Recipe courtesy of Jamie Oliver
Recipe courtesy of Jamie Oliver
Watch how to make this recipe.
Nini Bellini
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- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 122
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
I've named this beautiful cocktail after Leo Caplan's wife, Janine (or 'Nini' as she's known by her nearest and dearest). Leo made a really generous donation to a charity called Help a London Child, and in return I said I'd name a recipe in this book after his lovely wife!
A peach Bellini is the classic Venetian cocktail, and my mate Arrigo serves loads of them in his world-famous establishment, Harry's Bar. Arrigo's grandad, Giuseppe Cipriani, opened Harry's in 1931, and because he was a bit of a genius he ended up inventing not only this beautiful cocktail but also another thing I absolutely love - carpaccio. The story goes that when Giuseppe first made this cocktail the sun was setting and the colours in the drink were the same as the colours in his favourite Bellini painting...you can work out the rest! You can also get nice results using tinned (canned) peaches if you can't find beautifully ripe flat peaches.
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 122
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
Directions
- I think this is best made just before serving, in front of your friends. Halve your peaches, remove their stones, then pop them into a liquidizer and blitz until smooth. Add a splash of water if needed and put the puree into a jug. If you don't have a liquidizer just use your hands to squeeze, mash and really push the peaches through a sieve so you get as much as possible of their wonderful flavour and the colour from their skins into the puree. You can get the puree as fine as you like, but I don't mind the thickness...it's quite rustic. Discard (or eat!) whatever is left behind in the sieve, then pour the Prosecco into the jug and gently mix together. Divide among six glasses right away, and top up with a little more Prosecco, if need be, and enjoy!
