Rucolino
Rucolino
Arugula Digestif
Wild arugula is so prolific on the island of Ischia that it grows just about everywhere: along the steps leading from a gravelly parking lot to the thermal waters of the Baia di Sogeto, beneath benches that line the sea in the village of Forio, and, of course, along hiking trails leading to the island’s volcanic peak, Monte Epomeo. The wild version of this herb is quite a bit more potent and peppery than the stuff you find in supermarkets, so expect a more potent potable.
Ingredients (5)
Ingredients (5)
Instructions
Place the alcohol, arugula, and bergamot zest in a clean large jar.
Seal and set aside in a dark place for 15 days. Agitate the jar every few days.
Strain the infused alcohol into a clean jar and discard the solids.
Combine the water and sugar in a large saucepan and heat over medium-high heat until the sugar has dissolved, 3 to 5 minutes.
Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
Add three-quarters of the syrup to the jar with the infused alcohol. Taste and add more syrup as needed to adjust the sweetness.
Seal the jar and set aside in a dark place for 1 week before serving.
Serve chilled.
The rucolino will keep in a sealed container in the refrigerator for at least 3 months or in the freezer for about 1 year. (Due to its high alcohol content, the liquid will not freeze.)
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
