Amalfi Coast Limoncello Recipe

 

 

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Bottles of Homemade LIMONCELLO

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My PAL Vincenzo Manzo at His Lemon Farm VILLA MARIA

MINORI ,  ITALY

On The AMALFI COAST

 

RECIPE :  AMALFI COAST LIMONCELLO

 

INGREDIENTS :

  • zest of 6 or 7 large organic lemons
  • 1 litre or quart of pure grain alcohol or vodka
  • 5 cups (1250 ml) water
  • 3 cups (700 gr) sugar

Preparation :

Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar.  Try to avoid the bitter white pith of the lemon skin, under the yellow zest.

Add the alcohol to the jar with the lemon zest.

Cover the glass jar with plastic wrap and store it in a cool place for 7 days

On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night.

On the seventh day: Strain the lemons peels from the alcohol and discard the peels.

Pour the sugar syrup into the glass jar with the alcohol and stir well.

Serve chilled, from the refrigerator or freezer.

 

 

 

 

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 Peel LEMONS with VEGTABLE PEELER

 

 

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Place Lemon Peels in JAR with Grain Alcholo or VODKA

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LEMONS   … Agroturismo Villa Maria, Minori

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COOKING ITALIAN

GREATEST HIT COOKBOOK

by Daniel Bellino Z

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VILLA MARIA

MINORI

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Me & The LIMONCELLO LADY , CAPRI

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MINORI, Italy

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SOPHIA LOREN

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SUNDAY SAUCE

When Italian-Americans Cook

Daniel Bellino-Zwicke

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Positano Minori Ravello AMALFI COAST

 

 

View at VILLA CIBRONE  Ravello, Italy

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View of MINORI From VILLA MARIA AGROTURISMO

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Timballo of Zucchini Flowers .. Villa Maria, Minori

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Lemon Grove, VILLA MARIA, Minori

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Cooking Italian

GREAT HITS COOKBOOK

That’s POSITANO on The Cover

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My Breakfast at  Villa Maria

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My Lunch at Villa Maria …  Pacceri al Vongole

With Vincenzo’s Homemade WINE

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Salumeria .. Minori, Italy

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Spaghetti Vongole at Da Marino, Napoli ITALY

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SORRENTO

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Fiat 500   …. Sorrento ITALY

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VILLA CIBRONE  … Ravello ITALY

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SUNDAY SAUCE

SUNDAY SAUCE by Daniel Bellino Zwicke

 

 

 

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Sfincione Christmas Sicilian Pizza Feast 7 Fish

 

 
 
Panificio Graziano ..  Palermo Sicily
 
 
 
Sfincione (Cristmas Pizza) is a special treat served at The Feast of SanGiovanni in San Giovanni Sicily on Christmas Eve, new Years, and Good Friday .. Sfincione is one of Palermo’s most popular dishes along with Pane e Milza also known as Vastedda a sandiwhc made with Beef Spleen Ricotta & Caciocavallo Cheese. Sfincione is quite different from the hugely popular Neapolitan Pizza that everyone knows. Very few people know about real Scilian Pizza which is Sfincione and not the so-called Sicilian Pizza of America which like the real Sicilian Pizza Sfincione, American Sicilian Pizza is made in a pan and has a thick crust and is topped with tomato and mozzarella like Neapolitan Pizza .. Sfincione is topped with a breadcrumb topping that is made with onions sauteed with anchovies and has a little bit of grated Parmigiano in the breadcrumb mixture that is baked on top of the dough. Sficione is quite tasty and unique and if you ever have the chance to eat it, if you’re in Plaermo or other parts of Sicily or in one of the few places that makes it in the States, like Ben’s Pizzeria on Spring Street in Soho, New York, NY  … If you can’t find it, you might want to take the task of making it yourself and it would be quite a treat to eat in you no-meat Christmas Eve Feast whether you are makeing the Christmas Eve Feast of The 7 Fish, called La Vigilia, which is the Vigil of waiting for the Birth of The Baby Jesus .. And it doesn’t have to be Christmas for you to make it, in Palermo they enjoy all year roudn every day of the year where it’s served in Panfico (bakeries) or on the street as one of Palermo’s most popular strret foods, it’s absolutely awesome and a real special unique treat to eat. Bon Appetito e Mangia Bene Sempre …
 





Recipe SFINCIONE :

  • 3 cups All-Purpose Flour 
  • 1 + 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 3/4 cup + 2 tablespoons to 1 cup + 2 tablespoons lukewarm water*
  • Topping
  • 3 large yellow onions, thinly sliced
  • olive oil, for sauteing
  • 1 teaspoon brown sugar
  • Sea salt and fresh black pepper
  • 28-ounce can chopped or diced tomatoes
  • 3 or 4 anchovies, chopped, optional
  • 1 pound mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 + 1/2 cups dried bread crumbs, like Panko or seasoned Italian
  • 6 tablespoons olive oil
  • 2 teaspoons oregano, divided
 

1. Combine all of the crust ingredients and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands. 

2. Place the dough in a lightly greased bowl and allow it to rise until puffy about 90 minutes. 

3. While the dough rises get your toppings ready. Fry the onions in a large skillet over medium heat with a few tablespoons of olive oil, sugar, and season with salt and pepper. Stir every five minutes until browned, about 25-30 minutes. 

