Orangecello

I have to be honest.  I saw Giada making this on her show one day last week and I could not get it out of my mind.  I don't really know why. It was just eating at me.  For some reason, everything she makes looks yummy to me.  Even things I would not normally eat.  Anyway, I knew that I had to make it.  For some reason, I owned a small (350 ml) bottle of vodka.  It was in my possession and I had no other plans for it.  So, I decided to halve the recipe and give it a go.  It was a long process but not a difficult one.  I just put the orangecello in my refrigerator today.  I started the process of making this stuff on Friday of last week.  You can't be in a rush to make it, that's for sure.  I guess all good things take time, or that is what "they" say at least.  I am going to have to do research on what to do with the Orangecello now that I've made it.  I know I can just drink it but I doubt I'll drink half a bottle of vodka myself.  Who knows if the hubster will enjoy it or not?  I have seen recipes for desserts using orangecello, so now I have a new ingredient to play with!!  

Orangecello

Recipe courtesy Giada de Laurentiis

Ingredients:

7 medium navel oranges, preferably organic

1 (750 ml) bottle vodka

2-1/2 cups water

1-1/2 cups sugar

Directions:

Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use).  Using a small sharp knife, trim away the white pith from the orange peels; discard the pith.  Put the orange peels in a 2-quart pitcher or large glass bowl.  Pour the vodka over the peels and cover with plastic wrap.  Steep the orange peels in the vodka for 4 days at room temperature.

In a medium saucepan, combine the water and sugar over medium heat.  Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar is dissolved.  Remove the pan from the heat and allow the syrup to cool, about 20 minutes.  Pour the syrup over the vodka mixture.  Cover and let stand at room temperature overnight.  Strain the orangecello through a mesh strainer.  Discard the peels.  Transfer the orangecello to bottles.  Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. 

Enjoy!

The Creative Cook 

Pasta with Ham, Peas, Garlic and Ricotta Salata

While I was walking through my local grocery store, I found something new and interesting.  It is a cheese called "Ricotta Salata."  I did not know what I would do with it but I tossed it into my cart anyway.  When I got home, I looked for some likely recipes.  This one looked perfect.  Except, I added some ham to make it a complete meal.  You have to admit, ham is the perfect addition to this dish.  I guess I could have used bacon but the ham just seemed to be calling to me.  I found it interesting that my mother told me she ate ricotta salata often during her childhood. For me, it was something different but for her it is an old familiar cheese that she hadn't seen in a long time.  Everything old is new again, I guess.

Ricotta is a moist fresh cheese made from whey that is used in Italian dishes like lasagna, manicotti and cheesecake. Ricotta salata is a variation of ricotta that has been pressed, salted and dried.

Ricotta salata is hard and white and has a mildly salty, nutty and milky flavor. It can be shaved or grated over salads, pastas and vegetable dishes.

Pasta with Ham, Peas, Garlic and Ricotta Salata

Adapted from Food & Wine

Makes 4 Servings

Ingredients:

½ cup extra-virgin olive oil

4 large garlic cloves, thinly sliced

1 cup fresh baby peas (1 pound unshelled)

1 cup ham, diced

1 pound linquine

Salt and pepper ground pepper

1 tablespoon coarsely chopped marjoram

½ cup crumbled or shaved ricotta salata or feta cheese (about 2 ounces)

Directions:

1.     Heat the olive oil in a medium skillet.  Add the garlic and cook over low heat, stirring until very soft and golden, about 3 minutes.  Add ham and cook for another 2 minutes or until heated through.  Remove from the heat.

2.      In a large saucepan of boiling salted water, blanch the peas in a strainer until just tender, about 3 minutes.  Transfer the peas and ham to a bowl

3.      Add the linquine to the saucepan and boil until al dente.  Drain the linquine, reserved ¼ cup of the cooking liquid.   Return the pasta to the saucepan and toss with the garlic, oil, peas and reserved pasta water.  Season with salt and pepper and sprinkle with the marjoram.  Top with the cheese and serve at once.

 Enjoy!

The Creative Cook