Recipes with Prosecco

Strawberry & Prosecco jellies
Ingredients
- 200g caster sugar
- 450g strawberries, hulled and quartered, plus 12 extra for decoration, quartered
- 6 sheets leaf gelatine
- 750ml bottle Prosecco
Method
- Put 150ml water and the sugar in a large saucepan and heat gently until the sugar has completely dissolved. Add the strawberries, bring to the boil, then bubble for 5 mins without stirring, until the fruit has softened and the liquid is red, fragrant and syrupy.
- Strain the hot syrup through a sieve into a large jug (be careful not to push the strawberries through the sieve as the jelly will become cloudy), then leave to cool for a few mins. Discard the cooked strawberries. While the syrup is cooling, soak the gelatine in a bowl of cold water. When soft, squeeze the excess water from the gelatine sheets and stir into the syrup until completely melted.
- Divide the extra strawberries between 6 x 200-250ml Champagne flutes or stemmed glasses. Open the Prosecco, mix it briefly with the strawberry syrup, then pour into the glasses over the strawberries. Chill overnight, then serve.
Recipe from Good Food magazine, June 2008
Strawberry & Prosecco ice lollies
Ingredients
- 400g ripe strawberries, stalks removed
- 2 tbsp caster sugar
- 4 tsp elderflower cordial
- 2 tsp lemon juice
- 200ml Prosecco, chilled
- 7g tub freeze-dried strawberries (optional)
Method
- Whizz the strawberries in a food processor with the caster sugar, elderflower and lemonjuice. Pass through sieve into a jug and stir in the prosecco. Pour into the lolly moulds leaving a 1/2 cm gap at the top to allow for expansion. Sprinkle the freeze-dried strawberries over the base if using.
- Put the lollies in the freezer for 1 hr until the mixture is solid enough to support a lolly stick. Push a lolly stick 3/4 of the way into each lolly mould and freeze for another 6-8 hrs until solid.
- To serve, pull each lolly out of the mould by the stick. If it doesn’t come free dip the mould in hot water for 10 secs and try again. Alcoholic lollies melt quickly so serve straight away with a bowl or paper napkin to catch any drips. To keep unmoulded lollies in the freezer, wrap each lolly in baking parchment and store in individual airtight freezer bags. Homemade lollies are best eaten within 1 week.
Recipe from Good Food magazine, August 2015
Prosecco chocolate salami
Ingredients
- 200g butter
- 140g golden caster sugar
- 4 large eggs
- 2 tbsp cocoa powder
- 50ml Prosecco (or any other sparkling wine)
- large pinch of sea salt
- 250g 70% dark chocolate
- 140g shortbread biscuits (lemon if you can get it), roughly crushed
- 100g blanched almonds, roughly chopped
- 75g macadamia nuts, roughly chopped
- 75g walnut pieces, roughly chopped
- 140g mix of dried figs, prunes & cranberries, roughly chopped
- icing sugar, for dusting
Method
- Cream the butter and sugar together using an electric whisk until really light and fluffy. Add the eggs one at a time and beat well between each addition. Don’t worry if the mix has curdled slightly, it will come together again when you add the other ingredients. Mix in the cocoa powder, Prosecco and sea salt.
- Put the chocolate in a heatproof bowl over a pan of simmering water and turn off the heat. Leave to melt slowly, stirring now and then, until silky smooth. Remove the bowl and leave to cool slightly, about 5 mins. Beat the chocolate into the egg mixture until fully incorporated. Fold through the biscuits, nuts and dried fruit.
- Put a large double layer of cling film on a clean work surface that has been wiped with a damp cloth (this will help the film to stick). Spoon the chocolate mix into the centre of the film – you need a rough sausage shape about 30cm long. Wrap the sausage in the cling film, pushing against the work surface to make it quite tight. Once completely covered, hold the ends of the cling film and roll the salami as if it were a rolling pin to help tighten the wrap. Tie the ends into a knot, then chill for at least 8 hrs, preferably overnight.
- When ready to serve, unwrap the cold salami and, if you want to decorate, tie loosely with string. Dust generously with icing sugar. Place on a board in the middle of the table and cut into thick slices to share. Keep leftovers (if there are any!) chilled.
Recipe from Good Food magazine, August 2015
Prosecco and Parmesan Risotto
The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking--it thickens as it stands before serving.
6 servings (serving size: 3/4 cup)

Ingredients
- 1 1/2 tablespoons butter
- 2/3 cup finely chopped shallots
- 3 garlic cloves, minced
- 1 1/3 cups uncooked Carnaroli or other medium-grain rice
- 1 cup prosecco or other sparkling white wine, divided
- 3 cups fat-free, lower-sodium chicken broth
- 2 ounces fresh Parmigiano-Reggiano cheese, divided
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon freshly ground black pepper
Method
- Heat a 6-quart pressure cooker over medium-high heat. Add butter to cooker; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup prosecco; cook 1 minute or until liquid is absorbed, stirring constantly. Stir in remaining 1/2 cup prosecco and broth. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 8 minutes. Remove from heat; release pressure through steam vent, or place cooker under cold running water to release pressure. Remove lid. Grate 1 3/4 ounces cheese; stir in grated cheese and remaining ingredients. Let stand 4 minutes to thicken. Shave remaining 1/4 ounce cheese, and top with shavings.
Crab Pasta with Prosecco and Meyer Lemon Sauce
West Coast Dungeness crab and Meyer lemons, both in season now, come together deliciously in this special-occasion pasta. At A16 Rockridge, chef Rocky Maselli made it with housemade squid-ink tonnarelli; we opted for fettuccine since it's easier to find.
Serves 6

Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, sliced
- 1/8 teaspoon red chile flakes
- About 3/4 tsp. kosher salt, divided
- 1 1/2 cups dry prosecco
- 1 cup crème fraîche
- Zest of 2 Meyer lemons
- 2 to 3 tbsp. Meyer lemon juice
- 1 pound shelled cooked Dungeness crab
- 1 pound fresh fettuccine
- 1/4 cup chopped flat-leaf parsley
Method
- Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large saucepan over medium heat. Cook shallot, stirring occasionally, until softened, 3 to 5 minutes. Stir in chile flakes and 3/4 tsp. salt; whisk in prosecco and crème fraîche. Bring to a boil over medium-high heat and reduce to 1 3/4 cups, 10 to 15 minutes.
- Gently stir lemon zest, 2 tbsp. juice, and the crab into prosecco sauce and remove from heat. Boil pasta until just tender, 2 to 5 minutes.
- Drain pasta, return to pot, and gently toss with crab sauce and parsley. Taste; add more salt and lemon juice if you like.
Halibut Squash Ribbon Skewers with Pistachio-Mint Salsa Verde
One year, chef and cookbook author Joanne Weir led a culinary tour to the Cinque Terre in Italy. "We went out on the Mediterranean, where we drank prosecco and ate seafood cooked on a tiny grill…I relished the fresh grilled calamari and halibut skewers as I baked in the sunshine and gazed at the crystal blue waters from which the seafood had just come. A few people decided to go for a swim. I won't mention whether bathing suits were involved. What happens in the Mediterranean after 18 bottles of prosecco stays in the Mediterranean." This is her ode to the skewers from that day.
Serves 6

Ingredients
- 1/2 cup packed fresh mint leaves plus 1 tbsp. chopped fresh mint
- 1/2 cup packed flat-leaf parsley leaves
- 1 garlic clove, minced
- 6 tablespoons extra-virgin olive oil, divided
- 1/4 cup salted roasted pistachios, coarsely chopped
- 1 teaspoon grated lemon zest
- 1 1/2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped chives
- 1 teaspoon chopped fresh thyme
- 1 1/2 pounds skinned halibut fillets, cut into 1- to 1 1/4-in. cubes
- 4 medium zucchini (about 1 1/2 lbs. total)
Method
- Make salsa verde: Combine mint leaves, parsley leaves, and garlic on a cutting board and chop finely together. Transfer to a small bowl, add 3 tbsp. oil, the pistachios, and lemon zest and juice; stir well. Season with salt and pepper and set aside.
- In a medium bowl, combine chopped mint, oregano, chives, thyme, and 2 tbsp. oil and stir together. Season with salt and pepper. Add fish and stir gently to coat evenly.
- Using a vegetable peeler or mandoline, slice 1 zucchini lengthwise into paper-thin ribbons until you reach the core with the seeds, then rotate zucchini and repeat to cut more ribbons. Continue until only core with seeds remains. Discard and repeat with remaining 3 zucchini.
- Heat an outdoor grill to medium-high (about 450°), or preheat a ridged cast-iron stovetop grill pan over medium-high heat. Have ready 6 metal skewers or bamboo skewers that have been submerged in water 30 minutes.
- In a bowl, toss squash ribbons with remaining 1 tbsp. oil until well coated. Alternately thread halibut cubes and squash ribbons onto skewers, weaving each ribbon over and under to create a wave effect. Season loaded skewers with salt and pepper.
- If using an outdoor grill, arrange skewers directly over fire. If using a stovetop pan, arrange skewers on pan. Grill skewers, turning once, until halibut has light golden grill marks, about 2 minutes on each side.
- Transfer skewers to a platter or individual plates and accompany with salsa verde.

Recipes with Amarone

Risotto with Amarone and Caramelized Radicchio

Makes 6 to 8 first-course servings

Ingredients

4 tablespoons (1/2 stick) butter, divided

1/4 cup extra-virgin olive oil

1 cup minced onion

2 large heads of radicchio, halved, cored, cut into 1/3-inch strips

2 cups arborio rice or medium-grain white rice (about 13 ounces)

1 cup amarone or other dry red wine

6 cups (about) low-salt chicken broth

1 cup freshly grated Parmesan cheese

Method

1. Melt 1 tablespoon butter with olive oil in heavy large deep skillet over medium-high heat. Add onion and radicchio; sauté until beginning to brown, about 18 minutes. Add rice. Sprinkle with salt and pepper; stir until rice is translucent at edges but still opaque in center, about 3 minutes. Add wine; simmer until wine is absorbed, stirring occasionally, about 3 minutes. Add 5 1/2 cups broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally and adding more broth as needed, about 18 minutes. Remove risotto from heat; stir in remaining 3 tablespoons butter and Parmesan cheese. Season risotto to taste with salt and pepper and serve.

