Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

Thursday 1 February 2024

L'italiano è la lingua dell'amore, or (Italian is the language of love, with Tenuta Marmorelle

Just look at this fantastic and incredibly romantic Italian Dinner for Two gift set!

It's a real winner on many different levels. Not only will it make a wonderful romantic Valentine's Day gift, but it’s also a much more affordable way of enjoying an authentic, romantic Italian meal this Valentine's Day. And throughout the rest of the year, too, for that matter!

And to quote a good friend of ours "I don’t know about you, but if someone cooks for me, it’s simply the BEST!"

Priced at a remarkable reasonably £29.95, (I had to check the price to be honest!) the ‘Food is the Language of Love’ gift set, curated by the wonderful Italian artisans at Tenuta Marmorelle, contains:

500ml Tomato and Basil Pasta Sauce
500g Heart shape 5 coloured pasta
750ml Rose wine from Puglia Southern Italy
250g Gourmet Taralli Cheese and Pepper 
214ml Bella di Cerignola Green Olives
150g Italian Cream Sicilian Cannoli  
 
To make your purchases please visit https://www.tenutamarmorelle.com


Love is in the air with TOZI Restaurant & Bar

Love is in the air and as Londoners and visitors to our capital city get ready to cozy up on the most romantic night of the year, TOZI Restaurant & Bar in Victoria has revealed its special set menu for the big day.  

They say that the way to one’s heart is through their stomach, so let the restaurant’s cicchetti (small plates menu) do all the hard work this Valentine’s Day; featuring four courses or delightful Italian cuisine, the set menu means that you lovebirds can enjoy everything from Seared Beef Carpaccio with Grilled Artichokes & Parmesan Shavings and Paccheri with Fresh Devon Crab, Tomato & Basil to Calamari Fritti, Buffalo Ricotta Ravioli with Black Truffle and more.  

Their Valentine's Day set menu is £60.

With a delightful ambiance that will make lovebirds’ hearts truly flutter, the set menu comes with TOZI’s exclusive Valentine’s Cocktail – making sure that every moment is filled with culinary delights.  

For more information and to book a table, visit www.tozirestaurant.co.uk or call 020 7769 9771.  

You'll find TOZI Restaurant & Bar at 8 Gilliam Street, Pimlico, London SW1V 1HJ.

Thursday 5 October 2023

Pasta a Cici

Pasta a Cici

Preparation time 1 hour

Servings 2 to 4 people

Ingredients

1 tin whole peeled tomatoes

1 tin chickpeas

80ml extra virgin olive oil

1 carrot

1 white onion

2 stick celery

3 cloves garlic

1 sprig rosemary

170g dried small pasta

1.5 l vegetable stock

50g Parmesan

100g spinach

Salt and pepper

Method

1.

Rinse the chickpeas and drain well set aside

2.

In a pan heat the olive oil up on a medium heat, add the onion, carrot garlic and celery, sauté for 5 minutes until soft and translucent

3.

Add the Rosemary sprigs and season with salt and pepper. Add the tinned chickpeas along with the tinned tomatoes and stock

4.

Bring to a gentle simmer for ten minutes

5.

Carefully remove 2 ladles of the soup leaving behind the rosemary and blend until smooth and creamy

6.

Return the blended mixture to the soup, add the pasta and cook for ten minutes until the pasta is cooked adding water if the mixture is too thick

7.

Once the pasta is cooked turn the heat off and add the spinach and allow to wilt from the heat of the pan

8.

Finish with a generous grating of Parmesan and a drizzle of olive oil.


Mutti Passata Flat Breads

Preparation time 1

hour

Servings 2 to 4 people

Ingredients

1 jar Mutti Passata

3 cloves garlic thinly sliced

1 tsp dried oregano

75g feta

Flat bread

200g self-raising flour

200g full fat yoghurt

1/2 tsp baking powder

1 tbsp olive oil

1 to 2tbps warm water

1/2 tsp salt

1/2 tsp dried chilli flakes

1 tsp sugar

Method

1.

Preheat the oven to 200°C

and place a flat baking tray upside down in the oven to heat up

2.

In a bowl combine the yoghurt, flour, salt, sugar and bring together to form a scraggy dough. Turn onto a clean floured work surface and knead until it just comes together, around 2 minutes. If the dough feels very dry add the water

3.

