Smoked Balsamic & Anchovy Vinaigrette
Minced anchovy whisked with smoked Crema di Balsamico, Dijon and olive oil. Savory depth with a sweet, smoky finish.
Anchovy & White Pesto Crostini
Toasted baguette with Pesto Bianco, a single anchovy fillet and a pinch of sea salt. Five minutes from pantry to aperitivo plate.
Strawberry and Fennel Salad
Quartered strawberries with fennel cured in white balsamic, burrata, arugula, toasted pistachios and peach balsamic pearls.
Prosciutto wrapped Plums with Fig Balsamic
Plum wedges wrapped in prosciutto with basil and goat cheese, skewered and drizzled with fig balsamic. A spring and summer party staple.
Grilled Cheese with Fig Balsamic, Plum, and Prosciutto
Sourdough grilled with fontina, prosciutto and sliced plum, under a generous drizzle of fig balsamic glaze.
Squid Ink Pasta
Squid ink pasta with shrimp and calamari in white wine and seafood stock, finished with parsley and lemon.
Fish Piccata
Fish fillets in a pan sauce of white wine, lemon, butter and salt-packed capers. Dinner in under fifteen minutes.
Fish Marinade
Olive oil, Condimento Blanco, lemon and paprika with whatever fresh herbs you have to hand. Made for white fish and salmon.
Balsamic Blueberry Sauce
Blueberries cooked down with cinnamon, vanilla and lemon zest, then finished off the heat with Gold Label balsamic. Good on everything from gelato to French toast.
Oranges with Vanilla Gelato and Balsamic Vinegar
Blood oranges macerated with sugar, mint and vanilla, spooned over vanilla gelato with Gold Label balsamic and olive oil.
Anchovy Oil
Three anchovy fillets melted into good olive oil and tossed through pasta with Parmigiano. A five minute primo built almost entirely from the pantry.
Apple Pie
Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.