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Jaksot – yleinen keskustelu / Getting To Know Chinotto
« : 30.07.21 - 09:24 »
Getting To Know Chinotto
When you think of your favorite summer cocktail, what comes to mind? I’m guessing “chinotto” wasn’t your first thought. Here’s the great news: Even if you’ve never heard of chinotto, you still have time to grab some and get ready for the season.Get more news about Citrus Myrtifolia Extract,you can vist our website!
The most underrated member of the orange family is living a new life! Chinotto oranges (Citrus myrtifolia) come from a tree that originated in China. They’re shaped similar to typical oranges, but their taste is more tart and sour—and their smell is intense. California’s chinotto harvest begins in April and ends late May. In Italy, the fruit is commonly grown in Liguria and Sicily. Italians are more familiar with chinotto because one of their popular soda-like beverages is named after the citrus.
Chinotto oranges—which give an explosion of bittersweet, herbal, and fresh notes to any food or beverage—are becoming more desirable among chefs and inventive mixologists. Because of their unique, aromatic flare, chinotto are the perfect addition to any fragrant drink. San Francisco-based spirit and cocktail expert Vivian Cromwell (The Tipsy Muse) created a drink called The Heart of Darkness, which contains chinotto liqueur, Hamilton Rum, Fernet Branca, lime juice, and blackberry sage syrup. The original recipe comes from David Kwiatkowski, but Cromwell adapted the ingredients to obtain, in her words, “a bittersweet finish.”
The small orange fruit is also a great candidate for sweet and sour marmalade, like the one prepared by Portland chef and gardener Jen McCabe (@honeykennedy). She creates a specialty toast using whole wheat date walnut sourdough toast as the base and chinotto orange blossom jam, goat cheese, vanilla, and sea salt for the topping. Need I say more to intensify your breakfast cravings? Another marmalade recipe comes from Southern California-based food blogger Sophie James, who reflects, “I came across some chinottos and needed to put them to good use. There are so many things you can do with them! Bitter oranges and their peels freeze well, so, if you’re ever in doubt, always say yes. Their juice is a good replacement for lemon or lime, especially when preparing richer meats like duck.”
Ciccio Sultano, owner and executive chef of two-Michelin-starred Il Duomo in Ragusa, pays homage to the herbaceous citrus that’s commonly found in Sicily but lesser-known throughout other parts of Italy. One of his signature dishes, “Pisci d’ uovo”-style red mullet with crispy fishbone, is a tribute to his home.
"The use of candied fruit in Sicilian cuisine, and generally speaking all over Italian cuisine, is widespread,” explains the chef. “For my Palermo-style Scaccia, for example, I wanted to replace the raisins (which are more traditional) with the chinotto, pushing the citrus notes as the primary catalyst, being [that] Arabs [are] masters of candied fruits. In the recipe for this dish, one of my signatures from Sicilian Dominations, the Chinotto is the citric element that enhances all the other flavors."
When you think of your favorite summer cocktail, what comes to mind? I’m guessing “chinotto” wasn’t your first thought. Here’s the great news: Even if you’ve never heard of chinotto, you still have time to grab some and get ready for the season.Get more news about Citrus Myrtifolia Extract,you can vist our website!
The most underrated member of the orange family is living a new life! Chinotto oranges (Citrus myrtifolia) come from a tree that originated in China. They’re shaped similar to typical oranges, but their taste is more tart and sour—and their smell is intense. California’s chinotto harvest begins in April and ends late May. In Italy, the fruit is commonly grown in Liguria and Sicily. Italians are more familiar with chinotto because one of their popular soda-like beverages is named after the citrus.
Chinotto oranges—which give an explosion of bittersweet, herbal, and fresh notes to any food or beverage—are becoming more desirable among chefs and inventive mixologists. Because of their unique, aromatic flare, chinotto are the perfect addition to any fragrant drink. San Francisco-based spirit and cocktail expert Vivian Cromwell (The Tipsy Muse) created a drink called The Heart of Darkness, which contains chinotto liqueur, Hamilton Rum, Fernet Branca, lime juice, and blackberry sage syrup. The original recipe comes from David Kwiatkowski, but Cromwell adapted the ingredients to obtain, in her words, “a bittersweet finish.”
The small orange fruit is also a great candidate for sweet and sour marmalade, like the one prepared by Portland chef and gardener Jen McCabe (@honeykennedy). She creates a specialty toast using whole wheat date walnut sourdough toast as the base and chinotto orange blossom jam, goat cheese, vanilla, and sea salt for the topping. Need I say more to intensify your breakfast cravings? Another marmalade recipe comes from Southern California-based food blogger Sophie James, who reflects, “I came across some chinottos and needed to put them to good use. There are so many things you can do with them! Bitter oranges and their peels freeze well, so, if you’re ever in doubt, always say yes. Their juice is a good replacement for lemon or lime, especially when preparing richer meats like duck.”
Ciccio Sultano, owner and executive chef of two-Michelin-starred Il Duomo in Ragusa, pays homage to the herbaceous citrus that’s commonly found in Sicily but lesser-known throughout other parts of Italy. One of his signature dishes, “Pisci d’ uovo”-style red mullet with crispy fishbone, is a tribute to his home.
"The use of candied fruit in Sicilian cuisine, and generally speaking all over Italian cuisine, is widespread,” explains the chef. “For my Palermo-style Scaccia, for example, I wanted to replace the raisins (which are more traditional) with the chinotto, pushing the citrus notes as the primary catalyst, being [that] Arabs [are] masters of candied fruits. In the recipe for this dish, one of my signatures from Sicilian Dominations, the Chinotto is the citric element that enhances all the other flavors."