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Cooked must of white grapes and white wine vinegar: these are the ingredients of this dressing which has been created to maintain a balsamic taste without altering the colour of the food. Ideal for vinaigrettes and sauces in accompaniment to raw and cooked vegetables, white meats and fish.
Invisible and pungent. It dances with voluptuousness on food with casual delicacy. Sincerity is its prerogative. Brings joy with tact but never exceeds in exuberance.
Yellow-green grapes, of course. Straw-yellow reflections everywhere. Wood forgotten on the beach. The scent of past summers. The moon that shines in the sky and inspires the soul of poets. An acidity that flickers lightly without a trace.
Lobster with white dressing
Prepare a brunoise with carrots, spring onion and zucchini a few hours before and put it in infusion in the White dressing. Cook the lobster in boiling water for seven minutes. In parallel, heat a saucepan with a tablespoon of extra virgin olive oil flavored with garlic and insert the homemade bread cubes. Cut the tail of the lukewarm lobster into slices. Cut the cherry tomatoes into wedges, a Tropea onion and a thinly sliced nectarine. Add the hot bread cubes Place everything in the center of a sheet of parchment paper and season with extra virgin olive oil and brunoise with white dressing. Salt and pepper to taste. Close the parchment paper with string and serve
Ingredients: Cooked white grape must, white wine vinegar. Contains sulphites.
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