Strawberries with Black Pepper and Vincotto
11 June 2016
If you have a bottle of vincotto or an aged balsamic vinegar then this delicious summer treat will help you use it up!
Serves 3 or 4
400g fresh Strawberries, tops removed and cut into quarters
1 dessert spoon of vincotto
1 dessert spoon of icing sugar
Edible violets just for fun (optional)
Wipe the strawberries with a damp kitchen towel. Don’t wash them as you don’t want them to get soggy. Dust the icing sugar over the strawberries and then leave them in the fridge for about an hour before you will eat them. Serve with a drizzle of the vincotto and decorate with the edible leaves. Enjoy chilled. Heaven!