Recipe Cestini Fragole Condite Con Aceto Balsamico Di Reggio Emilia


For the baskets:
5 oz. butter
5 oz. flour
egg whites
1 tbsp. vanilla extract

For the filling:
10 oz. vanilla ice cream
1/2 lb. strawberries (preferably wild)
16 drops Aceto Balsamico Tradizionale di Reggio Emilia

How to make Cestini di fragole con Aceto Balsamico di Reggio Emilia:

In a bowl, whisk the butter with the sugar and the vanilla extract until frothy. Slowly add the egg whites and then the sifted flour. Put this cream in a pastry bag with a smooth nozzle and form four discs on a buttered cookie sheet.

Bake for 10 minutes on a 425 F oven. Remove and, while still hot, place each disk over an upside-down glass. The overlapping edges will turn down, thus creating a basket. Let cool and then remove from the glasses.

Clean and dry the strawberries and place them in the baskets.

Place a spoon of vanilla ice cream on each dessert plate and let it melt for a couple of minutes until soft. Place a basket next to the vanilla ice cream. Drizzle about four drops of balsamic vinegar over each basket. Garnish with strawberry leaves.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at