Liquorice pasta with fresh mint pesto and almonds

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 in tiny almonds and set […]

Risotto with saffron and liquorice sauce

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 and cook until it lightly fry […]

Ricotta “Rollatina” and Amarelli Liquorice

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 […]

Liquorice “Tagliolini” pasta, turnip tops and ricotta

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 […]