Liquorice is one of the signature tastes of Italy. As this is an ingredient that divides people viscerally, I've made it just for 2, or possibly 1 very greedy liquorice eater...
I use the tiny liquorice pellets that come, usually, from Calabria and are seen everywhere in Italy. Outside of Italy, you can find them in Italian delis and via the internet: for those who share my love for this almost vicious aniseed flavour, there is a whole world online for you.
I have expressed my passion for salted caramel elsewhere, but here I must declare my deep, almost deviant, love for salted liquorice. I don't want the two wholly mixed in here, but prefer to have some soft, sea salt flakes (the French fleur de sel is my choice here) to sprinkle on as I eat. I get a frisson just thinking of it.
Photo by Petrina Tinslay.
Recipe posted by Nigella