L'Italo-Americano

www.italoamericano.com 12 THURSDAY, JANUARY 29, 2015 L'Italo-Americano It's time to enjoy one of the glories of the cold weather table, winter citrus. Huge orbs of Ruby Red grapefruit, bright orange Cara Cara navel oranges, and smooth skinned Meyer lemons with their peppery tartness are winter's seasonal jewels. These fruits accent the table, bringing a dash of color and flavor contrast to antipasti and primi. Made into mostarda they complement roa- sted meats. Add lemon juice and lemon zest to your next batch of risotto for a new take on one of Italy's mos t famo us dis hes . Citrus can make an appearance at any point in an Italian meal. Here is a trio of fresh and boldly flavo- red sorbetti, churned Italian ices. Sorbetti are simple mixes of sweetened seasonal fruit or fruit juice. Often a dash of fine sea salt and lemon juice are added to balance flavor. A raw egg white can b e us ed to lighten and smooth the mixture, increasing volume by about 25%. The white also acts as a preservative, impar- ting a pleasing texture and pre- venting iciness. When using raw eggs the CD C recommends pasteurized eggs to eliminate any possibility of salmonella conta- mination. Pasteurized eggs, such as D avids on's S afes t Choice Eggs (safeeggs.com) are widely available. Ruby Red grapefruit, sump- tuous and semi-sweet, make a wonderfully vibrant sorbetto. More flavorful than their white or pink-fleshed cousins, they are a delight with Italian aperitivi like Aperol, Campari, Cappelletti or Cocchi Americano Rosa. Meyer lemons, a cross between lemons and mandarins have a clean tang that makes them a refreshing choice for a mealtime intermez- zo, while sweet Cara Cara oran- ges, sporting notes of roses and berries, make a lush sorbetto with a rich orange flavor, a perfect end to any meal. Ruby Red Grapefruit and Cappelletti Sorbetto makes a generous 1¼ quarts To heighten the flavor, dribble a bit of Cappelletti over the sor- betto once it is scooped into ser- ving coupes. • 3 cups freshly squeezed red grapefruit juice • ¼ cup plus 1 tablespoon light corn syrup • 3-4 tablespoons vanilla sugar • Pinch of fine sea salt • 1 pasteurized egg white • 3 tablespoons Cappelletti Combine the red grapefruit juice, corn syrup, vanilla sugar, A Winter Citrus Chill ADRI BARR CROCETTI MAESTRO BRAND ITALIAN SAUSAGE Also served at many of your favorite restaurants! www.maestrosausage.com Find us exclusively at the following retailers: Sorrento Italian Market 5518 Sepulveda Blvd. Culver City, CA 90230 Beef Palace Butcher Shop 5895 Warner & Springdale HunƟngton Beach, CA 92649 The Butchery 415 South Associated Rd Brea, CA 92821 The Butchery 103 E. 17th Street Costa Mesa, CA 92627 The Meat House 23982 Alicia Parkway Mission Viejo, CA 92691 Vicente Foods 12027 San Vicente Blvd. Los Angeles, CA 90049 Roma Italian Deli & Grocery 918 North Lake Avenue, Pasadena, CA 91104 Bay CiƟes Imports 1517 Lincoln Blvd. Santa Monica, CA 90401 Eastside Market Italian Deli 1013 Alpine St. Los Angeles, CA 90012 Eagle Rock Italian Bakery 1726 Colorado Blvd. Los Angeles, CA 90041 CavareƩa's Italian Deli 22045 Sherman Way Canoga Park, CA 91303 Mickey's Deli 101 Hermosa Beach Ave. Hermosa Beach, CA 90254 Grand View Market 12210 Venice Blvd Mar Vista, CA 90291 Venice Ranch Market 425 Rose Ave Venice, CA 90291 and salt in a medium bowl. Stir well, adding an extra tablespoon of vanilla s ugar, if des ired. Transfer the base to a non-reacti- ve container, and refrigerate 8 hours or overnight. Lightly beat the pasteurized egg white. Pour the red grapefruit base and bea- ten egg white into an ice cream machine, and churn according to the manufacturer's directions. After the mixture has churned 20 minutes, add the Cappelletti, and finish churning. Pack the sorbet- to into a freezer container. Cover and freeze 4 hours to cure. Meyer Lemon Sorbetto makes 1 quart For even fresher flavor, garni- sh with a few tiny leaves of basil or serve with a glass of Prosecco. • 1 cup water • 1 cup vanilla sugar • zest of 2 Meyer lemons • 2 cups Meyer lemon juice • ½ cup light corn syrup • pinch of fine sea salt Combine the water, vanilla sugar, and lemon zest in a small s aucepan and place over a medium flame. Stir until the sugar has dissolved completely. Remove from the flame, and strain and discard zest. Add the Meyer lemon juice, corn syrup and salt. Combine well. Transfer the base to a non-reactive contai- ner, cover and refrigerate 8 hours or overnight. Transfer the mixtu- re to an ice cream machine, and freeze according to the manufac- turer's instructions. Pack the sor- betto into a freezer container, cover and freeze 4 hours to cure. If the sorbetto is too firm to scoop right from the freezer, leave it on the counter for 10 minutes to soften. Cara Cara Sorbetto makes a generous 1¼ quarts If you can't find any Cara Cara oranges, you may substitute any variety of blood orange. You may have to increase the sugar slightly. Taste before churning. • 3 cups fres hly s queezed Cara Cara Orange juice • 1 tablespoon Cara Cara zest • ¾ cup vanilla sugar • Pinch of fine sea salt • 2 teaspoons fresh lemon juice • 1 pasteurized egg white Combine 1 cup of Cara Cara orange juice, the zest and ¾ cup of vanilla sugar in a small sauce- pan. Place over a medium flame, and stir until the sugar has com- pletely dissolved. Remove from the heat. Strain and discard the zest. Add the remaining 2 cups of juice, lemon juice, and salt, and stir well. Transfer the base to a non-reactive container. Cover and refrigerate 8 hours or overni- ght. Lightly beat the pasteurized egg white. Pour the Cara Cara base and beaten egg white into an ice cream machine, and churn according to the manufacturer's directions. Pack the sorbetto into a freezer container. Cover and freeze 4 hours to cure. Note: Vanilla sugar is granu- lated white sugar combined with the tiny seeds contained within the vanilla bean. To make it, place 1 pound of granulated sugar in a resealable container. With a paring knife slit a vanilla bean open lengthwise. Use the dull edge of the knife to scrape the seeds out. Combine them with the sugar, and add the bean. Close tightly and set aside 1 week to allow the sugar to take up the vanilla flavor. Q ues tions ? Em ail m e at adri@AdriBarrCrocetti.com or visit AdriBarrCrocetti.com Ruby Red Grapefruit and Cappelletti Sorbetto

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