italy & food

I am almost certain that I was Italian in a past life. And I've never even been there (sacrilege, I know.) So of course I love Italian food and whenever I see David Rocco's Dolce Vita airing on the Food Network I have to watch (it's a bit over the top but impossible to resist, they're so happy and Italian!) Last night he made the simplest pasta with fresh mozzerella and a recipe for homemade limoncello, both from the Campania region of Italy. Here are the recipes:

Limoncello di Villa Maria
4 1/4 cup 95% alcohol (1 liter)
7 ripe lemons, thoroughly washed and dried
4 1/4 cups water (1 liter)
1 lb sugar (450g)

Shave off yellow part of the lemon rinds using a potato peeler. Put lemon rinds in a large glass bottle and add alcohol. Cover the bottle with plastic wrap to prevent alcohol from evaporating and let rest for 12 days at room temperature.
Boil water. Remove from heat and add sugar. Stir until all the
sugar has dissolved and let cool.
Drain 12-day old alcohol of the lemon rinds and add it to the sugared water. Set aside for an additional 10 days in a sealed glass bottle.
After 10 days, the limoncello is ready. It is best served chilled as a digestive after a meal. Yield: approximately 1.75 liters

Spaghetti alla Caprese

1 lb. spaghetti (450g)
2 tomatoes, diced
1 large mozzarella ball, cubed
1/2 cup extra virgin olive oil (120ml)
1 teaspoon oregano (5ml)
salt to season
4 basil leaves

Cook spaghetti in salted boiling water for 8 minutes or until al dente.
While your spaghetti is cooking, begin to make the sauce.
Mix tomatoes and mozzarella in a large bowl.
Add the best available extra virgin olive oil, oregano, salt and basil leaves.
When the spaghetti is ready, add it to the bowl with approximately 1/2 cup of pasta water.
Mix well and serve immediately.
Per 4 persone

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