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Citrus Liqueur Recipe with

Altan - Liqueur Citrus



For coffee lovers demanding its characteristic tone, amber is the unmistakable sign of a distillate of wine expertly aged not less than three years in oak barrels. The incomparable taste of citrus fruit is a land of sun and generous but also wonderful ancient alchemy.





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8 / 10 of Altana
2 / 10 lemon juice.
Shake ingredients in a shaker with some ice cubes and serve in a cocktail glass or in wine glasses previously cooled.

5 / 10 of Altana
5 / 10 Amaretto Strait (see).
directly Pour the ingredients into the tumbler add ice cubes .

RISOTTO Shrimp and Altano

Ingredients for 5 persons:

1 cup Altano
1 / 2 kg of rice (for risotto)
1 / 2 kg of prawns
150 gr. butter
1 orange, 1 lemon, 1 tomato, onion, celery, carrot, parsley, salt



Cut Julienne the orange and lemon peel, remove a one of the citrus slices and put everything in a container of glass and ceramics (do not use metal), pour over the Altana and let marinate in refrigerator for at least an hour stirring occasionally.

Prepare a vegetable broth with 1.5 lt. water, tomato, onion, celery, carrot, some parsley and simmer for 45 minutes. Season with salt.

Melt in a pan 50 grams. of butter, add rice and toast lightly, then add a ladle at a time, all the vegetable broth, stirring constantly with a wooden spoon until cooked almost complete.

chart using a sieve to divide the maceration of solids from the liquid, heating it in a saucepan, then, a moment before turning off the stove, pour in the rice along with citrus peels, shrimp shell and the remaining butter .

Mix well and serve hot.

KID scented ALTANA

Ingredients for 4:

1200 g. Kid, 1 cup of extra virgin olive sweet taste, a knob of butter, bay leaves, sage, 1 glass of Altana, 1 / 2 cup dry white wine, salt and ground black pepper to taste Place

The kid in pieces in a pot with oil,
butter, salt and ground black pepper, brown over high heat for 20 minutes. During cooking, sprinkle with the wine that you will evaporate completely. Hours flavored with bay leaf, sage and Altana. Complete cooking over low heat, adding broth if necessary made with carrots, onion and celery. Serve with potatoes and vegetables as desired.

CREPES High,

Ingredients for 4: 50 gr. of butter, 100 gr. sugar, 50 gr. orange and lemon peel, 1 glass of Altana.

Melt butter, add sugar and lemon peel and orange mix. Place crepes in a pan previously prepared watering them with a bit of Altana. Serve warm decorated with slices of orange and lemon.

variant with Nutella: Prepare the crepe with nutella, bending close to the triangle. Raise the heat and flame with Altana. Garnish with a few drops of cream.

Beer and Altan: the bottom of the glass beer put a lump of sugar, adding 1 / 10 of Altana and fill with cold beer. Stir with a long-handled spoon until the sugar is completely dissolved.

ICE ALTANA
In a bowl put the mixed ice cream or fruit. Drowning with all of the Altar. Decorate as desired.

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Liquor Pietro Micca



Pietro Micca - hard liquor
The unique flavor is enhanced by its bouquet of herbs blended according to an ancient recipe. It is shown frozen with ice cream or fruit salad, but for its unique taste has oestrus every individual employment opportunities.



Cocktail sweet Calabrian

is a sweet cocktail solar and strong taste and very strong, charming Mediterranean flavor made in Calabria as realized with the finest tradition and manufacturing thrived.

4 / 10 Pietro Micca
3 / 10 of Altana (brandy and citrus)
3 / 10 Zip (fruit liqueur)


Pour ingredients into shaker add ice cubes, stir and serve in a cocktail glass or tumbler cooled earlier. Decorate with sugar, half a slice of orange and lemon peel.