Return the ball of dough back into the bowl and cover and set aside to rest for 20 minutes

4.

Next prepare the salsa chop all the ingredients and mix with the olive oil and vinegar and season with salt, alternatively you can put everything in a small blender and blend until smooth

5.

Divide the dough into 4 sections and roll each piece of dough into a rough ball. Take a sheet of greaseproof paper and rub lightly with oil. Roll each dough ball as thin as possible, dusting flour on the surface so the dough doesn’t stick the rolling pin

6.

Spread a thin layer of passata all over the surface, followed by the garlic and crumbled feta. Drizzle with olive oil and roll the edges in to make a crust

7.

Lift the sheet of greaseproof onto the preheated tray and bake for 8 to 10 minutes until its beautifully golden and crisp

8.

Finish with a drizzle of the zingy green salsa

Green salsa

1 large bunch of soft herbs; basil, parsley, coriander, chive, mint

1 clove garlic

4 tbsp extra virgin olive oil

1 small shallot

1 tbsp red wine vinegar

That's Food and Drink would like to thank professional chef, foodie influencer and restaurant owner Gabriella Margiotta for allowing us to share some of her simple Italian meals that are perfect for the whole family, also our thanks to Mutti.



Wednesday 20 September 2023

Frankie & Benny's does it again for Freshers Week Students!

Top Italian American restaurant Frankie & Benny’s is giving away FREE pizza and Coke, plus limited edition branded sliders to celebrate Freshers week.

The restaurant, famous for its delicious burgers, pasta and pizzas will also be giving students celebrating the start of university life some truly amazing discounts on food, drinks, sides and indulgent desserts! (EDITOR: Students of today are really blessed with Frankie & Benny having their back! Not that I'm jealous, or anything!)

As thousands of students up and down the entire country take their next steps inot further education and put their best foot forward what better way to do it than in cool Frankie & Benny’s funky footwear?

Students will be the envy of campus when they get their hands on the specially commissioned sliders, which are limited edition collectors items.

The cool footwear has been created in vibrant red and green colour choices, decorated with mini burger, meatballs and Frankie & Benny’s jibbitz.

As well as the amazing sliders, students can also sign up to the Frankie & Benny’s newsletter and get a code which gives them a FREE Margherita pizza and Coke during the month of October. Just sign up and it's totally 100% free. All students need do is just sign up at one of the Fresher’s pop ups with the pop-up team.

The very special offer entitles all guests who present a valid voucher code to a free Margarita Pizza (vegan & gluten free also available) and a regular Coke (Coke Zero, Regular Coke, Diet Coke). The offer is valid in the following restaurants from October 1– 31st October 31, 2023: Aberdeen, Manchester Printworks, Liverpool Edge Lane, Sheffield Arena / Meadowhall, Leicester, St Davids Cardiff, Bristol - Cabot Circus, Portsmouth, Gunwharf Quay.

All additional toppings or upgrades will be charged for separately. To redeem the offer, please let your server know at the point of ordering and present the voucher card when you’re ready to pay.

The Frankie & Benny’s Freshers team will be travelling up and down the country to launch pop up events at a number of universities to give away the sliders and show students how to get unmissable discounts at Frankie & Benny’s.

The merch and freebie roadshow will travel to the following universities, Aberdeen (25/9), Manchester/Metropolitan (27/9), Liverpool/John Moores (28/9), Sheffield (29/9), Leicester/De Montfort (2/10), Cardiff (3/10), Bristol (4/10) and Portsmouth (5/10).

Students will also be able to get 30% off food (limited to pizza, pasta and burgers), FREE Cookie Dough Dessert (with a purchase of a main meal), FREE Regular Soft Drink & FREE Garlic Bread, (with purchase of main meal) and FREE Loaded Fries for one Year, voucher (one per month for twelve months). Please check with the Frankie & Benny restaurant concerned to ensure they are taking part.

Says Frankie & Benny’s Head of Brand, Sasha Storey: “Here at Frankie & Benny's we know how exciting starting university can be, but it's also a huge challenge for most students, too. Managing household chores, filling the fridge up with food, and staying up to date with the university workload, the list goes on, doesn't it?

"But our comfort food offering is the ideal post-lecture haven for students, with big flavours, filling portions and most importantly, at a great price. This year we're excited to showcase the first Frankie & Benny's footwear for freshers, creating legacy showstoppers for student’s wardrobes!”

