I've been trying to come up with a recipe using Campari, the anise aperitif. I've seen some desert recipes, but...

,,,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.

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6 Comments

Aimless April 18, 2011
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.
 
bugbitten April 16, 2011
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.
 
mrslarkin April 16, 2011
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/search?page=1&recipe_search=pernod

Good luck!
 
Greenstuff April 16, 2011
I have a great recipe for rabbit with pastis if that's the flavor you were really thinking about.
 
amysarah April 16, 2011
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.
 
pierino April 16, 2011
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.
 
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