Sauces and seasonings – Use Balsamic Vinegar https://usebalsamicvinegar.com All you need to know about Balsamic Vinegar of Modena Thu, 30 Jan 2020 13:36:56 +0000 en-US hourly 1 Salsa Verde with Balsamic Vinegar https://usebalsamicvinegar.com/salsa-verde-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=salsa-verde-with-balsamic-vinegar Mon, 10 Feb 2020 05:00:00 +0000 https://usebalsamicvinegar.com/?p=7017 Salsa Verde with Balsamic Vinegar of Modena is excellent for accompanying meat dishes. Tortellini in broth and boiled meat are typical Christmas dishes of the Modena tradition. The most classic combination is to associate it with boiled meats. Ingredients for 4 people: parsley 1 kg1 carrot2 cloves of garliconion, half of it1 celerya spoon of …

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Salsa Verde with Balsamic Vinegar of Modena is excellent for accompanying meat dishes. Tortellini in broth and boiled meat are typical Christmas dishes of the Modena tradition. The most classic combination is to associate it with boiled meats.

Ingredients for 4 people:

  • parsley 1 kg
  • 1 carrot
  • 2 cloves of garlic
  • onion, half of it
  • 1 celery
  • a spoon of white vinegar
  • 1 spoon of Traditional Balsamic Vinegar of Modena
  • broth
  • tomato preserve
  • oil
  • salt

Preparation of Salsa Verde with Balsamic Vinegar:

Clean the parsley by removing the stem.
Then wash it and blanch it for five minutes in boiling water.
Now chop the carrot, garlic, onion and celery.
Put some oil in a pan. Cook the vegetables until they are dried.
At this point add the parsley after draining it well and finely chopped.

Leave it cooking for about half an hour and then spray with the white vinegar. Allow to evaporate and add half a ladle of broth. In the broth, dilute a little tomato preserve (very little if it is concentrated tomato just, or a spoon if it is the homemade one).

Continue cooking over low heat for another twenty minutes. Turn off the heat and add the Traditional Balsamic Vinegar of Modena and mix.

Salsa Verde with Balsamic Vinegar of Modena is ready.
Taste it with the boiled beef, the language, the capon.
You will discover the ancient flavours of the Modena tradition.

Hope to see you again on our blog and discover the various culinary combinations of Modena Balsamic Vinegar.

Enjoy your meal.
Greetings from Modena.

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Vegan Keto red sauce with Balsamic Vinegar https://usebalsamicvinegar.com/vegan-keto-red-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-keto-red-sauce Fri, 05 Apr 2019 04:00:47 +0000 http://usebalsamicvinegar.com/?p=5720 The vegan keto red sauce with Traditional Balsamic Vinegar is an easy, peasy vegan recipe which you can enjoy during any season. This tasty sauce can be used on all sorts of dishes from spaghetti pasta to stews and soups. Keep on reading to discover how to prepare it! Ingredients 8 ripe tomatoes 3 tablespoons …

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The vegan keto red sauce with Traditional Balsamic Vinegar is an easy, peasy vegan recipe which you can enjoy during any season. This tasty sauce can be used on all sorts of dishes from spaghetti pasta to stews and soups. Keep on reading to discover how to prepare it!

Ingredients

  • 8 ripe tomatoes
  • 3 tablespoons of extra virgin olive oil
  • 1 red onion
  • 4 cloves of garlic
  • 5 carrots
  • 2 tablespoons of Traditional Balsamic Vinegar of Modena (A totally vegan product!)
  • 1 cup of white wine
  • pepper to taste
  • salt to taste

Procedure

Let’s start by putting the extra virgin olive oil in a large sauce pot over medium high heat. When the oil begins to shimmer, add the red onions and cook until they become soft and translucent. Then add garlic, carrots, pepper and salt to taste.

When the vegetables begin to brown, deglaze the pan using Original Balsamic Vinegar of Modena and 1/4 cup of the white wine. Then scrape up all the brown bits and cook over low heat until the liquid reduces. 

At this point add the tomatoes and the remaining white wine and season with salt and black pepper to taste. Then bring to a boil and reduce heat to allow the tomatoes to simmer for at least 50 minutes. 