For full terms and conditions please see: https://www.frankieandbennys.com/terms

Sunday 3 September 2023

Riso Gallo

If you like good Risotto rice, then you will absolutely adore Riso Gallo risotto rice which has been providing high quality, very tasty risotto rice since 1856.

They are guaranteed to be 100% Italian and of the best quality available.

What types of risotto rice are available? Risotto with Porcini Mushrooms, Risotto with Saffron, Risotto with Tomato and Basil and Risotto and Vegetables in their 1856 range.

They all come in easy to store 250 gramme bags and have easy to follow cooking instructions and are absolutely delicious and make excellent accompaniments with vegetables and meats.  

These products will be excellent additions to your store cupboard and are wonderful to serve up with Italian meals.

To learn more, to find helpful advice, learn some fantastic recipes and to buy online visit them at https://www.risogallo.co.uk.

Incidentally, my favourite is the Porcini Mushrooms variety, but they are all really good rice dishes.

Friday 25 August 2023

Cocchi? Coo! Celebrates All Things Negroni This September with Cocchi

The classic Italian aperitif's popularity has burgeoned over recent years as wise consumers in the UK and also beyond are continuing to discover more about Italy's vibrant and diverse drinking culture.

Tying in with celebrations that will take place next month in September, cocktail devotees will be able to enjoy a range of Cocchi-based Negronis for a few weeks with each venue presenting their own twist on the classic. Showcasing the versatility of this drink.

Available all through the month of September, The Zetter Townhouse in London's Marylebone will offer guests a negroni menu of three Cocchi-based drinks. On Sunday 17 September an exclusive takeover will also take place at the venue.  

Alex Palumbo, co-owner of award-winning Edinburgh bar, Hey Palu, will take part in a one night only guest shift, serving a curated menu of four Cocchi Negronis to mark the launch of Negroni week.

The takeover menu cocktail menu will include:

Strawberry Sbagliato: Cocchi Rosa, strawberries, Barsol pisco, aperitivo, prosecco

Mezcaloni - Cocchi Storico Vermouth di Torino, Los Siete Misterios mezcal, bitter, aromatic lime leaf

Negroni Minerale - Cocchi Americano, Botyard Double Gin, Fino Sherry, celery extracts, green olive

Caffe 'Serale - Cocchi Dopo Teatro, Lot 40 rye whisky, banana, bitter, coffee aromas

Cocchi is also partnering with famous Sri Lankan restaurant Hoppers King's Cross to offer their take on a Negroni-led menu. Following rom its successful summer terrace cocktail activation, Hoppers' bar manager Martin Balo has put together a menu of three Negronis with a tropical spin, ideal to enjoy before the end of the summer.

 Hopper's King's Cross menu will include:

Kokova Negroni: cocoa and orange spiced rum – Campari – Cocchi Rosa

White Negroni: gin – lemongrass and fennel bitters – Cocchi Americano

Negroni Sbagliato: Cocchi Storico Vermouth di Torino – pomelo Campari – Prosecco

Finally, if you would like to make a Negroni at home, here's Cocchi's recommended recipe:

25 ml Cocchi Storico Vermouth di Torino

25 ml gin (we recommend Boatyard Double Gin)

25 ml Campari

Method: Add all of the ingredients into a stirring glass with an ample amount of ice and stir for about 30 seconds. Strain into a rocks glass filled with fresh ice cubes.

To attend Sunday 17 September takeover (19:00 – 22:00), book a table on The Zetter Townhouse Marylebone, website: https://thezetter.com/townhouse-marylebone/ - Zetter Townhouse Marylebone 28-30 Seymour St, London W1H 7JB

For reservation at Hoppers King's Cross, 4 Pancras Sq, London N1C 4AG please use: https://www.hopperslondon.com/kings-cross/

Cocchi Storico Vermouth di Torino is available nationwide including Waitrose and Amazon. RRP: £26.71 (70 cl)

Thursday 20 July 2023

Frankie & Benny's launch their summer hols campaign today

Readers of That's Food and Drink who have school age (or Younger!) children in the families will be pleased to learn that today is the launch of Frankie & Benny’s summer holiday campaign, Fun In The Sun. 

To coincide with the start of the school holidays they're dishing out £250 cash prizes for parents to buy their children fun outdoor activities/leisure so they can enjoy the great outdoors rather than stare at a screen all day. Coupled with the weekly meal discounts all these initiatives are designed to help families over the summer holidays with the cost of living crisis.

