Extreme Cuisine

Biscotti

1 cup granulated sugar
3 eggs
1/4 cup butter, melted
1 teaspoon aniseeds, lightly crushed
1 teaspoon orange extract
2 cups all-purpose flour, sifted
2 teaspoons baking powder
3/4 cup whole unblanched almonds

Preheat oven to 350 degrees F.

Beat sugar and eggs together until creamy.
Beat in melted butter, aniseeds, and orange extract.
Mix together flour and baking powder.
Add to the batter and beat until well blended.
Stir in the nuts.
Place the dough in the refrigerator and chill for at least 1 hour.
(The chilled dough can be kept refrigerated for up to 3 days.)

Shape the dough into a 9 x 6-inch oval 1 1/2 inches thick and place on an ungreased baking sheet.
Bake for 20 to 25 minutes, or until firm and lightly browned.

Remove the pan from the oven and cool slightly.
Transfer the dough to a cutting board and slice diagonally into 1/2-inch thick pieces.
Arrange, cut side down, on the baking sheet and return to the oven.
Bake an additional 15 minutes.
Transfer the baked Italian Biscotti to wire racks to cool.

Makes 18.

Antipasto Platter

Posted by artsycook 6/11/01 3:53:19 pm

Cheese: Provolone, Mozzarella and fresh mozzarella sliced between slices of ripe tomato

Meats: hard salami, capacola, pepperoni

Olives: Italian, Greek or Spanish, green to black

Vegetables: cucumber, sweet cherry peppers, pepperoncini, green onions, hearts of palm, artichoke hearts etc…

Italian Dressing - homemade!!!!!!

Arrange assortment of vegetables, cheeses, or deli meats sliced or rolled and arranged on a serving platter.
Pour Italian dressing (see index) over all and served with Italian bread or crackers. Feel free to make up your own combination.

Sausage and Cheese Calzone

Pizza dough
1 pound sweet Italian sausages, skins removed
1 red bell pepper, chopped
4 ounces white mushrooms, sliced
10 ounces mozzarella cheese, coarsely chopped
3 tablespoons minced fresh parsley
1/4 teaspoon crushed hot red pepper flakes

Prepare pizza dough.

In a skillet, cook the sausage and onion over medium heat for about 5 minutes, stirring to break up the meat.

Add bell pepper and mushrooms and cook for 5 minutes more, stirring often, or until the sausage is cooked through and vegetables are soft.

Remove with a slotted spoon to a large bowl.
Stir in the mozzarella, parsley and red pepper flakes.

Preheat the oven to 450 degrees F.
Brush 2 baking sheets with olive oil or spray with olive oil cooking spray.

Divide the dough into 4 pieces.
Take one piece of the dough and with floured hands press it into a 6-inch round.
Stretch or roll it out with a rolling pin into a 12-inch circle.
Leaving a 1/2-inch edge, spread a quarter of the filling over half of the dough. Dampen the edges with water.
Fold the dough in half to enclose the filling; seal the edges with a fork.
Repeat with the remaining dough and filling.
With a large spatula, carefully transfer the calzones to the prepared baking sheets.
Bake for 20 minutes, or until golden and crisp on the outside.

Serve warm.

Bistecche dei Poveri (Poor Man’s Steaks)

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

3 medium eggplants (about 2 pounds)
Salt
1/2 cup olive oil
2 teaspoons oregano
2 tablespoons coarsely chopped fresh mint

Start outdoor grill.
Cut the eggplants into lengthwise slices about 1/4-inch thick.
Throw away the outermost, curved slice, which is mostly skin.
Salt eggplant and let stand.

While the eggplants are standing, mix the olive oil with the oregano and chopped mint leaves.

When the fire is ready, take as many slices as will fit on your grill, brush them on one side only with the flavored oil, and put them on to brown oiled-side down.
While they are grilling, brush their top sides with more oil.
When done on both sides, remove to a serving platter, brushing with just a bit more oil, and keep warm until all the slices are cooked.

Serve hot.

Serves 6.

