Alt=”traditional balsamic vinegar” – Use Balsamic Vinegar https://usebalsamicvinegar.com All you need to know about Balsamic Vinegar of Modena Mon, 11 Dec 2017 13:37:01 +0000 en-US hourly 1 Diet and balsamic vinegar: what we need to know https://usebalsamicvinegar.com/diet-and-balsamic-vinegar-what-we-need-to-know/?utm_source=rss&utm_medium=rss&utm_campaign=diet-and-balsamic-vinegar-what-we-need-to-know Sat, 17 Jun 2017 08:26:36 +0000 http://usebalsamicvinegar.com/?p=1308 The balsamic vinegar is known for its incredible versatility and capability to be matched with every plate; but did you know that it has notorious benefits in diets? Let’s find out its properties! The balsamic vinegar is able to reduce glucose absorption. It is no coincidence that this precious food has been used since ancient …

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The balsamic vinegar is known for its incredible versatility and capability to be matched with every plate; but did you know that it has notorious benefits in diets? Let’s find out its properties!

The balsamic vinegar is able to reduce glucose absorption. It is no coincidence that this precious food has been used since ancient times as well as a dressing in the clothing of a medicine.

Just think that, according to a research conducted by the University of Adelaide (Australia), balsamic vinegar would have a formidable anticancer action. As if that was not enough, the latter would act on fat reserves, favouring weight loss. Moreover, according to a study conducted by the University of Seoul, balsamic vinegar would help to prevent the onset of diabetes. However, according to experts, those who suffer from gastro-oesophageal reflux and / or gastritis, it would be best not to overdo it with the consumption of balsamic vinegar. As far as the line is concerned, however, no problem, since the latter has a low-calories content.

Balsamic vinegar can be used without any restriction within a diet, as it has a rather modest calories content (only 100 calories per 100 grams). The calories intake is almost null, considering that just a few drops are enough to flavour dishes. This food can be a worthy ally to weight loss when it is used as a substitute for salt, butter and vegetable oils. Unfortunately, the growing success of balsamic vinegar has led many companies to produce poor quality and low cost. Products from which it would be good to stay wide, as these are artificially enriched products with caramel, dyes, preservatives and aromatic substances. As it is not enough, these products are diluted with common vinegar. As far as conservation is concerned, to prevent the product from altering, it would be good to put it in a glass container, closing it properly.

 

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

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Aged Balsamic Vinegar: The Balsamic Vinegar Museum of Spilamberto and the oldest bottle. https://usebalsamicvinegar.com/aged-balsamic-vinegar-balsamic-vinegar-museum/?utm_source=rss&utm_medium=rss&utm_campaign=aged-balsamic-vinegar-balsamic-vinegar-museum Fri, 19 May 2017 14:36:03 +0000 http://usebalsamicvinegar.com/?p=1231 The aged balsamic vinegar represents the pride of Italy, especially of the modenese inhabitants. For this reason, a museum dedicated only to the balsamic vinegar was opened in the 2002 in Spilimberto, near Modena. The aim of the museum is to give testimony to a past whose characteristics manifest themselves in a continuation of behaviors …

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The aged balsamic vinegar represents the pride of Italy, especially of the modenese inhabitants. For this reason, a museum dedicated only to the balsamic vinegar was opened in the 2002 in Spilimberto, near Modena.

The aim of the museum is to give testimony to a past whose characteristics manifest themselves in a continuation of behaviors among generations, by offering the visitor a correct interpretation of the secular tradition, by providing testimony of a product considered cultural heritage and not only, of a territory and its inhabitants. Every piece that is part of the museum has a didactic aim and is addressed to a public articulated by age, culture and motivation.

The museum offers a variety of information about methods of production and enhances some aspects of our culture in the end to highlight the characteristics of a community linked to one’s own land and those cycles marked by seasons and time. The museum aims to arouse emotions that may arise from the observation of a battery of jars in perfect activity and carrying the weight and dust of two centuries of history, for being belonged to Mrs Fabriani of Spilamberto.

The real masterpiece of this incredible museum is the most ancient bottle of aged balsamic vinegar of the world. It is preserved in an ancient furniture of the ‘700, wrappred by a sheet of paper with few words: “Vinegar removed from a flask of the Gregori family in Modena in 1740. Today, 17 February 1943, the vinegar itself is 203 years old. Signed Giulio Jacoli Cesare”. A group of experts tasted it and the result was surprising: the 273-year-old sample had a degree of double acidity of today’s standard and a much lower degree of sugars.

