Sgroppino Creamy Lemony Italian Cocktail

 

Sgroppino is a delicious creamy and lemony summer cocktail made with lemon sorbet, chilled prosecco, and vodka. It originated from the Italian region of Veneto around the beginning of the sixteenth century. The term sgroppino derives from the Venetian dialect,  "sgropparsi" which means to digest. It was enjoyed at the end of a sumptuous meal mainly by the wealthy classes of society. From generation to generation, this cocktail has been handed down to present day because of its bright refreshing flavors. This cocktail has remained popular all throughout Italy over the years. It is a delightful drink served to cleanse the palate between courses, a refreshing aperitif, and even an excellent drink to conclude a meal as a dessert especially for lemon lovers. Sgroppino is a very elegant drink best served either in champagne flutes or crystal wine glasses.

 

 

Recipe for 1 person

2-ounces chilled Prosecco

1-ounce cold Vodka

1 scoop lemon sorbet

Mint or basil leaves for decoration

Fresh lemon slices or zest for decoration

 

Add the first 3 ingredients in a cocktail shaker and gently shake. Decorate with fresh herbs and fresh lemon slices.

 

 

I am happy to share this recipe with you, not only because I know you will love this refreshing cocktail, but also because sgroppino is not your average drink that you can find in any bar or restaurant in USA. Enjoy making it especially on a hot summer day!

Chicken Strips with Fresh Oranges

2 small chicken breasts, cut into thin strips

Flour for dredging

salt and black pepper

3 tablespoons extra virgin olive oil

Zest 1 large organic orange

juice of 2 large organic oranges

Fresh basil for topping

 

1.     Cut the chicken breast into 3-inch-long thin strips. Be sure to cut all strips about the same size for even cooking.

2.     Lightly and uniformly flour the chicken strips and place them in one layer on a tray. Be sure to shake off any excess flour or flour will burn in the skillet. Season the chicken strips with salt and pepper.

3.     In a large skillet, add a drizzle of olive oil on medium heat. When hot, add half of the batch of the chicken strips and cook until golden on all sides. Transfer the first batch to a warm plate. Repeat the process with a drizzle of olive and the 2^nd batch of chicken strips. Transfer to the plate with the 1^st batch and cover.

4.     In the same skillet, add another drizzle of olive oil on medium, when warm, add the orange juice and zest. Cook for about a minute to start to thicken; add the chicken strips back in the skillet. Mix gently to coat the chicken. Warm the chicken until the orange sauce just thickens. Remove from heat, add the fresh basil, and serve warm. 

In this recipe, the orange gives a sweet and sour tone to the chicken dish, giving life to a unique and unparalleled taste!

Pan-Toasted Panino with Tapenade Sundried Tomatoes and Mozzarella

 

Pan-Toasted Panino with Tapenade Sundried Tomatoes and Mozzarella

4 slices sourdough or rustic bread, cut into ½ inch thick slices

6 tablespoons black-olive tapenade (see recipe below)

6 oil-packed sundried tomatoes, cut into strips ¼ inch wide, drained, reserve the oil

1 tablespoon chopped capers

4-6 thin slices mozzarella

 

1.      Place 2 slices of bread on a flat surface. Spread 1 tablespoon of tapenade on the top of each slice. Distribute the sundried tomatoes and capers over the tapenade. Cover the surface with the mozzarella slices and place the remaining two slices of bread on top.

2.      Heat a heavy skillet over medium high heat until hot. Reduce the heat to medium. Using a pastry brush, lightly coat the top slices of bread with the reserved oil from the sundried tomatoes. Invert the sandwiches and place the oiled sides of the sandwiches face down in the skillet.

3.      Cook until the bread is toasted golden. Brush the top of the sandwiches with sundried tomatoes olive oil and then, using a spatula, flip the sandwiches over to cook on the other side until toasted golden. Cook until both sides and the cheese has melted. To serve, cut the sandwich into halves or quarters.