Bean Soup with Pasta (Pasta e Fagioli)

5 cups water
8 ounces dried great northern or navy beans (1 1/4 cups)
1 large onion, chopped
1 large tomato, chopped or 1 (8 ounce) can tomato sauce
2 medium stalks celery, sliced
2 cloves garlic, chopped
1/4 pound salt pork, chopped
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked macaroni (shells, bows or elbow macaroni)
Grated Parmesan cheese

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
Add onion, tomato, celery, garlic, salt pork, bouillon, salt and pepper to beans.
Heat to boiling; reduce heat.
Cover and simmer until beans are tender, about 2 hours.
Do not boil beans as they will burst.
Skim fat if necessary.

Stir macaroni into soup.
Cover and simmer until macaroni is tender, 10 to 15 minutes.
Sprinkle with cheese.

Yields 5 servings.

Pecan Encrusted Italian Pork Roulade

Posted by bettyboop50 May 14, 2001

7 ounces pork tenderloin
1 ounce spinach
Pinch nutmeg
2 ounces prosciutto ham
2 ounces ricotta cheese
2 ounces pecan pieces crushed

Preheat oven to 350 degrees F.

Pound the pork tenderloin to a nice thickness.
Layer with prosciutto, spinach, nutmeg, and ricotta cheese.
Roll and secure if necessary.
Sear on all sides and brown.
Roll in crushed pecan pieces.
Bake for 12-15 minutes.

Garlic Rosemary Focaccia

Posted by bettyboop50 May 9, 2001

3 whole heads garlic, not cloves
1/2 cup extra virgin olive oil
2 scant tablespoons or 2 (1/4 ounce)
packages active dry yeast
2 teaspoons granulated sugar
2 cups warm water, 105 to 115 degrees F
4 1/2 to 5 1/2 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
Cornmeal, for pans
2 tablespoons crushed fresh rosemary
leaves or 2 teaspoons dried
Coarse salt, optional

Preheat oven to 400 degrees F.

Separate garlic head into cloves and peel.
Add olive oil in a small heavy saucepan, add garlic, cover and cook over very low heat for 20 minutes, or until softened but not browned.

Remove from heat and strain.
Set oil aside to use later.
When cool, cut cloves into lengthwise slivers and set aside.

In a large bowl, dissolve yeast and sugar in warm water.
Add 1 cup of unbleached flour and stir thoroughly.
Let sit for 15 minutes or until mixture is filled with tiny bubbles.

Add 2 tablespoons of reserved garlic oil and 1 more cup of unbleached flour and all of the whole wheat flour and salt to the yeast mixture.

Beat vigorously with a dough hook or a heavy sturdy spoon for 2 minutes.
Gradually add more of the remaining flour, 1/4 cup at a time, until dough forms a mass and begins to pull away from sides of bowl.

Turn out onto a floured surface and knead, adding more flour a little at a time as necessary for 8 to 10 minutes, or until you have a smooth elastic dough and blisters begin to develop on surface.

Place dough into an oiled bowl.
Turn to coat the entire ball of the dough with oil.
Cover with a tightly woven kitchen towel and let rise for about 1 hour or until doubled in size.

Sprinkle a well greased 13 x 18-inch baking sheet with cornmeal. Turn dough onto an oiled work surface.
With the heel of your hand, flatten dough into an 11 x 16-inch rectangle.
Lift dough onto baking sheet.
Using hands, press dough into corners and edges of baking sheet.

Flattening dough with hands rather than a rolling pin will give the irregular texture associated with focaccia.
Cover dough with towel and let rise 20 minutes.

Sprinkle top of dough with rosemary and the slivered garlic. Using fingertips, make indentations in dough about 1/2 inch deep and 1 inch apart, to give a dimpled effect.
As you do this, press garlic slivers into dough to keep them from falling off or over cooking.
Cover dough with towel and let rise an additional 20 minutes.

Place a shallow pan on lower shelf of oven and heat up.

Drizzle remaining garlic oil over top of focaccia.
Use a brush to pat the oil over the entire surface, allowing any excess to pool in the indentations.
Sprinkle with 1 to 2 teaspoons of coarse salt.

Put 1 cup of ice cubes in the heated shallow pan in the oven. Immediately put the focaccia in the oven and bake for 30 to 35 minutes or until pale gold.
Remove from pan and cool on a wire rack.
It is best eaten slightly warm or at room temperature.

NOTE: you can substitute parmesan cheese for the salt, or use both.

Amaretti (Almond Macaroons)

1/2 pound blanched almonds
4 drops bitter almond oil
3/4 cup granulated sugar
2 egg whites
1 tablespoon confectioners’ sugar

Preheat oven to 250 degrees F.

