Paul and Frank Mingrino of Limoncello share some secrets
THERE are a few restaurants in West Chester that have become staples in a community that loves to eat just as much as it loves to drink. Limoncello is, undoubtedly, one of those places. Run by the Mingrino family, Limoncello is one of West Chester’s favorite stops for Italian food.
What you might not know about Limoncello is that their restaurant, located at 9 North Walnut Street, isn’t the only place you can get their food. Limoncello also have a flourishing catering business. So, when we wanted to design the perfect holiday menu, we turned to brothers Frank and Paul Mingrino for help. They were kind enough to share recipes for an appetizer, entrée and dessert/cocktail.
Thought to have originated in Sicily in the 10th century, arancini are fried rice balls coated with bread crumbs and filled with meaty, cheesy goodness. If you do it right, the outside is crisp, while the insides are soft and gooey. This recipe yields 16 croquettes.
3 oz butter (room temperature)
5 oz peas
5 lbs ground meat (90% lean)
3 cups risotto
1/2 cup grated Parmesan
5 oz Mozzarella cheese
1 large egg yolk
All-purpose flour for dredging
Egg washes – 2 large eggs whisked
1 cup breadcrumbs
Vegetable oil for deep frying
2 cups tomato sauce
5 cups water
1. Cook the risotto in water until it is soft and there is no water left.
2. Let it cool for two hours.
3. Mix in butter and Parmesan.
4. Cook ground meat. Drain the excess fat from the pan.
5. Season meat with salt and pepper and mix in tomato sauce.
6. When risotto is cool, cup in hand and stuff in ground meat, peas and Mozzarella, then top with more risotto and roll into a ball.
7. Flour the ball, dip in egg wash and coat with breadcrumbs.
8. Fry in a pot of oil at 375 degrees until golden brown.
9. Serve with warm tomato sauce.
Entrée: Chicken Valdostano
This chicken and cheese dish comes hot off the skillet, dripping with a white wine/mushroom sauce. The flavors meld together perfectly, and the cheese oozes out of each bite. It’s hearty, savory, and is a dish your guests are sure to enjoy.
2 oz extra virgin olive oil
2 tbs all-purpose flour
6 8-oz chicken breasts, halved
1/4 cup of butter
10 fresh mushrooms, sliced
3/4 cup sweet marsala wine
3/4 cup chicken stock
3 tbs fresh parsley, chopped
6 thin slices prosciutto di Parma
6 slices Fontina cheese
2 oz fresh basil, chopped
8 oz fresh baby spinach
1. Lay out your flattened chicken breasts and top with baby spinach, Fontina and prosciutto. Roll chicken and pin the crease with two toothpicks.
2. Flour the stuffed chicken breast.
3. Cook in fry pan until golden brown. Drain.
4. Add marsala wine and flambé.
5. Add butter, mushrooms and chicken stock.
6. Cook until the sauce is about 1/4 reduced (about three to four minutes).
7. Add basil and parsley. Season with salt and pepper.
8. Finish in the oven at 350 degrees for about five minutes.
Dessert: Pumpkin Pie Martini
What’s a party without a sip of something spicy? This Pumpkin Pie Martini tastes just like it sounds – as though someone liquified your favorite holiday dessert and shook it with some ice.
2 oz vanilla vodka
2 oz crème de cacao
1/4 cup heavy cream
1 tsp pumpkin pie spice
1. Fill shaker half with ice.
2. Pour in vanilla vodka, crème de cacao, heavy cream and pumpkin pie spice.
3. Shake well.
4. Garnish with whipped cream and cinnamon.