Yes, top Italian American themed restaurant Frankie & Benny’s has launched weekly £250 cash prize giveaways for families looking to enjoy the great outdoors throughout this summer.

Just in time for the long school summer holidays Frankie & Benny’s are on a mission to help families facing the cost of living crisis buy their kids leisure equipment so they can have fun in the sun. 

EVERY week there’s a chance to win a £250 prize for the kids. All you need do is sign-up to the mailing list and enter every week! You don’t even need to buy a meal, it’s FREE and is reallythat simple!

This comes on the heels of Frankie & Benny’s announcements of  a special series of summer super saving meal deals helping families and friends enjoy meals out this summer on a budget.

Frankie & Benny’s, the ultimate family friendly restaurant, has already started giving away £250 prizes and will continue throughout the summer, every week until September 5.

Just sign up to the mailing list and you're in with a chance of winning £250 to spend on anything your child likes from a mountain bike to football goals, tennis equipment, a tent, anything to encourage children to get out and about this summer and tempt them away from screen time!

The first winner said: “OMG this is incredible! My son cried when I told him we’d won. We've managed to kit out our whole garden with outdoor activities.”

Frankie & Benny’s Marketing Director, Andreia Harwood, said: “We're really aware that the cost of living crisis is hard on all of us, which is why this summer we're helping out families with special offers and £250 weekly cash prizes designed to help parents pay for outdoor leisure activities. Frankie & Benny’s put our customers at the forefront of everything we do and making sure they can have an amazing summer is at the heart of our summer campaigns.”

Frankie & Benny’s is leading the way helping families dining out during the long summer holidays by introducing deals specially designed to help with the cost of living crisis.

The popular themed restaurant is offering two ‘always on’ summer promotion offers which are available now and until the end of August.

Frankie & Benny’s have also recently launched the new kid’s menu featuring some famous faces in partnership with Cartoon Network.  Whether your little one wants to join Batwheels and the gang protecting Gotham City, or Prince Ivandoe and his loyal squire Bert on a quest filled with adventure, Frankie & Benny’s new activity sheets have it all, adding extra fun to mealtimes. 

Frankie & Benny’s new kids menu has more flavour, more goodness and sure to keep fussy diners happy. Treat them to deliciously crispy Omega-3 rich fish fingers, hidden veg pizza or Frankie's classic pasta & meatballs!

The first Always On offer is a weekday deal available Monday to Friday after 7pm allowing guests to have two main courses of pizza, burgers and or pasta dishes for just £20. This will give a saving of up to £15.

Main courses available include the double bacon cheeseburger with fries, and the creamy chicken and ‘nduja fettucine- both solid favourites with Frankie & Benny fans.

The second deal is designed for family and friends dining out at the weekend. Throughout the summer Frankie & Benny’s is offering two for the price of one main meals all day Sunday, saving up to £21.90!

Dishes include the New York BBQ chicken loaded up with bacon, cheese, onion rings and fries, as well the classic Mac & Cheese (with, or without, bacon!)

Frankie & Benny’s £250 weekly prize giveaway terms and conditions: https://www.frankieandbennys.com/terms

Frankie & Benny’s Always On terms and conditions: https://www.frankieandbennys.com/terms

https://www.frankieandbennys.com

Thursday 13 July 2023

A Taste of Italy feature

Starting today, throughout Summer 2023, That's Food and Drink is running a special A Taste of Italy feature.

That's Food and Drink will be covering foods from Italy, wines, liquors, beers, lagers, alcoholic and non-alcoholic, etc.

There will be features on olive oils, pasta, breads, main meals, deserts and much more besides. 

Also, That's Food and Drink will be carrying recipes from some top Italian chefs. In fact, we have already carried some from Seggiano as you will be able to see.

If you would like to participate in the feature (and we never charge) please email us at afj_uk@yahoo.com and let us know what you would like us to promote. 

(Image courtesy of AndreZan from Pixabay)

Artisanal Italian food brand, Seggiano, has revealed five of its best alfresco-inspired eats – perfect for alfresco dining.

These unique recipes are guaranteed to make you the talk of the dinner party – while catering for flexitarians and vegetarians alike. 

Please see the recipes below and attached as well as high res imagery found here. 

