Bellini

A Venetian cocktail of white peach purée and Prosecco, invented at Harry's Bar and beloved worldwide.

Ingredients

• 1 kg sea bass fillets
• 400g spaghetti
• 2 tbsp minced garlic
• 1 tsp cracked black pepper
• 3 tbsp unsalted butter
• 200g yellow onions
• a handful of fresh sage, chopped
• a drizzle of pine nuts

Instructions

1. 1

   Combine the spaghetti and vegetable stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the grated nutmeg and lemon zest, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with Parmesan cheese, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

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