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Strawberries with Balsamic Vinegar |
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Serves: 2 Print this Recipe(Fragole al Balsamico) Category: Fruit Desserts If you can find the little wild strawberries known in Italian as fragoline del bosco, use them in this dessert. But ordinary fresh strawberries, too, will benefit from a quick marinate in aged balsamic vinegar. Like a sprinkle of fresh lemon juice on a piece of fish, or salt on a steak, the intense sweet-and-tangy flavor of balsamic vinegar enhances many foods. Think of it as a condiment rather than as a vinegar. You probably will have to buy aged balsamic vinegar at a specialty store. In the New York area, one of my favorite sources is Di Palo Fine Foods on Grand Street in Little Italy (INFORMATION AND SPECIAL TECHNIQUES: 06- Sources). Louis Di Palo is a walking encyclopedia on balsamic vinegar, as well as just about any other food product imported from Italy. The first time I asked for balsamico, he brought out several bottles and offered everyone in the shop samples as he explained each one. The best balsamico is made in the provinces of Modena and Reggio in Emilia-Romagna. Smooth, complex, and syrupy, it tastes more like a rich liqueur than a harsh vinegar, and it is often drunk as a cordial. Look for the words Aceto Balsamico Tradizionale on the label. Though it is expensive, a little bit goes a long way. 1 pint wild or cultivated strawberries, sliced if large 2 tablespoons best-quality aged balsamic vinegar, or to taste 2 tablespoons sugar In a medium bowl, toss the strawberries with the vinegar and sugar. Let stand 15 minutes before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Strawberries with Balsamic Vinegar comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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