Fresh Limoncello Mousse On The Amalfi Coast | Gino's Italian Escape E1 | Our Taste

my name is gino dacampo i'm a chef born and raised in italy for italians the most important thing in life is food let me show you how mouth-watering ingredients have shaped my home country that's one of the best things that i've ever eaten join me tonight in a place obsessed by fruits pasta lemon paradise i meet the buffaloes that are treated like royalty look behind me they sunbathing they eat in good grass and i use some of italy's best ingredients to create an evening to remember this is my italian escape there are so many beautiful places in italy but this has to be one of my favorites with its rugged coastline and stunning scenery this is the amalfi coast if you look at the boot of italy the amalfi coast is in the south near the ankle and today i'm in a mafi town itself situated at the mouth of a deep ravine the town has been famous for its fragrant lemons for over a thousand years in the 1920s and 30s amalfi was a stylish holiday destination for film stars and the british upper classes so why do i love it so much well this is where i used to come on holiday with my family this place amalfi means a lot to me a lot of memory when i was a little boy probably about 10 11. my mom and dad used to take my sister and i always here to swim and to have ice creams one thing i loved as a boy was eating ice cold granita and here it has to be flavored with amalfi's lemons [Music] ciao bello how do you make this one i make with the lemon sugar and the water lemon sugar and water and the water that's organic lemon [Music] this granita takes me right back to being a boy in the 1980s is grated ice freshly squeezed lemon juice with a piece of lemon skin and sugar it's so simple my palette picks up every single ingredients here and and magical that's what it is magical no milk inside nothing the tourists like it yes around 300 000 tourists flock to this pretty coastal town every year and many of them are british i love you i love you i love you more i love you more the reason why amalfi is very popular with tourists is very simple i mean have a look at the coast you got the sea you got the mountain the food is excellent the people are unbelievably nice i mean everybody who comes here is just just going to get shocked when i came here as a child i had no idea that amalfi's breathtaking scenery was hiding a wonderful secret hugging the steep cliffs high above the town are the fragrant citrus groves that make this area unique here the warm italian sun and cool sea breezes are perfect for growing amalfi's exclusive lemons wherever you go there is lemon grove everywhere so this town is lemon crazy and there is one thing that i want to do here in amalfi is to learn everything i should know about lemons and there is only one way to find a martha's lemons by walking up steps hundreds of steps this charming citrus grove is owned and looked after by the aceto family [Music] hey gino buon jordan okay okay this is lemon evan yes yeah paradise a paradise yes it is incredible because as i was walking up and there are a lot of steps to work up here not too much the only thing that you can smell is lemons yes it's beautiful it's phenomenal i mean lemon lemon lemon lemon lemon tell me something why are the amorphy lemons special this is the best because it never sits inside ah so there is no seeds at all no no no look at this you can actually you can eat peel it yes and eat it like that you can eat the skin as well because it's natural we don't use a chemical addition this is surprisingly sweet so you don't use any preservatives any chemical anything come on show me how to pick some lemons i've never done it before wait let's see baby oh okay [Music] but okay see what you just told me is whenever you pick lemon you must make sure that you never pick them from when the crown of the lemon is because otherwise it will rotten all the way through so you need to leave a little bit of the green beet on top and the characteristics of your muffin lemon is to leave the little leaves on top you'll even learn salvatore and his family pick 4 000 kilograms of lemons a year from their growers by hand many of the lemons are taken to the family's factory where they are transformed into amalfi's legendary cure limoncello i have been inspired to make a lemon dessert and i couldn't come to amarfi without using the local produce bonjourno i've just asked how many things you got with lemon and she's going through to me the lemons the limoncello saponia lemon soap lemon pasta of course lemon candies sugar lemon yes i never seen this before sugar lemon miele lemon honey this is like being in a lemon paradise but all i need is a bottle of limoncello and there are so many to choose from let's hope this