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Omelette with Licorice and Negroamaro liqueur

FabioFabio Ferrari

Omelette with Licorice Liqueur and Negroamaro Pugliese: amaze your guests.

Get a non-stick pan where you can do an excellent sauté, between quality fat, perhaps a good scented or unfiltered EVO oil and some onions from the ground, until they are “stained glass”.

Add a &' mix between Garda Egg's organic white eggs from Livorno hens raised in the wild (at least 1 per person) and &' excellent Parmigiano Reggiano DOP aged 26-28 months of Az. Agr. Bonat, excellent nutritional value and exclusive aromas given by hundred-year-old stable hay and rare wild herbs.
Season with salt and pepper


Shape the Frittata Disc over high heat, turn it gently after three minutes and add, at the end of cooking, all over the edge of the pan, a drizzle of Marcati Distillati Licorice Liqueur.

Let it evaporate for two minutes and serve your omelet while still hot.

I recommend l&' combination with an excellent Negroamaro IGP Taccorosso by Paolo Leo with a ruby red and garnet color, scent of berries and juniper, velvety and soft taste.

Omelette with Licorice and Negroamaro liqueur: Inspiration content

Taccorosso Puglia IGP Negroamaro 2016 750ml

Taccorosso Puglia IGP Negroamaro 2016 750ml

Paolo Leo
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