Making An Italian Strawberry Dolce Dessert

Video Transcript

"What meal would be complete without something sweet. This is Anne for Expert Village and we would like to call it dolce in Italian for the little something sweet. I am going to make a fantastic and easy dish that you can do in minutes. You can even talk your guest into doing it if you are catering for an event or whatnot. I am taking beautiful organic riped strawberries. You can get them at your local market, you can get them at your health food store, whatever and I am going to top them meaning that I am taking off the green which you don't want to eat anyway. I am being generous with getting rid of all the green because sometimes the area right next to the stem is not so sweet. Maybe not the case with these. These are really exceptional berries. All right pretend I've done all of them. I am going to cut the strawberry in half and am going to cut a couple of different slices and turn it on its side. So you've got small yet consistent slices that look about the same. The bigger ones I am going to do the extra cut in. The smaller ones I am going to cut in half. Cut them about like that and boom. There we go. The smaller ones here I would probably just maybe do 2 or 3 like that and you can do these well in advance because we are going to be marinating these strawberries in balsamic vinegar. Can you believe it? Yes. A nice acidic balsamic vinegar. It is going to actually enhance the sweetness and to ensure that it is sweet, we are going to add just a pinch of sugar. Now you can use raw sugar, you can use powder sugar. You can even use honey if you don't like to use honey or with the sweetness of the berries themselves or the sweetness of balsamic authentic moudama, you will have a delicious and almost syrupy mix. Okay beautiful consistent berries. Moudama balsamic, just a drizzle to fairly moisten them all and a nice pinch of sugar; about like that. Maybe a tad more. I like to get my hands in it. That's the way I am. I am going to mix it and incorporate it all and I am just going to let them sit for about 20 minutes. Maybe I do this right before I serve my entree so they have plenty time to sit on the side. Now I am going to add another element to it when we come back. "