Day: June 24, 2014

Ricotta “Rollatina” and Amarelli Liquorice

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Ristorante “Don Alfonso 1890″ Sant’Agata sui Due Golfi (NA) Ingredients: (for 4 servings) For the pasta: 2 eggs, 55g sugar, 35g flour. For the filling: 100g ricotta cheese, 50g sugar, 50g milk. For the Amarelli Liquorice cream: 100g sugar, 10g Amarelli Liquorice, 100g water, 1 egg. Preparation For the pastry: Whip up into zabaglione one … Read more

Liquorice “Tagliolini” pasta, turnip tops and ricotta

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From “Il cucchiaio d’argento, la grande cucina Regionale” Ingredients for 4 people: 300 g Liquorice “tagliolini” pasta, salt, 150 g fresh ricotta cheese, 300 g turnip tops, 50 g parmesan cheese, 4 pinches of Liquorice powder, 1 garlic clove, olive oil. Preparation: Parboil the turnip tops for 2 minutes, drain, then immerse in a bowl … Read more

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