Homemade Limoncello ..::.. Episode 05

Learn how to make the best limoncello you’ve ever had in your own home. All you need is lemons, liquor, and about 3 months. Also, learn how to prepare braised pork shoulder and baby artichokes. Take a tour of Capri and the Amalfi Coast on this week’s edition of Healthy Cooking with your Friendly Italians. Buon Appetito!

15 Lemons
Wash in warm water,pat dry
Peel with micro plane zester or potato peeler
Place in a 1 gallon glass or plastic jar with a screw top lid
2 bottles of 100 proof vodka, 1.75 liter bottles
Screw top tightly
Store in a cool dark area for 45 days
Heat 5 cups water and 4 cups sugar till dissolved
Add to vodka,zest mixture
Store for 45 days
1 cup lemon oil extract
Store 7 days
Strain mixture and bottle
Freeze zest for another use
Place bottle of lemoncello in freezer 24 hours before use.

8 lbs Boneless pork (shoulder or butt), butterflied, fat side scored
6 garlic cloves,
1 teaspoon rosemary,
1 tablespoon fresh fennel fronds
zest of one orange
salt and pepper to taste
Chop finely
Add 1 tablespoon of olive oil ,mix
Rub into butterflied pork, roll and tie,rub the exterior of the pork
Wrap in plastic, refrigerator overnight
Place in roasting pan at 450 for half an hour
Reduce heat to 325
Pour white wine over and bake for 4 hours, basting every hour, add more wine if liquid evaporates

Peel and discard outer leaves of artichokes to the pale green leaves
Trim stem ends
Cut top quarter of artichokes leaves and discard
Cut in half lengthwise
Place in a lemon juice ice water bath
Saute in olive oil 2 cloves of garlic sliced ,1 onion sliced and salt and pepper to taste
Add drained artichokes halves, save the bath
Cover and simmer for 10 minutes
Add 1 cup lemon water bath
Cover, simmer for 10 minutes
Remove from the heat
Sprinkle with grated cheese and serve
You could serve with roasted potatoes for an added treat.

12 baby artichokes (11/2 lbs)
Remove dark outer leaves to the pale green leaves
Trim stem ends,
Cut top quarter of artichokes leaves and discard
Cut in half lengthwise
Cover with buttermilk
soak for 10 minutes
1 cup of flour
1 teaspoon salt
1 teaspoon pepper
pinch of cayenne pepper
Dredge the artichokes with the mixture
Saute in half olive oil and half canola oil over medium high heat 2 minutes a side
Drain on paper towel
Sprinkle with salt

Chop and mix
1/2 cup parsley
1 clove of garlic
1 tablespoon capers
1 teaspoon of lemon zest
1 teaspoon of orange zest
Place artichokes on a platter
Sprinkle with Gremolata
Serve with lemon wedges