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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