Making Limoncello and Suppli

Heather Buffo
 December 23, 2013
I peeled several kilos of lemons for the limoncello. First, we soak the lemon zests in everclear (95% alcohol). The limoncello sits for another two or three weeks after it's been boiled. Boiled This is all the limoncello we made in it's final form after it's filtered. My Italian roommate (Elena, in the back) taught us how to make suppli, a typical Roman fried antipasto. The suppli are ready to be fried. The finished suppli are in the bowl on the right. This is what the suppli look like when we take them out of the frying oil. Suppli are rice cooked in tomato sauce wrapped around fresh mozzarella and fried.

I learned how to make limoncello at my internship with cooking classes in Rome and how to make suppli with my Italian student companion.

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Heather Buffo

<p><span style="color: rgb(29, 29, 29); font-family: Arial, Verdana, sans-serif; font-size: 12px; line-height: normal; background-color: rgb(237, 237, 237);">Heather is a junior majoring in Neurobiology at Harvard College in Cambridge, Massachusetts. At Harvard she volunteers with CityStep, a community dance program for middle school students in Cambridge, plays club field hockey and lacrosse, and is a member of the Kappa Alpha Theta Greek-letter fraternity for women. When she&#39;s not at school, she&#39;s traveling as much as possible--Heather has been traveling outside the States every year since 2007. However, this Cleveland native is a homebody at heart and can&#39;t get enough quality time with her cats and a good, trashy romance novel.</span></p>

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Biological Sciences
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