Friends, hello! I know that I abandoned you last week while I went off gallivanting around Italy, but everyone deserves a little break once in a while. My break was full of food & drink. Mostly food, but also a lot of Aperol Spritz. We ate overflowing antipasti, filled with delicious meats & cheeses – Pecorino with truffle is my new love. Local pastas, huge 1kg steak, and as many desserts as we could find room for. All of the above is well documented on my Instagram. One thing is for sure: Italy knows how to cheesecake.
I’d love to be able to tell you that we did loads of cultural activities every single day, but we’d both been to Italy before and agreed on a strict budget before arriving. 95% of our budget was for food, 5% for cultural activities. This basically left us with just enough money to visit the Uffizi, and David. I’m a total art history nerd and seeing David for the first time ever was breathtaking.
These Roasted Strawberries came about because I wanted to bring a little bit of Italy into our Irish lives. In Bologna, our hotel was located right over a beautiful fruit & veg market, overflowing with fresh strawberries. Here in Ireland, strawberries are only starting to come into, and roasting them is a good way to sweeten them up. Boyfriend was skeptical, but eventually convinced.
Roasted strawberries can be used as a topping for ice-cream, on top of a scone, or as a topping for a cake. I’ll be sharing a recipe for the latter next week, so be sure to come back! Update: Roasted Strawberry Buttermilk Cake.
- 227 g strawberries, hulled and cut in half
- 1 tbsp olive oil
- 2 tbsp maple syrup
- 1 pinch of flaky sea salt
- Preheat the oven to 185C & line a roasting dish with baking parchment.
- Combine the oil, maple syrup & salt together in a small bowl.
- Spread the strawberries in a single layer across the roasting tray & gently coat in the mixture.
- Roast in the oven for 30 minutes, or until the juices of the strawberries has thickened but not burned.
- Remove from the tray while still warm & either use immediately or keep in the fridge for up to one week.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!