Oreganos Bellini Recipes

RASPBERRY BELLINI

Steps:

• Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.

PASTA ALLA NORMA

Steps:

• Cook the pasta and sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, cut the eggplants into a large dice. Heat a skillet to high heat, add the olive oil, then the eggplant in one layer. Season with salt and pepper and add more oil if the pan becomes too dry. Continue cooking until eggplant is lightly brown. Add the garlic, chili pepper, dried oregano and stir to keep the garlic from browning. Add tomato passato, bring sauce back to a simmer and cook for 5 more minutes.
• Assemble the dish: When the sauce is finished cooking, turn off the heat and add the basil. Meanwhile, when the pasta is firm to the touch, reserve 1 cup pasta water (you will only need half). Drain the pasta and return it to the pot along with the sauce and ½ cup pasta water. Over low heat gently toss the pasta with the sauce for 2 minutes to allow it to "marry" and absorb some of the sauce. The dish is done when the pasta begins to stick to the bottom of the pot. Garnish with grated ricotta salata cheese and serve.

CLASSIC BELLINI COCKTAIL

Steps:

• Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

REFRESHING PEACH BELLINI

Steps:

• Combine peach chunks, sugar, and lemon juice.
• Allow to sit 30 minutes.
• Bring to a boil, stirring in sugar until dissolved.
• Reduce heat to low, cover and cook 15 minutes.
• Remove from heat and allow to cool.
• Pour through a strainer, pressing solids to extract flavor and juices.
• Chill and discard solids.
• Place about 1 tbsp of the peach syrup in a flute and fill with champagne.
• Garnish with a peach slice and mint sprig.

PEACH BELLINI

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.