4. Add in the tomatoes, anchovies and a teaspoon of oregano, simmer for 20 minutes. Turn off heat and allow to cool. 

5. Stir together the bread crumbs, oil and oregano, set aside. 

6. Spray a large rimmed baking sheet (a 13″ x 18″ half sheet pan) with non-stick spray. Drizzle it with olive oil, tilting the pan so the oil spreads out a bit. 

7. Gently deflate the risen dough, and stretch it into an oval in your hands. Put it on the baking sheet and gently knead and stretch it out to fit the pan. If you have a hard time stretching it leave it alone for five minutes and try again. 

8. Cover the dough, and let it rise again for about 90 minutes. 

9. Preheat oven to 425 degrees F. Uncover the dough and sprinkle the mozzarella evenly over top, then spread the tomato/onion sauce over top, sprinkle with Parmesan, then the bread crumbs. 

10. Bake the pizza for 35 minutes, or until the crust and crumbs are brown. Remove from the oven and let set for 5 minutes before slicing. To keep the crust crispy cut pizza in half or in quarters and place on a wire cooling rack. Slices can be cut with kitchen shears. Serve hot or cold. 

    1.  
 
A Slice of SFINCIONE
 
Real Sicilian Pizza
 
 
 
 
 
 
The FEAST of The 7 FISH
 
ITALIAN CHRISTMAS
 
 
Everything You’ve Ever Wanted to Know
About The Italian Christmas Feast of The 7 Fish
But Were Afraid to Ask
 
 
THE FEAST of The 7 FISH
 
by Daniel Bellino Z
 
 
 
 
 
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Amazing Breakfast on The Amalfi Coast


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My Breakfast at Villa Maria Agroturismo, Minori

“Yes the Breakfast was amazing and trully the best of my life. How can it not be, look where I was sitting.”  Perched hi atop the town of Minori on the beautiful Amalfi Coast in Southern Italy, “My God!” I had the most beautiful view imagineable on the terrazzo at Villa Maria Agroturismo looking down on the lovely seaside town of Minori with Ravello higher up the mountian and to the right. My breakfast, The BEst in The World. Well the best breakfast I’ve ever had; nice hot Coffee, Amalfi Lemon Cake, fresh Sfogliatelle, fresh fruit, toast and 10 different Homemade Jams made my Vincenzo and Maria with fruit from there farm. What could be better? Not much I tell you!


The World’s Best Breakfast? Yes, well maybe. Or maybe not, but for me, the best breakfast I’ve ever had in my life. I came across Villa Maria Agroturismo when I was watching vidoes of Sicily and The Amalfi Coast on Youtube one night. I was getting ready to go on my trip and I was just looking for inspritation and a way to psych myself for my upcomong vacation. I just happened upon this video made by David Rocco. David Rocco is a Celebrity Chef from Toronto and he had done a series of food & wine videos on Italy. This particular one that I came across was about this wonderful little agroturismo Lemon Grove Farm in Minaori Italy on The Amalfi Coast called Villa Maria Agroturismo. Well I loved the video and fell in love with this place and the people who run it, husband and wife team Vincenzo & Maria. Vincenzo tends to his farm which is mainly a wonderful Lemon farm, but Vincenzo also has a good number of Olive Trees to make olive oil, he has grapevines from which he gets grapes to make a wonderful red wine and a white as well, he grows all sorts of fruits and vegetables, he has chickens for eggs and meat, as well as pigs so he can make his own homemade Salami and Prosciutto.
Yes Vincenzo takes care of the farm and he also runs his little inn agrosturismo that has 6 lovely little rooms way up in the mountain top of Minori. They also have a nice little restauarnt that you eat, yes the world’s best breakfast and a marvelous 4 Course Dinner every night made my Maria with all the food made from products from their farm; Salami, Wine, Olive Oil, fruits and vegetbles, Pork Chops, Frittata (eggs) etc.. You’ll not get a better meal anywhere, I promise you.


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View of Minori From VILLA MARIA





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Lemon Grove, Villa Maria Agroturismo, Minori Italy



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Pacceri Frutta di Mare  .. My Lunch Vilal Maria, the day I arrived …









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