The Serious Eats newsletter arrived in my inbox with this intense 2 day Sicilian pie recipe heavily influenced by Dom DeMarco of Di Fara.
I halved the recipe following it pretty much spot on. I was a little worried that the “biga” was too dry and wouldn’t ferment properly. I found it the next morning literally exploding out of the bowl looking more like the “sponges” I’ve worked with in the past.
The 2 day proofing process really pays off in this recipe. The crust it produces is so airy, reminiscent of a soft focaccia bread.
I only wish I put the cheese on 1 minute later to get just a bit more char on the crust.
I’ve been meaning to start this little project for a long time. This is so easy to do it’s ridiculous not to try it.
Wide zest of 12 washed unwaxed lemons (traditionally Sorrento lemons.)
750ML bottle of neutral grain alcohol.
This will need to infuse for roughly 2 weeks or until the zest has lost most of its color. At that point the limoncello will be bottled & finished with simple syrup.
