Thinking back on it, drinking pink bubbly with red seeds is not the most macho thing to brag about. When the bubbly is good Prosecco di Vadobbiadene, it’s hard to decide. The small, delicate bubbles and flavors make it a joy with antipasti on it’s own, a great way to move on to the smoked salmon on toast and dried anchovies. Why mess with a good thing?
But then someone before dinner Saturday went through the hard work of separating the seeds from a Pomegranate, and I respect the hard work that takes.
Prosecco has a long history of being doctored up into cocktails – the Bellini’s that Hemingway and Orson wells would sip at Harry’s Bar in Venice (a Bellini is a cocktail made from Prosecco and white peaches from the Veneto region) is the Prosecco best know outside of Italy, but there are other variations. So I did the only honorable thing possible, I scooped a tablespoon full of the red seeds, gave the glass a quick swirl.
If mixing fruit with bubbly is manly enough for Hemingway….
For those of you reading this on Facebook, it was orginally published here: carbonara.wordpress.com.