LCBO Food and Drink Autumn 2016

A SPLASH OF AMARO BY ERIC VELLEND  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH LIQUEUR.

The unstoppable popularity of the Negroni has put the spotlight on the bit- tersweet Italian liqueurs known as amaros. Infused with a wide range of roots, fruits, herbs and spices, amaro is often poured as a gratis postprandial digestivo at restaurants in Italy. In addition to settling the stomach, it’s also fun to cook with, boosting sweetness and lending its complex flavours to many dishes both sweet and savoury. In this recipe, it takes caramelized onions to the next level for an unforgettable grilled cheese sandwich stacked with a trio of Italian formaggi .     Unlike the unabashedly bitter Campari, which is primarily an aperitif or cocktail ingredient, most amaros are a delight to sip neat or on the rocks. For the uninitiated, Amaro Averna ( LCBO 208363, $24.45) is the perfect introduction. It’s rich, velvety and gently bitter with notes of root beer and cinnamon. Adorned with a fetching retro label, Amaro Lucano ( LCBO 285163, $23.20) has a little more bite, minty cola flavours and a black tea finish.     Between the alcohol and sugar, the Italian elixir will keep almost indefinitely in your liquor cabinet. Though once you are seduced by its beguiling charms, the bottle won’t have much time to collect dust.

GRILLED CHEESE PANINI WITH

AMARO ONIONS recipe on page 151

FOOD & DRI NK AUTUMN 2016 19