them at the moment, to keep them crispy. There are convenient sachets of oil and disposable rooms perfect for the beach, or unbreakable bottles that are easy to carry. What to put in salads? Let yourself be guided by the taste is the watchword: lettuce, rocket, cherry tomatoes, julienne peppers and carrots, or olives, Greek feta, tuna, croutons … To make it energetic and fill up with antioxidants to protect yourself from the sun, add a handful of sunflower seeds or some wot and lunch will be complete with just one dish.

Fruit: fresh, sweet, cheerful!
At a beach lunch you can't miss the fruit! Rich in vitamins is water, perfect for moisturizing and satisfying the desire for dessert even under the umbrella, allied also with a perfect and prolonged tan. You can opt for the classic slice of watermelon, very comfortable if already cut into triangular segments, or picking them out in one mixed fruit salad, to be enriched eventually with white yogurt added at the time. To entertain even the youngest, you can prepare the "skewer" size salad: watermelon, melon, pineapple and grapes on the toothpick are stuck and you can enjoy, perhaps with your feet in the water …

Eva Perasso
August 2017
updated in August 2019 by Claudia Minnella

DISCOVER THE COOKING COURSES OF SALT & PEPE

The secret for Antonella Clerici's perfect veal with tuna sauce! – Italian Cuisine

The veal with tuna sauce, an ideal dish for the summer, has a simple preparation but could lead to errors. Antonella Clerici told us her secret to make it perfect

The vitello tonnato it is a perfect dish for the summer, easy to make and delicious for young and old. There are those who bring it to the table as an appetizer, those who prefer it as a second course, the important thing is to taste it fresh and tasty. An apparently simple preparation based on a soft piece of well-chosen meat and a creamy sauce at the right point. Just when the passages are relatively few, the possibility of small errors hiding the satisfaction of those who applied themselves in the kitchen with disappointment of those at the table are hidden. Or there are those, like Antonella Clerici, who made the vitel tonné (as she calls it) his main dish … so much to make his Vittorio fall in love!

A few months ago, we met Antonella Clerici in Milan when he received the Award Orio Vergani 2019 "for enhancing and promoting traditional Italian cuisine"FromItalian Academy of Cuisine. On that special occasion, the historic presenter of The cook's test she let herself go to memories and small confidences, including the secret of her vitello tonnato.

If for you too the problem of veal with tuna sauce is the sickening sensation brought by sauce, then Antonellina's suggestion is precious to you. As usually happens, the trick comes from the mother: put the carrot in the sauce leaving it slightly lumpy. The instructions are very easy: boil the magatello with carrot, celery and aromas, then blend them together with mayonnaise, then add capers and anchovy paste or fresh anchovies. The winning blonde has no problem even confessing the use of mayonnaise already prepared as a practical solution, just like a real cook of the XXI century. The secret of Antonella Clerici for the perfect veal with tuna sauce lies precisely in the carrot, which gives it that slightly sweet taste by removing the acidity of mayonnaise. "Then I like it with a lot of sauce … I like vitel tonné salsoso!" The journalist comments. Next to "petaloso", will the Accademia della Crusca consider this new term in the Italian dictionary?