FOOD RECIPES FROM CARAVELLA LIMONCELLO
The following tips and recipes were created by Claire Criscuolo,
acclaimed restaurateur, chef and author who is co-owner of Claire's
Corner Copia, an award-winning restaurant in New Haven, CT. The
author of three cookbooks (Claire's Corner Copia Cookbook, Claire's
Italian Feast and Claire's Classic American Vegetarian Cooking),
she and her restaurant have received high praise from numerous media
and organizations. Her restaurant also is listed in the 2002 issue
of the Michelin Green Guide to New England and in Best Restaurants
of New England.
Cooking with Caravella Limoncello and Caravella Orangecello
Tips from Chef Claire Criscuolo
1. Keep a bottle of Caravella Limoncello and Caravella Orangecello
in the freezer so that they will be ice-cold and ready for you and
your guests to enjoy.
2. An Orangecello and Cream Spritzer is so refreshing during a hot
summer evening. Half fill a tall glass with ice cubes. Pour a shot
of Caravella Orangecello over the ice. Fill the glass to one inch
from the top with your favorite Italian mineral water, pour in a shot
of cream or milk, and stir. Or, you can pour this mixture into a blender
cup and blend it smooth for an icy treat – eat it with a spoon.
3. Brush Caravella Limoncello or Orangecello over the outside of
a plain pound cake before slicing for a special treat.
4. Drizzle a little Limoncello or Orangecello over a fresh fruit
salad for a taste of Italy.
5. Add a dash of Caravella Limoncello to your next marinade for fish
or seafood.
6. For fresh, pesto-like dressing, with the rich Limoncello flavor
from Caravella, combine a chopped, ripe tomato and several fresh basil
leaves in the food processor fitted with a metal blade. Pour in enough
extra virgin olive oil to cover, a shot of Limoncello, salt and pepper
to taste. Process until blended yet still a bit chunky. Pour this
over slices of tomato and fresh mozzarella cheese.
ARTICHOKES FRANCESE
"For me,
anything prepared Francese style - that is, made with lemon, wine,
butter and capers - is a rich and wonderful treat. You can serve these
delicious artichoke hearts as a side dish or over toasted slices of
Italian bread, crostini, for a terrific appetizer. Be sure to spoon
the luscious juices over the artichoke hearts as you serve them." - Claire Criscuolo
1 14-oz. can artichoke
hearts, drained
½ Cup unbleached all-purpose flour
Salt and pepper to taste
3 eggs
3 Tablespoons olive oil
¼ cup Caravella Limoncello
3 Tablespoons dry white wine
1 Tablespoon capers, drained
3 Tablespoons chilled butter, cut into thin slices
1 Tablespoon finely chopped Italian flat leaf parsley
Cut the artichoke
hearts into quarters. Measure the flour into a shallow bowl and season
it with salt and pepper. In a deep bowl, beat the eggs lightly with
a fork and season with salt and pepper. Set a plate by the bowl of
flour. Dredge the artichoke hearts in the seasoned flour, shake off
the excess, then arrange them on the plate.
Heat the oil
in a large skillet over medium heat. Working quickly, dip a few artichoke
hearts at a time into the beaten eggs, then arrange them, single layer,
in the heated oil. Continue with the remaining artichoke hearts. Cook
for 2-3 minutes, or until golden brown. Using tongs, turn each artichoke
heart and cook the other side for 2-3 minutes or until golden brown.
Pour the Caravella Limoncello and wine evenly over the artichoke hearts,
then scatter the capers on top. Sprinkle with salt and pepper.
Cover and cook
for 1 minute, carefully rotating the skillet to move the liquid. Add
the pieces of butter, scattering evenly over the top of the artichoke
hearts. Carefully move the skillet in a circular motion as the butter
melts. Cover and cook for 1-2 minutes, or until the sauce thickens
slightly. Taste for seasonings.
Place the artichoke hearts in a serving bowl and pour the sauce
over, using a rubber spatula to scrape the juices from the skillet.
Scatter the parsley on top. Serves 6.
LIMONCELLO ZABAGLIONE WITH BERRIES
"Zabaglione (pronounced za-bal-YO-nay) is one of the richest
yet surprisingly light traditional Italian desserts. It’s generally
made using Marsala wine, but wait until you taste it made with Caravella
Limoncello! No matter what the weather is like outside, the bright
lemon flavor of Caravella Limoncello will transport you right to the
sunny skies of the Amalfi coast. I like to spoon it over strawberries
or fresh figs, depending on the season, and eat it while it’s
still warm. Warm or chilled, this is an elegant, yet easy-to-prepare
dessert. For an added creaminess, you can whisk in a couple of tablespoons
of heavy cream. Either way, you’ll love this Italian favorite.”
