Meletti Liqueurs Dinner

Featuring
Silvio Meletti and Chef Enrico Bazzoni
RECIPES

Shrimp cocktail with grapefruit supremes Limoncello Meletti Dressing
4 Whole Shrimps. U/16
4 Grapefruit wedges Supreme
Fish Stock
Extra V. Olive oil 1 Tbsp
Balsamic Vinegar 4 drops
Limoncello Meletti 8 drops
Small bunch of watercress
Directions.

Make a fish stock with cod heads or flounder trimmings (3 lbs)
2 qts of water, 2 cups white wine, 3 carrots (scrubbed) 1 peeled quartered onion, 2 celery stalks, 1 bayleaf, 1 small bunch of parsley, and 1 garlic clove.
Bring to boil and summer for 15 minutes. Strain through cheesecloth, reduce heat and simmer for 15 minutes longer. Season with salt and pepper.
Poach the shrimp in the fish stock for 3 minutes.
Cool and peel the body only leaving the tail on..
Make a vinaigrette sauce with extra virgin olive oil, balsamic vinegar and limoncello.
Emulsify with 1 spoon of fish stock.

Season shrimps and chill until ready to serve.
Arrange 4 wedges of grapefruit on plate, alternate with shrimp. Decorate with watercress and drizzle some more sauce over the top coffee.

HERE ARE A FEW RECIPES WHICH

CAN BE PREPARED WITH

OUR ANISETTE AND OTHER MELETTI DRINKS
BACK

Medallions of Halibut with Anisette Meletti sauce
Red Beet and Carrot with dill dressing

2 pcs of Halibut cut into medallions, 2 1/2 oz each
3-4 leaves of fresh arrugula
2 spoons chopped dill
2 spoons diced beet
2 spoons julienne carrot

1 tsp Anisette Meletti
1 egg yolk
1 spoon poaching liquid
1 spoon fish stock
2 spoon EV Olive oil
1 clove of garlic

Directions.

In a pt. of water poach the carrot julienne for about 1 minute.
Then poach beets in the same water for about 1 minute.
Drain the vegetables and Saute' separately in olive oil and mashed garlic clove until well coated with juices. First the carrots then the beets. Set aside the remaining juices.
Poach the medallions in 1/2 pt of fish stock. Set aside and keep moist.
Mix the reserved juices with Anisette, 1 spoon of poaching lliquid and 1 spoon of fish stock. Bring to boil and keep warm.
Whip egg yolk and add warm liquid slowly. Add 1/2 spoon of olive oil and emulsify.

Arrange medallions on a plate over 3-4 leaves of arrugula.
Add the poached vegetables on the opposite side of the fish.
Dress all with emulsified sauce and finish with chopped Dill.