In yesterday’s post we were able to use preserved lemons that we made two weeks ago, today the wait will be a bit longer. Eighty days to be exact, that does take a bit of patience! The first step takes 40 days and the second step another 40 days, so if we get going on it today, we will be sipping our limoncello at the end of May, just as the kids are getting out of school (at least here in Scottsdale, when the last day is May 26th!) On April 17th, we will do step two and on May 26th, we will not only complete the process but there will be a wonderful celebratory pie recipe using limoncello awaiting you too! It WILL be worth it!

Limoncello is an Italian lemon liqueur produced mainly in Southern Italy in the region around the Amalfi coast and the islands of Procida, Ischia, and Capri. Traditionally, it is made from the Sorrento lemon, although any lemon will produce a fine limoncello. It is traditionally served chilled as an after-dinner digestive, served in small ceramic glasses which are also chilled.

Limoncello has only recently become well known in other parts of the world. It is a popular ingredient in cocktails, as it brings a strong lemon flavor without the bitterness of lemon juice. The liqueur gained notoriety in the United States in November 2006, when actor Danny DeVito appeared on The View still drunk from drinking limoncello the night before with his friend George Clooney. DeVito announced, “I knew it was the last seven limoncellos that were going to get me.”  I’ve never before wished I could have been Danny DeVito! Ah, to be enjoying the wonderful limoncello with the wonderful George Clooney, is a dream come true!

There are many recipes for Limoncello, my favorite comes from Joanne Weir, an award-winning cooking teacher, cookbook author, and chef. This version comes from her book, Weir Cooking – Recipes from the Wine Country. Joanne is an annual teacher at Les Gourmettes Cooking School and always produces the most fantastically flavorful food. Joanne’s recipe makes 4 bottles (750 ml each), I only make that much during the holidays to give as gifts, here I’ve cut it in half for my own supply.

A little explanation of the pictures: #1 The jar doesn’t need to be That big – but it does need to be large because, after the 40 days, an additional 4 1/2 cups of liquid will be added. #2 No explanation needed – it’s George Clooney for goodness sake! #3 It is extremely important to wash the lemons well, with soap, and then rinse well. The only part of the lemon you are using is the peel and you need it to be clean! #4 The lone piece of peel on the right has too much pith on it, the other pieces are perfect, just use a light hand when peeling the lemons, don’t press in too hard.

CLICK HERE for Step 2

CLICK HERE for Step 3

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Gnocchi is the Italian name for a variety of soft dumplings. They are made from either semolina or wheat flour, potatoes, or bread crumbs. The word gnocchi means “lumps” which may have derived from nocchio, which is a knot in the wood, or from nocca, which is the word for knuckle. Classic sauces for gnocchi are tomato-based sauces, pesto, or browned herb butter with cheese.

Marissa and Connor in Venice

In the summer of 2008, we took a family vacation to Paris, Venice, Rome, and Tuscany… it was a slice of heaven and the trip of a lifetime. While in Venice, we were dining on a restaurant patio overlooking the water and passing gondolas. It was a perfect night and Marissa ordered the perfect dish, amazing gnocchi – I can still remember the delectable flavor and texture. You know how sometimes, even though you’re enjoying what you ordered, you’re sitting there regretting that you did not order what someone else at the table is enjoying? Right, well that was one of those times. I guess we’ll just have to go back to Venice sometime soon, that way I’ll have no regrets!

Gnocchi with Tomato-Pesto Sauce

Connor prefers his gnocchi prepared with a tomato-pesto sauce, instead of the sage butter sauce. To serve it that way, heat a 28-ounce can of crushed Roma tomatoes in a skillet, when simmering, add gnocchi that has been boiled, and cook for 5 minutes, remove from heat and stir in 3/4 cup of prepared pesto and toss, plate and serve with a sprinkling of Parmesan cheese.
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