-
Claire Criscuolo
18 Strawberries, cut in half
5 Egg yolks
1 Whole egg
½ Cup plus 2 tablespoons sugar
1 Cup Caravella Limoncello
2 Tablespoons heavy cream, optional
Divide the strawberries among 6 wine glasses. Place a metal or Pyrex
bowl over a large pot of water to make sure the bowl fits securely
and the bottom doesn’t touch the water. Remove the bowl and
bring the water to a simmer over medium heat.
Place the egg yolks, whole egg and sugar in the bowl. Whisk together
for about 3 minutes, until pale yellow and well-blended. Carefully,
place the bowl over the simmering water. Whisk continuously for about
10 minutes, or until the mixture coats the back of the spoon. Add
the Caravella Limoncello and whisk continuously for about 10 minutes,
or until the mixture is the consistency of a medium-thick pastry cream.
If you are using the heavy cream, whisk it in now, until blended.
Carefully, remove the bowl from the heat. Spoon the zabaglione over
the berries in the wine glasses. Serve immediately or chilled. Serves
6.
ORECCHIETTE PASTA WITH BROCCOLI RABE AND LIMONCELLO
"Orecchiette, (oh-reh-k’yeh-the) or “Small Ears”
are pasta that resemble little ears; that is, they are little round
discs of pasta with an indentation that is perfect for collecting
delicious sauces. You can substitute another pasta, but do try this
dish one time with orecchiette. This dish is delicious served hot
or chilled, which makes it perfect for a picnic on the green.”
- Claire Criscuolo
1 12-16 ounce package orecchiette
1½ Cups reserved cooking water from the pasta
1 Large bunch broccoli rabe, washed and chopped into 1-inch pieces
4 Tablespoons extra virgin olive oil
6 Cloves garlic, cut into thick lengthwise slices
Salt and pepper to taste
½ Teaspoon crushed red pepper flakes
2 Teaspoons fennel seeds
¼ Cup Caravella Limoncello
2 Tablespoons chilled butter, cut into thin slices
Cook the orecchiette according to the package directions. About a
minute or two before the pasta is cooked, stir in the chopped broccoli
rabe. Before draining the pasta and broccoli rabe, reserve 1 ½
cups of the cooking liquid. If you place a measuring cup in the colander
set in your sink, it will serve as a reminder to reserve the cooking
liquid.
After reserving the 1½ cups of cooking liquid, drain the pasta
and broccoli rabe. Return the drained pasta and broccoli rabe to the
empty pot and set on the stove, but don’t turn on the burner
under it. Heat the olive oil in a medium skillet over medium heat.
Add the garlic, salt and pepper to taste, the crushed red pepper flakes
and the fennel seeds. Cook for about 2 minutes, stirring until just
golden brown but not burned.
Add the Caravella Limoncello and the reserved cooking liquid. Cook
at a low-medium boil, stirring occasionally for 1 minute. Turn the
garlic mixture into the pot of pasta and broccoli rabe and stir to
combine. Scatter the slices of butter over the top and stir to mix
well until the butter melts and the sauce looks creamy. Add salt and
pepper to taste. Serves 4-6.
SEAFOOD SALAD
Note: Be sure to ask your fish monger for cleaned calamari and easy-to-peel
shrimp to save preparation time.
3 Quarts water
Salt and pepper to taste
½ Fresh lemon
12 Ounces sea scallops, about 20
8 Ounces calamari, cut bodies into 1-inch rings, leave tentacles whole
18 Medium shrimp, about 6 ounces, peeled
3 Tablespoons extra virgin olive oil
2 Large stalks celery and leaves, finely chopped
5 Medium cloves garlic, finely chopped
3 Tablespoons coarsely chopped Italian flat leaf parsley
¼ Teaspoon crushed red pepper flakes
1 Teaspoon dried oregano
1 Tablespoon plus 2 teaspoons Caravella Limoncello
12 Cups mixed baby greens or arugula
Measure the water, salt and pepper into a large pot. Squeeze the
juice from the ½ lemon into the water, then add the squeezed
½ lemon to the water. Place over high heat. Set a medium bowl
and a large slotted spoon by the stove. Rinse and drain the seafood
separately and keep them separated. When the water comes to a boil,
add the scallops. Cook for 4 minutes until opaque in color. Using
the slotted spoon, quickly transfer the cooked scallops to the bowl
you’ve set by the stove.
