Porchettalimoncello Recipes

Steps:

• Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces.
• Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside.
• Heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking.
• Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set pork pieces aside when done.
• In the same skillet, reduce heat to low and melt butter.
• Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary.
• Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more.
• Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done.
• Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.

Steps:

• Zest lemons, making sure not to include any pith. Put zest in a jar with alcohol and let stand in the dark for 3 days, making sure to shake the jar at least twice a day.
• When the lemons are pale, all the oil has been extracted. Strain the liquid and discard the zest. In a saucepan over low heat, heat water and sugar until sugar dissolves and syrup is clear. Let cool to room temperature and mix with infused alcohol. Strain liquid through a coffee filter.

Steps:

• Preheat the oven to 350 degrees F.
• Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
• Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.
• Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
• Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes.
• Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.

Steps:

• Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
• Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
• While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
• Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
• Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
• Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.

Steps:

• Cook fettuccine al dente.
• In a shallow pan, brwn butter, ham, and parsley, then put in a shallow bowl.
• Drain fettuccine.
• Add it to the bowl.
• Add cream, limoncello, and cheese.
• Stir well.
• Add salt to taste.