Orangecello, change it up a bit!

Any good Italian will make their own Limoncello at home, but I decided to change it up a bit with Orangecello.  I use Giada's recipe, and a little less simple syrup as we don't like it to be too sweet.  

It's still that perfect after dinner drink, served ice cold from the freezer.  It's a digestivo, it helps with digestion, as the Italians say!

Orangecello (6 cups)

• 7 medium navel oranges, preferably organic
• 1 (750ml) Bottle of Vodka
• 2 1/2 cups water
• 1 1/2 cups sugar

1. Using a vegetable peeler, remove the peel from the oranges in long strips (I save the oranges for lunch snacks).  Try to avoid getting any white pith in your peels, use a small sharp knife to remove any pith if needed.
2. Put the orange peels in a 2 quart pitcher or large glass bowl.  Pour the vodka over the peels and cover with plastic wrap.  Steep the orange peels in the vodka for 4 days at room temperature.
3. In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally until the sugar has dissolved.  Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture.  Cover and let stand at room temperature overnight.  Strain the orangecello through a mesh strainer.  Discard the peels.
4. Transfer the Orangecello to bottles.  Seal the bottles and refrigerate (I freeze them), until cold, at least 4 hours and up to a month.  Cin Cin!

The Perfect Wine for that Bolognese!

I am becoming a big fan of the Sagrantino grape, this grape variety is indigenous to the region of Umbria, in Central Italy.  It is mainly grown in the village of Montefalco and in small production, making this wine lesser known outside of Italy.

This grape has one of the highest tannin levels of any variety in the world and creates wines that are full bodied, deep purple in color, the aromas are of dark red fruits, plum, cinnamon and a distinct earthiness.  The Sagrantino di Montefalco is 100% Sagrantino and has a DOCG status, the highest quality in Italy.  This wine ages beautifully, the tannins soften and are quite elegant.

This particular bottle that I bought online is their Rosso, DOC status under $25 and a blend of 70% Sagrantino, 15% Sangiovese, and 15% Merlot.  Sangiovese aromas dominate with raspberry, cherry, blueberry, violet, tea leaf, vanilla and a long polished finish.  Perfect with Lasagna Alla Bolognese!

Grilled Eggplant Parmesan

Since we've been back from the big trip, I'm trying to keep meals fun, but maybe a bit lighter.  This recipe comes from Food & Wine magazine, I've made it a few times and its really outstanding, for a vegetarian dish!  And, it's such a pretty presentation too.  Serve it from the parchment paper transferred to a wooden cutting board.

• 1 large eggplant peeled and sliced crosswise 1/4 inch thick
• 4 large plum tomatoes, sliced crosswise 1/4 inch thick
• Extra-virgin olive oil, for brushing
• Salt
• 1/3 cup chopped green olives
• 1 to 2 Tablespoons chopped hot chiles of your choice,  I use jalapeno or serano chiles
• 1/4 cup finely shredded basil, plus whole leaves for garnish
• 6 oz Fontina cheese, shredded
• Crusty bread for serving

1. Preheat the oven to 450 degrees, and heat a grill pan on the stove top.  Brush the eggplant and tomato slices with olive oil and season lightly with salt.  Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes.  Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
2. In a bowl, combine the olives, chiles and shredded basil.  Line a large rimmed baking sheet with parchment paper.  In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly.  Top with half of the grilled tomatoes, olive mixture and Fontina.  Repeat with the remaining ingredients, ending with the cheese.
3. Bake in the center of the oven for about 15 minutes, until bubbling and golden.  Let stand for 10 minutes.  Garnish with basil leaves and serve with crusty bread.

Suggested wine pairing:  Medium-bodied, notes of red fruit and silky tannins, Barbera d'Asti from Italy.

Wine Shopping Anyone?

Doesn't everyone's shopping cart look like this?  Every few months, it's time to restock!  Especially when you are expecting Summer guests.  I make the trek to The Wine House in Los Angeles.  They have a great selection of wines, beers and spirits from around the world, and it's always changing.  I love how they have their warehouse laid out, it's all by region.  So you can visit Italy for awhile and peruse their selections, then off to Spain, France, California, an entire section on champagnes and sparkling wines too.  The staff marks their favorites and adds the tasting notes which is really nice too.

The Wine House also hosts classes and events, they have a restaurant on the top floor, so wine pairing dinners are really fun here.

If you would like to visit:  The Wine House 2311 Cotner Ave, Los Angeles, CA 90064

Wifi Adventures in Capri!

It's been a bit challenging blogging from the middle of the Mediterranean. I know, poor me, right! Some of my pics were not loading properly, so John took up the slack on Facebook.   Let's see if this new squarespace app works, if not follow our adventures on Facebook!

After a 30 minute boat ride from Positano to Capri, we were met at the boat by the hotel welcome service, where they took our bags to deliver them to the hotel. A 3 minute ride in the Funiculare, tram, up the hill from the Marina Grande to the main Piazzetta. Another 20 minute walk up the winding cobblestone streets to the top, and views of the famous Faraglioni rocks, legend says its shaped like Poseidon's Trident! We arrived just in time for lunch at our beautiful hotel, Punta Tragara. 

Ahhh . . . the Amalfi Coast

The view from our hotel, Palazzo Murat, is quite serene.  We couldn't ask for anything more.  Now that we've had a good nights sleep, and feel normal again, we were able to enjoy a nice lunch and some Positano window shopping.  

While we enjoyed our lunch we had a nice crisp Italian white wine from the Campania region of Southern Italy, Fiano di Avellino.  Notes of honeysuckle and grapefruit.  The Fiano grape varietal is thought to be a varietal from ancient Roman times.

Italian Summer Whites

East of Tuscany and Umbria lies the Marche region of Italy.  It's hilly landscape off the Adriatic Sea has calcareous and limestone rich soils, which lend these characteristics to their crisp and fresh white wines.  Verdicchio being the star grape varietal, and one of my new Summer favorites.  We recently enjoyed a bottle with our friends Anne and Jose, I love introducing friends to something new!  Verdicchio dei Castelli di Jesi Classico, crisp, acidic, bold, herbaceous notes with citrus and apple.