Prosecco

Light, refreshing Italian sparkling wine from Veneto made with Glera grapes, ideal as an aperitivo.

Ingredients

• 500g ground beef
• 2 cups ladyfingers
• a handful of minced garlic
• 1 tsp red pepper flakes
• 2 tbsp extra-virgin olive oil
• 200g celery stalks
• a handful of fresh rosemary, chopped
• a drizzle of lemon zest
• 2 cups dry white wine

Instructions

1. 1

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

2. 2

   Add the fennel seeds and extra-virgin olive oil, 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 pine nuts, 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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