5 Ingredients or Fewer

Fragole Modenese al' Pavarotti

June  2, 2010
Author Notes

First of all, Pierino loves strawberries. In high school we had a summer job picking them. But now I have to add that the supermarket variety is just about the most toxic fruit you can buy. Forget about "certified organic" lables, which is a term designed to benefit big agribusiness. Why toxic? Typically large farms use systemic poisons in the soil, which of course get into your berries. If you can, then buy berries at a farmers market from a small outfit where they may just raise other plants between the rows which attract beneficial insects. But ask. Now for the rant on balsamics. Most are crap. The most misused condiment of the nineties unless you count sundried tomatoes. An aged Spanish sherry vinegar is usually way better. For this very simple dessert use an authentic aceto balsamico tradizionale di Modena. That might set you back more than $100 but it might just have taken 75 to 100 years in the aging process. —pierino

  • Serves your best friends
  • 2 pints best strawberries
  • aceto balsamico tradizionale
  • Pinch black pepper
  • special equipment, one eye dropper
  • "Nessun Dorma"
In This Recipe
  1. Carefully wash the strawberries. Leave to drain and then core and halve each berry.
  2. Arrange on dainty little dishes. Add a light dust of pepper.
  3. Play "nessun dorma", pass the balsamico and the eye dropper. A few drops are enough..
  4. Note 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.

See Reviews

See what other Food52ers are saying.

  • pierino
  • boulangere
  • lapadia
  • Austintatious
Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.