Pumpkin Risotto with Amarone Sauce

Recipe courtesy of chef Andrea Messini
4 servings

Ingredients

2 tablespoons olive oil

1 small onion, finely chopped

1 (3/4 to 1 pound) pumpkin, peeled and chopped into bite-sized pieces

2 fresh bay leaves

3 cups vegetable stock, plus 1 cup vegetable stock

1 1/2 cups arborio rice

3 tablespoons freshly grated Parmesan

1 tablespoon butter

Sea salt

Freshly ground black pepper

1 recipe Amarone sauce, recipe follows

Amarone Wine Sauce:

2 cups Amarone wine

Kosher salt

1 teaspoon sugar

1 bay leaf

1/4 teaspoon ground cinnamon

3 1/2 teaspoons all-purpose flour

1 cup water

Method

Pumpkin Puree:
In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula.

Risotto:
In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together.
Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.
Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top.

Amarone Wine Sauce:
In a medium-sized pan, heat the Amarone wine, a pinch of salt, sugar, bay leaf, and cinnamon. Stir well and heat over a low flame until the sugar is dissolved.
In a small bowl, mix together the water and flour. Gradually add the flour and water mixture to the pan, continually stirring, until the sauce has the desired consistency and flour is cooked (the sauce should be clear).

PROFESSIONAL RECIPE:This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results. Recipe courtesy of Andrea Messini

Beef Braised in Amarone

Serves 6‐8

Ingredients

Ingredients 1 ﴾750‐ml﴿ bottle young amarone 2 medium yellow onions, peeled and finely diced 2 carrots, peeled, trimmed, and finely diced 2 ribs celery, finely diced 1 medium bulb celery root, peeled, trimmed, and finely diced 3 cloves garlic, peeled and chopped 1 branch each fresh rosemary, thyme, and sage and 2 bay leaves, tied together with kitchen twine Finely grated zest of 1 lemon 1 ﴾4‐lb.﴿ boneless cross‐rib pot roast Salt and freshly ground black pepper 3 cups vegetable or meat stock 3 ∕4 cup extra‐virgin olive oil

Method

Instructions Set 1 ∕4 cup of the wine aside and pour remaining wine into a large heavy pot with a tight‐fitting lid. Add onions, carrots, celery, celery root, garlic, bundle of herbs, and lemon zest. Generously season meat with salt and pepper and add to pot. Add stock and 1 ∕4 cup of the oil and bring to a simmer over medium‐high heat, skimming any foam that rises to the surface. Reduce heat to medium‐low, cover, and braise meat, turning every hour, until very tender, about 4 hours. Transfer meat to a cutting board, loosely cover with foil, and set aside. Remove and discard bundle of aromatics from pot. Strain braising broth into a bowl, setting broth and strained vegetable mixture aside separately. Heat 1 ∕4 cup of the oil in a large skillet over medium‐high heat. Add 3 cups of the vegetable mixture and 1 ∕2 cup of the broth ﴾save remaining vegetable mixture and broth for another use﴿, mash mixture with a potato masher to a paste, and cook until liquid evaporates, 6‐8 minutes. Add reserved wine and cook, stirring, until wine evaporates, 1‐2 minutes. Add remaining oil and cook until sauce darkens and begins to fry, 5‐6 minutes. Season sauce to taste with salt and pepper. Slice meat and serve with sauce spooned on top. Garnish each serving with a slice of grilled polenta , a piece of broiled carrot, and a fresh bay leaf, if you like.

Pears in Amarone with a dollop of crème fraîche

Serves 8

Ingredients

2 vanilla pods

1 bottle Amarone or Barolo red wine

225 g sugar

1 small cinnamon stick

1 orange , zest and juice of

1 small bunch fresh thyme

8 Comice pears , peeled and base removed

250 g butter

Method

Preheat the oven to 190ºC/375ºF/gas 5. Split the vanilla pods and remove the seeds. Put the seeds and pods into an appropriately sized casserole-type pan that will hold all your pears snugly, and add the wine, sugar, cinnamon, and orange juice and zest. Throw in your thyme, secured together in a little bunch with string. Bring to the boil, turn down to a simmer, and add your pears, sitting upright. Put the lid on the pan and bake in the preheated oven for around 1 hour until the pears are soft and tender but not falling apart. They should be soft all the way through but retain their shape. (Sometimes they can take less or more time depending on the ripeness of the pears.) When they're ready they will have taken on the flavour and colour of the wine and should smell delicious.
By now the wine and the sugar will have thickened and the flavour will have intensified. Remove the pears to a dish, turn up the heat under the pan, and reduce the wine by about half. Remove from the heat and add the butter – agitate the pan but don't give it any more heat. This will give you a really intense, tasty sauce which is to die for. Put the pears back in the pan and leave until ready to serve. Warm is the best temperature to serve this dish, and it’s best with some nice whipped sour cream or crème fraîche – a lovely contrast to the richness of the sauce.