LIMONCELLO
For the perfect summer pick-me-up, make Giada De Laurentiis' Limoncello, or lemon liqueur, at home with her recipe from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories beverage
Time P4DT4h40m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
- Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
SPAGHETTI LEMONCELLO
Yield Serves 4 as a main course
Number Of Ingredients 8
Steps:
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for spaghetti. Thinly slice garlic and finely chop anchovy. Cook pasta in boiling water until almost al dente.
- While pasta is cooking, in a 12-inch heavy skillet cook garlic in oil over moderate heat, stirring, until golden. Remove skillet from heat and stir in anchovy, zest, red pepper flakes, and 1/2 cup pasta cooking water.
- Ladle out and reserve 1 cup additional cooking water and drain pasta in a colander. Add pasta to garlic mixture and cook over moderately high heat, tossing and, if necessary, adding enough reserved cooking water to keep pasta moist, about 2 minutes, or until pasta is al dente. Add parsley, 1 tablespoon Parmesan, and salt and pepper to taste and toss well.
- Serve additional Parmesan on the side.
LEMON SPAGHETTI
This pasta recipe is a prime example of less is more. Fresh lemon juice and finely grated zest are quickly tossed with hot spaghetti, butter, olive oil and pasta cooking water to make a bright and velvety sauce. We finish it with Parmesan and black pepper for a simple, comforting weeknight dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente.
- Meanwhile, combine the olive oil and lemon zest and juice in a large skillet. When you are about to drain the spaghetti, turn the heat under the skillet to medium. Reserve 1 cup pasta-cooking water, then drain the spaghetti and transfer to the skillet. Add 3/4 cup of the reserved cooking water and toss to combine. Add the butter and cook, tossing quickly, until the sauce glazes the spaghetti, about 30 seconds; add more cooking water a few tablespoons at a time if the spaghetti seems dry. Add the parmesan and toss to melt; season with salt.
- Divide the spaghetti among bowls. Top generously with more Parmesan and coarse pepper.
Nutrition Facts : Calories 590, Fat 29 grams, SaturatedFat 14 grams, Cholesterol 54 milligrams, Sodium 425 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Sugar 2 grams, Protein 15 grams
TRADITIONAL ITALIAN LIMONCELLO
Traditional Italian limoncello is typical of the Amalfi coast, a beautiful area around Naples. It's traditionally made with Sorrento lemons, which are large and flavorful and a really unique Italian product.
Provided by Maria
Categories World Cuisine Recipes European Italian
Time P21DT30m
Yield 32
Number Of Ingredients 4
Steps:
- Zest lemons, making sure to get the outermost part of the skin and avoid the white pith.
- Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days.
- Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes.
- Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well.
- Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 25.3 g, Fiber 0.2 g, Sodium 1.7 mg, Sugar 25.1 g
ITALIAN LIMONCELLO
Limoncello takes some time but it's definitely worth it! Use an alcohol content calculator to dilute the limoncello to your desired proof. The longer this rests, the mellower it gets.
Provided by Arizona Desert Flower
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time P10DT9h7m
Yield 70
Number Of Ingredients 7
Steps:
- Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
- Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
- While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
- Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
- Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
- Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 20.1 g, Fiber 0.1 g, Sodium 1 mg, Sugar 20 g
LIMONCELLO OR VODKA PASTA SAUCE
Fantastic on pasta, ravioli, chicken, or seafood. I prefer to use Limoncello, or if using Vodka, add some lemon zest and a bit of sugar to simulate. Here's a *great* recipe for making your own Limoncello, if you've got some time: http://www.recipezaar.com/167289
Provided by Pellerin
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil & butter in pan over medium heat. Sauté onion until lightly golden. Add mushrooms and continue browning. Add garlic and red pepper flakes for another 1 minute. Carefully add tomatoes - should boil vigorously - watch for splatters. Reduce heat and simmer for 10 minutes, while you cook pasta of choice.
- While pasta is draining, add basil, cream, and ½ cup of cheese and bring back up to temperature, without boiling. Taste again for salt & pepper.
- Serve over pasta, ravioli, or paillards of chicken, or seafood - sprinkle with remaining Parm. YUM-OH!
Nutrition Facts : Calories 213.7, Fat 14.3, SaturatedFat 5.4, Cholesterol 21.2, Sodium 715, Carbohydrate 16.8, Fiber 3.5, Sugar 8, Protein 7.7
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