Amarelli Srl

Liquorice

Dragees

Soft liquorice

Root, herbal tea, extracts

Risotto with saffron and liquorice sauce

Ingredients

• 400 gr Carnaroli rice
• 1/2 shallot
• 70 gr butter
• 2 tablespoons olive oil
• 1 packet of saffron
• 200 ml of dry white wine
• 1.5 L of natural broth
• grated Parmigiano Reggiano
• Salt q.s.

For the liquorice sauce

• 2 tablespoons Amarelli licorice powder
• 2 teaspoons cornstarch
• 100ml of water
• Salt q.s.

Preparation

• Chop the shallot and cook until it lightly fry with oil and 50g butter. Add the rice and toast it for 2 minutes, stirring.
• Pour the white wine and let evaporate the alcohol and add the hot broth 2 ladles at a time, making sure to stir constantly for the rice does not stick.
• When cooked, add the saffron, turn off the heat and stir in butter and Parmesan.
• For the liquorice sauce: mix the powder with starch in a bowl, slowly add water and vinegar, being careful not to create lumps.
• Gradually add hot sauce in a pan for a few minutes over low heat until it thicken.
• When ready, serve the rice and decorate with  liquorice sauce and tiny grains of liquorice salt .

Liquorice pasta with fresh mint pesto and almonds

Ingredients for 4 people

• 300 gr Amarelli liquorice pasta
• 100 gr fresh mint (About 8/10 tufts)
• Generous handful of almonds
• 2 tablespoons Parmigiano Reggiano
• Some basil sprig
• Olive oil q.s.
• Salt q.s.

Preparation

• Place a pan of water on the stove and bring to a boil. Start with the lower bits in tiny almonds and set aside.
• To make fresh mint pesto, but especially to keep it bright green, you need to put in the freezer the blades of a chopper and also wanting the container that will be used to shred the leaves.
• Having done this, after a half hour, you can proceed to crush the mint leaves and basil (which in addition to the flavor will give a hint of color in more), previously washed in cold water and dry with a clean cloth water.
• Place all ingredients in food processor along with plenty of olive oil. Blend two or three times.
• Meanwhile, pour the boiling water liquorice pasta, salt, and wait three minutes.
• Add the ground almonds, Parmesan, salt and, if it is too thick, more oil. Blend for a very short time.
• Drain the pasta and pour fresh pesto,garnish with a few mint leaves and bite!

Liquorice chips

Ingredients:

• 1 kg of potatoes
• Fry oil
• Amarelli liquorice powder
• Sweet paprika powder
• Salt

Preparation

• 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 chips a little at a time,
  until they coloured on both sides.
• Drip the excess of oil with a skimmer and place in a bowl with absorbent paper and salt.
• Once all the chips are finished, place them in the bowls where they will be served and sprinkled with liquorice powder or paprika or whatever aroma you want.

Chocolate and liquorice truffles

Ingredients

• 150 gr cream
• 75 gr butter
• 400 gr white chocolate
• 10 gr Amarelli liquorice powder
• Dark chocolate
• Unsweetened cocoa powder

Preparation

• Start the evening before. Boil the cream, add the chopped butter and the white chocolate and melt, out of the fire.
• Add liquorice powder, turn to avoid lumps, let rest overnight in refrigerator, about 12 hours.
• Create balls, let rest in a cool place, then pour in melted chocolate and then in cocoa, keep cool.

Tasting

• Liquorice tasting at the company store

Museum on location

• Opens daily with reservation

Visit of producer

• Free guided tours of the production area and the Licorice Museum

Museo del Codex Centro storico di Rossano

Beach at Marina di Rossano