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Salsa Verde with Balsamic Vinegar

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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