The other day I stopped by my friend Laura’s for lunch. As always it’s never just a ‘come over and I’ll make us a sandwich’ kind of meal at Laura’s. The table is always set to perfection and the food – cooked by the uber-talented Paola – is always to die for.
After a quick drive around the property with Jim to see the new winery they are building, we sat down to this drop dead gorgeous and delicious lunch.
- Crostini with Pancetta & Sage – Rose 420
- Fettucine with Goose Ragu – Rosso 420
- Deep Fried Rabbit
- Fried Potatoes with Home made Ketchup
- Salad from the garden
- Sgroppino
Most of the purpose of this post is just to share these pretty pictures.(And for more pretty pictures of this home see my book Italian Rustic) But I also wanted to leave you with at least a little something you could easily whip up at home in case you had photo envy.
I’m not expecting you to try to find a rabbit and deep fry it (although both you and I would be very happy if you did). I’m not even going to ask you to try to track down a goose so you could make that fabulous ragu. Instead, I’m hand delivering the easiest dessert in the world to you: Sgroppino.
Every home cook should have this recipe in their back pocket since it’s
- Everyone loves it
- It’s dead easy
- Look how pretty and impressive it can look if you try!
This is a dessert that is traditionally served in fish restaurants after the meal as a way to cleanse the pallet. Although in theory it’s a kind of pre-dessert, most people just stop there after a large feast. Served in a tiny cup, it’s the perfect amount and not too sweet. As long as you can get your hands on good lemon sorbet (by all means make your own, but really why bother?) the rest is easy. And if you’re wondering why not just serve plain old lemon sorbet? Because the other 2 ingredients are prosecco and vodka, that’s why.
And if you’ve finished reading this post and are wondering ‘hey, what about that Crostini with Pancetta and Sage?’ It was AMAZING! Brilliant idea that is barely a recipe. Cut up pancetta into little logs, saute till crisp throwing in some cut up fresh sage at the end. Pile it on top of small pieces of bread which you’ve toasted in the oven with a bit of olive oil. And if it just seems like an excuse to eat pancetta that’s because it is.
And to answer your other question: her name is Gracie and she spent most of the time on my lap.
Sgroppino - Lemon Sorbet
Prep
Total
Yield 1
The following is a recipe comes from my book The Italian Table. The recipe for 1 person. Simply multiply for more, but you should make no more that a six-serving batch at a time, or else the sorbet will begin to melt too much.
Ingredients
- 1⁄3 cup high quality lemon sorbet
- 3 ounces prosecco
- 1 ounce vodka (it helps if the vodka is ice cold, from the freezer
Instructions
If your freezer is super cold and your sorbet is frozen solid, let it rest at room temperature for about 20 minutes before beginning.
Measure out the sorbet into a large stainless steel bowl. Add a splash of prosecco and whisk the sorbet until it becomes slushy and the prosecco is mixed in. Slowly pour in the vodka, while continuing to whisk. Then add in the rest of the prosecco, stirring to mix.
Pour into glasses and serve immediately (it will start to separate as it rests). It should be liquid enough to sip, so you shouldn't need a spoon. It's traditionally served in champagne flutes
The recipe for Sgroppino comes from my book The Italian Table: Creating Festive Meals for Family and Friends. If you’d like to create your own Italian feast this is the book for you.
If you’re more adventurous, and would like to join me for a meal like this in Umbria, you can. Just send me an email and I’ll tell you all about our Week in Umbria tours for 2020.
Yes, I do have photo envy! Of the food but also that incredible view… So happy you whisk your sgroppino. Many recipes have you use a blender. Don’t feel the texture is nearly as nice.
Lovely, easy recipe. We make our own lemon sorbet all the time. We also make our own limoncello (we have a sekrit source of amalfi Lemons). What do think of substituting limoncello instead of vodka?
would Love to see more sorbet recipes from you!
Elizabeth,Thank you for all the great content. I am reading all of your books to plan our overdue trip to Italy.
I remember an article way back where you met a friend for lunch at a renovated home of Fendi turned BnB (I think that correct) I am searching for the article as we would love to stay their for a few nights. It looked so charming.
Can you direct me to the article?
Thank you
Yvonne
: )
Oh my goodness, that must have been over 10 years ago. I have no idea if the place even exists any more. I think you’d be better to google it, Fendi B&B Rome.