Fresh orange peel adds a citrus note to caffè alla valdostana in small strips of the outer rind.
Fresh orange peel adds a citrus note to caffè alla valdostana in small strips of the outer rind.
A strip keeps the orange-colored surface intact instead of turning it into fine grated zest. The flexible rind can be lifted from the fruit and trimmed to leave little of the white layer underneath.
Wash the orange, dry it and use a peeler or small knife to lift strips. Trim away thick white pith and weigh the prepared orange peel separately from the lemon.
Orange and lemon peel enter the hot coffee mixture for caffè alla valdostana. Their small measured portions season the liquid rather than replacing any of it.
Add the fresh strips at the stage given for the coffee. Candied peel adds sugar, dried peel has a different state, and grated zest disperses differently from a strip.
Check the fruit’s labeling and ask the seller whether the peel is intended for food use. Choose sound fruit and follow any preparation directions supplied.
Keep the orange as directed by the supplier and cut the peel close to preparation. Keep prepared strips clean and covered until they enter the recipe.
Weigh the prepared peel strips; a fruit slice includes flesh and juice.
Use fresh peel for the drink, keeping candied peel for recipes that name it.
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