Pea, Asparagus and Artichoke tart 

Green Pea Fusilli with Grilled Artichokes, Peas and Lemon Pangritata 

Beetroot, Lentil and Feta Salad  

Sweetcorn & Spinach Fritters 

Gin Rose on the Rocks


Here are five alfresco inspired eats from Seggiano

 

With the British summer in full swing, what better way to celebrate our summer than with fresh foods and alfresco eats created by artisan Italian food experts Seggiano?


Whether you are looking for a cool summer salad to match those hearty-BBQ dishes, a delectable drink featuring seasonal summer fruits, or a tasty tart to share with friends, then they have it all covered. 


They’re taking seasonal and delicious produce to an entire new level with unique recipes which are guaranteed to make you the talk of the dinner parties, which cater for flexitarians and vegetarians alike. There are creative twists on fantastic salads, nutritious risotto dinners and delightfully indulgent platters to entertain guests over sun-filled weekend get-togethers. 


Pea, Asparagus and Artichoke tart


Difficulty: Medium

Cooking time: 50 mins

Serves: 8

Vegetarian


A Seggiano twist on the King’s coronation approved dish for the upcoming bank holiday – Britain’s much-loved quiche – this pea, asparagus and artichoke tart is a delicious option to wow guests at your street party, with the beautiful contrast between crunchy filo and soft, melt-in-the-mouth interior.


Ingredients Method

For the filling: 

6 eggs 

4 tbsp creme fraiche

2 tbsp Lunaio Extra Virgin Olive Oil 

2 shallots, halved lengthwise and sliced 10g grated parmesan 

125g asparagus tips 

160g peas 

4 Seggiano artichoke hearts, drained and quartered*


For the tart case: 

250g pack filo 

30g buttermelted 

2 tbsp Lunaio Extra Virgin Olive Oil*


To serve: 

Pea shoots 

Lunaio Organic Lemon Oil


*Seggiano works best, but any high-quality alternative purchased from an independent retailer will suffice.

1. Preheat the oven to 160ºC and place a baking tray inside to heat up.


2. Whisk together the eggs and creme fraiche until smooth, season with salt and pepper then set aside.


3. Heat the olive oil in a frying pan then cook the shallots over a low heat, stirring often, until softened and golden. Set aside to cool.


4. Meanwhile, blanch the asparagus and peas in a pan of boiling water for 2-3 minutes then drain and tip into a bowl of iced water.


5. Now prepare the tart base. Stir together the melted butter and olive oil. Unwrap the filo pastry and lay between 2 damp tea towels to prevent it drying out as you work.


6. Brush a 20cm loose bottomed tin with the butter and oil mixture then lay a sheet of pastry into the tin, sticking it to the sides. Don’t worry if it doesn’t cover the whole surface, you can cover any gaps with the next sheet of pastry. Brush with more butter and oil then repeat the layers until you have used all of the pastry. Use scissors to trim the pastry into an even edge just above the tin. You may find it best to cut the pastry sheets in half to better fit your tin.


7. Stir the cooled shallots, peas and artichokes into the egg mixture then tip into the tart case. Lay the asparagus on top then sprinkle over the parmesan.


8. Slide the tin onto the hot baking tray in the oven and bake for 30 minutes or until the filling is just set then leave to cool in the tin.


9. Serve with pea shoots and a drizzle of lemon oil.


Green Pea Fusilli with Grilled Artichokes, Peas and Lemon Pangritata


 


Difficulty: Easy

Cooking time: 20

Serves: 2

Vegetarian


A delicious, quick and protein-rich pasta dish with green pea fusilli and roasted artichokes, great as a sharing main for summer garden parties.


Ingredients Method

250g Seggiano Organic Green Pea Fusilli

200g frozen peas

380g artichoke hearts*, quartered and drained

60ml Lunaio Organic Lemon Oil

80g finely grated parmesan and extra to serve

Pea shoots, to serve

15g butter

80g sourdough breadcrumbs

1 garlic clove


*Seggiano works best, but any high-quality alternative purchased from an independent retailer will suffice.

1. Heat half of the oil and all of the butter in a non-stick frying pan over a medium heat, until it becomes foamy. Add breadcrumbs and garlic and fry, stirring until golden and crispy. Season and set aside to cool.


2. Cook the fusilli pasta in a large pan of boiling salted water according to the packet instructions for al dente, adding the peas for the final 2 minutes of cooking time. Drain but reserve 250ml of cooking water. Return pasta and peas to the pan and place over a low heat.


