RECIPES

BEVERAGES

LEMONADE 

This homemade lemonade recipe is fast, flavorful, and easy-to-make.

Servings: 4
Preparation time: 10 mins

Ingredients:
1 quart water
7 ounces of Ingrilli® lemon juice
2 ½ ounces of sugar
Mint leaves to taste

Preparation:
First, pour the water – room temperature or slightly warm – in a carafe and add the sugar. Mix until the sugar is completely dissolved. Add the lemon juice to the water and mix. Add mint leaves to taste. Serve fresh.

SWEET AND SOUR MIX

Sweet & sour mix is a pleasant blend of sugar, water, and lemon. It is a fundamental base for many cocktails that generally calls for lemon juice and liquid sugar, which is important shorten prep time and give a perfect flavor to your cocktails.

Servings: 1 liter of mix that can be stored in the fridge for 4 days
Preparation time: 5 mins

Ingredients:
1 pint Ingrilli® organic lemon juice
1 cup sugar syrup
¾ cup of natural water

Or, alternatively:

3 cups of Ingrilli® organic lemon squeeze
1 cup of sugar syrup

Preparation:
Mix all the ingredients together and blend for 5 seconds.

MOSCOW MULE

With its slight spice and zesty undertones, the Moscow Mule is a refreshing, snappy cocktail that’s perfect for any occasion.

Servings: 1
Preparation time: 5 mins

Ingredients:
3 tablespoons of vodka
½ cup of ginger beer
2 teaspoons of Ingrilli® lime juice

Preparation:
Fill a tall tumbler or a copper cup with ice. Add the vodka, ginger beer, lime juice. Stir and serve.

MOJITO

This popular mint-based Cuban cocktail was invented by Sir Francis Drake, the infamous corsair of his majesty Queen Elizabeth I and one of the first men to circumnavigate the globe.

Bubbly, refreshing, and slightly sweet, it’s the perfect drink for happy hour, formal dinners, and everything in between.

For an Italian version, try the Mojitaly, made with mint fernet instead of rum.

Servings: 1
Preparation time: 5 mins

Ingredients:
3 tablespoons of white rum
2 tablespoons of Ingrilli® lime juice
6 sprigs of mint (better if hierbabuena)
2 teaspoons of white cane sugar
Soda or sparkling water to taste

Preparation:
Combine sugar, lime juice, rum and mint in a tall tumbler. Gently press the mint leaves to release their favor – but do not grind in pestle – and add them to the mix. Add ice cubes, soda, and stir. Decorate with a sprig of mint

LEMON DAIQUIRI

The daiquiri is a classic, straightforward Caribbean cocktail that everyone should have in their back pocket. Light, sweet, and easy-to-make, it will add a summertime feel to any meal or setting.

Servings: 1
Preparation time: 5 mins

Ingredients:
3 tablespoons of rum
4 teaspoons of Ingrilli® lime or Ingrilli® lemon juice
1 teaspoon of sugar syrup

Preparation:
Get your glass of choice wet and place it in the freezer to chill. Pour some ice cubes into a shaker. Add the rum, citrus juice, and sugar syrup. Shake vigorously for 6-8 seconds and pour into the chilled cup over ice. Serve immediately

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GIN FIZZ

One of the most popular long drinks in the world,

Servings: 1
Preparation time: 5 mins

Ingredients:
¼ cup of gin
¼ cup of sweet and sour mix
½ cup soda
Ice

Preparation:
Put gin and sweet and sour mix in a shaker with the ice and shake. Pour the mix without ice in a tall tumbler and top with soda. Cocktail is ready.

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LEMON GRANITA WITH GINGER AND CINNAMON

There’s nothing better on a hot summer day than a crisp, refreshing granita. Here is an easy-to-make recipe with a twist using a classically fresh combination: lemon and ginger!

Servings: 4
Preparation time: 5 minutes preparation + 4 hours cooling time

Ingredients:
20 ounces of Ingrilli® Organic Ginger Squeeze Blend
1 cup of sugar
1 pinch of ground cinnamon
1 cinnamon stick

Preparation:

Add Ingrilli® Organic Ginger Squeeze Blend, sugar, and cinnamon stick into a pot. Place on the stove and bring to a boil. Stir frequently with a wooden spoon to prevent sugar caramelization. Allow mixture to remain at a boil for 2-3 minutes or until the sugar dissolves into a syrup-like texture. Remove from the stove and let it cool.
When the syrup has cooled, remove the cinnamon stick. Mix the syrup well and pour the preparation into a freezer-safe bowl. Freeze for two hours.

