,,,I'd like to do something savory with it, perhaps a salad dressing, or a poultry/rabbit braising liquid. Any thoughts? French chefs can substitute a pastis, like Ricard. Thanks.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
pierino is a trusted source on General Cooking and Tough Love.
Wrong path, grasshopper. Campari is not anise based. And in alcohol content it is way lower than pastis; about 14% v 43%. You can't set it on fire but you could think about working it into sorbet.
amysarah is a trusted home cook.
Campari is made with herbs and fruits, etc. Very distinct flavor - only similar I can think of is Aperol (btw, greatest summer drink ever: a spritz (prosecco) con aperol.) If you want an anise flavor, anisette, Ricard, Sambuca, Pernod, ouzo, and no doubt others, will provide that.
Chris is a trusted source on General Cooking
I have a great recipe for rabbit with pastis if that's the flavor you were really thinking about.
Maybe you're thinking of Pernod. That is the anise-flavored liqueur. Campari is an Italian bitter apéritif - totally different.
There are quite a few recipes in the food52 archives using Pernod: http://www.food52.com/recipes...
Thanks to everyone for their clarifications and corrections and directions. I'll follow the anise trail which I mixed up with the Campari flavor, since the anise recipes you've led me to seem intriguing.
My wife and I still remember the Campari cocktails with fresh-squeezed blood oranges we so enjoyed in Italy. I'll keep trying to bring that bitter and sweet feeling to a savory conclusion.
i've been making negronis lately. equal parts Campari, sweet vermouth, and gin in a cocktail shaker with lots of ice, shake, strain into small cocktail glass and squeeze in a small orange wedge.
As for your pastis, google Shrimp in Pernod Cream and see if you like that. Easy and marvelous.
Please enter a valid email address.
Well played. You deserve a cookie.
There's a good reason we don't see spoonbread all that often.
Cheesy, Chive-y Spoonbread
The Greatest Hits
A Rich, Buttery Brioche Monkey Bread
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)