God I love vinegar. It’s one of my favorite things. I can’t imagine my kitchen without it. My absolute favorite vinegar is Cafaggio Chianti Red Wine Vinegar. Others might pick something a bit more exotic, but not this girl. If you’ve never had really good red wine vinegar in your kitchen you’re missing out.
In the Cube kitchen, Chef Erin uses it for everything. It’s in our agra dolce figs and plums, in most vinaigrettes and in simple pan sauces.
Produced from the fermentation of the Chianti DOCG grapes in oak casks for 6 months to a year; once the transformation has taken place, the vinegar is allowed to mature for another year, again in oak casks.
Here’s a quick and easy-peasy tomato salad recipe:
Heirloom Tomato Salad with Chianti Vinaigrette
Serves 4
2 lbs. (about 4 large) Heirloom tomatoes
Kosher salt
Extra Virgin Olive Oil (I like Mannucci)
Cafaggio Red Wine Vinegar
Fresh ground pepper
Torn basil leaves (about 4 large)
1 loaf of warm, crusty Italian bread
Cut the tomatoes into bite-sized chunks and place in a mixing bowl. Sprinkle the top of the tomatoes with 1 teaspoon of salt and stir to mix. Allow to sit for 20 minutes, stir every 5 minutes, allowing the tomatoes to release their juice.
Add ¼ cup extra virgin olive oil to the bowl along with 2 tablespoons vinegar, salt and pepper to taste. This will be very liquidy. You can add more oil and vinegar to your taste.
Spoon the tomatoes and vinaigrette into 4 bowls. Garnish each with a bit of torn fresh basil. Serve with fresh, warm crusty bread for dipping up all the vinaigrette.
enjoy!
rachael