 

Black Olive Tapenade

½ cup Kalamata olives, pitted and drained (place in small colander to drain)

8-10 small capers

1 clove of garlic, chopped

Zest of ½ lemon

Juice of ¼ - ½ lemon

Red Pepper Flakes

2 tablespoons minced Italian parsley

Black pepper

½ teaspoon anchovy paste, optional

1 - 1 ½ tablespoons extra-virgin olive oil

 

In a food processor add all ingredients except the oil. Pulse to combine either a rustic or smooth paste. Slowly drizzling in the olive oil. Adjust for taste. Do not add any salt.

RICOTTA ZUCCHINE AL PROFUMO DI LIMONE QUICHE

 

Ricotta Zucchini Quiche with Scent of Lemon

2 medium zucchini, grated with skin on 

1 large leek, thoroughly rinsed and thinly sliced

3 tablespoons extra virgin olive oil

8 ounces whole ricotta 

Zest 1 large lemon

1-2 tablespoons freshly minced parsley

2 whole eggs, lightly beaten

½ - ¾ cups grated Parmesan cheese

2-3 tablespoons milk

Salt and black pepper

2 rolls of pie pastry dough, thawed in frig.

1 egg for brushing pastry

Fresh Leeks

1.  Preheat oven to 350F. In a round tart pan (or pie pan) cut a round piece parchment paper to fit the bottom of the pan.

2.  Sauté the grated zucchini and the sliced leek in a pan with the olive oil. Once cooked, let them cool.

3.     In the meantime, whip the ricotta in a bowl until it becomes creamy, add the grated lemon zest, and parsley, mix well. Add the cooked zucchini and leeks to the ricotta mixture.

4.     In another bowl, beat 2 whole eggs with Parmesan cheese, a pinch of salt and pepper and a few tablespoons of milk. Add to the ricotta and zucchini mixture.

5.     Place the dough on the base of the pan. With a fork, lightly prick the pastry surface.

6.     Put the ricotta mixture on the pastry. Cover the top with strips of pastry from the 2^nd piece. Lightly brush the pastry with the other beaten egg. Bake in a preheated oven, for 30-40 minutes, or until the surface is golden. Remove from the oven and allow to cool slightly and serve.

   

 

Zucchini

 

This is a light ricotta and zucchini quiche, with a delicious lemon scent. Enjoy this rustic quiche Italian style, fresh and amazingly easy to prepare.

 

ALBA’S FOUR ONIONS ITALIAN ZUPPA

 

Four Onions Soup

  

3 tablespoons extra virgin olive oil

1 large sweet onion, thinly sliced

1 large red onion, thinly sliced

2 large shallots, thinly sliced

2 large leeks, rinsed well and thinly sliced

6 cups hot vegetable broth or hot water

Salt

Freshly ground black pepper

Red pepper flakes

1 cup freshly grated Parmesan cheese

Slices of toasted French bread (or rustic bread)

 

1.    Cook the onions on medium-low heat in a pot with the olive oil until soft and barely golden, about 10-15 minutes.

2.    Next, add a ladle of hot liquid. Cook over low heat for a few minutes and reduce this liquid by half. Add another ladle of hot liquid and allow it to be absorbed. Repeat until the last ladle. The last ladle does not need to be absorbed. Taste for seasoning, add salt, pepper and red pepper flakes as needed.

3.    Preheat the oven to 350F.

4.    Pour the soup into two oven soup containers. Grate plenty of grated parmesan cheese on top and black pepper. Bake for 5-8 minutes until the cheese has melted. Serve hot with toasted bread slices, a drizzle of olive oil and more black pepper.

 

This soup is much simpler and healthier in essence than the famous version of French onion soup, which contains wine, butter, and flour among the ingredients. This soup is prepared with 4 types of stewed onions, a good EVOO and even plain water if you like. Enrich it with freshly grated Parmesan and toasted rustic bread and it is buonissima!