Interesting, isn’t it? Let me know what you think and if you would like to visit this incredible exhibition in the comments!

 

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

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Traditional balsamic vinegar of Modena (ABTM): the authentic one https://usebalsamicvinegar.com/traditional-balsamic-vinegar-authentic-one/?utm_source=rss&utm_medium=rss&utm_campaign=traditional-balsamic-vinegar-authentic-one Wed, 10 May 2017 10:09:14 +0000 http://usebalsamicvinegar.com/?p=1036 Traditional balsamic vinegar do you really know what is it? Let’s find together what it’s about! The original “Traditional Balsamic” is the combination of different elements put together: the characteric grape varieties which grow in the area of  Modena, the typical weather of this region and the passion and love of the best producers who …

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Traditional balsamic vinegar do you really know what is it? Let’s find together what it’s about!

The original “Traditional Balsamic” is the combination of different elements put together: the characteric grape varieties which grow in the area of  Modena, the typical weather of this region and the passion and love of the best producers who take care of the traditional production.

What is the traditional production about?
It is a long procedure which lasts decades according to the different aged vinegars. During its production, in order to obtain an authentic Balsamico Tradizionale, nothing will be added to the must. It necessitates a long period of fermentation till when it slowly matures. At this stage, the Balsamico Tradizionale acquires the typical balsamic aromas and then it is ready to the ageing stage when it becomes the perfect Balsamico Tradizionale.

One main feature vital to achieve an authentic Balsamico Tradizionale is the several wooden barrels where the “Traditional Balsamic”   is contained in the production phase. It is interesting to know that, there are five different woods used during the production. They are “chestnut”, “mulberry”, “cherry wood”, “juniper” and “durmast”. As they are listed, they are used during the production and the barrels have different sizes according to the phase in which they are required.

It is interesting, right? It is fascinating how these producers are able to provide one of the best delicacy, desired by gastronomic connoisseur from all over the world.

What can we add? Thanks producers for your commitment in producing one of the finest products and  in achieving such a high quality.

 

 

 

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

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Turkey Brest Salad with Balsamic Vinegar of Modena https://usebalsamicvinegar.com/turkey-brest-salad-balsamic-vinegar-modena/?utm_source=rss&utm_medium=rss&utm_campaign=turkey-brest-salad-balsamic-vinegar-modena Wed, 10 May 2017 09:23:36 +0000 http://usebalsamicvinegar.com/?p=1080 Turkey Brest Salad with Balsamic Vinegar of Modena. Create a unique dish in minutes New tastes in your kitchen. Ingredients 4 people amount: 4 turkey brest , 1 little onion , 1 celery stem, 2 pears , 1 endive salad bush, 1 lettuce bush, 3 little pieces of butter, 3 spoons of extra-virgin olive-oil, 2 …

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Turkey Brest Salad with Balsamic Vinegar of Modena. Create a unique dish in minutes New tastes in your kitchen.

Ingredients 4 people amount:

4 turkey brest , 1 little onion , 1 celery stem, 2 pears , 1 endive salad bush, 1 lettuce bush, 3 little pieces of butter, 3 spoons of extra-virgin olive-oil, 2 spoons of original Balsamic Vinegar of Modena, 1 coffee-spoon of cane sugar.

Execution:

Peel and mince onion. Mince celery stem and carrots.

Let these vegetables fry slightly in a frying-pan with butter and a spoon of oil.

Add some water.

Let turkey brest roast brown together with vegetables.

Salt and pepper.

Remove turkey from the frying-pan when it is cooked.

Cut it to thin strips.

Add Balsamic Vinegar of Modena and cook it on a slow fire until it thickens.

Clean and cut endive and lettuce.

Season with salt, pepper, oil and original Balsamic Vinegar of Modena.

Divide it into four dishes.

Place turkey brest strips and the sliced pears upon salad leaves.

Sprinkle with vegetables sauce and serve.

