Spaghetti Lemoncello Recipes

LIMONCELLO

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.

LIMONCELLO

Steps:

• Wash the lemons thoroughly. Using a peeler, take off the skins being careful not to get any of the white lemon "pith" onto your peelings or it will add bitterness to your limoncello. Place peels into a large wide-mouth jar with all the vodka. Seal tightly. Place the jar in a cool, dry place for 2 to 3 weeks. Shake the jar to remix everything everyday or so. You will notice the color of the liquid changing to yellow as the peels lose their color.
• After 1 week, dissolve the sugar completely with the water by heating it on the stove in a large saucepan. Let simple syrup cool to room temperature. Strain the lemon peels from the alcohol and discard. Mix the alcohol with the simple syrup. At this point you can serve it right away or pour the alcohol into a bottle with the simple syrup and place in the freezer to chill. Once chilled it becomes thick and syrupy.

SPAGHETTI LEMONCELLO

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.

LIMONCELLO SPRITZ

Steps:

• Chill Prosecco, limoncello, and soda water. Place glasses in the refrigerator for about 30 minutes before using.
• Pour sugar onto a small plate or saucer and spread out. Run lemon slice around the edge of each glass. Turn a glass upside down and place into the sugar, coating just the rim of each glass.
• Fill each glass about 1/2 full with ice.
• Pour 1/4 cup limoncello over the ice in each glass, and top with 1/3 cup Prosecco. Add chilled soda water to taste and gently stir.
• Garnish with lemon slices and fresh mint sprigs. Serve ice cold.

LIMONCELLO OR VODKA PASTA SAUCE

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!

LEMONCELLO

Steps:

• Zest six lemons and put in bottle or jar sufficient to hold approximately 1 quart.
• Add vodka and shake well.
• Set aside for 10 days, shaking periodically.
• On the 10th day, make a simple syrup by bringing 3 cups of water and 1 1/2 cups sugar to a boil.
• Strain zest from vodka and pour syrup over zest.
• After a few minutes, strain the zest from the simple syrup; and then discard the zest.
• Mix the syrup with the vodka, and place in bottles.
• Keep in freezer.
• (Don't worry, it won't freeze.) Must be served ICY COLD!
• Serving in chilled glasses is an extra nice touch.

LIMONCELLO

Steps:

• Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
• Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
• Strain into decorative bottles, adding a few strips of lemon zest to each bottle.