Finely grind blanched almonds, in batches, using a hand grinder, blender or food processor.

combine almonds with almond oil, sugar and lightly beaten egg whites.
Knead mixture into a firm dough.

With moistened hands, form dough into 1-inch diameter balls (about 45 balls).
Place balls at least 1 inch apart on a baking sheet covered with baking parchment, using a second baking sheet if needed.
Place baking sheet on bottom rack of oven and bake for about 55 to 60 minutes.

Transfer baked cookies to a wire rack.
Using a fine sieve, dust cookies with confectioners′ sugar while warm.

Italian Dinner Soup

Posted by Annette 1/16/2002 10:35 am

1 pound lean ground beef
1 quart water
1 cup finely cut onions
1 cup finely cut celery
1 cup finely cut carrots
1 quart diced tomatoes
2 cups thinly sliced zucchini
1 cup uncooked broken spaghetti
1/2 teaspoon Italian spices
1 cup peas

Cook and drain ground beef.
Using a large kettle, pour in water, add onions, celery, carrots, tomatoes, zucchini, spaghetti and simmer 20 minutes.
Season with Italian spices and add peas.

Makes 6 to 8 servings.

EGGPLANT SALAD (Caponata)

1 (1 1/2 pound) eggplant
1 small onion, chopped
2 tablespoons white wine vinegar
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, chopped
1/4 cup minced parsley
1/4 cup olive oil or vegetable oil

Cut eggplant into 3/4-inch cubes.
Heat small amount salted water to boiling.
Add eggplant.
Heat to boiling; reduce heat.
Cover and cook until tender, about 10 minutes; drain.

Place eggplant and onion in nonreactive bowl.
Mix vinegar, garlic, oregano, salt and pepper; pour over eggplant and onion. Toss.
Stir in tomato and parsley.
Cover and refrigerate at least 6 hours.

Just before serving, stir in oil.

Cannelloni

Tomato Sauce
4 tablespoons olive oil
1 cup finely chopped onion
4 cups canned tomatoes, coarsely
chopped (reserve liquid)
6 tablespoons tomato paste
2 teaspoons dried basil
2 teaspoons granulated sugar
1 teaspoon salt
Black pepper

Heat oil in a 2- or 3-quart saucepan until a light haze forms over it.
Add onion and cook until soft.
Add tomatoes with liquid and other remaining ingredients.
Reduce heat to very low and simmer for 40 minutes with pan partially covered.
Stir occasionally.

Blend tomato mixture in blender and taste for seasoning.
Correct if necessary.
May be made up to a week before serving and stored in refrigerator.
Makes 3 cups.

Meat Filling
2 tablespoons olive oil
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 (10 ounce) package frozen chopped
spinach, thawed, squeezed dry
1 tablespoon butter
1 pound ground round beef
5 tablespoons grated Parmesan cheese
2 tablespoons whipping cream
2 eggs, lightly beaten
1/2 teaspoon oregano
Salt and pepper

Heat oil in skillet.
Add onion and garlic.
Cook over moderate heat, stirring frequently, for 7 to 8 minutes until soft.
Stir in spinach and cook 3 to 4 minutes, stirring constantly.
When all the moisture has cooked away, transfer to large mixing bowl.
Melt butter in same skillet and lightly brown meat, stirring.
Add meat to spinach mixture.
Add cheese, cream, eggs and oregano.
Mix and season with salt and pepper.

Besciamella
4 tablespoons butter
4 tablespoons flour
1 cup milk
2 cups whipping cream
1 teaspoon salt
1/8 teaspoon white pepper

In a heavy 2- or 3-quart saucepan melt butter over moderate heat.
Remove from heat and stir in flour.
Add milk and cream all at once, stirring constantly with whisk.
When the sauce comes to a boil and is smooth, reduce heat.
Simmer, still stirring, for 2 to 3 minutes or until sauce is thick enough to coat the whisk wires heavily.
Remove from heat and season with salt and white pepper.

