Fettuccine Limoncello Food
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.
FETTUCCINE LIMONCELLO
This is a recipe I got from work, from a commercial manufacturer of limoncello (lemons soaked in alcohol). I haven't tried it. There are two recipes for limoncello on Recipezaar.
Provided by Charles Lieberman
Categories Lemon
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccine al dente.
- In a shallow pan, brwn butter, ham, and parsley, then put in a shallow bowl.
- Drain fettuccine.
- Add it to the bowl.
- Add cream, limoncello, and cheese.
- Stir well.
- Add salt to taste.
Nutrition Facts : Calories 431.3, Fat 15.6, SaturatedFat 8.2, Cholesterol 109.1, Sodium 411.2, Carbohydrate 55.2, Fiber 2.7, Sugar 1.5, Protein 17.4
SHRIMP LIMONCELLO
Barton Brands. They say that this recipe was created by chef Robert Carmosino of Sole Restaurant in Oceanside, N.Y.
Provided by dicentra
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and de-vein shrimp. Dredge shrimp lightly in flour.
- Place shrimp in medium to hot saucepan with olive oil; sauté lightly, about 2 minutes on each side.
- Remove shrimp from pan, also empty oil, but do not wipe out pan.
- Add garlic and shallots to pan; sauté on medium heat until light golden.
- Pour in Caravella Limoncello and consumme and stir. Stir in tomato paste. Raise heat and bring ingredients to a boil.
- Add shrimp and butter (latter cut into pieces). Let sauce reduce and thicken until it is the consistency of heavy cream, but do not overcook shrimp; may need to remove shrimp before sauce is finished cooking.
- Add salt and pepper to taste. Serve immediately with fettuccine or risotto and sautéed spinach.
Nutrition Facts : Calories 353.5, Fat 32.3, SaturatedFat 13.1, Cholesterol 120.2, Sodium 523.2, Carbohydrate 3.6, Fiber 0.2, Sugar 0.6, Protein 13
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