Limoncello: Sippin’ on Some Sunshine

Posted on May 23, 2013 by Sarah Nasello

The Amalfi Coast, located in the Campania region of southern Italy, is home to some of the most breathtaking coastal scenery in the world. Cities and towns from centuries ago are magically tucked into the cliffside, defying gravity. A popular destination for tourists, this area is also known for its production of lemons, and is the birthplace of one of our favorite liqueurs, Limoncello.

In 1999, Tony and I were working for Clipper Cruise Line aboard the M/V Clipper Adventurer, which took us to ports all around the world. One of our favorite destinations was Sorrento, a town dramatically perched along the sea cliffs of the Amalfi Coast.

There are many sights to see around Sorrento, and we offered a terrific variety of tours for our passengers. As the Cruise Director, this was a particularly busy day for me to coordinate: ferries to the isle of Capri, private boats to Positano, guided tours to Pompeii, motor scooter (Vespa) rentals, bike tours, a motor coach to the National Museum in Naples, scenic coastal drives with private cars and drivers, wine tastings, and more.

Our ship was docked at the bottom of the cliffs, and we operated bus shuttles up to the town throughout the day. I can think of no better place to spend a busy day expediting passengers than Sorrento. With tours and private arrangements leaving at all times throughout the morning, it was mid-afternoon before I could take a break. I was stationed at the Piazza Tasso, which was abuzz with the hum of commerce and endless Vespa traffic. But, with the sun shining brightly, and the beauty of the buildings around me, the noise only added to the charm of this special place.

The Piazza Tasso is surrounded by great restaurants, and I picked the one closest to me for a late lunch. I was guided to a table for one on the outside terrace and ordered the Penne Arrabbiata (best of my life!), but declined my friendly waiter’s recommended wine pairing as I was still on duty.

I finished my pasta, paid my bill, and was about to leave when my waiter brought me a small, chilled glass of limoncello. “Signora,” he said, gesturing emphatically. “You cannot visit Sorrento without trying our limoncello. Please, enjoy with our compliments.” Not wishing to offend him, I happily accepted, and instantly felt as if I was sipping sunshine.

Sweet, bright and bracing, this citrus cordial is traditionally served chilled after a meal, as a “digestivo” to aid in digestion. A glass of limoncello can transport Tony and me straight back to Sorrento, even in the depths of a Fargo winter. In fact, it was one of those bleak winters just a few years ago during which my mother and I were inspired to make our own limoncello.

Limoncello is made from the zest of lemons, which is steeped for ten to forty days in vodka or grain alcohol. The next step is to strain the liquid through a cheesecloth or coffee filter, add a simple syrup of sugar and water, and a second bottle of alcohol. Let it sit for another ten to forty days before it’s ready to serve. The hardest part about making limoncello is the waiting, but if you have the patience, the results are well worth it. Keep the finished liqueur in the freezer, as it is best when served very cold.

If you start a batch this Memorial Day weekend and allow about fourteen days for each step, you’ll have your very own limoncello ready to enjoy by the Fourth of July.

Limoncello RECIPE
Watch Tony’s VIDEO Demonstration

Get your “Run On” with Pasta Puttanesca!

Posted on May 16, 2013 by Sarah Nasello

One of our family’s favorite events, the Fargo Marathon, takes place this Saturday, and every spring we look forward to cheering on the runners from the boulevard of my parents’ home on South Ninth Street.

We usually arrive just before the first runners appear, and from then on we make sure that at least one person is on the boulevard at all times until the very last runner passes. In past years, the course has placed us somewhere around mile markers 8 (half) and 20 (full), which means that our day began at 7:45 am, and ended sometime around 1:30 pm.

The leaders of the half and full marathons would usually whiz by, still looking impossibly fresh and fast; but, at this late stage in the race, many of the runners were starting to “hit the wall,” and our cheers often gave them that extra boost to keep going.

Our neighborhood has developed a reputation for being lively marathon supporters (a 2009 Forum article even described us as “rowdy’), and we take this duty very seriously. My sister and her family drive up from the Twin Cities to join us, and my father has been known to develop hand blisters from his non-stop cowbell ringing. We love the Fargo Marathon and every year we are inspired by the runners, who come in all shapes, sizes, gender, ages and abilities.

This year, the course was altered and we are now located between mile markers 4 and 5. Our coveted role as marathon cheerleaders will likely be over by ten o’clock, and the majority of runners who pass by will still be somewhat lively and fresh. We’ll continue to give them our very best, down to the final runner, but I have to confess that we’re a little blue about wrapping up so early. We almost feel as if we won’t be doing our full part for the runners.