After two hours, remove from the freezer and use an immersion mixer to soften the granita. Blend for a minute, then return the container to the freezer. Leave in the freezer for two more hours. Serve immediately with a sprinkling of ground cinnamon.

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APPETIZERS

LEMON ARANCINI

Rice arancini (or arancine) are small rice balls that can be considered to be the pride and joy of Sicilian cuisine. They are usually consumed as a snack or as an appetizer, though they can be served as a main dish. In Sicily, they can be found throughout the city, and you will often smell their warm, fragrant odor wafting from the many friggitorie (fried food shops) in the city. There are over 100 kinds of rice arancini, though here we will spotlight the lemon variation.

Servings: 5
Preparation time: 60 mins

Ingredients:
2 pounds of carnaroli rice
1 pint of water
3 ¾ ounces of butter
1/2 cup of Ingrilli® lemon juice
Parmesan to taste
Breadcrumbs to coat the rice balls
for the filling racy cheese /provolone cheese
Cooking oil

Preparation:

In a large saucepan, combine cold water, salt, butter, and rice. Place the pot on medium heat and let it simmer for about 35-40 minutes or until the rice is cooked and has absorbed the cooking liquid. If the rice absorbs the water too quickly, add more hot water. Once cooked, let the mixture cool by thinly spreading it in another pot or onto a baking tray (alternatively you can place it in a low and wide pan).

Once the mixture has cooled, pour the lemon juice onto the rice and mix it all with the parmesan cheese and salt to taste. Cut small cubes of provolone cheese and form rice balls around the cheese (you can wet your hands in cold water to help you compact the balls). Pass the freshly cooked arancini in breadcrumbs and then fry them in cooking oil until golden brown. Serve immediately.

LEMON RISOTTO

This bright, fragrant dish is typically served as a first course in traditional Sicilian cooking.

Servings: 4
Preparation time: 45 mins

Ingredients:
12 ounces of carnaroli rice
½ gallon of broth to add little by little (you might not need it all)
1 ½ ounces of butter
1/2 white onion
3.75  g of parmesan
1/4 cup of white wine
½ cup Ingrilli® lemon juice
White pepper to taste
Salt to taste
Extra virgin olive oil to taste

Preparation:
Finely chop the onion and fry in oil until transparent. Put the raw rice in the pan with salt and pepper and let it toast/fry for about 1 minute. Add wine to the rice. Once the wine has evaporated, pour the broth in slowly (about 2 ladlefuls at a time) while continuously stirring with a wooden spoon. Add water until the rice has reached the desired texture. Add the lemon juice and stir. Turn off the heat and stir in butter and cheese. Finish the recipe with freshly ground pepper. Enjoy!

LEMON PASTA

This simple, quick dish is generally served as a first course. It is a light, flavorful, low-calorie option that will help you kick off any meal with style.

Servings: 4
Preparation time: 25 mins

Ingredients:
15 ounces of spaghetti
½ cup of olive oil
¼ cup of Ingrilli® lemon juice
1 clove of garlic
Parsley to taste
Salt to taste
Black pepper to taste
4 ounces of parmesan cheese

Preparation:
Fill a medium-sized pot with water and place to boil. As soon as the water begins to boil, begin cooking the pasta and start on the sauce.

For the sauce, combine olive oil, lemon juice, a mashed garlic clove, a sprig of parsley, and a tablespoon of cooking water from the pasta in a small bowl. Pour mixture into a blender and blend until you create a smooth emulsion. Add salt and pepper to taste, and pour the contents into a large-bottomed pan on low-medium heat.

As soon as the pasta is al dente, drain it and transfer it to the pan. Stir the pasta until it is cooked, adding more pasta cooking water if the mixture becomes too thick for your taste.

Once cooked, remove pasta from the heat and add a handful of grated parmesan cheese to the pan. Stir until a creamy paste is obtained. Top with black pepper and grated parmesan cheese to taste.