one is the best fantastical well not quite all the lemon doubt salvatore has lent me a corner of his lemon grove so i can prepare a delicious lemon and limoncello mousse the first thing that we have to do is fresh eggs we're gonna break them straight into a bowl i just want to use the egg whites here it's important to get them all fluffy be careful whenever you whisk the egg white because often people turn the whisk into the bowl just like this and that is a mistake because you don't bring air into the egg white to make sure that they're fluffy you have to lift the whisk so then all the air that goes into the egg whites that's it i'm happy and you know when the egg whites are done if you can do this no egg white coming anywhere this is not a magic trick they just perfectly whisked [Music] in with some caster sugar and now for a bit more whisking [Music] what i'm looking for is a light meringue texture all of a sudden the egg white is gone light fluffy and shiny okay i'm happy with this now mascarpone cheese it's best to loosen up the mascarpone now what i'm going to do is to grate the skin on an amalfi lemon of course any old lemon will do the job smell is unbelievable that's it i'm done with my lemon skin i got a little bit on the zester here and i'm not going to let it go because to me this is like when you have flakes or golds you don't want to waste them now limoncello liqueur i'm gonna add a few drops into my mascarpone the lemon zest from amalfi the flavor of the limoncello this is going to be fantastic mix everything together straight away you start to fold in the egg white into the mascarpone mixture always little by little what you want to achieve is something that is creamy but yet we haven't lost any air from the egg whites i'm really happy with this now the way i like you to serve it is by using a cocktail glass because if you have a party this is going to look very cold look at that creamy mousse [Music] and to finish the dish crushed hard amaretti biscuits and that's it the job is done look at that my lemon and limoncello mousse and i found a nice little spot over there but i'm gonna eat it [Music] juanissimo it doesn't get any better than this but i've still got more to see and do in the beautiful town of amalfi [Music] when i came here as a small boy i loved getting out onto the water in a boat so i've decided i want to thank the aceto family my hosts in the lemon grove with an evening sailing and some superb snacks italian entertaining is all about using simple flavors so i need to find a special ingredient to feed my guests [Music] and i've got just the idea 60 kilometers south along the amalfi coast there is a farm where i'm told they produce the ultimate buffalo mozzarella in the north of italy the weather is not very good so the buffalos are not very happy here in the south look behind me they're sunbathing they're eating good grass happy buffalos means amazing mozzarella so these fine specimens get the royal treatment even a personal massage and it makes all the difference a cow milk mozzarella is quite tasteless so usually italian people will or myself i will use it when i bake pasta or when i cook generally a buffalo milk mozzarella you shouldn't cook with it you should just eat it like you would eat an apple here at the vanullo farm they make and sell 300 kilograms of mozzarella every day and people will drive miles to get their share because as every italian knows buffalo mozzarella must be eaten on the day is made [Music] nicola palmieri's family owned the farm and i want to know how they make one of italy's most popular cheeses i can already smell the mozzarella everywhere yes yes this one is already what's happening yeah this is a little cherry mozzarella they are the smallest size so yes you can try see i love mozzarella so i just can't resist forgive me no problem you can do it come on [Music] the curd from the buffalo milk is shredded heated and the gooey substance is stirred until the texture is just right then it's cold and the skilled workers break it into the mozzarella balls we know and love every ounce of this cheese is precious so i wonder if they let me get my hands on it see i've been in the mozzarella factory before but there is one thing that i never done is actually making mozzarella now yeah you know you can i promise i promise once torn off the ball needs to be sealed tightly so that water can't get inside the mozzarella and spoil it this is so cool you must to use these two fingers so wet the hands because you pick it up okay okay okay enough and put inside the water just leave it like that okay okay this is not isn't that good no this is not good no new this is mine the difference i tend to have i tend to go for bigger balls that's the story of my life okay do it again okay this is