I came up with this recipe in a effort to create a chicken dish that uses Limoncello. The sauce is so good! The capers add a salty pop that is countered well with the sugary Limoncello. Limoncello does not have the acidity of fresh lemons, if you LOVE lemon flavor, add a Tablespoon of lemon juice as well. Bon Appetite.
Sometimes I don't do everything from scratch... This is a quick way to whip up a wonderfully lemony tasting cupcake in just a few moments and not a lot of mess! Everyone just loved the Lemoncello Cream so I am posting the recipe for others who enjoy sophisticated but simple recipes. I did not care for the canned frosting, but it tasted much better the second day after the flavors mingled.
I am not a big fan of red sauce and I usually enjoy white pizza over pizza with red sauce.... until this recipe. I was actually tasting it off the spoon and enjoying it! This recipe makes enough for 2 store bought pizza crusts. Hope you like it too! Buon appetito!
Great vinaigrette with the perfect combination of sweet, tart and fiery; makes this recipe a real winner. Use the vinaigrette on salad, seafood or even berries! You can use store bought Limoncello or use my recipe to make homemade Limoncello (Recipe #167289). Great gift idea!
Excellent with grilled seafood and shellfish, especially grilled lobster! Can be used immediately or stored for later use. You can use store bought Limoncello or use my recipe to make homemade Limoncello (Recipe #167289). Very pretty in a bottle and makes and excellent gift!
Italian Cherry Liqueur. Perfect after dinner cordial, to be enjoyed with friends or to be given as a gift. You can use a bottle with a tight fitting cork or screw top. Wax seals add a nice finished touch. A tablespoon added to pie crust has phenomenal results. Very easy recipe... the hardest part is waiting 6 months for the maceration. Be sure to shake it up when you check on its progress.
Limoncello, Sicily's signature liqueur, is easy to make at home. Perfect for those hot summer days... a cool explosion of the senses. This is the best Limoncello recipe I have come across, I think the secret that makes this one stand apart is the addition of the zest from one lime. Please use organic lemons and limes for this recipe. If they are not organic soak them in water for 1/2 an hour or so before zesting. Also it has been pointed out that it is best to use under-ripe fruit. Once made... there are so many uses; spiking lemonade, flavoring cocktails and splashing onto ice cream, poundcake or fresh fruit. You can substitute the peel of 15 limes for the lemon peel. Total time: 30 minutes, plus at least 4 weeks infusing time
I love this pretty little pizza, not just for its amazing flavors but also for how quick it is to put together. I am not a big fan of tomato sauce on pizza so this pizza is one of my favorites. The pepper-jack cheese is wonderful! I use fresh spinach; if you want to use fresh spinach, remove stems, wash well and tear into large pieces. Saute the spinach in some of the bacon fat until it begins to wilt. Squeeze dry and combine with the other ingredients, as indicated in step two. Approximately three pounds of fresh spinach will equal the amount of frozen spinach used here, but if you don't mind a pie with less spinach then one pound will suffice. WINE: A nice Australian Shiraz with its plum and blackcurrant flavors and its slight whisper of black pepper is a great accompaniment for this cheesy pizza.
This is a great little gourmet pizza recipe.... Very easy to make and if you have pre-made pizza dough it assembles quickly and easily. The secret to it's gourmet taste is the fresh ingredients that are used -- the fresh mozzarella is a must. This pizza is perfect for those that do not care for red pizza sauce. Wine Suggestion: Dolcetto pairs especially well with Italian cuisine. Choose a fruity and robust dark red wine from the Alba region to accompany this pizza.
This recipe is my version of a very popular mussel dish from my favorite restaurant! The ingredient that makes this recipe so wonderful is the Sambuca, so do not leave it out! I have substituted Pernod and thought that was wonderful as well. Can be served as an appetizer or a main dish. Make sure you have plenty of crusty bread because you will want every last drop of the sauce! Enjoy! Wine Pairing: Domaine de l'Ecu Muscadet Sèvre et Maine Sur Lie 2003 with its yellow apple, lemon zest, pear and Macadamia nuts and light but creamy body is a wonderful match to the dish.
So simple and so good--these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist. Serve with a light pasta dish and side salad. The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.
Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned.