Simplicity! The success of this classic Italian dessert depends
on using the very best strawberries you can find (our local gourmet
markets have beautiful giant strawberries now, though they are not
locally grown), and the very best vinegar. In summer, top with a mint
leaf or two from your herb garden. Serves as many as you wish.
1/2 cup strawberries per person, washed, stem removed, cut in half lengthwise
Rubio (or your favorite) balsamic vinegar
Granulated sugar
Place cut strawberries in a nonreactive (stainless steel, glass or ceramic) bowl. Drizzle with vinegar, and sprinkle very lightly with sugar. Mix well, and set aside for at least an hour before serving.
Serve on its own, or as a sauce over good vanilla ice cream.