Orvietolemonice Recipes
LEMON-BASIL ORZOTTO
Provided by Kelsey Nixon
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
- Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
- Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
HOMEMADE ORECCHIETTE PASTA
Orecchiette are the typical pasta of Apulia (Puglia), the heel of Italy. Nowadays you can buy them in many supermarkets all over the world, but local women in the region still hand-make them for special occasions or just for Sunday lunch. The most traditional way to serve them is with broccoli rabe and anchovy sauce.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
- Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
- Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Sodium 40.5 mg
ORVIETO LEMON ICE
Summer, 1990. My girlfriend had just graduated, and I had just finished my junior year of college. We rented a Renault 5, and drove through western Europe. In Italy, we spent a week staying at the Hotel Duomo in Orvieto. The hotel has been renovated since we stayed; when we were there it had cheap, basic accomodations, but you couldn't beat the price and the location. We spent the days exploring the surrounding area, including four days commuting into Rome, sixty miles to the south. Evenings, we had dinner at one of the small tratorias, and finished with gelati from Gelateria Pasqualetti. At dusk, which in the middle of summer was around nine o'clock, it seemed that the entire town would come out and stroll the streets. We would stroll along with them, Vera with her 'gianduia', hazelnut and chocolate gelato, and me with my 'limon e fragola', lemon and raspberry. As the sky dimmed, we walked past young couples, small knots of schoolkids, and couples with hands entwined, ancient beyond years. The ritual of the 'passeggiata', the evening stroll was compelling, and we didn't miss it, no matter how much touring we had done during the day. Some recipes I can taste in my head before I get them down in the kitchen, and on the page. This Lemon ice is one of those. Even thirteen years later, I judge my lemon ice as to how well it compares to the ones I had in Orvieto. The atmosphere may not be quite as good, but if I make it just right, I can feel the warmth radiating off the sun-warmmed buildings, four thousand miles away.
Provided by Philbo
Categories Frozen Desserts
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Boil the lemon zest, water, and sugar in a small saucepan for about five minutes.
- Take off the heat, and stir in the lemon juice.
- Put in refrigerator until cold.
- Freeze according to your ice cream maker's directions.
Nutrition Facts : Calories 169.6, Sodium 2.4, Carbohydrate 44.5, Fiber 0.3, Sugar 42.4, Protein 0.1
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