This was difficult for me due to the sheer volume of food pictures I take. I decided on the food that represents the beginning of my favorite cooking (and eating) time of year...
These and the rest of the 2 gallons I bought will be made into gelato, strawberry shortcake, mousse, strawberry salad, and more in the next few days.
We are lucky and live in an area with quite a few local strawberry and blueberry farms, so they are not too expensive. Strawberries this good are only available for 2-4 weeks, but blueberries are usually around for a bit longer.
Ingredients: 2 punnets (500g) strawberries, hulled, sliced 5mm thick Good-quality balsamic vinegar, to drizzle 5 thin prosciutto slices 1 bunch basil, leaves picked 1 fresh mozzarella ball chopped or torn into 12 pieces 150g wild rocket/arugula leaves Extra virgin olive oil, to drizzle Shaved parmesan (optional),to serve Method: 1Lay the sliced berries on a plate, drizzle with the vinegar and sprinkle with a tiny amount of sea salt and plenty of pepper. 2Lay 1 slice of prosciutto on your chopping board and cover with 2 or 3 basil leaves. Lay another slice of prosciutto on top and keep layering prosciutto and basil until you have used it all up. Roll into a thick cigar and cut into ribbons with a sharp knife. 3Put mozzarella on a serving dish. Scatter berries around the cheese. Toss rocket in the strawberry juice left on the plate, with a splash of oil. 4Gently lay prosciutto and rocket over cheese and berries. Finish with rocket, a few shavings of parmesan. If desired, drizzle with extra virgin olive oil.
Thank you, that sounds delicious! I would change the recipe, being a lactose-intolerant veggie (though I can eat Mozzarella occasionally), but just the combination with basil, rocket and balsamico sounds mouth-watering.
I'm usually making a salad as dessert, with the stawberries quartered lenght-wise and lightly sprinkled with home-made vanilla sugar, lemon balm and mint cut into very thin slices, or, if I don't have fresh herbs, a bit of mint sauce. Sometimes I add half a teaspoon of freshly ground black cardamom seeds and a dash of freshly ground black pepper. This is carefully mixed and let sit to steep at room temperature for at least half an hour. You can serve it with vanilla ice cream or whipped cream, but it is also really yummy on its own - and goes well with a dry, fruity white wine.
happy
How do you make strawberry salad?
Ingredients:
2 punnets (500g) strawberries, hulled, sliced 5mm thick
Good-quality balsamic vinegar, to drizzle
5 thin prosciutto slices
1 bunch basil, leaves picked
1 fresh mozzarella ball chopped or torn into 12 pieces
150g wild rocket/arugula leaves
Extra virgin olive oil, to drizzle
Shaved parmesan (optional),to serve
Method:
1Lay the sliced berries on a plate, drizzle with the vinegar and sprinkle with a tiny amount of sea salt and plenty of pepper.
2Lay 1 slice of prosciutto on your chopping board and cover with 2 or 3 basil leaves. Lay another slice of prosciutto on top and keep layering prosciutto and basil until you have used it all up. Roll into a thick cigar and cut into ribbons with a sharp knife.
3Put mozzarella on a serving dish. Scatter berries around the cheese. Toss rocket in the strawberry juice left on the plate, with a splash of oil.
4Gently lay prosciutto and rocket over cheese and berries. Finish with rocket, a few shavings of parmesan. If desired, drizzle with extra virgin olive oil.
I'm usually making a salad as dessert, with the stawberries quartered lenght-wise and lightly sprinkled with home-made vanilla sugar, lemon balm and mint cut into very thin slices, or, if I don't have fresh herbs, a bit of mint sauce. Sometimes I add half a teaspoon of freshly ground black cardamom seeds and a dash of freshly ground black pepper. This is carefully mixed and let sit to steep at room temperature for at least half an hour. You can serve it with vanilla ice cream or whipped cream, but it is also really yummy on its own - and goes well with a dry, fruity white wine.