I Introduce Myself

I close the eyes and think at beautiful moments passed in the places that I have had the pleasure to visit.

The memory of the words exchanged with people that I will not meet more, feel smell of a cake eaten for case in a place for case and…not forget more the sapore..

Conserve of every place the colors, the scents, the culture.

I'm Italia of the south, I have 35 years and two beautiful twin children . Open this blog is for me like opening the doors of my house, propose my recipes and receive the yours, make known to you our traditions and know those yours, to make along travel through the wealth of the foods that my earth offers every day and portami to house something of yours. I am Italian, and I decided to write a blog in English to learn (I ask excuse for the errors!!) and because I would want to share all this with who as me through the kitchen it succeeds to dream…

Wednesday, October 26, 2011

LIQUEUR VOV (LIQUORE VOV)



The Venetian origins of egg liqueur is suitable to enrich the cafe or a simple dessert.
This home made recipe is quite simple and the result has nothing to envy to the original.




Ingredients

33, 8 fl. oz (1l) whole milk
17, 6 oz (500gr) sugar
13, 5 fl. oz (400ml) Marsala liquor
6 egg yolks




Bring the milk and sugar to ebolizzione.
Cook over a minimum for an 'hour.
Leave to rest for twenty four hours
In a bowl beat the egg yolks and add the milk, marsala, alcohol.
Allow to stand for two days before serving.
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