Drinks

The 12 days of Natale, recipes for the Italian holiday table. Day 4: Bellini invernale speziato alle pere

As this audience might have imagined by now, I adore cooking, but it is hard work. I often find that a little sip of something special can mitigate the fatigue. Despite the undaunted efforts of my sommelier friends to counter the tendency, I continue to enjoy light fruity drinks often based on prosecco, a bottle of which is a staple in my refrigerator.

I view prosecco as a blank slate that allows me to raid my pantry of spices, syrups, fruits and even jams...kind of like the crostata of drinks.

This is my latest toastworthy obsession, born during a recent visit to New York, where I sipped a sparkling pear concoction for the better part of a mid-Eastern flair brunch in this lovely restaurant with my darling friend Andrea.

 


 

Bellini invernale speziato alle pere

Spiced pear winter Bellini

for 1 bottle of prosecco

3 pears

1 lemon

1/4 cup+2 tablespoons+2 tablespoons fine sugar

cinnamon to taste

1 Fuyu persimmon

1 small pomegranate

 

While the prosecco is chilling, quarter, core and chunk the pears. Zest and juice the lemon.

Mix the sugar with enough cinnamon to make it agreeable to your taste.

Place the pear chunks, zest, lemon juice and the quarter cup of sugar in the blender jug and add 3 cups of room temperature water.

Start the motor and blend until a fine, runny purè is yielded.

In the meantime, slice half the persimmon paper thin and seed the pomegranate.

Fill the bottom third of a flute with the blended pear and sink in a slice of persimmon and 3 to 4 pomegranate seeds.

Slowly top with prosecco, letting it slide down the side to minimize foam.

Sprinkle the foam left on top with a pinch of the remaining cinnamon sugar.

Raise your glass and sip slowly while slaving away on that timballo di pasta.

NOTES:

  • You can swap cinnamon for a spice with a similar profile, like clove, nutmeg or even ginger
  • If you use pears with a red peel (Crimson or Red Bartlett, for example) your glass will be festively rosy
  • Use a sparkling rosè for an even more intense festive look

Feeding the Revolution

Making cappuccino pork tenderloin with Valeria, Alexandra, Antonella and Barbara Didn't make the cut off age to march for women's rights and my last name put me squarely, though not ideologically, on the wrong side of the fence of labor movements. But finally my time has come to join the revolution. The great Jamie Oliver's Food Revolution Day.

Le Forchette Tricolori, a group of lively Italian women residing in the Bay Area who love to cook and be together and of which I am lucky to be one, are taking over the Italian Consulate (thank you Consul General Mauro Battocchi) and cooking up a storm for 50 lucky guests. You can find more details here.

The event's proceeds will be devolved to Food Revolution in support of Mr.Oliver's continuing efforts to "keep cooking skills alive". By the way, if you want to more know about the scope of the initiative, listen to Jamie's own words about Food Revolution Day.

 

Menu

 

 

This is the menu and the Forchettine (as we like to call ourselves), clad in aprons and armed with spoons, will "cook it, share it, live it" to change the world one forkful of great Italian food at a time.

 

 

Here is a sneak preview of  some of the deliciousness we will be offering. Tune in next week for more recipes and some gossip on the outcome of the evening.

Thank you to Jamie Oliver for the inspiration he gives daily to so many, I am proud to be part of your Revolution.

 

Sangria di Aperol e prosecco con ciliegie e gelsi~ Sparkling sangria with Aperol, cherries and mulberries

The drink that will set the lively mood of our Food Revolution

for 1 bottle of prosecco: 1/2 bunch mint1 cup cherries 2 ripe peaches 1 cup mulberries juice of 1 Meyer lemon 1/4 cup raw sugar 1/2 cup dry rum or other dry hard liquor 1 cup Aperol

Pick the leaves off the mint sprigs, stack them and roll them along the longer side. Cut them in very skinny ribbons with a very sharp knife.

Stone the cherries and peaches. Slice the peaches and combine them in a bowl with the mint, mulberries, lemon juice and sugar. Muddle using a pestle or the back of a wooden spoon, ensuring the sugar dissolves.

Cover with the rum and Aperol, mix well and let stand in the refrigerator for at least a couple of hours. This step can be done the previous evening.

Right before serving, add a few cubes of ice and slowly pour in the prosecco. Stir gently and serve.

NOTES:

  • Aperol, a light alcohol drink reminiscent of Campari can be substituted with Campari if unavailable. Remember to adjust sugar and lemon juice to balance the extra bitterness
  • Mulberries are not always easy to find. Though they have been all over farmers' markets here in NorCal, should they not be available where you are, swap them for blackberries

 

Bruschette di piselli alla menta ed aglietto con profumo di limone e ricotta salata Mint scented English peas and green garlic bruschetta with Meyer lemon and ricotta salata

for 6 people 2 pounds unshelled shelling, English or snap peas 1 or 2 green garlic stalks. 1 Meyer lemon 12 to 14 mint leaves 12 slices of bread extra virgin olive oil salt and pepper to taste 1/2 cup shredded ricotta salata

Shell the peas. Clean the garlic stalks. Zest the lemon and cut the naked fruit in wedges. Stack and roll half the mint along the longer side and slice into very thin ribbons. Mix the mint and zest.

Bring a small pot of salted water to a boil and drop the peas, all the green garlic except for 1 small piece and the remaining mint leaves in it. Cook until the peas are quite tender but still bright green, about 15 minutes.

In the meantime, brush the bread with olive oil and toast until crunchy outside but still soft in the middle. When ready, rub lightly with the saved garlic while still hot. Keep warm.

Drain the peas, mint and green garlic and blend into a smooth spread with a bit of olive oil. Adjust salt and pepper.

Spread over the toasted bread. Dust with the ricotta salata. Top with the mint and zest and finish by squeezing a few drops of lemon juice on each bruschetta.

 

Pescespada alla livornese Livorno style swordfish

This recipes appeared last month on this very blog. Click here for it.