copyright 2009, Maria Liberati
Counting down the hours here at the airport till my first authentic cappuccino and cornetto..13 hours and counting..after all is has been about 8 weeks since my last..how did I go so long without them…Since food is my only drug of choice…and an authentic cappuccino and artisan cornetto are not difficult to become addicted to…my thoughts these last few days have been filled with anticipation of the ones that are to come while working at my office in Abruzzo and Rome….
First night in Rome will be a wine reception to celebrate the release of my second book…
The Basic Art of Holidays & Special Occasions (even though official release date is Spet 15th you can purchase it now online at amazon.com http://ad.vu/hzgr
Filled with Holiday recipes (140+), memories, menus and wine pairing tips for Holidays spent in Italy. Although the book is written in English, the Italians tend to express appreciation for someone that touts the Italian culture-wine and food.
As I go home to Abruzzo leaving my other home in the US for a bit ..it is always a bittersweet departure..but I am fortunate to have friends and family in both locations…. that makes it so bittersweet to leave either place… always missing special people and places in one place while loving the place I am in at the same time….
Stay tuned in the coming weeks for more recipes..stories..and memories, also a podcast from some special locations..
In the meantime..here is recipe to begin with.. since I will be visiting a villa in Sorrento for a meeting ..here is a refreshing, different version of a tiramisu that uses limoncello instead of coffee….it is really ‘lemony’ ..if you have access to lemons from Sorrento use them , if not be sure the lemons you use for this are really fresh, and fragrant…
Also, you can find limoncello at most stores that carry liquor now..but if it is called something similar to limoncello- like limonello and other similar names it was not made with the real trademarked lemons of Sorrento..
Tiramisu di Limoncello
* 1 package of ladyfingers or savoiardi (16 ounces)
*8 ounces mascarpone cheese
*1/2 cup confectioners” sugar
*peel of 1 organic lemon grated finely (use only the yellow not the white to keep out bitterness)
*1/4 cup limoncello
*8 ounces chocolate covered confetti candies- crushed
Place limoncello in a soup type dish (for dunking ladyfingers/savoiardi in). In sperate bowl blend together mascarpone, sugar and lemon peeel, set aside.
Dust long flat plate wtih confecxtioner’s sugar. Dip savoiardi one by one in limoncello mixture very quickly sjust to moisten, One by one, afer dipping in limoncello, place side by side on flat plate. When you have created one layer of savoiardi smooth a layer of mascarpone cheese. Create another layer of savoiardi dipped in limoncello and top with remaining mascarpone cheese. Sprinkle crushed chocolate covered confetti candies on top. Place in refrigerator for 2 hours ,serve cold.
Mangia Bene, Vivi Bene,