When the tomatoes have broken down from cooking, remove from the heat. Finally blend with the immersion blender until reaching the desired consistency. Now you can add the vegan keto red sauce to whatever dish you want and enjoy! Super yummy!

Check our blog for many other vegan recipes!


L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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Green sauce with Original Balsamic Vinegar https://usebalsamicvinegar.com/green-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=green-sauce Fri, 25 May 2018 08:10:55 +0000 http://usebalsamicvinegar.com/?p=4039 Our green sauce with Original Balsamic Vinegar is excellent to accompany boiled beef but also other types of meat; its preparation is very easy and will add extra taste to your meat-based dishes. Keep on reading to discover its recipe! Ingredients 100 gr of Parsley 4 cloves of Garlic 20 gr of Breadcrumbs 1/2 teaspoon …

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Our green sauce with Original Balsamic Vinegar is excellent to accompany boiled beef but also other types of meat; its preparation is very easy and will add extra taste to your meat-based dishes. Keep on reading to discover its recipe!

green sauneIngredients

  • 100 gr of Parsley
  • 4 cloves of Garlic
  • 20 gr of Breadcrumbs
  • 1/2 teaspoon of Sugar
  • 30 gr of butter
  • 2 spoons of Original Balsamic Vinegar of Modena
  • 2 pinches of salt
  • 3 tablespoon of extra-virgin olive oil

Procedure

Peel and wash carefully the parsley; then chop it finely into small pieces. Do the same with the garlic. After that, put the parsley and the garlic in a saucepan with the butter and the olive oil; now let them dry  with the liquefied butter.

After 10 minutes, raise the heat, add a tablespoon of breadcrumbs and cook for other 5 minutes, stirring from time to time; then add 3 tablespoons of Original Balsamic vinegar, 1/2 teaspoon of sugar and 2 pinches of salt.

Turn off  the stove and stir again; finally leave the sauce to cool and add one last spoon of oil.

Another way to use Balsamic Vinegar that will delight your guests! Try it and let us know in the comments down below!

 

L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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Original Balsamic Vinegar Glaze https://usebalsamicvinegar.com/original-balsamic-vinegar-glaze/?utm_source=rss&utm_medium=rss&utm_campaign=original-balsamic-vinegar-glaze Sat, 21 Apr 2018 08:10:19 +0000 http://usebalsamicvinegar.com/?p=3682 Original Balsamic Vinegar Glaze is one of those ingredients that we find in almost all supermarkets, but that would be so much more good-tasting if home-made. Preparing it at home is actually very easy and will obviously result in a much healthier sauce. What can you prepare it for? You can use it in a …

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Original Balsamic Vinegar Glaze is one of those ingredients that we find in almost all supermarkets, but that would be so much more good-tasting if home-made. Preparing it at home is actually very easy and will obviously result in a much healthier sauce.

What can you prepare it for? You can use it in a bewildering number of ways and to dress and enrich a great variety of dishes! It is excellent on cheese, meat, grilled vegetables and even on fruits and desserts. The choice is on you! This is our recipe of which the success is highly guaranteed!

Ingredients:

  • 250 ml of original Balsamic Vinegar IGP
  • 50 gr of honey
  • 1 tablespoon of starch (about 15 grams)

Procedure

First of all pour the honey into a saucepan; then add the starch and start to stir; if it struggles to melt, add a few drops of original Balsamic Vinegar, little by little, just to create a uniform cream. This step is of fundamental importance to obtain a perfectly creamy glaze!
original balsamic vinegar glazeAfter that, add slowly the rest of the Balsamic Vinegar IGP and stir well. Then bring the pot on the stove.
Try to keep the flame moderate and stir often in order to avoid the formation of lumps.

As soon as the glaze has thickened, it will be ready and you will have to remove it immediately from the stove. Do not hesitate to do this! It is better to switch it off the fire immediately in order not to risk to ruin your balsamic creation.
Finally you could store the glaze in a glass jar and keep it in the fridge! It is ready to go!

This was our suggestion to use Balsamic Vinegar in your recipes for today today! Original Balsamic Vinegar glaze is so flavorful and versatile that you could never do without it anymore!

