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Barbacco
Eno Trattoria

220 CALIFORNIA STREET, SAN FRANCISCO, CA 94111

info@barbaccosf.com

www.barbaccosf.com

Arugula, strawberries, figs and frico with Langhe hazelnuts and aged balsamic vinaigrette.

Ingredients for salad

  • Arugula

  • Strawberries

  • Figs

  • Frico

  • Lange hazelnuts

Ingredients for vinaigrette:

  • Aged Balsamic Vinegar of Modena PGI

  • Extra virgin olive oil

  • Mustard

  • Salt and pepper, to taste

Procedure:

  • Blend all vinaigrette ingredients. Set aside.

  • Preheat oven to 350 degrees Fahrenheit. Spread the hazelnuts on a baking sheet and

    roast them for 4 to 6 minutes, or until golden brown. Keep an eye on them to prevent

    burning.

  • Combine the arugula, sliced figs and strawberries, and toasted hazelnuts in a bowl.

    Drizzle with vinaigrette, to taste, and toss gently.

  • To finish, add frico and serve.

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