Limoncello

[jacketwatch]

Hi Guys: I don't know of you have tried limoncello. Its an Italian lemon liquer and we first had it on the Tahitian Princess two yrs. ago. Princess actually makes it and I got a hold of their recipe. It took about 2 weeks to marinate the lemon zest in vodka and I finalized it Sun. I must say its very, very good. If you like this stuff its very easy to make. Afterall I did it.

[Shari2]

Hi Larry...Marc always loves to have a limoncello when we go to "Buca" an Italian restaurant. I know he would love this recipe. I didn't see it in the recipe section. Would love to have it. Thanks!

[jacketwatch]

Hi Larry...Marc always loves to have a limoncello when we go to "Buca" an Italian restaurant. I know he would love this recipe. I didn't see it in the recipe section. Would love to have it. Thanks!

My Pleasure.

1 liter grain alcohol

16 lemons

300 gram sugar

1 liter water

Directions

Peel the lemons making sure that there is no white part. Place the lemon peel inside of thebottle containing the grain alcohol and let it marinate for at least ten days. After ten days separate the alcohol from the peel (throw away the lemons peels). In a skillet pour the water and sugar at the same time and bring it to the boiling point, make sure that the sugar is melted completely. Slowly add the lemon flavored alcohol. Let is simmer for a few minutes. Take it off the flame, cool and place in the refrigerator. To be served very cold.

I used Smirnoff vodka as my alcohol source and used about 15% less sugar that above because I like mine more tart. Next time I'll use even less sugar and more alcohol to water, maybe 1200 cc vodka and 800 cc H2o. BTW where do you reside? we have a Buca's too, in Wheeling, Il. Cheers, Larry

[Shari2]

Thanks, Larry!

Marc will love this! We reside in the suburbs of Minneapolis, Minnesota. We have quite a few Buca's around town. I love the chicken saltimbocca. Yummm! I have the recipe for that if you like it.

[jacketwatch]

That sounds good. As the winter nears I get more active in the kitchen. No golfing you know.

[Shari2]

Hi Larry...I'll post it in the recipe section as soon as I get a chance.

[jacketwatch]

OK.

[Shari2]

Hi Larry...so sorry I'm so late in getting this to you.

I will type it in the recipe section for everyone when I get the chance. I haven't tried the recipe yet, but, it's sooo good at the restaurant.

Buca di Beppo’s Chicken Saltimbocca

Ingredients:

3-6 oz. chicken breasts

3 thin slices of Prosciutto ham

I tbsp. chopped, fresh sage

3 oz. olive oil

1 oz. all purpose flour

5 oz. quartered artichoke hearts

½ oz. capers

4 oz. white wine

2 oz. fresh lemon juice

2 oz. heavy cream

1 tbsp. butter

1 tsp. salt

Preparation:

Lightly salt three chicken breasts.

Sprinkle evenly with chopped sage.

Place slice Prosciutto on top of the chicken and pound it into the breasts until the thickness of the chicken reaches 3/8 of an inch.

Meanwhile, heat olive oil in a sauce pan.

Lightly flour chicken pressed with ham.

Place in heated oil, ham side down.

Brown one side; turn and brown the other side.

Drain off excess oil; deglaze with 4 oz. of white wine; add artichokes; fresh lemon juice, cream, butter, and cook until sauce is thickened.

On a large platter place chicken breasts topped with reduced sauce and garnish with capers.

Chef: Buca di Beppo’s restaurant

12/31/1998

[jacketwatch]

Thank you.