SALADS

MARINATED CARPACCIO WITH RADICCHIO

This quick, easy dish originated in Venice in the mid-twentieth century. It quickly became a national favorite and the preferred dish of classical figures like Orson Welles and Ernest Hemingway.

Servings: 3
Preparation time: 20 mins

Ingredients:
1 pound of beef carpaccio
1 tablespoon of Ingrilli® lemon juice
2 sprigs of thyme
1 sprig of rosemary
1 ounce of Parmigiano Reggiano
2 small heads of radicchio
3 tablespoons of extra virgin olive oil
Salt to taste

Preparation:
Roll out the slices of meat in a pan lined with baking paper. Season meat with a pinch of salt, three tablespoons of oil, lemon juice, thyme, and chopped rosemary. Let the meat rest for 10 minutes. In the meantime, clean and cut the radicchio into thin strips, then wash and dry.

Heat the oven grill 350°F and place the pan about 8 inches from the grill. Cook the meat for 3-4 minutes. Remove from heat and plate the meat with radicchio on top. Season with oil, salt, and parmesan cheese. Serve immediately.

SAUCES

SICILIAN SALMORIGLIO SAUCE

Famous for its fresh, robust flavor, this vibrant Italian lemon and olive oil marinade is perfect for drizzling on fish or pairing with a slice of bruschetta and a glass of white wine.

Ingredients:
½ cup Ingrilli® lemon juice
1 cup of olive oil
2 tablespoons of red vinegar
1 clove of garlic (mashed)
Oregano to taste
Parsley to taste
Salt to taste
Pepper to taste

Preparation:
Thoroughly mix all ingredients in a medium-sized bowl. Let the mixture sit for about 20 minutes to allow all the flavors combine. Use the sauce to flavor your favorite main course dishes, like a fresh white fish or a cut of grilled meat.

SOUPS

MAIN DISHES

LEMON SCALOPPINE

This simple, bright main dish can be considered to be a more traditional, light version of a picatta. It’s suitable for every season, and it can be easily prepared in just a few minutes.

Servings: 2
Preparation time: 15 mins

Ingredients:
12 ounces of veal cutlets (alternatively, you can use chicken breast)
Flour – enough to lightly coat the meat
Olive oil
Salt to taste
¼ cup Ingrilli® lemon juice
1 tablespoon of water
Black pepper to taste

Preparation:
Lightly coat the veal cutlets with flour. Brown them in a pan over medium-high heat with a few tablespoons of extra virgin olive oil. Once cooked, place the cooked veal slices on absorbent paper sheets and add salt to taste. Set aside while you prepare the sauce.

For the sauce, combine water, two tablespoons of flour and lemon juice in a bowl. Place in the same pan over medium heat, and let it thicken for about 30 seconds. Add the veal slices to the pan and cook them for another two minutes. Serve with a sprinkling of pepper to taste.

LEMON SWORDFISH GRATIN

Swordfish is a Sicilian specialty that’s prized for its fresh, delicate flavor. This light, flavorful preparation – featuring lemon and light spices – complements the fish’s natural flavor, producing a dish your whole family is sure to love.

Servings: 4
Preparation time: 45 mins

Ingredients:
11 ounces of swordfish (approximately 4 slices)
3 cloves garlic (whole)
⅔ cup Ingrilli® lemon juice
3 tablespoons of extra virgin olive oil (+ 1-2 tablespoons for the breadcrumbs)
1 heaped teaspoon of oregano
4 tablespoons of breadcrumbs
Pepper to taste
3 teaspoons of chopped parsley

Preparation:
Preheat oven at 480°F. Begin by preparing the sauce, combining the lemon juice, oil, chopped parsley, whole garlic cloves, oregano, pepper and salt in a bowl. Mix well, and lightly mash the garlic into the bowl to release its flavor. Place the slices of swordfish in the sauce and let it marinate for about 15 minutes, periodically turning the fish and scooping marinade onto uncovered pieces.

After 15 minutes, put the fish into a baking pan and pour the sauce on top, making sure to include the garlic.  (NOTE: the fish should be cooked in the sauce, so make sure you don’t choose a pan that’s too large.)

Add a tablespoon of breadcrumbs onto each slice of fish and drizzle some oil to make gratin (the breadcrumbs without oil becomes a “pappetta” (like a porridge)). Bake for 15-20 minutes. Plate and enjoy!

