YMMV but the Mazzetti one has been one of my kitchen MVPs for a while now, curious to see if you'll be into it but I haven't tried any others apart from the fab Fattoria La Vialla version that got me into them in the first place
A touch of acid does so much to both deepen and brighten flavours. Apart from white balsamic, we also use yogurt whey, amchur (dried mango powder), tamarind pulp, hawthorn berries…
YMMV but the Mazzetti one has been one of my kitchen MVPs for a while now, curious to see if you'll be into it but I haven't tried any others apart from the fab Fattoria La Vialla version that got me into them in the first place
That’s really good to know, thank you for sharing! I must try the Fattoria La Vialla version too
Hi. I don’t believe the link to the Ratatouille is working..
Thank you..
You’re right! Thanks for flagging, I’ll update it when I’m back at my desk :). In the meantime, here’s the correct link: https://open.substack.com/pub/alexinaanatole/p/best-ratatouille-recipe?r=2g1osk&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true
A touch of acid does so much to both deepen and brighten flavours. Apart from white balsamic, we also use yogurt whey, amchur (dried mango powder), tamarind pulp, hawthorn berries…
Totally agree! There are many sources of acid available to us in the kitchen