for 12/15 for chocolates 100 g of dark chocolate 75% venchi 25 g puffed spelt (or rice, breakfast cereals …) 2 teaspoons of liquorice powder Amarelli Melt the chocolate pieces in a water bath, pour into a bowl over puffed spelt. Stir with a wooden spoon to mix everything well. Sprinkle with liquorice
Ingredients • 1 kg of potatoes • Fry oil • Amarelli liquorice powder • sweet paprika powder • salt Method: Wash and dry the potatoes, peel and slice them into slices as thin as possible. Heat the oil for frying in a frying pan, once it is ready fry the
Ingredients for 4 people Amarelli liquorice pasta 300 gr. fresh mint 100 gr. (About 8/10 tufts) Almonds a generous handful Parmesan cheese 2 tablespoons Some basil sprig Olive oil q.s. Salt q.s. Method Place a pan of water on the stove and bring to a boil. Start with the lower bits
Ingredients for 4 glasses: ● 300g of strong ricotta ● 2 egg yolks ● 150 g of sugar ● 10 g of pure licorice powder Work the egg yolks with the sugar until it becomes a cream, no lumps. Add the ricotta and work again until creamy. Serve in small glasses,
ingredients 50 grams of rice flour 50 g flour 0 carbonated water ice to taste the tip of a teaspoon of licorice powder Amarelli ½ tsp salt Pour the flour and salt in a bowl, add, little by little, the water and stir with a whisk until you get
Ingredients: 400g Carnaroli rice 1/2 shallots Butter 70g 2 tablespoons olive oil 1 packet of saffron 200 ml of dry white wine 1.5 L of natural broth grated Parmesan cheese Salt q.s.For the liquorice sauce: 2 tablespoons Amarelli licorice powder 2 teaspoons cornstarch 100ml of water Salt q.s.Chop the shallot
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:
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,
Mario e Francesco Sposito Brusciano (NA) www.tavernaestia.it Ingredients: 770 gr. water 400 gr. granulated sugar 3 kg. butternut squash 3 vanilla beans 175 gr. milk 175 gr. fresh cream 34 % 100 gr. Amarelli powder Liquorice 50 gr. sugar 45 gr. glucose 80 gr. butter 30 gr. almond flour 90
http://unafinestradifronte.blogspot.com/2010/11/cupcakes-alla-liquirizia.html Ingredients x 12 pcs Cupcake 130 g room-temperature butter (original recipe 145 g) 220 g flour 00 1/2 teaspoon liquorice powder* (original recipe 1 1/2 teaspoon cinnamon powder) 1/2 teaspoon chemical yeast 1/2 teaspoon salt 300 g granulated sugar 3 organic eggs Liquorice cream 100 ml milk 2 tablespoons