3. Add the artichoke hearts, Parmesan, remaining lemon oil and pasta cooking water, season and toss to combine.


4. Divide the pasta between the 4 serving bowls, top with the Pangritata, pea shoots and finely grated Parmesan to taste.


Beetroot, Lentil and Feta Salad 

 

Difficulty: Easy

Cooking time: 45 minutes

Serves: 2

Vegetarian


This refreshing light lunch is a simple dish to prepare and a great way to keep calories low and increase your daily dose of vitamins and nutrients. It is also a great addition to an al fresco spread, giving colour and freshness to dinners or BBQs.


Ingredients Method

5 beetroots 

1 tbsp Seggiano white wine vinegar*

2 tbsp dried green lentils

1 tbsp red quinoa, or other grain of choice

1 tbsp plain yoghurt

Dill leaves

Thyme

Feta

Salt & pepper

Lunaio Extra Virgin Olive Oil*



Seggiano works best, but any high- quality alternative purchased from an independent retailer will be fine


1. Preheat your oven to 200°C/Gas 6


2. Place the beets in a baking dish, add 5mm of water, then cover with foil. Place in the oven and roast for about 45 minutes until tender. 

When they are cool enough to handle, peel them and cut into wedges. Alternatively, if you’re using pre-cooked beetroots simply cut into wedges and drizzle over some of our white wine vinegar for added flavour.


3. Cook the quinoa and lentils by bringing to the boil, covering, and reducing the heat. Simmer for 15 minutes, cover and place to one side.


4. Combine the beetroots, quinoa and lentils with our Seggiano white wine vinegar, dill, salt and some of our organic olive oil.


5. Spoon some yoghurt onto a plate, top with the beetroots lentils and quinoa. Top with feta and more dill.




Sweetcorn & Spinach Fritters


 


Difficulty: Easy

Cooking time: 20 minutes

Serves: 4

Vegetarian


A healthy side dish to add intrigue to any buffet or dinner party with friends, these sweetcorn and spinach fritters are best accompanied by a zingy pesto dip to perfectly complement the spinach centre.


Ingredients Method

For the fritters:

100g spinach

250g sweetcorn (drained)

3 spring onions (finely sliced)

3 medium eggs

30ml milk

75g self-raising flour

50g cheddar cheese (grated)

salt and pepper

vegetable oil for frying


For the dip: 

200g plain greek yoghurt

60g Seggiano Raw Basil Pesto

Salt and pepper to taste


Seggiano works best, but any high- quality alternative purchased from an independent retailer will be OK.

1. Wilt the spinach by placing the spinach in a large saucepan with a splash of water, cover with a lid and cook over a medium heat until wilted – it should only take a few minutes. Tip the wilted spinach into a colander or sieve and squeeze out as much excess water as you can.


2. Transfer the wilted spinach into a mixing bowl along with the sweetcorn and spring onions.


3. Whisk together the eggs and milk and pour over the vegetables and mix together. Sift in the flour and stir into the mixture along with the cheese and a generous pinch of salt and pepper.


4. Heat a frying pan over a medium heat and add a splash of vegetable oil. Once the oil is hot, spoon heaped tablespoons of fritter mixture into the pan and cook for 2 minutes on each side.


5. Whilst the fritters are cooking, make the dip by mixing the yoghurt and pesto together and seasoning to taste.



Gin Rosé On The Rocks


Difficulty: Easy

Cooking time: 5 minutes

Serves: 1


This quick and easy cocktail recipe created by Seggiano and recipe developer Monica Patiño is bound to quench your thirst and refresh you pronto. If you don't have a cocktail shaker, use a sealable container like a mason jar!


Ingredients Method

1 tsp Seggiano Organic Rosé Balsamic Vinegar

2 oz gin

1/2 oz Campari Bitter

1 diced grapefruit

4 crushed juniper berries

8 ice cubes

1 fresh sprig of oregano or rosemary (optional)


Seggiano works best, but any high-quality alternative purchased from an independent retailer will suffice.


1. Place 4 ice cubes in a cocktail shaker with all the ingredients

2. Beat 10 to 15 times very hard and strain into a glass with the other 4 ice cubes

3. Decorate with a grapefruit slice, the fresh oregano sprig or rosemary and serve