BELLINI BAR RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 12 servings
Number Of Ingredients 9
Steps:
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
- For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.
- Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.
WINTERTIME ITALIAN WEDDING SOUP | RECIPE - RACHAEL RAY SHOW
Fortifying store-bought stock with a rind of Parmigiano-Reggiano cheese is a great way to intensify the flavor
Provided by The Rachael Ray Staff
Number Of Ingredients 30
Steps:
- Heat oil in a pot over medium-high heat, a turn of the pan
- Brown garlic, onion and lemon slices to caramelize surfaces then add herbs, peppercorns, stock, water and, most importantly, the large piece of rind
- Simmer 20 minutes then cool and strain
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- Add salt, white pepper, egg, nutmeg, garlic, grated cheeses, EVOO and combine well
- Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings to the stock as you roll them
- Simmer 3-4 minutes then add pasta and cook 3-4 minutes more
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