asil to the pot, cook for a few seconds.
Remove
o drain.
Combine the vinegar, sugar and wine in a
Put the balsamic vinegar and the truffles in a clean, sterilized jar. Let stand for a month in a dark and dry place.
Put into a nice, clean, sterilized bottle and offer to someone you love.
Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
Set aside to cool.
Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.
ork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary
oast duck, breast side up, for 20 minutes. Remove duck from
Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
Serve immediately with ground black pepper.
To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.
dded to the pan again for additional cooking.
Add a
lace it into the freezer for at least 30 minutes. The
Prepare the flavored vinegar by mashing three strawberries against
gg whites
* Mix Balsamic vinegar and sugar in a frying
he lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1
eat to medium and cook for approximately 25 minutes or until
o medium low and simmer for about 8 minutes, until the
In a food processor or blender, add balsamic vinegar, lemon juice, musard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth.
With processor on low speed, add olive oil slowly in a steady stream and process for 30 seconds.
Add liquid honey and process to blend for 30 seconds.
Store dressing in a container with a lid in the refrigerator.
Stir or shake dressing before using.
Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.
Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.
n the brine and leave for 12 hours. Rinse and pat
Season flour with salt& pepper.
Dredge veal in flour to lightly coat.
Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
Add scallopini& cook for 30 to 45 seconds.
Flip& cook for another 30 seconds or just until golden.
Remove to a plate& season to taste.
Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze.
Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal.
Sprinkle the remaining balsamic over the veal& dust with parsley.
n Wine, Olive oil and Balsamic Vinegar 20-30min.
Peel and
ggplant in the salted water for 1-2 hours. Drain and