Golden Sbagliato Recipe
cappelletti. cinzano rosso 1757. italicus. prosecco. gold
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Frequently paired with
The best thing to pair and share with GOLDEN SBAGLIATO
Ingredients
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Cappelletti
Golden Sbagliato Cocktail
Method
Cappelletti Preparation
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the egg, and gradually incorporate the flour using a fork until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Filling
In a separate bowl, combine ricotta cheese, grated Parmesan, chopped basil, salt, and black pepper. Mix until well combined.
Roll and Cut the Dough
After resting, roll out the dough on a floured surface until thin (about 1mm thick). Cut into 5cm squares.
Fill the Cappelletti
Place a small spoonful of filling in the center of each square. Fold the square diagonally to form a triangle and press the edges to seal. Bring the two opposite corners of the triangle together to form a cappelletti shape and seal.
Cook the Cappelletti
Bring a pot of salted water to a boil. Add the cappelletti and cook for 3-4 minutes until they float to the surface. Drain and set aside.
Golden Sbagliato Cocktail Preparation
Mix the Cocktail
In a mixing glass filled with ice, combine Cinzano Rosso 1757 and Italicus. Stir gently for about 20 seconds until well chilled.
Strain and Top
Strain the mixture into a chilled coupe glass and top with prosecco. Stir gently to combine.
Garnish
Carefully place a sheet of edible gold leaf on top of the cocktail for a luxurious finish.