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By Caz Hildebrand and Jacob Kenedy
Published 2010
Vincotto, mosto cotto or saba is reduced grape must, southern Italy’s answer to balsamic vinegar. Here it is used to make a pasta sauce that is nothing more than a simple dressing.
Boil the fusilli until exactly as al dente as you like – they will not cook further in the sauce. When done, toss in a dressing made of the vincotto, oil and garlic, seasoned with salt and pepper. Serve with the breadcrumbs scattered on top, and a grating of cheese.