more difficult than at all good i've been my first small scenario you must not to be empty inside it isn't the closet but now you've been a bit too fussy though hey give me the chance to try it ready [Music] yes yes i think you know what i'm going to do i'm going to carry on eating mozzarella instead of making it how about that yes yeah yeah yeah yeah okay thank you guys carry on i'll put this back that's here once the mozzarella bowls have been well properly made by the experts they are marinated in salted water to give them that special taste this is the final step to make a good mozzarella are they ready to go now yes people can buy them people can eat them i'm not sure i've done enough work to deserve another treat but i just can't help myself [Music] see now it's nice and salty outside yes but inside you can still see the tenderness and the milk coming through the creaminess it's unbelievable i'm so excited because i can't wait to tease this mozzarella oh yes for cooking this is going to be fantastic okay let's go right here welcome i've bought some of this amazing mozzarella to make something very special for my sunset cruise with salvatore and his family from the lemon grove i'm gonna show you a little nibble which is amazing if you having a party your friends around or you can use for antipasti and it's mozzarella wrapped with parma ham served with the pesto and soft cheese and rocket leaves the first thing we're gonna have to do is to flavor the soft cheese so what i've got here i got some nice soft cheese that is going to go straight into a bowl you can use any kind of soft cheese mascarpone will work ricotta cheese will work absolutely fine pesto and soft cheese go so well together and now we're gonna add a little bit of black pepper [Music] okay so now you can imagine the flavor of pine kernels the cheese and the basil from the pesto mixing with the soft cheese okay i'm happy with this time for the star ingredient the two mozzarella that i have here is the first one here the bocconcini or also known as cherry mozzarella and the big one here look this is the usual the one you would find in italy this in italian is called titsa which in english translates to a woman breast for this dish the little mozzarella works best get a few slices of parmesan and lay them on a chopping board on with the creamy soft cheese and pesto mix now what i'm gonna do i'm gonna use some rocket leaves that i'm gonna lay over the parma ham the peppery and bitter rocket contrast so well with a mild cheese just put half of the mozzarella on one side of the parmesan just like this okay and now simply what you have to do is roll the parma ham with the soft cheese and the rocket leaves just like this see this is exactly what i like about italian food you pick up two three ingredients fresh rocket leaves fresh buffalo mozzarella avira parma ham and the flavors are going to be just amazing when i serve these little nibbles later i know that a limoncello cocktail will go perfectly with them the first thing you have to do make sure you go two nice float glasses like this and a fresh lemon get your glasses and put them on the top of the lemon so you make sure they you wet the edge or the glass like this and then get yourself a little bowl of caster sugar and dip into the caster sugar let's see i'm happy with that now for the limoncello straight you probably want about two to three fingers or live on cello going on the bottom of the glass and straight on top we're gonna go for prosecco you can use champagne if you want but i prefer the prosecco because the prophet sacrifice got a little bubbles with the limoncello it's gonna be very good see [Music] see haha my perfect party food [Music] my time in amalfi is drawing to a close but i have got one last appointment to keep watching the sun go down at sea with my friends from the lemon grove and the best way to kick off the proceedings [Music] my limoncello cocktail let's not drink too much because we are in the middle of the sea after all [Music] and finally an explosion of flavors mozzarella [Music] to the amalfi coast in italy we would have called today una giornata perfetta a perfect day [Music] [Music] you

Channel: Taste

Views: 273,015

Keywords: Our Taste, Documentary, Food Documentary, Full Episode, Full Length Episodes, Food, Drink, Cuisine, Recipe, Cooking, Cooking Show, Meal, Chef, Restaurant, Vegetarian, Vegan, Cooking Hacks, Food Hacks, Cooking Videos, Cooking Competition, Cooking Ideas, Food Ideas, Easy Recipes, International, Travel, Food Around The World, Tasty, Meals, Desserts, Dinner, Breakfast, Lunch, Food From Around The World, British Food, American Food, French Food, Foodie, How To Cook, Cooking For Beginners

Id: 42yqZ8yjq64

Length: 21min 50sec (1310 seconds)

Published: Fri Jul 15 2022