Ideas for a Balsamic Dinner
We brought back a bottle of amazing aged balsamic from Modena, and are having some friends over for a fancy dinner to make use of it, but need some help with the menu. So far we are thinking:
- Burrata and crostini with balsamic drizzle
- Porchetta/pork loin roast
- Balsamic glazed figs (not using the fancy stuff for cooking though)
- Maybe a pasta dish with the aged balsamic?
- Roasted vegetables (potatoes, parsnip, carrots?)
- Simple green salad
- Dessert TBD
Of course, we are most concerned with appetizer and dessert courses, since those are most likely where we will showcase the fancy balsamico.
Any thoughts on the above, or other ideas instead?
I love a good balsamic drizzled over ripe strawberries. It's also delicious on plain vanilla ice cream.
For an app, I like a big platter with chunks of parm, fresh figs, fresh berries and proscuitto and the whole thing drizzled with the balsamic. Crostini or slices of baguette on the side.
I'd add a bit of Dijon mustard to that sauce, along with a bit of brown sugar, and you've got to reduce it until it's a bit syrupy, and it's the bets sauce ever.
Should work on pork or beef. I use it on beef.
Here's a pan sauce I came across and have not moved on from it. That good.
We've got two bottles of the aged aceto balsamico tradizionale de Modena, too, and adore the stuff. We only serve it to be people who "get" it. As already mentioned one of our favourites is with fresh strawberries and freshly-ground black pepper and meringue. We also serve it with burrata, tomatoes and crostini. And Parmesan Reggiano shards. And figs and charcuterie.
In my opinion, it is worth every single penny. We are in Italy twice a year so thankfully finding the good stuff is not a problem.
I love your menu. Have a fantastic time with your friends!
"Maybe a pasta dish with the aged balsamic?"
Saute a mix of mushrooms in olive oil and butter with minced garlic, seasoned with S&P, until nicely caramelized. Meanwhile, put a pot of water on to boil for a good quality orecchiette. A few minutes before the pasta is done, add a few spoonfuls of pasta cooking water to the mushrooms and heat until at a steady simmer. Add enough water to build up a nice sauce. When pasta is done, reserve some water, drain and toss with the mushrooms and freshly grated parmigiano reggiano. Add more water if it seems too dry. Serve pasta in warmed bowls with shaved ricotta salata and a nice drizzle of your best balsamico. Delizioso! Buon appetito!