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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: It is prepared by boiling 100 cl of red wine vinegar and, while it is boiling, adding desalted capers and washed, dried basil.
Step 2 of 4: Let it boil for a few minutes. Turn off the heat and let it cool. Then pour into a bottle.
Step 3 of 4: Let it rest for fifteen days, remembering to shake the bottle every 24 hours.
Step 4 of 4: Store in a cool, dry place and use it to season your dishes as desired.
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In gray: not detected
| Average values | Per serving250 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 199 kJ48 kcal | 79 kJ19 kcal |
| Carbohydrates | 0.75 g | 0.3 g |
| Salt | 0.05 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
