Stracciatella

California Red Grapes, Marcona Almonds, Rosemary, Saba

Chef Alex Tubero of Amali | New York
Yield: 1 serving

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Adapted by StarChefs | September 2022

INGREDIENTS:

1 cup quartered red Grapes from California
1 ounce toasted Marcona almonds
6 sprigs rosemary, fried then picked
1 cup extra virgin olive oil
Sea salt
Freshly cracked black pepper
1 tablespoon saba or aged balsamic vinegar

METHOD:

In a small mixing bowl, mix to combine California grapes, almonds, rosemary, and olive oil. On a serving plate, place stracciatella in an even layer. Spoon grape and almond mixture over the stracciatella. Top with salt, pepper, and a drizzle of saba.

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