Preparation

Even if those with more culinary experience may have already encountered this great combination, we still want to present something that has entered western European realms only in the recent past: strawberries, mozzarella and balsamic vinegar. This combination may confuse your sense of taste at first sight but only until you have really tried it – of course except for cooking accidents. The preparation part about strawberries and mozzarella will not be a greater challenge - just cut them in slices. The true kick of the whole recipe certainly is to be found in balsamic vinegar, better to say in a balsamic vinegar reduction.

For the reduction we are presenting, you will need balsamic vinegar, port wine and grape juice. Let the port wine and balsamic vinegar simmer as long as it takes to have it reduced almost completely and until you see large bubbles. Tip: just use medium or even less heat so it is easier to control the reduction process. If your reduction is one step away from being burnt, turn off the heat and pour as much grape juice into the pot as is necessary to achieve a slightly viscous sauce. In case you pour in too much juice and your sauce is not thick enough, just let it boil down again. The grape juice is supposed to add a fruity kick to the whole story but it may be necessary to reduce the sauce again.

Now pour the reduction on top of your strawberry-mozzarella creation and let your tongue discover new world of culinary delights.