 

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

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Aged Balsamic Vinegar: how to taste it. https://usebalsamicvinegar.com/aged-balsamic-vinegar-how-to-taste-it/?utm_source=rss&utm_medium=rss&utm_campaign=aged-balsamic-vinegar-how-to-taste-it Tue, 09 May 2017 12:59:24 +0000 http://usebalsamicvinegar.com/?p=1125 As we have already seen in the previous articles, the balsamic vinegars are of different types and quality, so today we would like to show you how to recognize a fine aged balsamic vinegar. First, we have three ways to recognize a good aged balsamic vinegar: visual, olfactory and taste analysis. Let’s start with the …

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As we have already seen in the previous articles, the balsamic vinegars are of different types and quality, so today we would like to show you how to recognize a fine aged balsamic vinegar.

First, we have three ways to recognize a good aged balsamic vinegar: visual, olfactory and taste analysis.

Let’s start with the visual analysis!
To evaluate the quality of a aged original balsamic vinegar of Modena, pour in a glass about 20 g of vinegar. With a rotating movement, typical of wine tasting, you can observe the density level of balsamic vinegar. The more the veil of vinegar on the glass walls will often be, the more vinegar is dense. By placing a candle lit below the chalice, you can see its clarity. Colour must be of a beautiful brown dark, load and bright; The density, on the other hand, must be syrupy and liquid. A different colour or too liquid consistency indicates poor quality of the starting wine.

For the second analysis, take the cup with your right hand , in way to heat its contents. With your left hand, however, cover your glass. Remain like this until the vinegar will not be slightly heated. At this point, take your left hand out of the chalice and breathe, three times and in discontinuous, with closed eyes. Try to smell the scent and acidity of aged balsamic vinegar, as well as their intensity and persistence. The smell of a good aged balsamic vinegar must be complex but balanced, strong but at the same time sweet and, above all, persistent.

how to become a taster of traditional balsamic vinegarFinally, we now analyse the real tasting process. At this stage, you have to taste a small amount. Once the vinegar is brought to the mouth, pour the liquid against the palate: so, the bouquet of perfumes and aromas will be released throughout the oral cavity. At this point, keep the origina balsamic vinegar in the mouth by sliding it evenly on the tongue and then inside the cable. The flavour should be sweet but slightly acidic, aromatic and intense.

 

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

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Traditional Balsamic Vinegar of Modena, the secret of the aging process: how much do you know about it? https://usebalsamicvinegar.com/traditional-balsamic-vinegar-secret-aging-process/?utm_source=rss&utm_medium=rss&utm_campaign=traditional-balsamic-vinegar-secret-aging-process Mon, 08 May 2017 10:46:55 +0000 http://usebalsamicvinegar.com/?p=1083 Traditional Balsamic Vinegar of Modena is subject to the aging process which gives to the final a product that unequal taste hard to find in other products. Time is the most important ingredient. Indeed, once fermented and acidified, the product begins to mature and aging, two phases characterized by the effect of enzymes dispersed in the …

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Traditional Balsamic Vinegar of Modena is subject to the aging process which gives to the final a product that unequal taste hard to find in other products. Time is the most important ingredient.

Indeed, once fermented and acidified, the product begins to mature and aging, two phases characterized by the effect of enzymes dispersed in the liquid by the autolysis of microorganisms. Enzymes catalyse chemical-physical processes that produce more and more complex flavours and scents. In addition to this, during the years of maturation and aging, the traditional balsamic vinegar undergoes to a continuous concentration, due to the loss of aqueous volume by evaporation.

Indeed, aging is first linked to the time that balsamic vinegar spends inside the various barrels defined as “age” or “residence time”, but also to all the time dependent changes in chemical, physical and sensory properties of traditional balsamic vinegar.

The maturation phase lasts for about ten years: summed up with the two years required for the fermentation and acetification of the starting product, this justifies the 12 years required as a minimum requirement for the definition of ABTM (Traditional Balsamic Vinegar of Modena). The 25 years required for the old product are instead arbitrarily defined, as enzymatic and oxidative processes have practically no end, lasting for centuries. To allow the continuous exchange of oxygen, it is essential that ABTM should be stored and aged in substantially open containers: wood plays this fundamental role, as it is a material which allows the air passage.

Alt="traditional balsamic vinegar"The wooden barrell set is necessarily located in a place that is affected by thermal excursions between day and night, but even more between summer and winter. conversely, the cold winter is needed to slow down the evaporative process. And even today, barrels are located in the attic of the houses, so they expose aging vinegar both to the stiff winters and to the emilian summers.

Did you like this secret? Let me know what you think in the comments!