LIME AND GINGER SALMON FILLET

With our Lime and Ginger Salmon Fillet recipe, you can have a tangy, healthy meal in under 10 minutes. This is a classic main course that’s inspired by fillet with green pepper, a traditional Italian recipe.

Servings: 4
Preparation time:  About 15 mins

Ingredients:
2 pounds of Norwegian salmon
⅔ ounces of fresh ginger
2 tablespoons of Ingrilli® lime juice
3 ¾ ounces of sour cream
1 ounce of Brandy
Green peppercorns to taste
Salt to taste

Preparation:
Peel the ginger and set it aside. Pour the sour cream into a pan and heat it over high heat until it begins to thin. Add brandy and mix. Add the grated ginger, a pinch of salt, and the lime juice to the cream. Stir until ingredients are fully combined and turn off head. Set aside until the dish is ready to serve.

Pour the green peppercorns into a mortar and mash until powdered (alternatively you can use the bottom of a glass to crush it). Debone salmon fillet using tweezers, and remove any skin with a very sharp knife. Cut the fillet into 4 slices and sprinkle with freshly ground green pepper. Cook the salmon on a hot grill for about 5-6 minutes, turning once halfway through cooking. Serve your salmon fillets and sauce.

SWORDFISH “BECCAFICO” (WARBLER BIRD) WITH LIME AND GINGER

Sweet and soft, this dish makes for a truly amazing seafood lunch! A variation on the traditional Sicilian “sardines beccafico,” this dish is meant to be served in the same traditional style: rolls of swordfish are stuffed with bread crumbs, raisins, and lime-flavored pine nuts flavored and arranged one next to another in a pan, with alternating bay leaves in between. This arrangement ultimately looks like the “beccaficos” (warbler birds) of the region, adding an artistic flair to an amazing, traditional meal.

Servings: 4
Preparation time: About 40 mins

Ingredients:
2 pounds of swordfish (sliced)
2 ½ tablespoons of Ingrilli® lime juice
⅓ ounces of fresh ginger
1 ounce of pine nuts
4 ounces of breadcrumbs
1 ounce of raisins
15 bay leaves
3 tablespoons of extra virgin olive oil

Preparation:
Preheat oven to 350°F. Begin by washing the raisins and soaking them with 5 teaspoons of lime juice for at least 10 minutes. After the necessary time, drain the raisins and keep the soaking liquid to the side.

Make breadcrumbs by removing the crust from slices of bread and chopping finely in a blender. Pour crumbs into a bowl and add the raisins. Add the pine nuts, grate fresh ginger, and add pepper to taste. Mix ingredients. Add raisin soaking liquid and 4 teaspoons of olive oil. Take the slices of the swordfish – you can request slices 4-5 mm thick or cut them yourself – and salt each slice lightly. Place one or two teaspoons of stuffing in each slice and roll them up, skewering each roll with a toothpick.

Sprinkle a baking dish with 10 ml of oil (again – make sure dish isn’t too big since the rolls should be close to each other). Arrange the rolls closely in the dish, with the open parts facing downwards. Sprinkle the top with the rest of the filling, and arrange the bay leaves between each roll as if they were fins

Once finished, sprinkle with 2 teaspoons of lime juice and bake for about 10 minutes. Once cooked, let the rolls cool slightly and serve.

LIME CHICKEN

This light, flavorful Lime Chicken makes the perfect weeknight dinner, packing a flavorful, protein-packed punch with minimal prep required.

Servings: 4
Preparation time: 2 hours for the marinade and about 30 mins final preparation

Ingredients:
4 large chicken breasts, cut into 5 pieces each
1 ½ cups Ingrilli® lime juice
1 cup of chicken broth
3 ounces of liquid cream
4 tablespoons of peanut oil
2 teaspoons of sugar
1 tablespoon of butter
1 tablespoon of flour (mixed with a little water to form a sort of batter)
Salt to taste
White pepper to taste
2 small branches of fresh thyme

Preparation:
Put the chicken in a deep dish or in a bowl with a spoonful of lime juice, grated peels, salt, pepper, and thyme. Mix well and cover with saran wrap. Refrigerate for 2 hours, turning it 2 or 3 times during the marinating period. Remove the chicken from the marinade (do not discard marinade) and dry it with paper towels.

