Celebrating Italy with Sunday At the Giacometti’s
Barbara Cioffi Giacometti’s, of Sunday at the Giacometti’s, posts every day, and my heart stops beating for just a moment. The cuisine is gorgeous and the ingredient’s list has me salivating on my keyboard. She has graciously agreed to allow me to share a couple of her culinary masterpieces with you.
Take a few minutes to visit Barbara’s links that are provided here. Here Facebook page is delightful and informative to follow and her blog is sheer culinary genius.
Alfredo’s Pork Roast ( Arrosto di Maiale con Verdure )
A succulent pork tenderloin with roasted vegetables. This is a dish that is not difficult to create and is full of flavor. The ingredients list is simple, you probably have these items in your pantry; 3 pound pork tenderloin, fresh rosemary, fresh sage, garlic, pepper, salt, flour, white wine, olive oil, vegetable oil, red potatoes and baby carrots Full recipe
Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients, with the quality of the ingredients more important than extensive preparation. Dishes vary by region with cheese and wine being a major component of the cuisine. With roots tracing as far back as the 4th century BCE, (Before the Common Era), you know it’s outstanding.
Of course cheese, a crust of bread, a bottle or two of wine and great friends to share your meal with, is an absolute must. After your table has been cleared, it’s time for dessert. And once again, Barbara has the perfect post.
Chocolate, almonds, eggs and butter create a delightful flavor and aroma. This recipe is involved, but not difficult. Be sure to take the notes on her post to heart, as this is created in the traditional method, for the ultimate outcome of the dessert. Full Recipe
Next, Barbara gives us a very special treat that requires a bit of patience.
Limoncello is an Italian Liqueur mainly produced in Southern Italy. The exact origin of the drink cannot be agreed upon, however, it is at least one hundred years old and is traditionally served chilled as an after-dinner digestivo ( in theory, to aid digestion ). Traditionally, it is made from the zest of Femminello St. Teresa lemons, Barbara has let us know, that organic will be just fine.
What you will need to prepare your Limoncello; one large clean and sanitized mason jar, 8 – 10 organic lemons, Everclear or 100 proof vodka, sugar, spring water and a bit of patience. Full Recipe