 

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

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Thick Balsamic Vinegar – As you can imagine the density of a balsamic vinegar is considered a positive characteristic. https://usebalsamicvinegar.com/thick-balsamic-vinegar-can-imagine-density-balsamic-vinegar-considered-positive-characteristic/?utm_source=rss&utm_medium=rss&utm_campaign=thick-balsamic-vinegar-can-imagine-density-balsamic-vinegar-considered-positive-characteristic Fri, 21 Apr 2017 15:34:14 +0000 http://usebalsamicvinegar.com/?p=1006 A thick balsamic Vinegar is a sign of good quality? A good Vinegar has to be thick? During the natural aging process the product develops a progressive thick balsamic ness which, however does not have to become excessive.  As you may imagine a thick balsamic vinegar  is a sign for a superior quality product, its …

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A thick balsamic Vinegar is a sign of good quality?
A good Vinegar has to be thick?

During the natural aging process the product develops a progressive thick balsamic ness which, however does not have to become excessive. 

As you may imagine a thick balsamic vinegar  is a sign for a superior quality product, its density is considered a positive characteristic.

During the natural aging process the consistency improves gradually but it doesn’t have to be excessive.

Let’s clear up this matter.

Original Balsamic Vinegar of Modena IGP (it can be sold by law on an industrial scale after only 60 aging days and a minimum density of 1,06) For this kind of vinegar only:
Cooked must, Wine vinegar, And a maximum of 2% of caramel, are requested by law.

Usually on the data sheet or label of the product you can also read a value of density. In this case you should prefer products with a higher density, as this means an increased percentage of cooked must in it (positive feature).

How can you calculate the density of the product?
According to weight to liter: if the weight of one liter of final product is 1,10 kg, its density is 1,10.
If the weight of one liter of final product is 1,20 kg, its density is 1,20.

But beware: a high density can also be a negative feature!

 

This phenomenon usually occurs with the original Traditional Balsamic Vinegar of Modena PDO, where the only admitted ingredient by law is the cooked must (this product is handmade and sold after an aging of minimum 12 or 25 years in wood barrels).

A too thick traditional balsamic vinegar is NOT a good vinegar as the refining of the product in the barrel was not correct.

As you may notice in the video, sometimes the product gets an appearance and consistency, which render it unusable.

The exact viscosity and pourability, which are the essential features for an excellent Traditional Balsamic Vinegar falls through and a very dense layer of the product settles to the bottom of the bottle. The flavour of the product remains unchanged but if you taste it you may feel a light granularity, which can spoil your recipes.

Have you ever tried a real thick Traditional Balsamic vinegar of Modena POD?

 

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

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Traditional Balsamic Vinegar of Modena: What is it ? https://usebalsamicvinegar.com/traditional-balsamic-vinegar-modena/?utm_source=rss&utm_medium=rss&utm_campaign=traditional-balsamic-vinegar-modena Sun, 02 Apr 2017 15:12:37 +0000 http://usebalsamicvinegar.com/?p=751 The TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. is a vinegar-based dressing that’s unique in the world. The Traditional Balsamic Vinegar it comes solely from the province of Modena, where the product ages to perfection thanks to the characteristic climatic conditions. Free from aromatic substances, this condiment is obtained from the slow and progressive acetification of …

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The TRADITIONAL BALSAMIC VINEGAR OF MODENA P.D.O. is a vinegar-based dressing that’s unique in the world.

The Traditional Balsamic Vinegar it comes solely from the province of Modena, where the product ages to perfection thanks to the characteristic climatic conditions.

Free from aromatic substances, this condiment is obtained from the slow and progressive acetification of cooked must.

During the long ageing process in a set of barrels made of different types of wood, the product acquires its amazing and distinguishing features: the characteristic fragrance, with an evident but pleasantly harmonious acidity; the glossy, richly deep brown colour; the sweet, sharp, wellbalanced flavour, savoury, generously full-bodied but with velvety undertones; a density expressed in the proper degree of smoothly-flowing, syrupy consistency.

By the way, did you know that from a casks-battery (usually 5 to 6 casks per battery, the first and biggest cask starts with 50-60 liter, the last one 15 liter) of Traditional Balsamic Vinegar of Modena, we collect ONLY 10% of final product from the last and smallest one – about 1,5 liter every year?

Fragrant and flavoursome, this very special condiment brings out the best in the most different, unusual and difficult culinary pairings.

