Limoncello Liberty

• 1 ripe Avocado
• 10 g Evo oil
• 5 g Limoncello Liberty
• 5 g lemon juice
• Pinch of salt and pepper
• Lemon zest

Peel avocado and remove pip.
Mash the fruit in a mortar together with lemon juice, Limoncello Liberty and evo oil.

Gently mix with salt and pepper.

• 400 g Tagliatelle pasta
• 200 ml single cream
• 30 g grated Parmesan cheese
• 100 g fresh spinach
• 10 g butter
• 1 clove garlic
• 1 lemon zest
• Evo oil
• Salt
• Pepper

In a pan lightly fry the butter, the oil and the garlic.Add the spinach, turn the flame low and cook for 5 minutes.Simmer with Limoncello Liberty and add the single cream.When the sauce starts to boil, add Parmesan cheese and cook until thick.In the meantime bring a large pot of salted water to boil and cook the pasta until al dente.Drain the pasta, saving a small cup of the cooking water.Add pasta and cooking water to the Limoncello Liberty sauce and stir until pasta is well coated in a creamy sauce.Season with lemon zest, salt and pepper.

• 150 g plain flour
• 2 eggs
• 480 ml milk
• 1 tbl spoon sugar
• 4 tbl spoons honey
• 2 shots Limoncello Liberty
• 20 g butter
• Salt

In a bowl mix flour with sugar and a pinch of salt.
In another bowl whisk eggs, milk and melted butter.
Pour the mix into the bowl with the dry ingredients and keep whisking thoroughly, avoiding any lumps.
Heat up a frying pan with little butter and pour a ladle of batter. Cook until golden brown. Flip the batter and cook for another minute. Slide the crepe out of the pan and place it on a plate. Repeat the process with the remaining batter. Stack the finished crèpes directly on top of each other.
In a saucepan boil Limoncello Liberty with honey.
Fold the crepes in half and coat them with the Limoncello Liberty sauce. Finish with some lemon zest.