Classic Negroni.
Negroni is a classic cocktail from early in the 1900s. I like to describe it as a fortified version of its lighter cousin “the Americano”. Though it was conceived in Florence, it was made popular by the famed Bar Basso in Milan and it’s been a staple of the Italian aperitif culture since the 60’s. The key here is balance. All three ingredients contribute equally to the mix: the gin brings in the potent floral notes and the booziness; the Campari contributes bitterness and the Vermouth adds sweetness.
I like to mix my Negroni. Put a generous amount of ice in a large cocktail mixing glass. Add equal parts of gin, vermouth and Campari and stir vigorously. Strain into an old-fashioned or rocks glass. I like to use large ice cubes to pour my Negroni on and I finish it off with a single Orange peel.
Negroni Variation.
Negroni can be a bit boozy as an aperitif, so I like to switch it up and make a “Negroni Sbagliato” which literally means a “mistaken Negroni”. It’s essentially the same procedure but the gin is replaced by Prosecco. You can be a bit more generous with the prosecco pour once you have mixed the Campari and Vermouth.
Method:
Place the flour in a mound on a clean work surface, and hollow out the center to look like a volcano, about 8” across the center.
Whisk together the egg, yolks and olive oil, gently pour into center of flour volcano.
With two fingers, slowly make circles in the egg mixture, very little by little working flour into the mix. This should take about five minutes until it’s too thick to swirl. At this point, with a bench scraper, chop the remaining flour ( hold back a small amount in case the dough is too dry) knead the dough for 6 to 8 minutes until not sticky, and is smooth and elasticky. It should spring back from a finger poke. Coat dough in flour, wrap in plastic, let rest one hour.
Carefully slice the kernels off of the shucked corn into a bowl. Place corn into a blender and liquify. Strain through cheesecloth, squeezing as much juice through as possible.
Warm a skillet on medium high burner on the stovetop. When hot, pour corn juice and with a rubber spatula, stir as the juice thickens like pudding. Season with a pinch of salt while hot.
Transfer thickened corn juice to a bowl and place over another bowl with ice in it. Stir until it has cooled completely. Fold in mascarpone, and transfer to piping bag. Refrigerate.
Form sheets of pasta using a pasta maker. Pipe a line of the corn filling, and fold over the far edge of the pasta sheet. Gently seal the pasta to itself, around the corn filling. Now pinch little bellies to form the agnolottis, and using a crimped pasta cutter, cut to separate the agnolottis.
In sea-water seasoned water, at a light simmer, drop a few agnolottis at a time, they should be cooked in about 35-45 seconds. Lift out and onto a towel to drain.
To serve: place pasta onto demitasse spoon and top with very thinly sliced cherry tomato, and tiny basil leafs. Pinch a flake or two of Malden salt onto the sliced tomato, and a drop or two of evoo.
Summers finest bounty in one bite!
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