Heat some oil in a large saucepan, add the chicken pieces and brown them on all sides. Add most of the marinade to the pan, and simmer for 10-15 minutes. Remove the chicken, plate it, and place it in a warmer or microwave. Continue to cook the sauce over high heat until it is reduced to 1/3. Lower the heat and remaining marinade, along with the sugar and the wheat flour mixture. Beat until thickened.

Put the chicken back in the saucepan and add cream. Stir well, but do not bring to a boil. Once warm, season with salt, then transfer it to a serving dish. Garnish with slices of lime and serve immediately.

LIME AND PINK PEPPER VERMICELLI PASTA

With this vermicelli, you can impress your guests with a flavor-packed, delicious vegetarian dish in a flash. The fresh lime gives the pasta a light, tangy kick, while the pink, brightly colored pepper adds a touch of elegance and liveliness to the dish.

Servings: 4
Preparation time:  25 mins

Ingredients:
12 ounces of vermicelli (alternatively, you can use spaghetti)
9 ounces of mascarpone
2 tablespoons of Ingrilli® lime juice, organic or non-organic
Pink pepper to taste
2 ounces of Grana Padano DOP (to be grated)

Preparation:
Start by cooking the vermicelli in plenty of salted, boiling water. While the pasta is cooking, place the mascarpone in a non-stick pan and mix with salt and pepper. Pour lime juice into the pan and mix with a spatula to incorporate it into the mascarpone. Drain the pasta al dente, and keep the cooking water to the side.

Transfer the vermicelli directly into the pan with the mascarpone, add a ladle of the cooking water and continue stirring so that the mascarpone becomes soft and creamy. Do not add heat – it should melt only with the warmth of the cooking water and cooked pasta.

Add more ground pink pepper and mix well. Serve your vermicelli with lime and pink pepper, and finish the dish with a sprinkling of grated parmesan.

SEA BREAM WITH GINGER AND SICILIAN LEMON

Sea bream is a popular white fish that’s prized for its fresh, delicate flavor. This light, flavorful preparation – featuring lemon and light spices – complements the fish’s natural flavor, producing a dish your whole family is sure to love. 

Servings: 1 
Preparation time: 40 minutes

Ingredients:
One whole fresh sea bream, approximately 14 oz 
3 tsp extra virgin olive oil (EVOO)
1.5 oz Ingrilli Ginger Squeeze blend
Spicy curry to taste
Chopped chives to taste
Salt and pepper to taste 
Cilantro to taste

Instructions: 
Turn on the oven at 400°F. Clean the fish, washing it well and removing the bones and entrails (alternatively, you can have your butcher take care of this step for you). 

Butterfly the fish and lay it on the bottom of an aluminum baking pan. In a separate dish, make a cream using the olive oil, Ginger Squeeze, curry, chives, salt, and pepper. Cover fish with mixture. 

Cover pan with aluminum foil until sealed. Bake at  400°F for 25-30 minutes. Remove the fish from the pan and place it on a serving dish. The broth can be used along with cilantro and more Ginger Squeeze to add extra flavor. 

Buon appetito.

VEAL SEARED IN OIL AND GINGER WITH ARTICHOKE AND PARMESAN SALAD

This herbaceous, bright veal dish offers complex, summery flavors that are sure to take your dinner to the next level — no matter the season. 

Servings:  4
Preparation time: 30 minutes 

Ingredients: 
14 ounces of veal, sliced 
4 whole artichokes
4 ounces Ingrilli Ginger Squeeze blend
Parmesan cheese to taste 
Extra virgin olive oil (EVOO)
Rosemary to taste 
Sage to taste 
1 sprig of mint
Salt and pepper to taste 

Instructions: 
Clean the raw artichokes and cut them finely. Soak them in water and 2 oz of Ginger Squeeze blend to prevent them from turning black.

Put plenty of extra virgin olive oil in a saucepan and heat it without bringing it to the boil (until it reaches a temperature of about 175°F). Add rosemary and sage to the oil and let them cook slightly. Add veal slices and lightly sear. 

Place seared veal on a plate with absorbent paper. Let the excess oil drain.

Drain the sliced artichokes and dry them. Season artichoke with oil, salt, pepper, two ounces of Ginger Squeeze, mint and parmesan.