1 (1 pound) box lasagna noodles
4 tablespoons grated Parmesan cheese
2 tablespoons butter, cut into pieces

To assemble cannelloni, cook lasagna until done.
Cut each whole lasagne noodles into 3 equal sections.
Pour a light film of the tomato sauce into 2 (14 x 10-inch) shallow baking dishes.
Place 1 tablespoon of the meat filling on the bottom third of each of the pasta rectangles and roll them up.
Lay the cannelloni side by side, seam-side-down, in 1 layer on the tomato sauce.
Pour besciamella over cannelloni and spoon the remaining tomato sauce on top. Sprinkle the Parmesan cheese over the assembled cannelloni and dot with butter.
Cannelloni may be assembled to this point the day before serving, then refrigerated until time to heat and serve.
It may be wrapped and frozen.

When ready to cook, bake cannelloni in 375 degrees F oven uncovered for 20 minutes or until cheese is melted and sauce bubbling.

Variation
Use tufoli or manicotti, cut in half after cooking, for pasta.

For a complete meal, serve with a crisp tossed salad, a loaf of Italian bread and fresh fruit.

Serves 8 to 9.

Italian Rum Cake

3 egg yolks
3/4 cup sour cream
1 cup granulated sugar, divided
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour, divided
1/2 teaspoon nutmeg
2 cups milk
1/4 teaspoon baking soda
Grated peel of 1/2 lemon
1/4 teaspoon salt
1 cup butter (at room temperature)
1/2 cup dark rum
4 eggs

Preheat oven to 350 degrees F.

Beat the yolks and 1/4 cup of the sugar together in a mixing bowl and slowly add 1/4 cup of the flour.

Meanwhile, place the milk in a small pot and bring to the brink of boiling.
Slowly pour the milk over the yolk mixture, then pour the everything back into the pot.
Place over medium heat and cook, stirring constantly, until the mixture thickens.

Remove from the heat and mix in the lemon peel.
Scrape into a plastic container, cover and place in the refrigerator to chill.

Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle.
Add the eggs 1 at a time, waiting until the previous 1 has been absorbed.
Add the sour cream and mix until incorporated.
Add vanilla extract, nutmeg, baking soda and salt.
Decrease the speed to medium, add remaining flour and mix an additional minute.
Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top.
Place on the middle rack of the oven for 50 to 60 minutes. The cake is done when the surface cracks and a wooden pick inserted into the center comes out clean.

Remove cake from the oven and let cool for 15 minutes before unmolding onto rack.

When the cake is completely cool, slice it into 6 layers.
Place the first layer on a cake platter and sprinkle with some of the rum.
Cover the layer with some of the custard mixture.
Place the second layer on top of the custard, sprinkle with rum and cover with more custard.
Continue until the cake is assembled.
Lightly spread the custard all over the surface of the cake.
Refrigerate for 2 hours before serving.

Bruschetta

Posted by CorisCookin 6/18/01 10:54:23 am

Here is my own version of that Italian favorite Bruschetta:

3 cups peeled seeded and chopped tomatoes
(any variety but Romas work well)
1/4 cup fresh basil leaves sliced very thinly (see notes at bottom)
2-3 cloves fresh garlic, smashed and very finely chopped or to taste!
1 whole clove fresh garlic (reserve for bread)
2 tablespoon fresh oregano minced
1 tablespoon fresh thyme
Pinch kosher salt, to taste
Fresh ground pepper to taste
2-3 tablespoons extra virgin olive oil (I usually just give it a liberal “glug”)
1 tablespoon balsamic vinegar
1 baguette (any French bread would work, but the skinny crusty
baguette works the best)

Combine tomatoes, chopped garlic, herbs, salt, pepper, olive oil and vinegar in a glass or plastic bowl.
Refrigerate for about 30 minutes.

For basil, a chiffonade works best for this recipe.
To do this, stack fresh basil leaves one on top of the other until you get several leaves.
Then roll up the leaves.
Slice very thin slices off of the little roll of leaves.
You will get a very thin shredded look to the basil without bruising the leaves.

Slice baguette on the diagonal in thin slices.
Rub slices of bread with remaining cut garlic clove.
Lightly brush slices with olive oil and grill bread on your outdoor grill until toasted, and have grill marks.
Serve bread topped with tomato mixture and a nice chilled bottle of Italian white wine or Chianti!

Great on a summer afternoon.

Ricotta Cheesecake (Crostata di Ricotta)

Prepare this cake ahead of time, as it must be chilled for at least 12 hours.

