This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her granddaughter Marie Noviello Casazza and her great-granddaughter-in-law...Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com...Buon appetito!
Traditionally, sgroppino is a refreshing aperitif that is said to have originated in Venice, Italy and is served blended, but this is another way to serve it as a dessert. With the abundance of lemons on the Amalfi Coast, I think it could have been invented there. This is so refreshing on a warm summer or autumn evening.
1 cup chilled Prosecco ¼ cup chilled limoncello
¼ cup chilled plain or lemon-flavored vodka
Good-quality lemon sorbet
Fresh mint leaves
Pour ½ cup Prosecco into each champagne flute or Irish coffee glass.
Equally, divide the limoncello and vodka into each flute or glass.
This is now one of my husband's favorite bruschette.
Bruschetta (with an "a") is singular and bruschette (with an "e") is plural. Since it was just the two of us, I only made 4 appetizers. This also makes a nice lunch with a glass of vino.
1 loaf Italian bread cut into ½-inch slice
Extra-light olive oil for brushing onto each slice 1 whole clove garlic Fresh whole milk ricotta cheese, room temperature Freshly ground black pepper A handful of baby arugula 4 thin slices Prosciutto di Parma Extra-virgin olive oil, for drizzling Brush each slice of bread on both sides. Heat a griddle or grill pan to medium-high heat. Grill the bread until brown on both sides. Remove and rub the top side of bread with the garlic clove. Spread with some ricotta, season with a little black pepper, add a few arugula leaves, and top with a slice of Prociutto.
Drizzle with a little exta-virgin olive oil and place on a platter or board and serve. Buon appetito!