Limoncello Sorbet

To make this easy limoncello sorbet, start with either your own batch of homemade limoncello (see below to watch Gennaro Contaldo make his version), or look for a bottle bearing the IGP (Protected Designation of Origin) label and made from Sorrento or Amalfi Coast lemons….

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Melon Sorbet

To make this melon sorbet, I used the better part of two small, perfectly ripe cantaloupes. Place a large ceramic or tin bowl or pot in the freezer while you prep the sorbet. Roughly cube the flesh and place in a food processor or blender….

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Fried Bavette with Bottarga & Tomato Sorbet

Any long pasta will do for this recipe (spaghetti, linguine, bucatini). Just be sure to drain the pasta as soon as it’s al dente, as overcooked pasta doesn’t fry as nicely. You should make the tomato sorbet a couple hours prior. If you can’t get…

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Tomato Sorbet

  I first tasted a savory tomato sorbet thanks to Chef Maurizio Serva of La Trota restaurant in Rivodutri (in Lazio). Try it in between seafood courses, with crunchy fried veggie sticks (eggplant, zucchini), or atop a pasta dish like this. Ingredients 500 grams tomatoes (about…

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