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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