To celebrate our 3 year anniversary, we have decided to give you 3 prosecco inspired recipes that could easily make up your next July meal.
To start, a Peach Bellini
To fill you up, a Prosecco Risotto
And to finish it all off, a Prosecco Ciambellone!
Make sure to give us a shout out & toast on instagram (@granofarina) if you try one or all of three of these delicious dishes!
YIELD : 12 Bellinis
PREP TIME : 15 mins
LEVEL : Easy
1 Bottle of Prosecco of your choice
3-5 ripe peaches
12 champagne glasses
Chill your prosecco.
Wash your peaches - they should be sweet and medium soft (not hard and crunchy nor too mushy)
Use one peach to cut 12 small wedges -as shown in the image above- to be the garnish on the side of your glass.
Cut up the other peaches into smaller chunks to sit at the bottom of your flute and flavor your prosecco.
If you prefer to follow the classic recipe you can also blitz 1-2 of your peaches into a purée and add a bit to each glass making a cloudier but equally as delicious and more peachy cocktail.
Salute!! or chin chin! or 100 (cent') anni!
PROSECCO & LEEK RISOTTO
YIELD : 4 servings
PREP TIME : 1 hour
LEVEL : Medium
3 leeks, white part only, finely minced
1 oz / 30g butter
2 oz / 60g butter
10 oz / 320g arborio rice (also Carnaroli or Vialone Nano)
1 cup / 225g prosecco, room temperature
4 cups (hot) / 1 litre chicken or vegetable stock
1 oz / 30g butter
Freshly grated Parmesan (or Grana or aged Gruyere or Comte or Mimolette)
few cheese shavings for garnish
1. Leeks confit
Melt 1oz of butter in a small skillet or pot over medium heat, wait until foam subsides then add leek, a pinch of salt, cook over low heat for 15 minutes stirring occasionally. Ready when translucent and soft but before starting to brown. Set aside.
This step can be done ahead, even the day before. Keep refrigerated if made over 2 hrs in advance.
Leeks can be substituted by onions; add a pinch of sugar if the onions have a strong flavor.
2. Cooking the Rice
Start by melting in a deep skillet 2oz of butter, over medium-high heat. Add the rice, make sure that the grains are well coated with butter. Let cook until the grains are partially translucent and there is a faint smell of nuts. At this point add the Prosecco, stir well and let the alcohol evaporate entirely. When the rice starts to look dry lower the heat, add the leeks and start adding the stock, one ladle at the time. Taste the rice and adjust the seasoning. Do not over salt as the final step adds salty cheese. Keep adding stock until the rice is almost al dente. At this point take the pan off the heat, add the cheese and the butter. Stir and cover for a few minutes.
Serve immediately with some cheese shavings for garnish, if desired.
Leftovers can be shaped into patties, coated in cheese and/or breadcrumbs and pan fried in a hot non-stick skillet. Very good with a green salad.
CIAMBELLONE AL PROSECCO
YIELD : 12 servings
PREP TIME : 2 hours
LEVEL : Easy
90g sunflower oil
90g olive oil 200g icing, or very fine sugar Very fine zest of 1 untreated lemon 1 Vanilla pod, scraped (or 1 tablespoon of vanilla extract) 160g all purpose flour (cake or pastry flour will also work) 70g corn or potato starch 1 teaspoon of baking powder 2 whole eggs, room temperature 3 egg whites, room temperature
1 heavy pinch of salt
Start by preheating the oven to 180C/350F.
Prepare a bundt pan with butter and flour.
Sift together flour, starch and baking powder. Set aside.
in a blender mix the 2 whole eggs, 3 egg whites, prosecco, oil, zest, sugar and salt until emulsified (a bit like a mayonnaise). Transfer to a large bowl and gradually add the dry ingredients.
At this point, if you have time, you could refrigerate the batter for 12 hours. This extra step would yield a more flavourful cake and gives the gluten time to rest in case you over mixed the batter.
Pour the batter into the bundt pan, level the top and bake for about 40 minutes.
Lower the baking temperature if the top is browning too fast and use a wooden skewer to check for doneness.
Cool before unmolding and dust with icing sugar before serving.