In the Rossini cocktail, as in many other Italian drinks like the Spritz Aperol, Hugo Spritz, Bellini and Negroni sbagliato, the strong alcoholic component is usually the sparkling Prosecco wine.
The Prosecco is a white wine produced from the Glera grapes in the hillside vineyards of Veneto and Friuli Venezia Giulia (Northeast Italian regions). Depending on your taste, you can make the Rossini cocktail with dry Prosecco (17–32 g/l of residual sugar), extra dry (12–17 g/l ) or brut (up to 12 g/l). For an uplifting summer aperitif, we recommend pairing this delicious cocktail with these appetising savoury biscuits.
INGREDIENTS for – about 40 savoury biscuits
250 g all purpose flour
25 g cornstarch
30 g almond flour
150 g butter
1 medium egg (∼50 g)
2 yolks (∼30 g )
50 g grated parmesan cheese
salt, rosemary (rinsed and chopped in small pieces)
Rossini Cocktail: 1 glass
10 cl sparkling Prosecco
5 cl strawberry puree
How to make the homemade savoury biscuits
Let the butter soften for 10 min out of the fridge, cut it in small pieces and then place it in a Kitchenaid bowl, equipped with the flat beater. Beat it until creamy. Add the eggs, and beat until well combined.
In another bowl, sift together the flours (almonds, all- purpose and cornstarch), adding a pinch of salt and the grated parmesan. Then pour it in the bowl with eggs and butter, a tablespoon at a time, mixing gently until all ingredients are totally incorporated. Knead to form a ball. Cut the ball into 3 parts. Knead the rosemary in the first one, the saffron in the second one and thee paprika in the third one.
Chill the 3 doughs, wrapped in plastic, for at least 20 minutes. After this time, roll the doughs out a thickness of 0,5 cm and using different cutters, cut biscuits out of the dough.
Cover a baking tin with baking paper and place the biscuits onto it.
Pre – heat the oven at 180 °C, and bake the biscuits for about 10 min.
Let them cool and serve.
How to make the Rossini cocktail
To prepare the strawberry puree use fresh, ripe and sweet strawberries. Chop the fruits and put them in a sieve. With a spoon crush and mix the fruits, letting the cream to pass through the sieve. Chill the glass filling it with ice cubes and mixing with a bar-spoon. Then remove the ice from the glass. Pour immediately the strawberry puree and add the Prosecco. Gently stir. Garnish with strawberries.