With this in mind, we’ve decided to offer a great recipe to give the runners what they need nutritionally to make it to the finish line. While not competitive runners ourselves, we do know that loading up on carbohydrates before a big race is critical to sustaining energy throughout the event. Pasta is a great food to help achieve this, and Tony’s recipe for Pasta Puttanesca is the perfect dish.

A southern Italian specialty with a colorful background, Puttanesca originated in Naples, Italy. The name is derived from a not-so-nice word in Italian that implies women of, let’s say, easy virtue. It’s unclear how this came to be, but there are several entertaining theories available on the internet.

We love this recipe because it’s delicious, quick and easy to make, and consists of staples commonly found in an Italian pantry. Best with linguini or spaghetti, Puttanesca has an amazing aroma and depth of flavors which include: tomatoes, garlic, kalamata olives, capers and anchovies. For extra protein and flavor, consider adding jumbo shrimp to the mix. Tangy with a little spice, Puttanesca is not a heavy pasta dish, which makes it ideal for this, or any, occasion.

Some people may choose to skip the anchovies, but they are the unsung hero of this dish and we encourage you to be adventurous. Anchovies are commonly used to build flavor in many foods, even Caesar Salad and Worcestershire sauce.

Fargo Pride will be in full force again on South Ninth Street this Saturday, and we wish all the runners the best of luck. Fargo Rocks!

Easy and Delicious Walleye Cakes

Posted on May 14, 2013 by Sarah Nasello

Walleye Cakes RECIPE

The Minnesota fishing season is now open and that means that it’s time to get the boats back into the water (as soon as all the ice is gone!) to resume the pursuit of the state’s most sought-after fish, the walleye.

I grew up spending summers at the lake and enjoy fishing when the opportunity arises, which sadly isn’t often enough. Tony, my city-boy husband, grew up in Toronto with Lake Ontario practically in his backyard, but that doesn’t mean he knows anything about fishing, or “the lakes.” He has no interest in these country pursuits; in fact, the very thought of touching a worm is enough to keep him in the concrete jungle of Fargo-Moorhead.

No matter how Gio and I try to sell it, Tony may never understand the lure of life at the lake (pardon the pun), or the thrill of finally catching a fish after hours on the water. But he does enjoy cooking and eating fish, and walleye has become a favorite for both. Before we were married, Tony had never even heard of walleye, even though it is as popular in Canada as in Minnesota. When we first opened Sarello’s, he refused to offer it on the menu, wrongly believing that it couldn’t compete with its cousins from the great big ocean. This was unlike him, as he’d never even tasted it. It took me, and our customers, years to convince him otherwise, but he finally relented and put walleye on the menu.

Tony was surprised and delighted to discover that walleye is indeed a superior fish in every way, delicate and flaky, with a fresh, mild flavor. Walleye made its debut at Sarello’s in 2009, was an instant hit with our guests, and has remained on the menu ever since.

We’ve served walleye in many different styles, but one of my favorite preparations is our current appetizer, Walleye Cakes. Tony’s recipe is a great way to utilize extra fish trimmings, and really showcases this local favorite.

There are a couple key things to know when making fish cakes. First, the fish is the star of the show. Great fish cakes taste good because the main ingredient, fish, is not overpowered by the stuffing. Second, the secret ingredient of a great fish cake is Old Bay Seasoning, a combination of eighteen herbs and spices with a wonderful, zesty flavor. Hornbacher’s in Fargo and Central Market in Detroit Lakes carry it, and your walleye cakes will suffer without it. The cakes be formed three to four days in advance and served either as a main course, or in smaller, bite-size cakes as an appetizer or hors d’oeuvre. Most other fish can be substituted for walleye, including salmon and jumbo lump crabmeat.

We recommend serving the cakes with our Tuscan Bean Salad and Roasted Red Pepper Aioli, and then finish off the meal with our Flourless Chocolate Torte or classic TIramisu. All of these recipes can be prepared in advance, which will leave more time for you to fish.

Happy Fishing!

Watch Tony’s VIDEO DEMONSTRATION

Mother’s Day Menu Ideas

Posted on May 8, 2013 by Sarah Nasello

Mother’s Day is this Sunday, May 12th, and we’ve put together two great menus to help you pamper your mom. Moms deserve the very best, so start preparing now to create an unforgettble Mother’s Day experience!