Plate the veal slices and top with artichoke and parmesan salad. Serve and enjoy. 

BAKING

DESSERTS

GRANITA AL LIMONE

A classic of Sicilian cuisine, the Granita al Limone is a bright, refreshing take on the lemon sorbet that’s enjoyed around the world as a light dessert or as a palate cleanser. In Sicily, it’s traditionally served with breakfast and accompanied by a slice of brioche.

Servings: 5
Preparation time: 15 minutes

Ingredients:
1 pint Ingrilli® lemon juice
1 pint of water
7.5 ounces of sugar

Preparation:
Pour the water into a saucepan. Bring it to a rolling boil and slowly add the sugar. When the sugar has completely dissolved and the liquid has become transparent, turn off the heat and let the syrup cool completely. Once cool, add the lemon juice to the cold syrup and whisk well. Then, put the mixture in a covered plastic or metal dish, and place the container inside the freezer. After half an hour, remove the mixture from the freezer and stir it vigorously to break the ice crystals that have formed. Repeat the same operation every 30 minutes (or every 15 minutes if you see that the mixture tends to shrink faster) for another two to three times, or until your granita is at the perfect consistency for you.

Tip: If the lemon granita freezes too much, you can roughly break the ice and quickly pass it in an ice crusher or in a mixer to chop it more finely.

SICILIAN LEMON FLAVORED CREAM

An old-school Sicilian dish, this lemon-flavored cream has been used for generations by grandmothers in Italy to fill cannolis – providing a fresh alternative to the ultra-popular ricotta cream. It can also be enjoyed alone served in a cup or accompanied by delicious lemon biscuits.

Servings: 4
Preparation time: 15 mins

Ingredients:
3.5 cups of milk
4 egg yolks
7.5 ounces of sugar
3 ounces of cornstarch
¼ cup of Ingrilli® lemon juice – add more according to taste

Preparation:
Heat the milk over low heat in a pan. Meanwhile, in a bowl, combine the sugar with the egg yolks. Once fully combined, add the cornstarch to the mixture one spoonful at a time. If mixture becomes too thick, add a small amount of milk from the pan to thin. Pour the egg, sugar and starch mixture into hot milk. Add the lemon juice. Let thicken. Transfer the cream into a bowl and let it cool quickly. Our Sicilian lemon cream is ready to be tasted. You can use it to stuff your sweets or eat it with a spoon.

LEMON SORBET

There’s nothing better on a hot summer day than a light and fresh bowl of sorbet. Here is a typical, easy-to-make recipe featuring a refreshing and versatile fruit: the lemon!

Servings: 4
Preparation time: 10 mins

Ingredients:
1 cup of Ingrilli® lemon juice
1 pint of water
½ cup liquid whipping cream (vegan option – use vegan cream)
4 ounces of caster sugar
1 tablespoon of limoncello or citrus-based liquor

Preparation:
Place water and granulated sugar in a saucepan. Boil for a few minutes or until the sugar is completely dissolved. Allow to cool. Place the cooled mixture into an ice cube tray or another freezer-safe container, and put the tray the freezer to cool.

Once the sugar and water are frozen in cubes, put them in a blender. Add the lemon juice, the liquid whipping cream, and the liquor. Blend until smooth. Place the blended mixture in the freezer for about 40 minutes, stirring occasionally until desired texture is achieved. d let it cool quickly. Our Sicilian lemon cream is ready to be tasted. You can use it to stuff your sweets or eat it with a spoon.

GINGER SORBET

For a fresh and flavorful take on a classic Italian sorbet, look no further than this flavor-packed ginger variety.

Servings: 4
Preparation time: 10 minutes + 3 hours cooling time

Ingredients:
20 ounces of Ingrilli Ginger Squeeze blend
1 cup of sugar
1 egg white
1 ounce of limoncello

Combine the egg whites and sugar. Beat until stiff, adding the sugar incrementally. Once all sugar is incorporated, add the Ginger Squeeze blend juice and the limoncello little by little, continuing to whip.

Once finished, place mixture in an ice cream maker or freezer. Freeze for 2-3 hours, stirring frequently until the mixture achieves a creamy sorbet texture.

