Mosto cotto 250ml
Mosto cotto, also known as saba vinegar, is made from pressed grape juice and pulp, reduced to a concentrated syrup of intense depth and flavour. Delicious drizzled over cheese. A gourmet addition to Foie Gras.
Recipe
Goat's cheese with figs and walnuts
6 fresh figs, halved
2 chicory heads, cut into quarters lengthways
150g halved walnuts
60g chopped flat-leaf parsley
50ml mosto cotto
25ml olive oil
250g Crottin de Chavignol (goat's cheese)
Combine chicory with figs, walnuts, parsley and olive oil. Drizzle some of the mosto cotto on to the mixture. Spoon mixture on to a large platter, arrange the cheese on top of the salad. Drizzle remaining mosto cotto over the cheese and garnish with cracked pepper.
Accessories
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Crottin de Chavignol 12x60g
For those of you who love goat's cheese, Crottin de Chavignol is not to be missed. This cheese is the most famous cheese from the Loire valley with a nutty taste that strengthens when mature. The wonderful balance of sweetness and sourness combine to make a classic goat's cheese that will not disappoint.
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Flat leaf parsley 120g
Flat-leaf or continental parsley is essential in almost all Mediterranean dishes, not only as a garnish, but often added in the last minute of cooking to add a fresh vibrancy. When combined with mint it takes a humble salad to a new height. Highest quality.
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The Italian Summer truffle, also known as "Scorzone" in Italy, has an almost alligator skin texture, and tastes much like hazelnuts.
From £22.50
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This Foie Gras product comes prepared and deveined. It has been flash frozen immediately after the prep stage before being heat sliced into perfectly formed slices of foie gras. The individual portions of Foie Gras can be cooked from frozen straight to the pan with very little reduction.
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The finest Beluga Caviar that money can buy, available to you from London Fine Foods. 000 graded Beluga eggs are the largest in size with opalescent, grey-blue tints and a delightfully delicate skin that pops on the roof of your mouth with a truly 'palate-tickling' creamy after taste.
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Produced by La Salamandra this 1kg tin has so many uses and stores well in the fridge after opening. Use it for banoffee pie filling, drizzled over apples for pies and puddings to add a rich caramel sensation. Indispensable.
£8.60
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Why not have your order 'Gift Packed' into one of our beautifully crafted (hand made) wicker hampers...
We particularly recommend this if you are planning to send your gourmet order to a friend at a different address as a gift.From £14.95
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These exsquisite Chocolate Roses are created with an artificial stem which holds the carefully crafted chocolate bud. This is made up of rich and fine chocolate outer layer filled with a decadent fondant filling made up from a smooth blend of chocolate and nuts. There is a choice of chocolate to ensure there is one to suit every taste and occasion, milk,dark and white.
£20.00
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