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 […]

Colorizia: joy and vitality for a tasty liquorice

The most orginal Colorizia has been created thinking of children and their endless joy and vitality…Sweet and tasty liquorice! Small candy coated and gummy pieces of liquorice with anise, with pleasant natural colours to the delight of children and adults. Amarelli packaging protagonists are three funny penguins smiling at children and colouring the world up […]

Black Label: the liquorice absolute is coming

The liquorice absolute according to Amarelli, the “grand cru” of liquorice, from a great intuition to a magnificent reality. From selected roots gathered from the wonderful Sibari plain, following an ancient and uncomparable recipe of Amarelli tradition and using an original extraction method which appraises the organoleptic properties of liquorice, Amarelli creates the BLACK LABEL […]

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 […]