Limoncello Recipes

Last week, Chef Jasper Mirabile had a great Limoncello Experience where he and Suzanne Frisse of Meadowlark Acres served us course after course after course of delicious breads, pastas, chicken, and desserts featuring limoncello.

He was gracious enough to share his recipes, which I have included unmodified below.  If you like how this sounds, he will have another Experience in June!

Jasper Mirabile’s Limoncello Pasta
1 Lb. Penne Pasta
1 cup Grated Peccorino Romano
1 Lemon Grated
1/2 cup Limoncello
2 Cups Cream
3/4 cup Chives
Cracked Pepper
Cook pasta according to pkg. directions.
Chop chives and reserve. In a large saute pan, melt butter and saute with chives & lemon rind.  Add limoncello and reduce in pan.  Add cream and cheese and bring to a light boil.  Season with salt and cracked pepper.  Add pasta and toss.  Serve with more grated lemon and cracked pepper.
Papa Mirabile’s Limoncello Risotto
3 Tbsp plus 1 teaspoon salted butter
1/2 cup minced shallots
1 Leek
1 cup Arborio rice
1/2 cup Limoncello
3 1/2 cups chicken stock
1/2 cup Parmigiano Reggiano cheese (grated)
Cracked black pepper to taste

Clean and wash 1 leek.  Slice thin.

Melt 3 tablespoons of the butter in a large saucepan over medium heat. Saute the shallots until soft about 2 to 3 minutes. Brown butter and add leeks. Stir in rice. Toast for 1 minute. Add the limoncello and bring to boil, stirring constantly. When of wine is absorbed add first 1/2 cup of chicken broth. Reduce heat to medium and continue adding broth as needed. This will take about 20 minutes. When ready, the risotto will have a creamy sauce. Remove the pan from the heat and add grated lemon. Stir in remaining butter and add cheese. Serve at once.

Jasper’s Note:  I also like to add shrimp to this risotto…just saute with leeks at the beginning and follow procedure. DO NOT ADD CHEESE if you add shrimp.
Jasper’s Roasted Limoncello Chicken
3-4 large lemons
1/4 cup Extra-virgin olive oil
Sea salt and freshly ground pepper
4 boneless split chicken breast 1 tablespoon minced garlic
1 cup Limoncello
1 Teaspoon finely chopped fresh thyme
1 Teaspoon finely chopped fresh tarragon

Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes.

In a large saute pan, add olive oil and heat. Add chicken and saute on both sides. Add garlic and lightly brown. Reduce pan with limoncello and season with salt, pepper, thyme & tarragon. Squeeze roasted lemons in pan and continue to reduce. Cook until chicken is tender and has an internal temp. of 165 to 175.
Serve with roasted potatoes.

Jasper’s Limoncello
2 bottles Vodka
20 Lemons
2 cups water
4 cups sugar
Wash & peel 20 lemons and reserve all juice.
To make Simple Syrup:
In a 2 quart pot, bring water and sugar to a boil.  Remove from heat and cool.
In a large container, add vodka and simple syrup. Add juice of lemons and lemon peeling. Store in cool dry area for 2 weeks.  Remove lemon peelings and place in miniature decorative bottles.  Store in refrigerator.
Jasper’s Note:  To make Crema Limoncello…just add 1/4 cup Eagle Brand Condensed Milk to 1 cup limoncello, stir and place in bottle and shake.

The King of the Cannoli’s Limoncello Cannoli

1 lb Ricotta Cheese
1/4 cup Limoncello
1 Lemon Grated
1 cup Powdered Sugar
1/4 cup Candied Lemon
6-8 Cannoli Shells
Place all ingredients in mixing bowl.Mix.  Fill pastry shells and dust with powdered sugar.
Limoncello Cake

1 Box Yellow Cake Mix
1 Box Instant Vanilla Pudding
1/2 Cup Corn Oil 1/4 Cup water
4 Eggs plus 1 egg yolk
1/4 cup lemon zest

Mix all ingredients and bake in a well greased bundt pan at 325 F for 1 hour. Pour glaze over cake immediately out of oven.

Limoncello Glaze

3/4 Cup Brown Sugar
3/4 Cup Butter
1/2 Cup Limoncello
3 tbsp lemon juice
3 tbsp lemon zest

Place all ingredients in pan, bring to a boil and stir constantly. Poke holes in bundt cake and pour over top.

Jasper’s Notes: My friend and customer Bonnie Knocke loves limoncello and she developed this cake recipe for Jasper’s. Bonnie brought me this cake one day before dinner service and I swear I must have eaten the whole cake, I DO NOT REMEMBER. Grazie mille Bonnie!

Grazie mille mille Chef!


  1. I had no idea Limoncello was that versatile. So gonna make some. Does the quality of vodka _really_ matter? And when you say “bottles” of vodka you’re talking fifths, right?

  2. Limoncello is delish. We had a bottle at Thanksgiving and had fun with my aunt that does not drink at all. She drank a shot glass and her eyes grew big and she looked at her husband and said, “take me home”.

    Peace, Love and Chocolate

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