Add the calamari and cook for 2 minutes, the rings will turn opaque
and the tentacles will turn a deep purple color. Using the slotted
spoon, quickly remove the cooked calamari and add them to the bowl
with the scallops. Add the shrimp and cook for just 2 minutes, then
using the slotted spoon, transfer them to the bowl with the scallops
and calamari. Turn off the heat.
Place a colander into the sink. Drain the cooked seafood to remove
excess water, then put them into the bowl. Drizzle the olive oil evenly
over the warm seafood. Toss to coat using two spoons. Scatter the
celery and leaves, garlic, parsley, crushed red pepper flakes and
oregano over the seafood. Sprinkle with salt and pepper, and toss
well to combine. Drizzle the Caravella Limoncello evenly over the
top and toss well to combine. Arrange the mixed baby greens onto a
serving platter. Spoon the seafood salad and the juices evenly over
the greens. Serve immediately. Serves 6.
VEGETABLE RISOTTO WITH SMOKED MOZZARELLA
“The rich flavor from the smoked mozzarella (mozzarella
affumicata) pairs nicely with the sweet and tart flavor of the Caravella
Limoncello in this colorful risotto dish. During the fall and winter
seasons try substituting diced butternut squash for asparagus –
it’s a delicious variation.” - Claire Criscuolo
4 Cups vegetable broth
1 Cup water
2 Medium carrots, peeled and diced
12 Stalks of asparagus, trimmed and cut on the diagonal into 1-inch
lengths
1 Bay leaf
6 Tablespoons chopped fresh sage, divided
Salt and pepper to taste
3 Tablespoons extra virgin olive oil
1 Large spring onion or Vidalia onion, coarsely chopped
2½ Cups Arborio rice, Italian risotto rice, about 1 pound
½ Cup Caravella Limoncello
2 Cups small green peas, thawed if frozen
8 Ounces smoked mozzarella cheese, cut into small cubes
¼ Cup grated Parmigiano-Reggiano cheese
Bring the broth and water to a boil in a large pot over high heat.
Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage,
salt and pepper to taste. Cover and lower the heat to medium. Cook,
covered, at a medium boil, stirring occasionally for about 10 minutes
or until the carrots are just tender.
Set a colander into a large bowl, then carefully drain the vegetables
and broth. Reserve the broth and vegetables separately.
Heat the oil in a large, deep skillet over medium-low heat. Add the
onion and sprinkle with salt and pepper. Cook, stirring occasionally
for 5 minutes, or until the onion is softened. Add the rice, stirring
to coat with the oil. Cook for 3 minutes, stirring frequently. Add
the Caravella Limoncello and stir to coat the rice. Stir for one minute
until the liquids are absorbed. Add 1 cup of the reserved broth. Stir
constantly for about 2 minutes, or until the rice absorbs the broth.
Add the remaining broth ½ cup at a time, stirring continuously
for about 2 minutes after each addition, or until most of the broth
is absorbed, but not dry. The dish should look creamy. Test the rice
for doneness. Remove from the heat.
Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables,
the green peas, smoked mozzarella and Parmigiano-Reggiano cheese,
stirring until the cheese melts slightly and the risotto is thick
and creamy. Taste for seasonings. Serve immediately. Serves 6-8.
SHRIMP LIMONCELLO
The following recipe was created by chef Robert Carmosino of Sole
Restaurant in Oceanside, N.Y.
28 Large shrimp
Flour (for dusting shrimp)
2 Ounces olive oil
1 Tablespoon chopped garlic
2 Tablespoons shallots
4 Ounces Caravella Limoncello
8 Ounces chicken consumme
1 Tablespoon tomato paste
¾ Stick butter
Salt and pepper to taste
Peel and de-vein shrimp. Dredge shrimp lightly in flour. Place shrimp
in medium to hot saucepan with olive oil; sauté lightly, about
2 minutes on each side. Remove shrimp from pan, also empty oil, but
do not wipe out pan.
Add garlic and shallots to pan; sauté on medium heat until
light golden. Pour in Caravella Limoncello and consumme and stir.
Stir in tomato paste. Raise heat and bring ingredients to a boil.
Add shrimp and butter (latter cut into pieces). Let sauce reduce and
thicken until it is the consistency of heavy cream, but do not overcook
shrimp; may need to remove shrimp before sauce is finished cooking.
