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Aged balsamic vinegar is to be used in droplets. It is not highly acidic like regular white vinegar or even apple cider vinegar. You can use it at any stage of the meal – appetizer, salad, side dish or dessert. Here are a couple of sample recipes.
Appetizers
Marinate portabella mushrooms in Davoli extra virgin olive oil and garlic paste. Grill. Pour a few drops of De Nigris aged balsamic vinegar just before you serve.
Salad
When you toss a pasta salad, add Davoli extra virgin olive oil, De Nigris aged balsamic vinegar, basil and sun dried tomatoes.
Side Dish
In a heated wok, pour 1 tea spoon of Davoli extra virgin olive oil. Add 2 cups sliced wild mushrooms, ½ cup diced red onions and 1 clove of garlic diced or crushed. Add a splash of soy sauce and a touch of De Nigris aged balsamic vinegar. Serve hot.
Add in small quantities to roasted vegetable.
Dessert
> Add a few drops to a dish of fresh figs.
> Sprinkle on fresh strawberries along with powdered sugar.
> To vary a dessert of poached pear, add a few drops of De Nigris aged balsamic vinegar on and around the pear.
> Over a scoop of vanilla ice cream, seat a caramelized fig and decorate with a “z” of De Nigris aged balsamic vinegar.
Note: Do not pour large quantities into any dish. It will not enhance the flavor. |
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Contemporary chefs use both tradizionale and condimento vinegars sparingly in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to enhance dishes like scallops or shrimp, or on simple pastas and risottos.
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