10 Aug RECAP: Limoncello Cooking Class in Orange, CT

On July 27 our Connecticut Region gathered at Chef’s Equipment Emporium in Orange, Connecticut for a cooking class. This was not your average cooking class, though! Each of the three courses incorporated limoncello, the popular digestivo made of lemon peel, alcohol, water and sugar. It is made in the town of Sorrento, located in the region of Campania, Italy – our region of the week last week!

The aspiring chefs were taught how to prepare a watermelon salad with limoncello and feta, shrimp over linguine in a limoncello sauce with grated Asiago cheese, and for dessert, mixed berries with a mascarpone limoncello cream. Che buono!

See below for recipes for the dishes the class created!

Watermelon and Feta Salad – serves 4
2 Tablespoons white balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons limoncello
12 Ounces baby arugula
1/4 Medium red onion, sliced thin
1 1/2 Lbs seeded watermelon, medium dice
4 Ounces feta cheese
1 Tablespoon chopped mint
Salt and pepper to taste

In a small bowl whisk together the olive oil, balsamic vinegar, and limoncello. Combine the other ingredients in a medium bowl. Pour the vinaigrette over the salad and mix together. Season with salt and pepper.

Fresh Berries with Mascarpone and Limoncello Cream – serves 8
3/4 Cup whipped cream
4 Ounces Mascarpone cheese
3 Tablespoons plus 1/2 cup of sugar
3 Tablespoons limoncello
1 1/2 Cups each of raspberries, blackberries, blueberries, and strawberries
3/4 Cup raspberry preserves
1 Tablespoon grated lemon zest

In a medium bowl combine the whipped cream, mascarpone, 3 tablespoons of sugar, and limoncello. Combine berries, raspberry preserves, lemon zest, and 1/2 cup sugar; mix well. Place the berries in a glass and top with the mascarpone.

Shrimp with Linguine, Fresh Herbs and Roasted Tomato – serves 4
1 Lb 25-30 count shrimp
1/4 Cup olive oil
2 Tablespoons limoncello
1 Tablespoon fresh tarragon, chopped
1 Tablespoon garlic
Marinate the shrimp in the olive oil, limoncello, tarragon, and garlic.

16 Ounces of grape tomatoes
2 Tablespoons olive oil
1 Teaspoon salt
1 Teaspoon cracked pepper
Mix together the ingredients and roast on a sheet pan for 12 minutes at 450 degrees.

1 Lb linguine, cooked just before serving
1 quart of chicken stock
3 Cloves of garlic, minced
2 Teaspoons of oregano
2 Teaspoons of thyme
2 Teaspoons of tarragon
1/4 Cup limoncello

Combine the stock, garlic, herbs, and limoncello and reduce by half; season with slat and pepper; reserve. Saute the shrimp in 2 tablespoons of olive oil for 4-5 minutes or until just cooked. To serve, place pasta on a plate, add tomato, shrimp and stock. Garnish with grated Asiago cheese and fresh chopped parley.

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