Pink peppercorns are not true peppercorns at all but come from the Schinus Molle tree. They have a delicate, sweet and spicy flavour reminiscent of mild citrus zest.
Pink Peppercorn Vinaigrette
1 tablespoon San Mauro red wine vinegar
2 tablespoon lemon juice
3 tablespoon Pietro Coricelli extra virgin olive oil
2 small shallots, very finely minced
2 tablespoons Framar pink peppercorns, rinsed
½ tablespoon flat leaf parsley, finely chopped
Fresh ground black pepper.
Whisk the vinegar, lemon juice and olive oil together. Add the chopped parsley and pink peppercorns. Season to taste with salt and pepper.
Italian Food Australia
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