Recipe from Italopunk by Vanja van der Leeden
Good balsamic vinegar has nothing to do with that syrup from the supermarket, as Italophiles like you and me know. But even with good balsamic vinegar, you have the crème de la crème. Il Borgo del Balsamico is a fairytale bed and breakfast in the countryside between Modena and Parma. In the middle of an Italian garden lies a brick-red mansion with pouty chic guesthouses, vineyards, and an acetaia, where the balsamic vinegar matures. The borgo is run by two sisters, whom I once interviewed for a glossy magazine. As thanks, I received a bottle of their black gold. Their balsamico is addictive and maddeningly delicious with strawberries, buffalo ricotta, toasted pepper, and anise.
14 ounces (400 g) ripe strawberries, hulled and halved
1/4 cup (60 ml) balsamic vinegar (see page 25 for more info)
1 pound (450 g) buffalo ricotta
1/4 cup (50 g) granulated sugar
1 teaspoon black peppercorns
1 teaspoon anise seed
Mix the strawberries with the balsamic vinegar in a bowl and allow to marinate for 30 minutes.
Whip the ricotta with the sugar. (I do this in a food processor, but a hand mixer or blender will also do the trick.)
Toast the black peppercorns and anise seed in a dry skillet for a few minutes over high heat. Grind in a mortar—it does not have to be completely fine, a little coarse is just right.
Divide the buffalo ricotta between bowls, spoon the strawberries with balsamic on top, and finish with a pinch of toasted pepper and anise.
TIPS
Search for “Borgo del Balsamico” and you will find sites where you can buy this balsamic online. Of course, any other tasty balsamic is also good.
If you can’t find buffalo ricotta, then use regular ricotta (cremosa) and mix in 5 ounces (125 grams) of feta in a food processor or with a hand blender until you have a creamy, salty consistency.
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