Name: Italiana Fifty Five Liverpool Road - Italian Restaurant Manchesters PROSECCO Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 150 ml Prosecco (extra dry); 4 cubes Ice; 1 piece Lemon twist (optional garnish); 1 piece Optional: chilled white wine glass or flute

Ruffino Prosecco

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

If your Prosecco is not well chilled (around 6–8°C / 43–46°F), place the bottle in the refrigerator for at least 2 hours or in an ice bucket for 20–30 minutes. You may also chill the glass in the freezer for 5–10 minutes if desired.

Chill glass

Choose a chilled flute or white wine glass. If you prefer a slightly more relaxed presentation, use a stemmed white wine glass; for a more traditional sparkling presentation, use a flute.

Prepare glass

If serving Prosecco casually on a warm day, add 3–4 ice cubes to the glass. Note: adding ice will slightly dilute and cool the wine; for traditional service leave out the ice.

Add ice (optional)

Hold the flute or wine glass at a slight angle (about 45°) and pour 150 ml of chilled Prosecco slowly down the side to preserve bubbles and avoid an excessive foam head. Aim to fill the glass about two-thirds to three-quarters full.

Pour Prosecco

If desired, twist a lemon peel over the glass to express the oils, rub it on the rim, and drop it into the glass as a garnish. Serve immediately while effervescence is lively.

Garnish and serve

Prosecco (extra dry)

Lemon twist (optional garnish)

Optional: chilled white wine glass or flute

PROSECCO

LIGHTLY SPICED TOMATO AND CREAM SAUCE, 'NDUJA & PARMESAN CHEESE, FINISHED IN THE OVEN

LUMACHE ALLA VODKA 'NDUJA

FRESH MUSSELS IN A SPICY TOMATO SAUCE WITH CHILLI & GARLIC WITH HOMEMADE BREAD

COZZE ALL ARRABBIATA

DEEP FRIED, BREADED BUFFALO MOZZARELLA WITH A BREADCRUMB CRUST ON A BED OF SUN DRIED TOMATOES

MOZZARELLA FRITTA

CREAMY BUFFALO MOZZARELLA, BEEF TOMATO, FRESH BASIL AND EXTRA VIRGIN OLIVE OIL

INSALATA CAPRESE

Patatine Fritte

Lamb shank served on a bed of mash potato & lamb jus

Stinco Di Agnello

Make PROSECCO Recipe in just 10m. VENEZIA, ITALY - EXTRA DRY

Prosecco Recipe

Descriptors

Tasting Notes

Food Pairings

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