Add salt and pepper to taste. Serve immediately with fettuccine or
risotto and sautéed spinach. Serves 4.
LEMON CUSTARD TART
For the Pie Crust:
1 1/3 cups all-purpose flour
2 tablespoons sugar
2 teaspoons grated lemon rind
1/8 teaspoon salt
1/2 cup cold butter, cut in 1/2" pieces
2 tablespoons cold water
For the Custard:
2 teaspoons grated lemon rind
2 tablespoons Caravella Limoncello
2 3/4 cups milk
1 cup heavy whipping cream
1 vanilla beans, split in half
3/4 cup sugar
1/4 cup cornstarch
pinch salt
4 egg yolks
2 tablespoons butter
For Crust:
Blend flour, sugar, grated lemon peel and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in enough water to form dough. Turn dough onto work surface. Gather dough into ball and flatten into disk. Wrap in plastic; refrigerate 1 hour. Meanwhile make lemon custard.
For Vanilla Lemon Custard
In a heavy saucepan, combine lemon rind, milk, cream, and the vanilla bean. Place over medium low heat and warm the mixture until bubbles form on the edges of the pan. Remove the vanilla bean and scrape the seeds into the milk mixture. Keep warm. In a large bowl, stir together sugar, cornstarch, and salt. Stir in 3/4 cup of the warm milk. Add the egg yolks and whisk to blend. SLOWLY add remaining milk mixture, stirring constantly. Transfer all bowl ingredients into the pot. Stir constantly over medium low heat, until mixture thickens. Do not try to rush the process by turning up the heat. Take off of heat. If mixture doesn't appear 100% smooth, strain it with a fine mesh sieve and transfer back to pot. Add butter. Stir until combined.
Assembly
Preheat oven to 400 degrees F. Roll out pie dough on lightly floured surface to 13 inch round. Transfer dough to an inch diameter tart pan with removable bottom. Trim dough overhang to 1/2 inch. Fold overhang under to form double thick sides. Freeze crust 15 minutes. Bake crust until golden brown (20 minutes). Cool. Preheat broiler. Pour custard into crust, reserving extra custard for later snacking. Sprinkle 1 tablespoon sugar over top of custard. Cover sides of crust with foil to prevent burning. Broil pie until sugar caramelizes in spots, watching closely (3 minutes). Serve warm or cold.
CREPES LIMONCELLO
For the Crepes
2 eggs
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 cup flour
pinch salt
1 cup milk, skim
1 teaspoon vegetable oil
For the Sauce
1/3 cup fresh orange juice
4 tablespoons butter
2 tablespoons sugar
1/4 cup Caravella Limoncello
To make the crepes: beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper. Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
To make the sauce: in a 10 inch skillet, or chafing dish, over low heat, heat orange juice, butter, and sugar until butter melts. Fold each crepe in half, then fold each one again into quarters. Arrange crepes in sauce in skillet or chafing dish and heat through.
In a very small saucepan over low heat, gently heat liqueur until warm; remove saucepan from heat. Ignite Caravella Limoncello with match; pour flaming liqueur over crepes.
FETTUCINE LIMONCELLO
Serves 6. Ingredients:
1 lb. fettuccine
Salt to taste
4 oz. boiled ham
1 oz. butter
1 oz. chopped fresh parsley
4 oz. cream
1 oz. freshly grated parmesan cheese
4 oz. Caravella Limoncello
While cooking the fettuccine until "al dente," brown in a shallow bowl butter, boiled ham and chopped parsley. Drain the fettuccine and add to the shallow bowl. Add cream, Caravella Limoncello and parmesan. Stir well. Serve immediately.
FRUIT SALAD LIMONCELLO
Pour Caravella Limoncello over fruit salad and add a scoop of vanilla ice cream.
LIMONCELLO SORBET
For each serving, put some crushed ice in a bowl. Add:
1 scoop lemon ice cream
1 beaten egg white
1 tsp. sugar
½ tsp. Caravella Limoncello
1 tsp. dry sparkling wine
Whip all ingredients and pour into a big glass.
You can also use Caravella Limoncello to flavor homemade granitas, sorbets or ice cream. Or try tossing Caravella Limoncello with blueberries and peaches and serving it over sweet biscuits for a summer shortcake. For a simple dessert, drizzle Caravella Limoncello over sherbet or ice cream and serve it with a plain butter cookie or biscotto.
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