Cheesecake Pastry
1 1/2 pounds ricotta cheese, well drained
1/2 cup granulated sugar
3 tablespoons all-purpose flour
3 eggs
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons finely cut-up candied citron
2 tablespoons chopped blanched almonds
2 tablespoons confectioners’ sugar
1/2 teaspoon ground cinnamon

Prepare Cheesecake Pastry.
Beat ricotta cheese, granulated sugar, flour, eggs, orange peel, vanilla extract and salt in large mixer bowl on high speed until smooth and creamy, about 4 minutes. Stir in raisins, citron and almonds.
Pour into pastry-lined pan. Bake at 350 degrees F until center is set and top is golden brown, 1 1/4 to 1 1/2 hours.
Cool.
Refrigerate 12 to 24 hours.

Remove outer rim of pan.
Mix confectioners’ sugar and cinnamon; sprinkle over cheesecake.
Serve with green grapes if desired. Yields 12 to 16 servings.

Cheesecake Pastry
3/4 cup all-purpose flour
1/3 cup butter or margarine, softened
2 tablespoons granulated sugar
1/8 teaspoon salt

Mix all ingredients until blended; press evenly in bottom of ungreased 9-inch springform pan.
Bake at 475 degrees F for 5 minutes.

Sweet Ravioli

1 cup butter or margarine, softened
2/3 cup granulated sugar
1 egg, beaten
1 teaspoon grated lemon rind
1/4 teaspoon almond extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
About 1/2 cup raspberry preserves
Sifted confectioners′ sugar

Beat butter at medium speed of an electric mixer; gradually add 2/3 cup sugar, beating well.
Add egg, lemon rind, and extracts; mix well.

Combine flour, baking soda, and salt; add to creamed mixture. Divide dough in half.
Roll each portion of dough between 2 sheets of wax paper to a 12-inch square.
Chill at least 1 hour.

Remove one portion of dough from refrigerator remove top piece of wax paper, and cut dough into 1 1/2-inch squares.
Place 1/4 teaspoon raspberry preserves in center of half of squares; brush edges of filled squares with water.
Place unfilled squares over filled squares press edges to seal.
Cut an X on top of each. Repeat with remaining dough and preserves.
Place cookies on greased cookie sheets, and bake at 350 degrees F for 9 to 11 minutes or until edges are lightly browned.
Remove from oven, and cool on baking sheets 4 to 5 minutes.
Transfer cookies to wire racks, and cool completely.
Sprinkle with confectioners’ sugar.

Makes 4 dozen.

Minestrone

2 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, crushed
1 small leek, peeled and sliced
2 carrots, diced
2 stalks celery, sliced
7 1/2 cups beef stock
1 tablespoon tomato paste
1 (14 ounce) can white cannellini beans
3 tomatoes, chopped
2 ounces green beans, cut into 1-inch pieces
2 cups shredded cabbage
1 ounce small soup pasta
Sea salt
Freshly-ground pepper
2 tablespoons chopped fresh Italian parsley
Freshly-grated Parmesan cheese

Heat the oil in a large, heavy pan.
Cook onions, garlic, and leeks over low heat for 5 minutes.
Stir in the carrots, celery, stock, tomato paste, and drained beans and bring to a simmer.
Cover and cook 30 minutes.

Stir in tomatoes and green beans and simmer 10 more minutes. Stir in the cabbage and pasta.
Season with salt and pepper.
Cook 10 minutes or until the pasta is done.

Stir in the parsley.
Garnish each bowl you serve with the Parmesan cheese.

Green Lasagna with Two Sauces (Lasagna Verdi al Forno)

Meat Sauce
Green Noodles or 12 spinach lasagna
noodles, cooked and drained
Cheese Filling
Creamy Sauce

Prepare Meat Sauce, Green Noodles, Cheese Filling and Creamy Sauce.
Reserve 1/2 cup of the Cheese Filling.
Spread 1 cup of the Meat Sauce in ungreased 13 x 9-inch baking dish.
Layer 3 lasagna noodles, 1/2 of the Creamy Sauce, 1/2 of the remaining Cheese Filling, 3 lasagna noodles and 1/2 of the remaining Meat Sauce; repeat.
Sprinkle with reserved Cheese Filling.
Bake uncovered at 350 degrees F until hot and bubbly, about 35 minutes.
Let stand 10 minutes before cutting.

Yields 12 servings.

