Sicilian vinegar is a traditional Sicilian sauce mainly used as a dressing for fish dishes. It is obtained by fermenting red wine vinegar with the addition of desalted capers and fresh basil. This sauce has an intense, aromatic flavor that adds a touch of freshness to any dish.
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It is prepared by boiling 100 cl of red wine vinegar and, while it is boiling, adding desalted capers and washed, dried basil.
Let it boil for a few minutes. Turn off the heat and let it cool. Then pour into a bottle.
Let it rest for fifteen days, remembering to shake the bottle every 24 hours.
Store in a cool, dry place and use it to season your dishes as desired.
Italia, Sicilia
| Energy (kcal) | 76 |
| Carbohydrates (g) | 0.2 |
| of which Sugars (g) | 0.2 |
| Protein (g) | 0.1 |
| Sale (g) | 0.01 |
