Zia Prosecco
The bouquet is candidly intense with hints of freshly baked bread with a final scent of honey and hazelnut. Notably balanced, full-bodied and full of flavor; persistent almond aftertaste.
Our Normal RRP: £13.99 now £11.99
Product Description
In 1897 Caldirola was a simple osteria in Contra, a small hamlet in the Comune of Missaglia where the current Casa Vinicola Caldirola headquarter is based today. It was here that Ferdinando Caldirola’s story, which would link three generations of his family to the tables of the Italian populace, had its beginning. During the 1940s, Ferdinando, together with his son Gaetano, transformed the osteria, at that time a popular meeting point for the locals, into a more structured sales point. He even branched out into the sale of cured meats, a business that would require the involvement of all the family members. At the beginning, the business was small. However, slowly the wine-trade started to become more significant, to eventually establish itself as the main commercial activity of a company that had begun selling wine fifty years ago.
Light straw yellow with green shimmers. The bouquet shows fruity, elegant, clean and typically aromatic. The palate is soft, characteristic, pleasantly fresh and harmonic on the finish.
Grower: Casa Vinicola Caldirola
Grape Variety: Glera
Style: Fresh and Crisp
Country: Italy
Appellation: Veneto
Vintage: NV
Closure: CORK
Alcohol: 11.5% ABV
Bottle Size: 75cl
Prawn and Mint Finger Rolls
Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 4
INGREDIENTS
2 small bundles (100g/3½oz) bean thread or rice vermicelli noodles
½ large iceberg lettuce
½ tsp sugar
1 large carrot, coarsely grated
200g/7oz cooked prawn meat, chopped
handful fresh mint leaves (about 60-70 leaves), torn into pieces
3 tbsp chopped fresh coriander
30 small or 20 large rounds rice paper (also known as spring roll wrappers, available from Asian food stores)
small handful roasted peanuts, chopped (optional garnish)
1. For the prawn and mint finger rolls, place the noodles in a bowl, cover with boiling water and soak for five minutes. Drain the water off and then cut the noodles with kitchen scissors in several places to create shorter lengths.
2. Very finely shred the lettuce and place in a mixing bowl with sugar, carrot, prawn meat, mint and coriander. Mix through the noodles.
3. Dampen a clean tea towel and lay it on a clean work surface. Dunk the rice paper rounds into a dish of warm water one at a time for a couple of seconds each (don’t soak them or they will become too sticky), then place them separately on the damp tea towel. Wait for a minute for the rice paper to soften and become flexible. They are ready to work with when they are dimpled and softened. If you try and roll them before this they will split.
4. Place a small handful of the prawn mixture in the centre of each wrapper. Wet your hands to stop them sticking to the rice paper and then roll the wrapper up tightly around the filling, tucking in the sides as you go. Transfer the rolls to a plate, seam side down and cover with a damp paper towel. If not serving immediately, they will hold their shape in the fridge for 24 hours. Garnish with chopped peanuts if desired.
£83.94 £71.94
3 in stock
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