Salmone e Pere for the Holiday

 

Salmon in Maple Syrup for the holidays

Salmon: 4 pieces wild caught salmon about 1-inch-thick Drizzle of extra virgin olive oil 2 tablespoons maple syrup 1 teaspoon mustard 3-4 marjoram or sage leaves, minced Salt and black pepper ½ cup vegetable broth

Pears: 2 slightly ripe pears, sliced in ½ lengthwise, skin on  2 tablespoons unsalted butter 4 tablespoons maple syrup

 The salmon:

1.     Mix 2 tablespoons of maple syrup with a heaping teaspoon of mustard and minced marjoram or sage leaves. Brush the salmon with the maple sauce and season.

2.     Add a drizzle of extra virgin olive oil to a large frying pan. Cook the salmon in a frying pan skin side down until golden. Turn the salmon once and cook the other side to golden leaving the center slightly pink.

3.     Moisten the salmon with the vegetable broth, cover the pan with a lid and cook for about 2 minutes.

The pears:

1.     Slice the pears in half and remove the core. Keep in halves or slice into thick slices using a sharp knife.

2.     To a skillet, add the butter and maple syrup. Allow it to melt over medium heat. Add the pear slices.

3.     Let the mixture bubble in the pan and cook the pears until they turn slightly golden as the syrup reduces. Turn the pears over with tongs halfway once to cook the other side for 1-2 minutes. Once the pears are slightly golden, remove from the heat.

4.     Serve each salmon with a half or few slices of pear and drizzle any leftover maple syrup.

 

Salmon glazed with maple syrup is a delicious and original second course, with a taste that is a little sweet and a little salty at the same time. An amazingly simple recipe that should not be missing from your table for a holiday!

 

 

Orecchiette con Cime di Rapa e Pecorino

Orecchiette con Cime di Rapa e Pecorino

Like so many traditional pasta dishes, this simple pasta recipe is made with only a few ingredients, and it is absolutely tasty! 

Orecchiette is a traditional pasta that originated in the region of Puglia, Italy. Orecchiette means “little ears” in Italian. Broccoli Rabe (rapini) is a slightly bitter dark green, similar to small broccoli, however it isn’t related to broccoli at all, it is in the turnip family. I cook my rapini and my pasta in the same boiling water. First, I boil the rapini, drain it, and then cook it in a skillet with olive oil and fresh garlic. I cook my pasta in this light green boiling water (rapini water) because of its nutritional value. If my pasta sauce is too dry, I add some rapini/pasta water to the sauce. No need for extra olive oil. The other key ingredient for this recipe is using grated Pecorino cheese instead of Parmesan cheese. The contrast of the rapini and Pecorino cheese is memorable. Try it!

Orecchiette

½ pound orecchiette pasta

1 bunch broccoli rabe (rapini)

2-3 cloves of garlic, peeled and crushed  

Pinch red pepper flakes

Extra virgin olive oil

Salt and black pepper

Grated Pecorino Cheese

 

Broccoli Rabe (Rapini)

1.     Rinse broccoli rabe under cold running water. Remove all yellow and dull leaves. Trim off the bottoms of the stems to remove tough and fibrous parts. Chop Coarsely.

2.     Put the broccoli rabe in a large pot of boiling water with salt. Reduce the heat to medium and cook for about 5 minutes. Remove the broccoli rabe, drain well and set aside.

3.     Return the pot to a full boil, add the orecchiette pasta in the same water and cook until pasta is “al dente.”

4.     In a large skillet pan add 2-3 tablespoons olive oil, pinch of red pepper flakes, crushed garlic, and salt and pepper to taste. Cook for 2 minutes, then add the broccoli rape in the skillet and cook for 5-6 minutes.

5.     Drain pasta and reserve some pasta water. Transfer pasta to the skillet with the broccoli rape and toss to combine flavors for a couple of minutes. Add Pecorino cheese and toss again, serve warm.