Strawberry Carpaccio with Basil and Balsamic Vinegar

Strawberry Carpaccio with Basil and Balsamic Vinegar

About 1½ lbs (¾ kilo) strawberries

One bunch basil
1/2 cup (60 g) confectioners sugar
1-1/2 oz (40 g) balsamic vinegar

Wash the strawberries in cold water and set them on absorbent paper. Remove stalks, cut the berries in thin slices and arrange in a spiral on four plates or a serving platter.

Just before serving

Take the largest basil leaves, chop finely and scatter over the strawberries. Sprinkle with confectioner’s sugar and garnish with smaller basil leaves. Drizzle with balsamic vinegar and serve.

To make this recipe a success, use perfectly ripe strawberries of the best quality. Also, try to find the syrupy, flavorful balsamico vinegar from Modena, made in the traditional way. It costs much more, but quel bonheur!

Serves 4

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