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Vinaigrette di basilico fresco

basil (6)La nostra vinaigrette di basilico fresco e’ meglio se fatta e servita lo stesso giorno. Si tratta di un condimento estremamente versatile ed e’ favoloso per condire una semplice insalata o anche insalate più elaborate, con verdure miste o addirittura con verdura e frutta.

Il modo più delizioso per gustarla meglio e’ quello di raccogliere i pomodori ancora caldi dal sole, affettarli e spruzzare la nostra vinaigrette al basilico. Quando mangi ti sembrerà di stare in paradiso (culinario!!).

Ingredienti: per una dose da 220 ml

  • 60 ml di aceto di vino rosso
  • 155 mls olio extra vergine di oliva ( Tenute Carcasole)
  • 1 cucchiai di basilico fresco, tritate grossolanamente
  • 2 cucchiaini di aceto balsamico ( Tenute Carcasole)

basil (6)

  1. Mettere tutti gli ingredienti in un vaso con coperchio.
  2. Dategli una buona scossa e si è pronti a servire.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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