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 […]

Soft Amarelli liquorice ice-cream on Neapolitan butternut squash sauce.

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 gr. flour 00 For the […]

From the web…Liquorice cupcakes

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 sugar 1 teaspoon cornstarch 2 […]