HOW TO MAKE LIMONCELLO {RECIPE, CALCULATIONS & FAQS ...
The best Italian Limoncello recipe and everything you need to know about the limoncello making process, ingredients and tools you need. This recipe makes about 4 bottles (17 oz)
Provided by Italian Recipe Book
Categories Drinks
Prep Time 20 minutes
Number Of Ingredients 6
Steps:
- Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
- Place all the lemon peels in the jar with alcohol.
- Leave to macerate for at least 7 days, best 3 weeks or more.Make sure to keep the bottle out of direct sunlight.
- Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely.
- In a large saucepan/mixing bow/ or a container add lemon infused alcohol. Continuously stirring start adding the sugar syrup. Once you’ve added 5 cups taste. Limoncello will be pretty strong. Add more sugar syrup and taste again.
- Add more sugar syrup for a milder taste, reduce it for a stronger limoncello.I don’t recommend diluting the alcohol base too much.
- Once you’ve reached the perfect flavor, bottle your limoncello in glass bottle using a funnel.
- Chill in the freezer for at least a few hours before serving.
Nutrition Facts : ServingSize 44 ml
AUTHENTIC TARALLI RECIPE | ALLRECIPES
Taralli are crunchy little knots of snacking goodness. A specialty from the Puglia region, they are an unleavened crispy cross between a bagel, pretzel, and breadstick. These no-yeast, ring-shaped bread substitutes are perfect for your cheese boards, soups, or salads.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Snacks Cracker Recipes
Total Time 2 hours 35 minutes
Prep Time 40 minutes
Cook Time 55 minutes
Yield 60 taralli
Number Of Ingredients 4
Steps:
- Combine flour, 1/4 teaspoon salt, oil, and wine in a stand mixer. Mix ingredients using the paddle attachment until a ball forms. Switch to the dough hook and knead dough for 10 minutes.
- Line a baking sheet with parchment paper. Bring a large pot of water to boil over high heat and add the remaining salt. Spread a large, clean cloth out on a counter or table.
- Pinch off a walnut-sized piece of dough once kneading has finished. Roll dough piece into a snake about 2 1/2 inches long. Form a tear drop shape, lightly pressing the two ends together to seal them into a ring. Repeat with remaining dough.
- Turn down the boiling water to a low boil. Drop taralli into the water a few at a time. Do not stir; they will sink at first, then begin to float. Remove floating taralli with a slotted spoon. Place them on the clean cloth and continue until all the taralli have boiled and are drained on the cloth. Place them on the prepared baking sheet.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until taralli are golden and firm on the outside, but still soft on the inside, about 40 minutes. Cool completely and rest for at least 1 hour before serving. Wrap with a clean cloth or place in a paper bag; store at room temperature for up to 1 week.
Nutrition Facts : Calories 56.8 calories, CarbohydrateContent 6.4 g, FatContent 2.8 g, FiberContent 0.2 g, ProteinContent 0.9 g, SaturatedFatContent 0.4 g, SodiumContent 15 mg, SugarContent 0.1 g
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