This article is published in number 16 of Vanity Fair on newsstands until April 20, 2021
Shy, hidden among the large leaves, but bold in its intense red, humble fruit of the forest but also a noble ornamental plant in the gardens of the kings of France. And again, the legendary protagonist of the myth of Adonis, a magical and innocent presence in children’s fairy tales, romantic in poems but sinful ingredient of lust in love stories. Strawberry fills every role successfully.
It is the most loved fruit of the summer without even really being one, a fruit: from the botanical point of view it is an inflorescence, the real fruits of the plant are the seeds on its surface. From the nutritional point of view, the strawberry is a superfood: low in calories, rich in water, fiber and antioxidant flavonoids, magnesium, calcium, potassium and vitamin C, it has diuretic and satiating properties. And even if it’s not really aphrodisiac, when served with champagne, whipped cream or chocolate it immediately becomes a source of pleasure and a good mood.
The strawberry, then, is “female”, its names are Sabrina, the precocious, the Sabrosa, big and fleshy, Charlotte, heart-shaped, Annablanca, “the albina”, Madeleine, strong and fragrant. There are many varieties, the important thing is to know how to choose and preserve them at best, not piled in the basket where they are bought but spread in a plate or in a tupperware.
The versatility of strawberries should be exploited in the kitchen to prepare smoothies, smoothies, jams, fruit salads or to give a sweet and sour touch to savory dishes such as strawberry risotto, where they are combined, into small pieces, immediately after creaming, or cut into thin slices, directly on the plate, on a lemon risotto.
As a sweet and sour sauce they can instead accompany skewers of meat, a pork fillet (pureed and mixed with the cooking juices), or with tuna or swordfish carpaccio, with shellfish, in a spinach and radish salad dressed with olive oil and balsamic vinegar.
But it is in desserts that the strawberry expresses itself best: sorbets, yogurt cakes, cream sponge cake, tart with custard, tiramisu, cheesecake with cream cheese or white chocolate, on panna cotta or simply dipped in chocolate. Finally, they are a precious touch in cocktails, such as the strawberry Daiquiri, with white rum and lime juice, or the timeless Rossini, one of the sparkling drinks invented at Harry’s Bar in Venice by Giuseppe Cipriani (together with Bellini, at Tintoretto e al Mimosa): it is prepared with fresh strawberry puree and champagne. Irresistible.
Photo of the service: StockFood / La Camera Chiara, AdobeStock
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Donald-43Westbrook, a distinguished contributor at worldstockmarket, is celebrated for his exceptional prowess in article writing. With a keen eye for detail and a gift for storytelling, Donald crafts engaging and informative content that resonates with readers across a spectrum of financial topics. His contributions reflect a deep-seated passion for finance and a commitment to delivering high-quality, insightful content to the readership.
