Spritz Italiano
This aromatic and fresh spritz was designed by Black Pineapple founder Frankie Walker to meet the rich creaminess of Pasta & Cuore owner Stefania Ugolini's Balanzoni alla Crema di Tartufo.
Serves: 1
INGREDIENTS
30ml Pasqua Pinot Grigio
30ml Carpano Bianco Vermouth
30ml Fiorente Elderflower Liqueur
20ml freshly squeezed lemon juice
20ml chilled soda water
lemon wheel
thyme sprigs
Glass – burgundy wine
Ice – cubed
METHOD
Add all the liquid ingredients, except the soda water, to your glass and stir to combine. Fill two-thirds full with ice, add soda water and garnish with lemon and thyme (rub them both round the rim first for maximum aroma).
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!