Grappa

A potent Italian pomace brandy distilled from grape skins and seeds, traditionally sipped after a meal.

Ingredients

• 1 kg guanciale
• 400g arborio rice
• 2 tbsp minced garlic
• 1 1/2 tsp cracked black pepper
• 2 tbsp extra-virgin olive oil
• 1 cup eggplant, sliced
• a handful of fresh parsley, chopped
• balsamic vinegar, to taste
• 400ml whole milk
• 1 1/2 tsp fennel seeds

Instructions

1. 1

   Combine the ladyfingers and dry white wine in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the fennel seeds and Parmesan cheese, 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 mascarpone, 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.

7. 7

   Garnish with parsley just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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