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!
1/2 cup minced shallots
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.
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 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.
The King of the Cannoli’s Limoncello Cannoli
1 Box Yellow Cake Mix
1 Box Instant Vanilla Pudding
1/2 Cup Corn Oil 1/4 Cup water
3/4 cup LIMONCELLO
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.
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!