A CHEF'S ROSSINI
Chefs often enjoy trying new techniques and playing with ingredients, and yes - you could go as far as saying they like to make their life a little bit complicated. Our Danilo Cortellini included! Discover his variation on the Rossini cocktail, with strawberries puree and Prosecco DOC Rosé.
This recipe will make more strawberry puree than you need for 1 cocktail (that would be about 40 ml). Freeze it for future use.
Rinse and cut the strawberries into chunks. Mix them with the sugar, 1 basil leaf and the Campari and let them macerate for 30 minutes (add or remove sugar according to your taste and the sweetness of the strawberries).
Now heat them up gently for a few minutes only, just wait for them to warm up and start breaking down.
Remove the basil and blitz into a blender. Then pass the puree through a fine sieve to get rid of the tiny seeds. Keep refrigerated.
Cool the glass with ice cubes, then remove them. Pour the strawberry puree into the Prosecco DOC glass and top up with the cold Prosecco DOC Rosé. Stir gently and garnish with dried strawberries and a basil leaf.
Recipe by Danilo Cortellini
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