Mosto cotto 250ml
Mosto cotto, also known as saba vinegar, is made from pressed grapes juice and their pulp, reduced down until it is a concentrated syrup of intense depth and flavour. Delicious drizzled on cheese. A gourmet addition to Foie Gras.
Recipe
Goats cheese with figs and walnuts
6 fresh figs, halved
2 chicories, cut into quarters lengthways
150g halved walnuts
60g chopped flat leaf parsley
50ml mosto cotto
25ml olive oil
250g crotin de chavignol (goats cheese)
Combine chicory with figs, walnuts, parsley, and olive oil. Drizzle some of the mosta cotto onto the mixture. Spoon mixture onto large platter, arrange the cheese on top of the salad. Drizzle remaining mosta cotto over the cheese. 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. It has 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 parsley, or continental parsley, is essential in almost all Mediterranean dishes, not only as a garnish, nut 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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