Product Highlights
MENU Salsafragola

One of MENU’s tasty fruit sauces, Salsafragola (Strawberry Sauce in Balsamic Vinegar) is a thick, sweet-smelling sauce made from strawberries and delicately enhanced by the sweet and sour tones of balsamic vinegar.

Traditionally fruit sauces are served with cheeses to create distinct pairings, and Salsafragola is no exception; it works wonderfully on all types of fresh or aged cheeses. It can also be used for hot and cold preparations, offering versatile applications in combination with other ingredients or simply as a topping. Whichever your need may be, this flavorful sauce will add a unique, sweet and savory accent to your dishes and leave you coming back for more.

Other fruit sauces available from MENU:
91007 Fig Sauce (Salsafichi)
91006 Green Tomato Sauce (Salsa Pomodori Verdi)
91004 Onion and Orange Sauce (Salsarancia Cipolle)

• Ideal for desserts, ice cream, crepes, whipped cream, panna cotta, boiled meats and poultry
• Delicious on both aged and fresh cheeses
• Great for dipping
• Excellent as a sandwich spread
  
  

A Recipe Idea: Scallops Over Polenta Crisps

Ingredients
Polenta Mix
6 Scallops (about 2 oz each)
2 oz MENU Salsafragola
1 oz HACO Lobster Bisque
1 oz EVOO (Extra Virgin Olive Oil)
Salt & Black Pepper, to taste

Preparation
Prepare the Polenta by following the instructions on the package, once ready place it in a cake mould and allow to chill. Once chilled unmould the polenta, slice 6 thin slices, lightly grease with the EVOO and crisp in preheated oven at 400ºF. Season each side of the scallops with the dry Haco Lobster Bisque and set aside.

Setting
In a non stick pan with little EVOO sear the scallops to liking then serve over the Polenta crisp.

Decoration
Dress and serve over the polenta crisps with a drop of the MENU Salsafragola over each scallop.

Specialty Ingredients
#91005 Strawberries Sauce in Balsamic Vinegar (Salsafragola)
#360 HACO Lobster Bisque
#20330 Polenta Mix
#20109 Extra Virgin Olive Oil, Massimo Bottura