by pierino
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pierino's Notes:
Expand2 pints best strawberries Ask a question about this ingredient
aceto balsamico tradizionale Ask a question about this ingredient
pinches black pepper Ask a question about this ingredient
special equipment, one eye dropper Ask a question about this ingredient
Carefully wash the strawberries. Leave to drain and then core and halve each berry.
Ask a question about this stepArrange on dainty little dishes. Add a light dust of pepper.
Ask a question about this stepPlay "nessun dorma", pass the balsamico and the eye dropper. A few drops are enough..
Ask a question about this stepNote to cook: for the poor man's version substitute a really good, old, Spanish sherry vinegar, which will be about a tenth of the price. Forget about ordinary balsamics even if they are imported. You're not making salad dressing.
Ask a question about this step"Nessun Dorma" by the way was the unofficial anthem of the 1990 World Cup in Italy. Perfect because it means "no one sleeps", but also the final verse, "al alba vincero" means "at dawn I will win".
Play Nessun Dorma and weep at its beauty while consuming beautiful fruit.
Yes, very possibly the most beautiful piece of music ever, at least, when performed by Pavarotti. Thanks for a nice idea although, personally, as wonderful as this simple recipe sounds, I would choose to focus every atomic particle of my body on the enjoyment of the music, saving the fruit for later, after the tears are gone.
Thanks for checking out the link, love the glossary, as I grew up with my Grandma Angelo's slang. I moved across the sound to the country life in Gig Harbor a little bit ago, do you know that area, if so, any restaurant suggestions? I visit the Eastside as much as I can so thanks for telling me about The Spanish Table; it is going on my list of things to do in the city...Happy Thrusday!
In reciprocity, try this link http://zesterdaily.com/dining/527-13-ways-to-devour-seattle
Pierino, Hmmm, re: your “poor man’s version” & “we are not making salad dressing” note in step #4. My recipe “Strawberry Spring Greens” uses Balsamic Vinaigrette…FYI! As well, I also named my favorite Balsamic, tasty and affordable, recommended to me 20 (or more) years ago by the owner of an Italian market on the eastside of Seattle, and one that I have been very happy with; it too is a tenth of the price, “a poor person’s balsamic” shall we say? On another note: I would agree that the aceto balsamico tradizionale you use (or similar) is tasty, worth the price and should be used with an eye dropper. We once had a party guest show up with his little wooden crate of Balsamic, complete with a couple small shot glasses and what a delight and a privilege it was that he shared a taste (or two) with us all. It would please me if you could take a look at the link to my “poor person’s version Balsamic”. Thank You. http://www.melgabinternational.com/food/producers/medici_ermete/vecchia_aemilia_balsamic_vinegar_of_modena
Lapadia, I did check your link. It's an interesting site and I like the fact that they offer a glossary of Italian food terms for those who don't speak or read Italian. BTW East Seattle is a cool place. I have good friends who live on the west side and I often cook up there. As you are in Seattle you might want to drop down to The Spanish Table and try out a good, mid-priced vinagre de jerez. I think it might surprise you.
I did actually see the Three Tenors perform in Los Angeles on the eve of the 1994 World Cup. Of course the finale was "Nessun Dorma". And then the next morning I went to the game; Italy v. Brasil. Talk about living large.