LEMON BIANCOMANGIARE

Biancomangiare, a white pudding similar to pannacotta, is one of the oldest, most traditional Sicilian desserts. It almost certainly arrived in Sicily in the 11th century, and it was most commonly served in the Sicilian county of Modica in Ragusa.

Featuring almond milk, sugar, and a touch of lemon, it is a refined, light dessert option that contains the traditional scents and flavors of Sicily.

Servings: 4
Preparation time: 10 mins

Ingredients:
1 pint of milk, for vegan option use almond milk
3 tablespoons of sugar
4 tablespoons of flour or cornstarch
4 tablespoons of Ingrilli® lemon juice

Preparation:
Measure out half a cup of milk and set it aside. Heat the remainder of the milk in a saucepan with 2 teaspoons of lemon juice. While the milk is heating, mix the flour or cornstarch with the half cup of milk that you had set aside. Add sugar to the cornstarch-milk mixture and stir vigorously to remove any lumps. Add the remaining 2 tablespoons of lemon juice.

When the milk is boiling, add the mixture and stir until the Biancomangiare becomes creamy. Put in the cups or molds, cool in the fridge, and enjoy!

HOLIDAY

MISCELLANEOUS

GUACAMOLE

Guacamole, a Mexican sauce that dates back to the time of the Aztecs, has become a versatile, staple condiment around the world. While the original recipe simply consisted of avocado puree mixed with lime juice and salt, subsequent iterations have become more elaborate and flavorful.   Here, we present guacamole with an Italian twist! Have fun experimenting with different versions of this delicious sauce accompanied by tasty traditional recipes.

Servings: 4
Preparation time: 10 mins

Ingredients:
1 ripe avocado
1 green pepper
1 red tomato
1.5 tablespoons of extra virgin olive oil
1 ounce Ingrilli® lime juice
⅓ ounce of shallots
1 pinch of black pepper
1 pinch of salt

Preparation:
Cut the avocado in half lengthwise, then sink the knife blade into the pit to easily remove it from the fruit. Carve the pulp with a knife and remove it with a spoon. Place the pulp into a bowl and pour the lime juice on top.

Add salt and pepper to taste, and crush the mixture with a fork. Set aside. Clean and chop the shallot, then wash, dry and slice the tomato, cutting it into cubes. Check the green pepper (or red), empty it of its seeds and cut it into strips, then also into cubes. Combine everything.

Add chili and oil and stir. Top with salt and pepper to taste.

FRIED LEMON ROLL

The Fried Lemon Roll is essentially the Sicilian version of sweet pancake rolls. Light and flavorful, the rolls make a great dessert or a fun midday snack for the kids.

Servings: 6
Preparation time: 50 mins

Ingredients:
18 ounces of flour
¼ cup of Ingrilli® lemon juice
12 ounces of sugar
2 ounces of butter
2 eggs
½ teaspoon of baking powder
Oil to fry
A pinch of salt

Preparation:
Quickly knead flour, butter, eggs, yeast and a pinch of salt. Roll out the dough until thin. In a separate bowl, mix the lemon juice and the sugar. Cut the dough into strips – about 20 centimeters wide – and sprinkle with the lemon sugar mixture. Gently roll up the strips and cut into two-centimeter rolls. Fry a few at a time in boiling oil, making sure to remove any foam that accumulates from the caramelizing sugar. Dry them on a paper towel and serve immediately.

VENERE RICE WITH GINGER AND LEMON

Venere rice with ginger and lemon makes the perfect dish for long days at the beach, making it a must-have for beachgoers and summer revelers alike.

Servings : 2
Preparation time: 25-30 minutes

Ingredients:
1 sprig of parsley
2 cups of vegetable broth
Extra virgin olive oil to taste
2 oz of Ginger Squeeze blend
1/2 onion
0.8 cups of Venere rice
3 oz dry white wine
A knob of butter

Instructions:
Finely chop the onion and fry in oil over medium heat until lightly brown. Add the Venere rice and toast it for 5 minutes. Add the white wine and cook until the wine evaporates.

In a separate pot, bring the vegetable broth to a boil. After the wine is evaporated, gradually add the boiling vegetable broth to your rice mixture. When rice is just cooked, add the Ginger Squeeze blend.

Cook for an additional two minutes. Turn off the heat and add butter and parsley. Serve warm.