Triangulo De Jerez Food

TRIANGULO DE JEREZ

Steps:

• Pour gin, vermouth, sherry and bitters over ice in a mixing glass. Stir thoroughly to chill. Strain over ice in a rocks glass and rub lemon oil from the twist over the rim of the glass.

RAGU BOLOGNESE

Steps:

• In a heavy-bottomed deep pot, combine butter and olive oil. Place over low heat until butter has melted. Add carrots, celery and onion, and mix well. Saute until vegetables begin to soften, about 3 minutes.
• Add beef, nutmeg and salt to taste. Stir well with a wooden spoon to break up meat. Cover pot, and allow to simmer until beef is lightly cooked but not browned, 3 to 5 minutes. Add milk, and cover. Cook over the lowest possible heat, stirring occasionally, until there is almost no liquid, about 45 minutes.
• If using bouillon, dissolve it in tomato paste mixture. Add tomato paste to pot, stir well and continue cooking over very low heat for an additional 45 minutes. Serve over tagliatelle, tortellini or other pasta with grated Parmigiano-Reggiano.

ROASTED ORANGE NEGRONI SBAGLIATO

Steps:

• Place the orange in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth.
• Add Campari and ice, and stir.
• Strain into a chilled rocks glass that is filled with ice and top with sparkling wine. Do not stir as this will dissipate the bubbles. Garnish with orange peel.