Recipes to Showcase Balsamic Tradizionale?
- sivyaleah Dec 21, 2005 01:26 PM
I just purchased, as a gift for my husband, a 50 year old bottle of balsamic vinegar tradizionale, the real thing. I'm looking for recipes which will showcase the vinegar specifically, not to just throw into a dish to get lost in a sauce or dressing for instance.
Strawberries or vanilla ice cream are very typical, but I'd like to find something different. I know my husband would love to just sip it in a glass (which I fully expect to happen).
Anyway, any suggestions?
One of my favorite things to do with really good balsamic vinegar is to serve it drizzled over chunks of parmigiano-reggiano
I think this REALLY showcases the vinegar.
This week I took asparagus spears, spears of parmesan regianno and twisted prosciutto around the two spears so it would kind of hold it together, put it in a 400 degree oven until the cheese started to melt.
Took them out of the oven and dipped in balsamic
Roast a pork tenderloin, then drizzle your balsamico over the slices to taste, instead of a sauce.
I knew about the parmesean, of course, such a classic and makes my mouth drool just thinking about it.
I really liked the pork loin idea - it's something both of us love and don't eat too regularly so that really would be something special to cook to showcase the vinegar.
Thanks again to everyone!
I like it drizzled over fresh melon and strawberries and fresh cracked pepper. You could sprinkle the berries with some sugar prior to adding the balsamic. Very interesting flavors that most people are not accustomed to.
Drizzled over roasted carrots, the sweetness of each reinforces the other.
Salsiccia alluva - Fry a pound and a half of fresh Italian sausages. Pour off all but 2 tablespoons of the fat, raise the heat and fry 4 cups of seedless grapes until the about half of them collapse. Add BV, plate the grapes and nestle the sausages in them.
Add a bit to:
- red wine sauce for steak
- onion soup or substituted for vinegar in onion confit
- tomato salsa
- potato salad
- browned butter over seafood or caramelized cauliflower
- foie gras
Reduced with butter until smooth and velvety, for red meat.
Substitute for lemon juice over chicken.
With any pork dish.
For bread dipping, and over almost any crouton.
With any fruit-based sauce.
P.S., The middle-level Balsamic Traditionale ($100) is an order of magnitude better than the bottom level ($50). I use so little that I get the middle. Maybe some day I'll splurge on the top level.