 

L-Originale Balsamic Vinegar of Modena: www.l-originale.com

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Balsamic Vinegar Salad Dressing https://usebalsamicvinegar.com/balsamic-vinegar-salad-dressing/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-vinegar-salad-dressing Wed, 13 Sep 2017 08:15:19 +0000 http://usebalsamicvinegar.com/?p=1721 Balsamic vinegar salad dressing: the most common method in our territory to season a salad is surely easy to realize and can reach everyone. If you ask a Modenese how to season the salad, the answer is almost off: pour on 3/4 Extra Virgin Olive Oil, 1/4 Traditional Balsamic Vinegar and a pinch of salt. …

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Balsamic vinegar salad dressing: the most common method in our territory to season a salad is surely easy to realize and can reach everyone.


If you ask a Modenese how to season the salad, the answer is almost off: pour on 3/4 Extra Virgin Olive Oil, 1/4 Traditional Balsamic Vinegar and a pinch of salt.

You will surely have a seasoning that will give your dish a unique and inimitable taste. The flavors of our Traditional Balsams used in raw will be sharp on your palate and will inebriate you.
This Balsamic Vinegar salad dressing is surely the world’s best known way to use the Orignal Balsamic Vinegar of Modena. Combining vegetables is surely the most common use method for this extraordinary product, but, in our opinion, very limited use in spite of the many possibilities of culinary use.

Another method to create balsamic vinegar salad dressing is to mix: Extra Virgin Olive Oil, Mustard, Balsamic Vinegar, honey and add a pinch of salt. You will get a tasty seasoning where, however, recognizing the taste of vinegar will be much more difficult.

But we do not limit the use of Balsamico in this way, the unique and unrepeatable features of this product will allow you to perform hundreds of different recipes by creating the most varied and satisfying culinary marriages.

I remind you that for a practical and proper use in the Balsamic Vinegar kitchen you will always have to use the Traditional PDO product, while BGI Vinegar can be put on the flame.

Do not forget our precious advice: try the traditional at raw after dinner using a spoon (if possible) of ceramic, it will also be an excellent digestive. Discover the pleasure of sharing this food jewel with people who appreciate excellence.

Stay connected with us. Bye, we see at the next titbits

 

 

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Balsamic reduction sauce: How to make it. https://usebalsamicvinegar.com/balsamic-reduction-sauce-make/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-reduction-sauce-make Sun, 20 Aug 2017 08:28:28 +0000 http://usebalsamicvinegar.com/?p=1723 Balsamic reduction sauce how to make it: it is one of the most common way to use balsamic vinegar, but first I would like to introduce you a general guide of the balsamic vinegar. The balsamic vinegar matches perfectly with multiple plates, exalting and highlighting the most hidden flavors and aromas of the specialties with which it …

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Balsamic reduction sauce how to make it: it is one of the most common way to use balsamic vinegar, but first I would like to introduce you a general guide of the balsamic vinegar.

The balsamic vinegar matches perfectly with multiple plates, exalting and highlighting the most hidden flavors and aromas of the specialties with which it is used. It can be served with a simple spoon, or can be used, more traditionally, on casseroles of Parmigiano reggiano, on risotto or on the famous scallops or on a fresh salad.

How much is the portion to use? Curious is the fact that it is not possible to predict a precise and estimated “dosage”. We recommend tasting it first on the tip of a spoon to perceive, at times, the harmonic combination of the sweet roundness and its sharp acidity.
So not a real ‘posology’, but rather a reasoned and measured use with reference to its pronounced and particular aromatics. approximately one teaspoon per person is recommended.

When? There are rules dictated and recommended by a more than a hundred year experience of use that wants vinegar of Modena “balsamic” almost always last to appear in the sequence of the ingredients used and provided for a gastronomic preparation.

Which one? It is available in two types, differentiated according to the respective aging periods: minimum Twelve years for Modena’s balsamic vinegar and over twenty-five years for the product that The traditional balsamic vinegar of Modena “Extra Vecchio” PDO comes in. It is recommended to use the Produced at 12 years for baking foods and all vegetables; The Old Extra lends itself in the kitchen for the Hot dishes and directly on the table on Parmesan cheese, on boiled eggs and to finish meat preparations.

