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Condimento all’aceto balsamico Balsamic vinaigrette

Оглавление

Makes about 350ml

1 teaspoon salt

250ml balsamic vinegar

100ml extra-virgin olive oil

Put the salt into a bowl, then add the vinegar and leave for a minute so the salt dissolves. Whisk the oil into the vinegar.

This will keep in the fridge for up to 6 months in a screw-topped jar or bottle – or a squeezy plastic one. Take it out of the fridge half an hour or so before you need it, and shake to emulsify before use.

Made in Italy: Food and Stories

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