DISARONNO Amaretto [ Nut Seed Cream Liqueur 700ml ]

Aperitivo: Disaronno Fizz

Ingredients:

30ml Disaronno

Freshly squeezed lemon juice, as needed

Soda, as needed

Ice

Instructions:

① Put ice in a glass, pour in 30ml Disaronno, and stir once.

② Pour in chilled soda, trying not to hit the ice, and squeeze a lemon peel to add aroma to the cocktail and glass.

Main: Disaronno Spritz

Ingredients:

30ml Disaronno

30ml white wine

Soda, as needed

1 basil leaf

1 cherry tomato

Ice

Instructions:

① Put ice in a glass, add 30ml Disaronno and 30ml white wine, and mix well. ② Pour in 45ml to 60ml of soda, and garnish with tomato and basil.

③ If you tap the basil to stimulate it before garnishing, the basil aroma will be stronger. ④ You will experience a different taste if you eat the tomato and basil before drinking.

Dessert: Disaronno Espresso Tonic

Ingredients:

30ml Disaronno

30ml espresso

Tonic water, as needed

A little mint

Ice

Instructions:

① Put ice in a glass, add 30ml Disaronno and 30ml espresso, and stir once to chill.

② Pour in chilled tonic and garnish with mint leaves.

Grilled Tomato Caprese

Ingredients:

2 tomatoes

Mozzarella sauce

1 (125g) mozzarella ball

77ml heavy cream (38%)

Pinch of salt (1g)

Agrodolce 50ml fresh orange juice 50ml white wine vinegar 20g granulated sugar 30ml Disaronno

Instructions:

Grilled Tomatoes ① Heat olive oil in a frying pan, add tomatoes cut in half horizontally (stems and cores removed). Once browned, sprinkle with salt and bake in an oven at 175°C for 5-6 minutes on a pie dish. Adjust baking time according to ripeness of tomatoes. ② Chill thoroughly in the refrigerator. Mozzarella Sauce ① Drain mozzarella, break in half by hand, and place in a blender. Add heated heavy cream and salt, then blend. Once mixed, transfer to a bowl, cover with plastic wrap, and chill well in the refrigerator. Disaronno and Orange Agrodolce ① Place strained orange juice, white wine vinegar, and granulated sugar in a pot, reduce by 1/3, and cool. ② Once cooled, add Disaronno.

Plating: ① Place mozzarella on a plate, then top with grilled tomatoes. ② Garnish with herbs of your choice. ③ Drizzle with Disaronno sauce.

Genoese Napoletana

Ingredients:

Meat Sauce

100g beef fillet

200g sliced onions

20g sliced carrots 20g sliced celery White wine, as needed Water, as needed Salt, as needed

Basil Sauce 20g ice, 10g pine nuts, 4 basil leaves, 2g salt, 18g Parmesan cheese, 50-57ml olive oil

Garlic Confit1 head garlic, olive oil as needed, anchovy paste as needed, 2 cherry tomatoes, pistachios as needed, 40g spaghetti (1 serving)

Instructions: Meat Sauce

① Sauté vegetables in a pot with olive oil until softened. ② Season beef cut into 3cm cubes with salt in a frying pan. Add to the pot from ①, add white wine, lightly burn off the alcohol, then add water and simmer. Simmer for 40-50 minutes until the meat is tender, then season with salt (optionally, add a little Disaronno at the end for sweetness). Basil Sauce: Place ice and all ingredients in a blender and blend. Garlic Confit: Add enough olive oil to cover the garlic and sauté over very low heat until the garlic is soft. Pistachios: Toast and crush.

Finishing:

① Return the garlic confit to the frying pan and mash the garlic with a fork. Add a little remaining oil and anchovy paste and heat. After lightly sautéing, add about 30cc of water. ② Boil pasta. In the meantime, warm the meat sauce and add cherry tomatoes, lightly cooking them. ③ Add the cooked pasta to ①, add basil sauce, heat, mix, and season with salt (adjust heat to just a simmer as overheating will change the color of the basil sauce). ④ Place a small amount of pasta on a plate, then top with meat sauce and tomatoes. ⑤ Roll the remaining pasta with a ladle and fork and place on top. ⑥ Finally, sprinkle with pistachios and serve.

Panna Cotta

Ingredients:

Panna Cotta

400ml heavy cream (37%)

78ml milk

6g gelatin

1/3 vanilla bean

Anise SauceFor half the amount above, replace vanilla with anise seeds. Disaronno, as needed. Instructions:

① Place all ingredients except gelatin in a pot, warm to 90°C, and remove from heat. Add gelatin, strain, and chill well. ② Stir while chilling until slightly firm. ③ To easily remove it when chilled, line a baking tray with plastic wrap and parchment paper. Pour the panna cotta onto it and harden in the freezer. ④ Once hardened, cut into pieces and thaw in the refrigerator.

Anise Sauce

① Panna cotta with added anise seeds is also delicious. Similar to the left, place all ingredients except gelatin in a pot and warm, then add anise seeds at the end and steep for about 15 minutes to extract the aroma. ② Add gelatin, strain, and chill.

Plating: Garnish panna cotta with fruit.