Meat Sauce
8 ounces bulk Italian sausage, crumbled
4 ounces smoked sliced chicken or
turkey, finely chopped
1 large onion, finely chopped
1 medium stalk celery, minced
1 medium carrot, finely shredded
2 cloves garlic, finely chopped
1 3/4 cups water
3/4 cup dry red wine
1/3 cup tomato paste
1/2 teaspoon Italian herb seasoning
1/8 teaspoon pepper
Dash of ground nutmeg

Cook and stir sausage until light brown; drain.
Stir in remaining ingredients.
Heat to boiling reduce heat.
Simmer uncovered, stirring occasionally, 1 hour.

Green Noodles
8 ounces fresh spinach or 1 (10 ounce) package frozen
spinach cooked as per package directions
2 eggs
1 tablespoon olive oil
1 teaspoon salt
2 cups all-purpose flour
4 1/2 quarts water
1 tablespoon salt
1 tablespoon olive oil

Remove root ends and imperfect leaves from spinach.
Wash several times in water, lifting out each time; drain.
Cover and cook with just the water that clings to leaves until tender, 3 to 10 minutes. Rinse spinach with cold water; drain.
Place spinach, eggs, 1 tablespoon oil and 1 teaspoon salt in blender container.
Cover and blend until pur&Atilde©ed, about 20 seconds.

Make a well in center of flour.
Add spinach mixture; stir with fork until mixed.
Sprinkle with a few drops water if dry; mix in small amount of flour if sticky.
Gather dough into a ball.
Knead on lightly floured cloth-covered board until smooth and elastic, about 5 minutes.
Let stand 10 minutes.

Divide dough into halves.
Roll one half into a 13 x 12-inch rectangle cut rectangle into 6 (13 x 2-inch) strips.
Repeat with remaining dough.
Spread strips on rack; let stand 30 minutes.

Heat water to rapid boil; stir in 1 tablespoon salt, 1 tablespoon oil and the noodles.
Cook uncovered over medium heat until nearly tender, 15 to 20 minutes.
Drain rinse with cold water.
Place in single layer between sheets of wax paper.

Cheese Filling
2 cups shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
1/4 cup snipped parsley

Toss all ingredients together.

Creamy Sauce
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
Dash of ground nutmeg
3 cups milk

Heat butter over low heat until melted.
Blend in flour, salt and nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute; cover and keep warm.
If sauce thickens, beat in small amount of milk.
Sauce should be the consistency of heavy cream.

Limoncello (Lemon Liqueur

Source: Rosamaria Restiani - The Arizona Republic, February 12, 2003

Keep a bottle in the freezer for friends and dinner guests. Limoncello in small bottles or Mason jars also makes a good Easter or Passover gift.

15 fresh, thick-skinned lemons (large are preferred)
plus a few lemon leaves
1 (4-quart) Mason jar or similar size jug
1/2 gallon 100-proof vodka
5 cups bottled spring water
3 to 5 cups granulated sugar

Scrub the lemons and leaves in warm, soapy water.
Pat them dry and use a vegetable peeler or zesting tool to remove the yellow zest from each lemon, being careful to separate the white pith from the zest.
(Pith will make the limoncello taste bitter.)

Place all the zest in the Mason jar, along with a few lemon leaves.

Add the vodka and seal the jar.
Allow the jar to rest for 20 days in a cool, dark place, shaking it every 2 days to move the ingredients.

After 20 days, open the jar.

In a pan over medium heat, combine the spring water with 3 to 5 cups of sugar.
The amount depends on your personal taste.
If you like sweet liqueurs, use 5 cups.
If you like them less sweet, 3 or 4 will be adequate.
Stir until the sugar dissolves.
Allow the mixture to cool, then pour it into the vodka jar.
Allow the jar to rest for another 20 days in a cool, dark place, shaking it every 2 days to mix the ingredients.
It is normal for the limoncello to take on a somewhat cloudy appearance.

After 20 days, slowly pour the mixture into a very large bowl, using a cheesecloth to strain the lemon zest and leaves.
Discard the zest and leaves, and transfer the limoncello back into the jar or into several smaller bottles.
Seal all the containers tightly.

While the limoncello does not need to be stored in the refrigerator, it is best to chill it before drinking.
Since the mixture is about 50-proof, placing it in the freezer will not cause it to solidify.