Cruditees sauce Pietro Micca
Pietro Micca
Ingredients for sauce: 100 gr . mayonnaise, 2 tablespoons Pietro Micca, 1 teaspoon of sugar. Mix well. Wash very well seda no, carrots, peppers, radishes, artichokes, fennel, lettuce and endive, cut into long thin slices. Range systems in the pot and toss with the sauce Pietro Micca paid to the center of the plate



Crepes with Pietro Micca

Ingredients for 4: 50
gr. of butter, 60 gr of sugar, 50 gr . lemon peel and orange, a glass of liquor Pietro Micca .
Melt butter, add sugar and lemon peel and orange there, mix.
Place crepes in a pan prepared before watering them with liquor Peter Micca .
Cook for a minute and sprinkle with the remaining liquor.
Serve warm decorated with slices of orange and lemon.

Batter
Prepare cake batter with flour, whole milk, salt and enough liquor Pietro Micca.

figs to Bonbons Pietro Micca
Thoroughly wash the fresh figs, split in two equal parts along the side and dip into the batter prepared above, fry them in olive oil and serve yet ra hot.

Peel prickly pears to Pietro Micca
Cut the ends of the prickly pear, and then remove the skin ico the outside, as you would a tomato, to completely remove the thorns.
Wash them carefully making sure that the whole film, and plugs have been removed and then peel to extract the pulp.
Cut the peel into strips and soak in uniform batter prepared above. Fry in olive oil.

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lemon liqueur Annunziato German
Taste Mediterranean


Traditional liquor taste solar
and Mediterranean
be taken preferably frozen.
diluted with water
becomes a great thirst quencher.







milk with lemon liqueur and
Zip (fruit liqueur)

1 / 10 of lemon liqueur
9 / 10 of fresh milk.

You can pour the lemon liqueur, and then fresh milk directly into the tumbler, supplemented by adding a few drops of zip.

refreshing drink

2 / 10 of lemon liqueur
8 / 10 of fresh water sparkling

Pour in a glass of lemon liqueur and then the water, add drops of anise liqueur to taste.

fillet in tartar sauce, lemon liqueur

For the tartare:
500 gr. fillet of beef, 100 gr
. zucchini,
100 gr. arugula,
100 gr. endive,
100 gr. fresh tomato seeded
a bit 'of fresh chilli,
a glass of lemon liqueur.

All ingredients should be finely sliced \u200b\u200binto julienne strips, stir in a glass bowl with a glass of lemon liqueur and let marinate in refrigerator for at least an hour or more to your liking stirring occasionally.

For the sauce:
500 gr. of cream, one lemon, two tablespoons of lemon liqueur, one tablespoon of chopped parsley.

Mix the finely shredded lemon peel into julienne strips, with the cream, lemon juice and two tablespoons of lemon liqueur, chopped parsley. Remove from refrigerator tartar, to 5 donuts with the grooves in the middle, pour over the sauce and serve.

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recipe with lemon liqueur Baileys Liqueur Drink





GALAS
calabria original cream


From the place that gives it its name in the Aspromonte National Park, where clear water is lost between thick forests and lush, Galas is a fine liqueur cream with intense flavor and delicate taste in the morning to accompany with sweet thoughts everyday life.





1 / 3 of Cremabar (coffee liqueur)
1 / 3 of Galas
1 / 3 of Altana (brandy and citrus)



the glass to use is a tumbler that allows you drink the contents in one gulp. Prepare in layers into the glass, exploiting the different density of the ingredients.

Pour the liqueur denser: the Cremabar. Then slowly Galas possibly using a spoon. We shall do the same with Altana. It is drunk from mixing ingredients or setting fire to the last layer off with a breath and drinking a single sip the hot liquid.



CAKE GALAS

200 gr. starch, 200 grams. sugar 6 eggs, a pinch of salt, a packet of yeast, liquor Galas

In a bowl beat the egg yolks well with sugar. Add, stirring constantly, vanilla sugar, starch and egg whites with a pinch of salt. Work the mixture well together and, most recently, yeast. Pour into a greased baking tray and bake in preheated oven for 30 minutes at 180 degrees. Achieved the sponge cake, let cool and divide into three discs and wet with plenty of Galas on both sides.

Galas The cake is ready. If you wish, you can fill with whipped cream and garnish with whole or chopped nuts.