Kvindevin

Blog om vin for kvinder (& andre mennesker)

Bellini

Mousserende, Opskrifter
Signe Wulff

Bellini er en skøn italiensk aperitivo, som ikke bør gå i glemmebogen. Jeg lærte at lave den på Pasta Basta – et sted, jeg aldrig glemmer …

Da jeg som ung, nyslået københavner (billetten til firetoget var stadig gyldig) havde job på Pasta Basta (som desværre ikke overlevede glutenfri-bølgen), lærte jeg mange nye ting.

En af dem var, at man godt kunne bide al skam i sig og hvirvle rundt på en absurd travl 16-timers vagt i brune sko (hvilket aboslut ikke var moderne) og en skjorte, der godt nok havde et ”small” i nakken, men som alligevel var voldsomt oversized og i en farve, der ledte tankerne hen på Pelle Erobreren og fattiglemmerne i Emil fra Lønneberg. Jeg lærte også, at brune sko og grimme skjorter var ligegyldige, når bare man arbejdede sammen med nogle virkelig sjove piger, der var friske på at danse i 16 timer, efter restauranten var lukket.

Ferskner med bobler

En anden ting jeg lærte, var at lave bellini: en lækker lille aperitif bestående af ferskenpuré og prosecco. Jeg savner ikke Pasta Bastas buffetfade med pastasalater – lad dem hvile i fred – men bellinien, den fortjener et comeback!

Så som en hyldest til det hedengangne Pasta Basta kommer her en opskrift på bellini!

Bellini – opskrift

Du skal bruge

5 meget modne ferskner*

Evt. lidt rørsukker

Evt. lidt citronsaft

1 fl. prosecco**

Sådan gør du

Fjern skind og sten fra fersknerne, og purér dem i en blender. Hvis de perfekt modne, behøver du ikke gøre mere, men hvis de ikke er, skal du lige smage til med lidt sukker og citronsaft. Puréen skal ikke være meget sød – bare sød som moden frugt. Lad blandingen køle af, inden du bruger den.

Brug gerne en coupe, hvis du har. Ellers tag et champagneglas og fyld det ca. en tredjedel op med ferskenpuré. Hæld forsigtigt prosecco ned til frugtpuréen – det skummer meget, så hæld stille og roligt.

Servér straks!

*Du kan også bruge modne nektariner og abrikoser, hvis du har det liggende i frugtskålen.

**Du kan selvfølgelig bruge alle slags mousserende vin, men prosecco hører bare til den ægte opskrift fra Venedig.

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65 tanker om “Bellini”

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