And fish. Finally, taste a delicious treat on the spoon or strawberries and cream ice cream.

If you want to read the recipe on how to make balsamic reduction sauce, here is the article:  http://usebalsamicvinegar.com/balsamic-reduction-how-to-make-a-perfect-one/

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Balsamic reduction , How to make a perfect one. https://usebalsamicvinegar.com/balsamic-reduction-how-to-make-a-perfect-one/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-reduction-how-to-make-a-perfect-one Sun, 25 Jun 2017 08:13:25 +0000 http://usebalsamicvinegar.com/?p=1438 The balsamic reduction is one of the best way to accompaign our plates. Thanks to its versatility and chemical properties, the Balsamic Vinegar of Modena PGI can be turned into a delicious balsamic reduction. It is known how the balsamic vinegar is serviceable in many recipes, from salty to dessert dishes. Let’s find out how to make …

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The balsamic reduction is one of the best way to accompaign our plates. Thanks to its versatility and chemical properties, the Balsamic Vinegar of Modena PGI can be turned into a delicious balsamic reduction. It is known how the balsamic vinegar is serviceable in many recipes, from salty to dessert dishes. Let’s find out how to make a perfect balsamic reduction!

There are several recipes to make the reduction of balsamic vinegar. We have the traditional method, where vinegar is put in a pan together with a certain amount of spice, sugar or honey and it is reduced to the fire. Afterwards it is filtered and allowed to cool in order to obtain the perfect consistency that makes it a glaze or cream of vinegar. Keep in mind that its flavor must be sweet, because then it will be the sugar to give it the typical flavor of glaze and especially the consistency. The other way is much simpler and more than a reduction is a vinegar icing, ready in few minutes. For this preparation, the balsamic vinegar is added to the baking pot and tied with a spoon full of starch, mixed with a glass of water. Now we are going to explain in detail the latter recipe for reducing balsamic vinegar.

Ingredients:
300 ml of  Balsamic Vinegar of Modena PGI or if you prefere original Balsamic Vinegar of Modena PGI Organic, 1 spoon potato starch
1 cup of cold water

Preparation:
Put the vinegar in a pot and bring to the boil. Meanwhile pour the starch into a cup and fill it with water. Stir the starch and the water with your finger. This only serves to mix but not to melt the starch (because it does not melt in cold water).

Now take a wooden spoon with your left hand, while with the right keep holding the cup with the compound that will tie our icing. Continue to mix the water and pour it into the saucepan with the vinegar that is boiling. Mix the vinegar until finish the whole mixture. Remove the original balsamic vinegar icing from the heat, but before you can use it cool it.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Balsamic vinaigrette recipe? How to make it. https://usebalsamicvinegar.com/balsamic-vinaigrette-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-vinaigrette-recipe Fri, 23 Jun 2017 08:26:13 +0000 http://usebalsamicvinegar.com/?p=1442 The balsamic vinaigrette recipe  is the best seasoning for the summer period. Indeed, I find this to be a useful way to dress salads but I suggest not to exaggerate with oil, which even if it is good (the extra virgin oil) if you are following a low calories diet, it is better to keep in …

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The balsamic vinaigrette recipe  is the best seasoning for the summer period. Indeed, I find this to be a useful way to dress salads but I suggest not to exaggerate with oil, which even if it is good (the extra virgin oil) if you are following a low calories diet, it is better to keep in check the quantities.

Preparing the homemade vinaigrette will allow us to quantify the various ingredients and have a sauce ready to season your dishes; in fact, in addition to the salad I like to put a splash here and there on the vegetables such as green beans and zucchini, for example, or even on a simple beef steak or bresaola slices, foods that even if cooked without any seasoning acquiring the right flavor with the vinaigrette. Let’s find out how to make the balsamic vinaigrette!

The proportions are as follows:
2/3 of extra virgin olive oil, 1/3 vinegar, Salt according to the quantities (here half a teaspoon of spoon)

Of course, depending on your taste you can add more spices or vary in proportions (I prefer 1/3 oil and 2/3 vinegar).

