Aceto Balsamico Tradizionale
Just got a bottle (3 oz, U$S100) of Aceto Balsamico Tradizionale (Silver label) from Reggio Emilia.
Trying to put it to good use.
So far, this is my rating:
1) -gross- : just slurp it from the bottle. Wonderful.
2) On top of vanilla ice cream. Very good to great.
3) On top of pieces of parmigiano-reggiano. Very good.
Other suggestions, anyone?
It's great on top of roasted or grilled radicchio (especially the treviso variety). Also any good mushroom, roasted or grilled, topped with a drizzle of balsamic, is wonderful. If you can get porcinis where you are try those (we have them here in SF and they have been fantastic the past 3 weeks or so) or portabellos would be good as well.
Traditional is sliced strawberries mixed with balsamic vinegar, but I don't like strawberries that much.
I like to drizzle a bit over homemade frittata (either that or white truffle oil). Makes an everyday dish really special.
balsamic and fruit are always a good mix.
if you've got ripe peaches, cut them in half and pit them. lay them in a baking pan and drizzle with your good vinegar and roast until the peaches are soft. you get a killer sauce from the juices and the vinegar and the fruit is mighty tender. serve it with dulce de leche ice cream or just slightly sweetened whipped cream.
When figs are in season, cut them in half, put in a toaster oven or in a hot oven to dry them a bit and concentrate the flavor. Drizzle with the Basalmic and top with shavings of Parm. Reggiano. Pure heaven. Do not eat too many at once as figs are a very high fiber fruit...if you know what I mean. Hopefully David will make them as a special at Fioretto.