L'Italo-Americano

THURSDAY, JULY 22, 2021 www.italoamericano.org 26 L'Italo-Americano P assignano sul Trasimeno is the Portofino of Umbria, minus the glamour. A cone of gelato in your hands is practically obliga- tory for the ritual passeg- giata along the shores of Lake Trasimeno. M y f e l l o w P e r u g i a n s f l o c k t o t h e v i l l a g e o n S u n d a y a f t e r n o o n s a n d s u m m e r e v e n i n g s f o r a stroll, a gelato or a boating trip to the Lake Trasimeno islands, which float serene- ly on the ever still waters. The ice cream booths on the promenade have been an institution for decades. N o s t a l g i c a l l y o l d - f a s h - ioned, they still look like they did in the 1970s, side b y s i d e w i t h D u m b o - shaped kiddie rides. The variety of refreshing sea- s o n a l f l a v o r s a r e i r r e - s i s t i b l e , e s p e c i a l l y t h e apricots, which in August are at the peak of delicious- ness. Making gelato is surpris- ingly simple if you own an ice cream churner. I use an i n e x p e n s i v e 1 . 5 l ( 1 1 / 2 q u a r t ) c h u r n e r w i t h a freezer bowl, which I keep permanently in the freezer. This way I am always ready large ripe apricots, stone removed • 110 g (2/3 cup) white sugar • 250 ml (1 cup) whip- ping cream • 1 t e a s p o o n v a n i l l a extract U s i n g a n i m m e r s i o n blender or food processor, blend the fresh apricots – n o n e e d t o p e e l – w i t h sugar at high speed until very smooth and velvety. Add the cream and vanilla and refrigerate for at least one hour; this will shorten the churning time. Don't blend the cream or it might curdle. Process the mixture in an ice cream maker accord- ing to the manufacturer's i n s t r u c t i o n s . W h e n t h e mixture is set, transfer to a freezer box and keep in the freezer until it is time to serve. Note that because this gelato has no eggs or addi- tives, it melts quickly. I generally time the churn- to make gelato, which is my standard dessert for dinner p a r t i e s t h r o u g h o u t t h e s u m m e r . T h i s s i m p l e recipe is suitable for all soft fruit like apricots, peaches a n d m a n g o , a n d m a k e s r e a l l y w o n d e r f u l g e l a t o , especially if your fruit is slightly overripe. T r y i t a n d y o u m i g h t never buy a fruit-flavored gelato again. Ingredients (serves 6) • 250 g (9 oz, about 5-6) ing so that the gelato will be ready immediately after dinner, so it's wonderfully fresh and creamy. M y g u e s t s a r e a l w a y s impressed! L e t i z i a M a t t i a c c i i s a c o o k b o o k a u t h o r a n d owner of Alla Madonna del Piatto Cooking School and Agriturismo in Assisi, Umbria, https://incam- p a g n a . c o m . T h i s r e c i p e has been previously pub- lished in Mrs. Mattiacci cookbook entitled "Festa Italiana." LETIZIA MATTIACCI Juicy apricots and cool gelato made with them! (Photo: Rimma Bondarenko/Dreamstime) The coolest side of summer: a refreshing gelato all'albicocca LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Homemade, wholesome and delicious: Letizia's own gelato all'albicocca (Photo: Letizia Mattiacci)

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