A unique sensory experience.

For its properties it is excellent pure on a spoon as an after- dinner digestive, an inspiring experience drop by drop.

Traditional Balsamic Vinegar of Modena is a burst of spontaneous joy for the palate, a sublime Italian flavour.
Timeless recipes, traditions that repeat themselves to create this precious condiment, unrivalled protagonist of memorable dishes.

 

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

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Traditional Balsamic Vinegar of Modena Omelette https://usebalsamicvinegar.com/traditional-balsamic-vinegar-modena-omelette/?utm_source=rss&utm_medium=rss&utm_campaign=traditional-balsamic-vinegar-modena-omelette Fri, 31 Mar 2017 22:39:22 +0000 http://usebalsamicvinegar.com/?p=717 Bored of the same omelette everyday? Here are some tips on taking the same dish but changing it into a new recipe. Ingredients 4 people amount: 10 very fresh eggs, 2 medium-sized onion, 2 Zucchini ,3 spoon fuls of Traditional Balsamic Vinegar of Modena a pinch of d’”aglione” (some coarse salt with ground rosemary, a little …

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Bored of the same omelette everyday? Here are some tips on taking the same dish but changing it into a new recipe.

Ingredients 4 people amount:

10 very fresh eggs, 2 medium-sized onion, 2 Zucchini ,3 spoon fuls of Traditional Balsamic Vinegar of Modena a pinch of d’”aglione” (some coarse salt with ground rosemary, a little garlic, sage and basil leaves)

Execution:

Pour some olive oil and the onion cut into small slices in a cold pan and let brown.
Put the eggs ( whole eggs) in a bowl and beat them together with “aglione”, stir very carefully.
Add the onion without the oil into the bowl containing the eggs.

Keep on mixing very carefully.

Put the pan on the fire with the oil previously used to brown the onion and allow to boil.
Put the mixing into the pan.
The mixing will quickly be cooked and try to brown both sides of the omelette.

When ready, place it in a warm dish without the browning oil.

Immediately pour the thick bhick balsamic vinegar using a teaspoon at a height of about 15 cm from the omelette.

You will have then a smooth pouring.

Serve immediately when the omelette is fully fragrant.

 

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

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Pork Fillet Recipe with Balsamic Vinegar of Modena PGI https://usebalsamicvinegar.com/pork-fillet-balsamic-vinegar-modena-pgi/?utm_source=rss&utm_medium=rss&utm_campaign=pork-fillet-balsamic-vinegar-modena-pgi Fri, 31 Mar 2017 22:33:14 +0000 http://usebalsamicvinegar.com/?p=708 An example of how one ingredient, Balsamic Vinegar of Modena PGI, can be suitable for your every day meals. Pork Fillet recipe with a superb italian touch. Ingredients 4 people amount: 2 pork fillets,10 thin slices of mild bacon, 3 spoons of Balsamic Vinegar of Modena PGI, 3 little pieces of butter, 3 spoons of extra-virgin …

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An example of how one ingredient, Balsamic Vinegar of Modena PGI, can be suitable for your every day meals.
Pork Fillet recipe with a superb italian touch.

Ingredients 4 people amount:

2 pork fillets,10 thin slices of mild bacon, 3 spoons of Balsamic Vinegar of Modena PGI, 3 little pieces of butter, 3 spoons of extra-virgin olive-oil, 1 coffee-spoon of 00 wheat flour, 50 g ( 1.76 oz- 0.11 lb) of pomegranate seeds, 2 leeks, 200 g (7.04 oz- 0.44 lb) of spinach, salt, pepper, dry white wine.

Execution:

Salt, pepper and flour fillets on both sides. Warm a frying-pan and brown them with butter and oil.

Remove meat from the pan and roll it up into bacon slices, covering fillets completely and fixing with toothpicks.

Cut leeks to thin strips and let them brown together with meat cooking sauce. Add some water and some wine, to avoid singeing.

Add pomegranate seeds and pork fillets to the sauce. Keep on cooking pouring Balsamic Vinegar of Modena PGI upon the meat.

When fillets are almost ready, add spinach and make it cook shortly.

When cooking level is the suitable one, remove meat and spinach from fire.

Thicken sauce adding sifted flour and butter if necessary.

Serve fillets and spinach sprinkled with cooking sauce.

Pork Fillet recipe is concluded, enjoy your meal!

 

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

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