Servings: four as a dessert; six to eight as a filling or topping.
For this recipe, there’s no need for an expensive, artisanal balsamic vinegar—a grocery-store vinegar is perfectly well suited.
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To maintain a strawberry’s beautiful shape, use a paring knife to remove the cap with an angled cut.
I love this combo, but I use Dark Chocolate Balsamic Vinegar which you can get from Basiks at Home. You can email them at: email@example.com to order. I also use vanilla ice cream instead of whipped creme, the temperature contrast btwn the hot cake, room temp strawberries and ice cream is wonderful.I also serve it in a martini glass for a small dinner party~
One of the best and simplest desserts I have ever made. Grilled angel food cake for about 2 minutes (1 min each side). Used an aged Italian balsamic. The basil was perfect with the strawberries.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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