If you use a bottle you can put all the ingredients in it and then bust vigorously for a few seconds, you’ve got seasoning for several days. If you want to make a seasoning to use immediately in a bowl with a fork salt and vinegar and then always mixing adding the oil. Continue to mix until the result is homogeneous. Your seasoning is ready!

This seasoing allows us to prepare easy recipes, but it also permits to add that touch that makes the difference in every plate. Indeed, the balsamic vinaigrette recipe is versatile and can be matched with every plate, such us fish, meat, salads, strawbarries and even ice cream.

Did you know that the balsamic vinegar is perfect for diets? You can have some info here. 

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Balsamic sauce: Here our guide for preparing a perfect one. https://usebalsamicvinegar.com/balsamic-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-sauce Fri, 14 Apr 2017 15:25:24 +0000 http://usebalsamicvinegar.com/?p=962 Balsamic vinegar is one of the most popular condiments in the kitchen. Thanks to its strong taste, it is fantastically suitable in main dishes such as meat and fish, along with side dishes of any kind of vegetables. What’s more, this dressing, made into sauce, creates a fantastic duet with pasta and fruits, becoming an …

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Balsamic vinegar is one of the most popular condiments in the kitchen. Thanks to its strong taste, it is fantastically suitable in main dishes such as meat and fish, along with side dishes of any kind of vegetables. What’s more, this dressing, made into sauce, creates a fantastic duet with pasta and fruits, becoming an exploitable condiment with a strong flavor. Here our guide for preparing a perfect balsamic sauce.

The preparation of balsamic sauce is easy and quick to get ready and the ingredients are fairly simple to find. It all consists on thickening the vinegar in order to obtain a creamy liquid with a marked vinegar’s flavor. To make the balsamic sauce you must pour into a non-stick pan an amount of balsamic vinegar (based on how much it is necessary), and adding a quantity of water corresponding to half of the amount of vinegar. Stir and add sugar at your pleasure and, anyway, do not forget that the predominant flavor should be the one of the vinegar.

Place the pan on a stove and keep the heat to a medium flame. Keep on stirring and wait till the liquid is halved. Approximately, it takes around ten minutes. When the balsamic sauce has become a thick and creamy consistency, it is ready and you have to let it cool down.

The balsamic vinegar sauce can be used to garnish and give more flavor to the food. It is excellent on grilled meats and fish but also for a simply salads, boiled potatoes or cooked or raw vegetables. You can also try to enjoy it along with strawberries… you will be amazed by how the sauce can intensify the sweet taste of strawberries. To create a nice contrast of flavors, the balsamic sauce can be added to ice-cream.

Just a final tip: it is better to consume a balsamic sauce fresh of the day or, at most, one stored in the fridge for no more than a couple of days.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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Balsamic Vinaigrette with Balsamic Vinegar of Modena https://usebalsamicvinegar.com/balsamic-vinaigrette-with-balsamic-vinegar/?utm_source=rss&utm_medium=rss&utm_campaign=balsamic-vinaigrette-with-balsamic-vinegar Wed, 05 Apr 2017 14:12:35 +0000 http://usebalsamicvinegar.com/?p=850 This Balsamic Vinaigrette recipe is easy and fast to do!! Balsamic Vinaigrette is a delicious French dressing made by emulsifying oil, salt, vinegar and spices. Using Balsamic Vinegar of Modena  original, for this vinegar recipe adds a touch of exclusivity to this delicacy. Ingredients: 4 oz or half a cup of olive oil 3 tablespoons …

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This Balsamic Vinaigrette recipe is easy and fast to do!!
Balsamic Vinaigrette is a delicious French dressing made by emulsifying oil, salt, vinegar and spices. Using Balsamic Vinegar of Modena  original, for this vinegar recipe adds a touch of exclusivity to this delicacy.

Ingredients:

4 oz or half a cup of olive oil
3 tablespoons of Balsamic Vinegar or Condiment
salt and pepper as required

Execution:

Emulsify all the ingredients adding the oil to the original Balsamic Vinegar in a slow and steady stream while energetically beating with a whisk or blender. You will end up with a creamy sweet-and-sour sauce for dressing salads as well as grilled vegetables.

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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